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.
The scene is a quintessential family pizza joint?rows of wooden tables line the floors, stained-glass hanging lights fixtures illuminate checkered floors, and a pinball machine beeps and clicks faintly from the arcade room. The Italian-inspired menu delivers classics such as thin-crust pizzas, hearty pasta dishes, and warm parmigiana subs. It's a place where friends gather over pies and pints of cold draft beer, children celebrate birthdays with pizza-making activities, and professional rugby players meet over plans to start up a knitting club.
Nizario's Pizza has been satisfying customers since 1983 with its simple menu of tasty pies. Nine speciality pizzas satisfy with tried-and-true flavor pairings, such as the Greko's black olives, garlic, feta, and pesto, and the Hawaiian's Canadian bacon and pineapple. They also delight tongues with more unique combinations, such as the Tijuana's pepperoni, pineapple, and jalapeños. Customers feeling creative can crown pizzas with their own topping selections and then put them in a shadowbox.
Bob Sadri opened Gumba's Italian Restaurant & Pizzeria in 1988 and managed it for many years. He eventually retired, and turned his beloved business over to the trusted hands of current owner Tony Valle. But Bob never stays away for long: on any average morning, he can be seen at Gumba's, helping to prepare the restaurant for its busy day of pasta-, pizza-, and sub-slinging. This personal sense of ownership and connection informs every meal at Gumba's, where every dish is made with care and patrons are treated like family, with staff doling out free noogies at will.
Premium meats and well-aged cheddar sit atop fresh dough rolled daily in the kitchens of Round Table Pizza. Meat-topped specialty pizzas such as the King Arthur's Supreme or the pepperoni-topped Wombo Combo share table space with artisan flatbreads such as roasted veggies and chicken, which arrives covered in mushrooms, zucchini, and Parmesan cheese.