Hungry Howie’s grew into a nation-spanning franchise from a humble start in Taylor, Michigan in 1973, when founder Jim Hearn converted a hamburger stand into a pizzeria. With the help of business partner Steve Jackson––who started as a delivery man at the original location––the two men franchised a decade later and began expanding their delicious operation, eventually expanding to nearly 600 locations spread across 24 states in the 3rd dimension alone. Winner of Pizza Today magazine’s Chain of the Year award in 2004, Hungry Howie’s continues to earn the most attention for its specialty flavored crust pizzas––which infuse dough with a choice of eight seasonings such as ranch or garlic herb––as well as zesty pizza accompaniments such as oven-baked meatball and chicken parm subs.
Candied walnuts and baby arugula are usually salad ingredients. But at Legends Pizza and Wings, they are standard gourmet-pizza toppings. The eatery?s creative toppings also include Florida strawberries, smoked gouda, goat, and ricotta cheese, a balsamic reduction, and a sprinkling of rosemary.
The gourmet touches extend to the menu?s hand-crafted sandwiches, which feature panko-crusted chicken and breaded eggplant tucked between toasted ciabatta, and sauce-slathered wings, which plunge into housemade blue-cheese dressing. Meals pair with more than 50 craft beer options from such breweries as Stone and Dogfish Head.
Pies baked in homemade sauce bake to a crisp, golden finish over hot embers inside ovens at Giovanni's Coal Fire Pizza. 15 homemade Italian dinners, authentic pastas, chicken dishes, sandwiches, and salads top tables inside both locations, which each sport exposed-brick walls and a bevy of flat-screen televisions.
?The standard question down here is, ?Don?t you ever get tired of doing this?? And we always say, ?It?s better than working?,? Captain Gary Bobrick says in a Sun Sentinel video. It's easy to believe that he enjoys his job because it usually involves piloting a sightseeing boat through Fort Lauderdale's river ways to point out celebrity mansions and massive luxury boats. In addition to views of prime real estate, his tours often afford glimpses of flitting manatees and iguanas lounging along the shores. On the vessel?s lower level, patrons can congregate in an air-conditioned dining room and replenish with tropical punch and ice cream. Along the way, Captain Bobrick or his tour guides impart anecdotes about cultural heavyweights, as well as the role waterways play in fueling the region?s legendary water-balloon fights.
From its skyscraper façade to its menu of New York–style pizzas, paninis named for famous landmarks, and Italian specialties to rival any Little Italy spot—Empire Pizza Café’s New York theme saturates every facet of the restaurant. Thin, crispy crust pizzas range from classic cheese to the creative, such as mashed-potato-bacon and chicken-marsala pies. Wine, bottled beers, and steamy cups of Lavazza cappuccino and espresso pair with upscale fare such as chicken and veal entrees, plates of pasta, and sautéed cummerbunds.:m]]
Since 1983, the staff at Antonino's Pizzeria & Restaurant has been flipping dough for Floridian pizza lovers alongside a menu of Italian classics. Diners devour discs in delicious diameters from 10" (from $6.99) to 16" (from $12.50), while valiant gobblers who aren't scared of an angle can create Sicilian masterpieces on a 16" by 16" canvas (from $14.25). The house's gourmet pizzas aid decision-making among families where everyone is the patriarch by including classic topping assemblies, such as the margherita ($9.00–$14.75)—made with fresh tomatoes, mozzarella, basil and garlic traversing a doughy terrain—and the white pizza ($8.25–$14.75)—uniting ricotta and mozzarella in a public demonstration of cheesy solidarity. Favorite ingredients are enveloped in a nine-inch bread hug on subs, such as the eggplant parmagiana ($5.99) or veal Milanese ($7.20), and dinner entrees, such as sautéed chicken francese ($12.99) and baked eggplant ($12.25), slay hunger abetted by accomplices including spaghetti, soup or salad, garlic rolls, and dinner forks with a grudge against being used for other meals. Lunch, served Monday through Saturday from 11 a.m.–3:30 p.m., includes many of the same pizzas and Italian classics make up the dinner menu. No matter what the meal or occasion, wine ($4.00–$4.99) and sangria ($2.75) give mouths a rouge tint perfect for making kiss prints on love notes or receipts to remember.