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, or choose nonpizza fare such as buffalo wings, pastas, sandwiches, and breadsticks. Famished diners too starved to choose their own pizza 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.
At Jet's Pizza, the pies pile gooey cheeses, sauces, and delicious toppings atop thin, hand-tossed, and rectangular deep-dish crusts. Customers will also find the ability to "flavorize" their crusts, adding ingredients such as parmesan, garlic, and sesame seeds to them. And glancing at the menu, they'll also find hot sandwiches, wings, and salads, in addition to specialty pies coated in toppings such as pepperoni, veggies, and feta cheese.
Eagle Creek Pizza roasts rollicking dough disks in a blazing brick oven, spinning out specialty and custom pies in a family-friendly atmosphere. A pesto, goat cheese, and olive concoction harnesses Mediterranean intensity ($14.99), and a filet mignon, caramelized onions, asparagus, and gorgonzola marvel moonlights as an entire bistro menu in its spare time ($24.99). Individualized edible-circumference options boast three toppings ($2/additional topping), from carnivore-friendly bacon and Italian sausage to vegetarian-worthy spinach and mushrooms ($14.99/regular, $18.99/large). Fervently embrace the adage that true flavor, like beauty, is baked inside a crust by nibbling on a calzone ($7.99) and a soft-sided panzarotti ($11.99), or tour the untossed-dough terrain of meatball-sub paninis ($8.99) and fettuccini alfredo ($9.99).
Glowing neon against the horizon, Greenbriar Cinema Grill is a hybrid house that combines a movie theater and restaurant in one experience. From the outside, the destination looks like a retro diner—inside, patrons can sink into cushy maroon chairs at tables set up throughout the theater for family bonding and comfy noshing. Greenbriar Cinema Grill offers family-friendly picks that parents can enjoy, with recent options including The Other Guys, a blank screen between showtimes, and Cats & Dogs: The Revenge of Kitty Galore. As you and a guest marvel at the audio-visual spectacle displayed in front of you during your choice of a matinee or evening show, you can relax with a classic tub of corn kernels that have been heated into fluffy nubs with a bucket of Monsters Popcorn ($3.99), freshly popped with your choice of no butter, butter, or hold-the-popcorn butter. Though food is not included with today's Groupon, pull up a menu and take advantage of the latter half of Greenbriar's namesake with a 12-inch pizza ($9.99–$14.50), sandwiches ($6.99–$10.50), or a giant root beer float ($4.50).
Four minutes. That's about how long it takes the 1,000 degree ovens at Tony Sacco's Coal Oven Pizza to perfectly crisp each pie’s house-made crust without overcooking the sauce or toppings. To reach this volcanic temperature, the ovens are powered by pure anthracite coal from Pennsylvania, which burns hotter and cleaner than wood or old rags while lending a distinctive flavor to the pies.
The chefs add to this flavor by making fresh sauce daily from batches of Italian plum tomatoes and a closely guarded blend of extra virgin olive oil and spices. Every batch of dough is made using filtered water, and none of the menus' pizzas or sandwiches—made with wraps and flatbreads baked in the same ovens—is ever cooked with a microwave or fryer. Before any pie gets hit with heat, the chefs add as many as 19 different toppings, including bacon, roasted garlic, and sun-dried tomatoes.
HotBox Pizza’s cooks adorn three varieties of hand-tossed dough canvases with six savory sauces, cheeses, and 26 toppings to create a menu of dine-in, takeout, and delivery pies. The signature HotBox combines double spicy pepperoni and banana peppers, and Big Al’s Fredo fights off pernicious poultry cravings with a combination of chicken, roma tomatoes, fresh spinach, and banana peppers. Aspiring pizza architects can blueprint their own pies by laying down traditional, thin, or multigrain foundations and selecting from six varieties of sauce-carpeting. Doughy disks simmer with mozzarella, ricotta, Wisconsin cheddar, or fontina cheeses to hold down up to four toppings such as pepperoni and artichoke hearts. Circle-eaters can also save room in their knapsacks or hollow shoe-heels for fresh salad and bundles of breadsticks that come with nacho-cheese, pizza, ranch, or garlic sauce, and wash down stubborn bites with refreshing slurps of soda.
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 are poured from 16 craft-beer taps.