Garlic Jim's menu was handcrafted with nothing more than a dream and an incredible reserve of pizza-making expertise. Open an order with some gourmet chicken wings, available in barbecue, garlic, and hot, before moving on to pizza territory. Put an end to eating Legos by piecing together a custom pie. Choose from the hand-thrown thick, garlic thin, or gluten-free crusts, slathered in one of seven sauces (from classic red to zesty chipotle pesto), and then slap on any of 15 standard and 11 gourmet toppings (14-inch large pizzas start at $11.99, extra-large $14.99; each additional topping for a large is $1.50). To achieve customization without the stress of having to choose, turn to one of the pre-determined specialties. Meat-maul hunger with the Hercules (salami, pepperoni, Canadian bacon, beef, spicy Italian sausage, and bacon; $18.99 for large, $21.99 for extra-large), or discover the secret of pizza-temperature fusion in your head with Jim's bacon-cheeseburger pizza (beef, bacon, red onions, tomatoes, mozzarella, and cheddar; $18.99 for large, $21.99 for extra-large).
Papa John's has been popping out perfectly personalized pies 'round the clock for more than 25 years—fleshing out its lineup of specialty pizzas with a munificent menu featuring an array of classic and complex versions. Traditionalists of Italian fare can indulge in the spicy italian with pepperoni, sausage, and invisible Da Vinci-shaped meat (a $16.99 value for a large), and more progressive pie enthusiasts may select the hawaiian barbecue-chicken pizza––a vacation-inducing amalgamation of grilled chicken, barbecue sauce, hickory-smoked bacon, onions, and pineapple (a $16.99 value). Choose to indulge a creative culinary streak by designing a large Create Your Own pizza, selecting up to five toppings from an arsenal of dough accessories, including ham, banana peppers, and artichoke hearts (up to a $20.94 value). Like a bangin’ club or especially bangin’ fireplace store, Papa John's stays open late, making it an opportune eatery for impromptu pajama jams and uncontrollable sleep-feasting.
The staff at Steph's Pizza crosses culinary borders, ladling New York–style pizzas with house-made sauces and Italian cheeses. After concocting the dough from scratch, the team hand-tosses each thin-crust pie and layers it with a smorgasbord of toppings, including barbecue chicken, feta cheese, house-made alfredo sauce, and canadian bacon. In between churning out slices, Steph’s Pizza also fills plates with chicken wings, garlic chicken alfredo pasta, and 8-inch calzones that eaters can fill with an array of meats and veggies or use to store a spare ruler. Diners can top off their meal with one of Steph's Pizza's homemade cannolis.
The 3,000-year-old village of Fondi sits directly between Rome and Naples. An agricultural treasure, its harvests send seasonal bounties to chefs who prize farm-fresh ingredients. And though Pizzeria Fondi is located on Washington's Gig Harbor, it looks to the original Fondi for inspiration.
Every morning, the pizzeria's team makes dough from imported flour, and crafts mozzarella by hand from fresh cheese curds. The result is a menu brimming with fresh pies, such as the pizzaiolo special: Italian sausage, salami, caramelized onions, and roasted rosemary mushrooms on a four-cheese blend. The Fondi seasonal pizza, on the other hand, is decorated with an ever-changing mix of toppings, from fall squashes to summer sandal-wearing squashes.
Awash in the glow of Adriatic's flickering forno, chef Bill Trudnowski fondly recalls a youth spent watching his father, the son of a butcher, prepare fresh farm-to-table cuisine. After a stint in the army, Trudnowski started a new career as a corporate executive chef, eventually opening Adriatic Grill, his first restaurant. Distinguished by locally sourced seasonal ingredients and careful preparation, dishes range from ocean-fresh shellfish and bone-in chops to eight flavors of thin-crust pizzas crisped inside a custom-built wood-burning oven. Bill, named the Best Chef of 2012 and 2013 by South Sound Magazine, is happy to accommodate special requests, whether they involve removing the gluten, substituting items, or writing his autograph in gravy.
Whether you stop in for a lingering lunch with a promising first date or a decadent dinner with a debonair art thief, the Ravenous board of fare will keep your hunger-crazed stomach from punching you in the lung. Mid-day munches run the gauntlet of salads, sandwiches, pizzas, calzones, and pastas. The spicy Cajun-shrimp calzone ($9.50), hearty meatloaf sandwich ($8.50), and sesame-chicken salad ($9.50) are all guaranteed routine breakers. For an elegant evening, start with an order of spicy clams and mussels ($12) or focaccia and caramelized onions ($10) before moving on to a red-and-white-sauced Broadway pizza ($17) loaded with chicken, artichoke hearts, mozzarella, and tomatoes. Ravenous's pan-seared rib-eye steak ($24), served with Mediterranean mashed potatoes and drizzled with a mushroom-merlot demi-glace and crumbled blue cheese, will satisfy diners famished after a day of slow-motion car washing over the neighbor's objections, while the smoked-salmon tortellini ($19.50) swims upstream through a decadent walnut and blue-cheese cream sauce.