At CiCi’s Pizza, feasters can sample hearty slices of pizza and a wide selection of buffet fare ($4.99 per person over 10 years of age), filling bellies like a pouch-stuffing kangaroo preparing to weather the harsh Australian winter. Offering endless helpings of fresh salads, tantalizing pastas, tasty desserts, and oven-fresh pizzas, CiCi’s tames the most voracious hunger attacks via all-you-can-eat tactics. Pizza dough is made fresh daily and doused in a savory sauce crafted from vine-ripened tomatoes and prescience-instilling spices, while salads are hand-tossed with the freshest ingredients delivered hourly via teleportation.
Castrillo's Pizza surrounds its kitchen with open boxes, ready to pack up its signature pizzas for takeout or delivery transit. The staff make traditional hand-tossed and thin crust dough before topping it with a variety of toppings. 10" gluten-free crusts are available. The menu also includes customizable calzones, chicken alfredo lasagna, and honey-barbecue chicken wings topped with brown sugar, barbecue sauce, and slices of pineapple. Patrons can carry their meals straight home or settle down to eat in the courtyard just outside Castrillo's front door. For lunch, patrons can get individual pizza slices from 11am to 2pm every day. Although not valid for this Groupon, patrons can order online for delivery.
Michaelangelo's Pizza's cooks put a little art into every pie they make. They offer standard fare??pepperoni, sausage, ham, or all three plus beef and bacon on their meatlover's pie??alongside specialty pizzas that recreate philly cheesesteaks or chicken alfredo. They also let customers build their own pizzas, or get their cheese, sauce, and up to four toppings folded within a calzone, the baked envelope of dough ideal for mailing yourself dinner. They also offer salads and sandwiches, but for dessert they return to what they're best at: satisfying sweets cravings with a cherry dessert pizza. \
Underneath each of Roma Pizza & Pasta’s warm pies rests a layer of housemade dough tossed fresh each day. This same savory dough surrounds calzones and stromboli, which brim with fresh meats and veggies just like Roma’s sandwiches and salads. Pastas round out the eatery’s menu of familiar Italian-American eats, uniting tongues with extra virgin olive oil, fresh garlic and oregano, and piquant marinara sauce.
To recreate an authentic pizzeria as one would find in Naples, Chef Paolo imported all the right elements, beginning with the special domed brick oven. Here the pizzas are cooked on the masonry floor, alongside burning wood. Fueled by Tennessee oak, the oven's blaze approaches 900 degrees.