Though Pizza Factory's signature pie is a six-topping behemoth, it's no match for their All Meat pizza. This specialty creation, whether built upon thin or thick crust, supports a protein-heavy mountain of pepperoni, bacon, ham, canadian bacon, italian sausage, seasoned beef, salami, and lingui?a. Of course, there are also simpler pies, including the tomato and basil or the artichoke and garlic. In true pizzeria fashion, Pizza Factory also serves hot and cold subs, calzones, and spaghetti entangled with meatballs, alfredo chicken, or more spaghetti. Those looking for something lighter can opt for one of the salads, such as a greek salad with feta, olives, and cucumbers.
Starting out at one spot in 1979, the Pizza factory has since expanded to five states, baking up their reputable pies in more than 110 locations. In the kitchen at each restaurant, cooks roll out their own pizza dough from scratch daily, topping it with 100% mozzarella cheese, premium meats, and fresh local vegetables. In addition to customizable pies, they build eight gourmet pizzas, such as the spinach and garlic, and the greek, which sports green bell peppers, red onions, black olives, and crumbled feta cheese. They also prepare calzones, pastas, and seven “awesome” sub sandwiches with oven-roasted rolls, slices of provolone cheese, and tiny periscopes.
When the Monterey County Herald's Sam Laage stopped by Dishes Bistro & Grill in September 2013, he said in a review that places such as Dishes prove that if you cook good food, have good service, and offer a comfortable atmosphere, people will come to you no matter where you are. Laage was perhaps most impressed by the Italian-style food at Dishes. He said the roasted medallions of pork tenderloin were "fork-tender but satisfyingly chewy" and called the oniony marmalade "inspired." One member of Laage's party was vegetarian and opted for one of the restaurant's vegetarian dishes, the ravioli al pesto, which Laage sampled and declared to have an "expertly balanced sauce."
Laage loved his food and the experience so much that he came back for a second visit. This time, he got to try the fresh blackened halibut and said "my mouth came alive with one taste." His final conclusion? "Do yourself a favor, check them out. GO!"
Although everyone knows that pizza fresh from a restaurant's kitchen is far superior to its grocery-store cousins, sometimes families don't have time to eat out. That's why Marina's Take 'N' Bake Pizza offers its pies not only to go, but uncooked, so they can be baked and eaten whenever a meal is needed. Staff members quickly assemble pizzas from the customizable menu, layering crusts with either red, herb, or creamy garlic sauce topped with a choice of ingredients, such as pineapple, jalapeños, bacon, and salami. The menu also includes a few fan favorites, such as the meat-stuffed pizza and the creamy garlic and bacon. Marina's doesn't stop at providing pizza, though. It also serves up salads and cookie dough to make an entire meal, ready after only a few minutes in the oven.
Meaning ?food? in Italian, cibo is not the only thing Cibo Ristorante Italiano provides. Dinner guests can slide behind a white-clothed table and soak in the eatery's relaxing ambiance of sunflower-yellow walls and loft ceilings spangled with artwork of all mediums?sculptures, photography, paintings, hand-blown glass, and even the sound waves of jazz music. The restaurant?s musicians take the stage six nights per week during dinner service, serenading guests as they enjoy the menu?s selection of homemade pasta dishes, as well as crisp pizzas?topped with everything from housemade sausage and imported cheese to spicy short ribs and potatoes. They also serve an array of hearty Italian entrees, including roasted free-range chicken over creamy polenta and grilled jumbo prawns and sea scallops with roasted-pepper couscous. Cibo's servers can suggest one of their many Italian and Californian wines to pair with the meal, or guests can enjoy a small-batch scotch.
Since 1994, Chef Dilip of Loose Noodle Pasta House has treated diners as he would treat guests at his own home, always making sure they feel welcome and leave with a full belly. With the help of his kitchen staff, Dilip sends out familiar Italian favorites, such as lasagna with layers of beef, tomatoes, and b?chamel sauce or wild mushroom?stuffed ravioli in a garlic-herb sauce.