Papa Murphy's was born out of the owner's frustration with the bad versions of pizza he tried at chain restaurants, which often tasted as if every ingredient was canned or frozen. With the ultimate goal of changing the industry, Papa Murphy's tosses every ingredient?all of which are never frozen?onto crusts right in front of customers before they grab them to bake at home home. Consider the goal met: that dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
At any visit, visitors can create their own take on pizza or chomp into one of the signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
Frankie, Johnnie & Luigi Too! has been a classic Italian eatery since 1956, from the family-style meals and traditional dishes down to the red-checkered tablecloths. The building that houses its original restaurant in Mountain View has been around since the 1920s, and it has vacillated from a speakeasy to a coffee shop to its current state as a friendly Italian restaurant. At each of the company’s five locations, chefs masterfully toss pizza dough in the air to create specialty pies such as the vegetarian fantasy or seafood ecstasy, piled with scallops, shrimp, clams, and high concentrations of euphoria. The intoxicating aromas of garlic and marinara waft through the air as families and friends enjoy meals of house-made meatballs, New York-style Italian sausage, and veal scaloppini.
The dough wizards at Papa John's create circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.