Mike and Terry Schneider already knew what it took to run a restaurant when they opened The Loop Pizza Grill more than 20 years ago. Previously the owners of Jacksonville’s neighborhood hangout Applejacks, the Schneiders wanted to create a pizza place that was both elegant and laid-back, just like the Queen of England in a tracksuit. At each of their 14 locations, they and their kitchen staff whip up a menu of specialty pizzas, fire-grilled burgers, and verdant salads with fresh, handpicked ingredients, serving each carefully crafted selection on real china.
The chefs at Upper Crust Pizza Parlor splash scratch-made sauces and sprinkle fresh ingredients over never-frozen crusts served alongside saucy pastas, piled-high sandwiches, and the owner's original recipes. White, alfredo, and garden pies challenge the pizza status quo more than pepperoni’s recent placement on the endangered species list, and leftover crusts become newly desirable in a coat of honey-cream sauce that accompanies each pie. Fiery ovens continue spitting out cheese-blanketed pies past midnight every night to sate post-sundown hankerings.
Bambino Brothers Pizza serves New York–style pies crafted from hand-tossed dough and made-from-scratch sauce. Wardrobe your thin-crusted creation in two toppings of your choice, selecting from classic accoutrements such as pepperoni, sausage, green olives, tomatoes, ham, mushrooms, spinach, feta, fresh garlic, and more. Double up on tasty protein such as salami and Canadian bacon if you need a pick-me-up after watching your favorite star get the ballroom-dancing boot, or place a pie with two veggie toppers on an open windowsill if you want to woo a brontosaurus. Round out your already circular repast by adding an appetizer of hot wings ($6.95 for 10), a specialty salad ($5–$6.95), sub sandwich ($5.95 for an 8"), or hot Italian dinner to your order.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
For Mike and Terry Schneider, opening the first Loop Pizza Grill franchise more than two decades ago was a culinary hail-mary. The Schneiders had struck gold with their first foray into the restaurant industry?Jacksonville's popular Applejacks franchise?but that success did not follow them when they expanded to a second location. Saddled with unused kitchen equipment, they came up with a bold idea: double down and create the perfect pizza place.
The Schneiders knew that pizza joints were magnets for the young and hurried crowd, so they set out to craft a menu that would also appeal to the discerning palate. They stocked their kitchen with hand-picked ingredients and used real china to plate their pizzas, fire-grilled burgers, and salads. The couple's gamble paid off and The Loop Pizza Grill was a hit?and it still thrives today. Since opening its first spot in 1988, The Loop has popped up in 14 locations in two states, much like a pizza delivery boy with a very fast bike.