The Keramidis family simmers freshly-cut basil in marinara sauce, filling George's Pizza & Gyros with the aromas of herbs. Eight other sauces dapple thin or deep-dish crusts, which they top with more than 30 toppings, from asiago cheese to hot cappicola. Greek influences shine through in five varieties of gyros stuffed into pita breads like poems from love-struck bakers. The Keramidis family supports community fundraising, and says they have donated more than 400 pizzas to various worthy causes.
A decades-old recipe, dating back to the early days of Justin's Pizza, gets a hearty workout every day—each batch of dough and every ladle-full of sauce is made from a recipe that first sprung to life in the ‘70s. Fresh, flavorful toppings enhance the classic, time-tested pizzas, with traditional offerings standing alongside more unusual entries, such as sauerkraut and double-crust. As guests chow down on the savory pies, bottled and draft beers stand ready to quench thirst, ranging from Fat Tire and Corona to the Dollar Beer, which costs $1.
Marco's Pizza founder Pasquale "Pat" Giammarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh cheeses.
The kitchen admirals at the locally-owned Krazy Karl's Pizza assemble a menu of savory pies constructed from daily kneaded dough and fresh ingredients, all enhanced by sudsy brews from New Belgium. Catch a specialty dough disk ($6.49–$10.99), such as the Border, cloaked in green chilis, jalapeños, pepperoni, and Cajun seasoning. Diners can also ask a team of hardhat-wearing Lilliputians to construct their own pie ($3.99–$6.99 per pizza; $0.50–$1.50 for each additional topping) from 20 toppings, including feta, meatballs, and cream cheese. The Pub grinder ($5.99) arrives swollen with thinly sliced rib-eye beef, bacon, and cheddar. The kitchensmiths round out the menu with seven garden fresh salads ($3.75–$4.99) and juicy rotisserie wings ($4.99 for six large wings) that perform barrel rolls in the air after bathing in savory sauces.
Family owned pizzeria specializing in high quality pizza for carry out and delivery. We only use the freshest ingredients and 100% real cheese. Our pizza crust is out of this world. Come in or call and see for yourself! Smackdaddy Pizza, "great food by great people"
Named best area pizza source by Yellow Scene Magazine, Zamparelli's Italian Bistro crafts innovatively assembled pastas and East Coast–inflected thin-crust pizzas acclaimed by Every Day with Rachel Ray magazine. Watch the kitchen for rising steam signals that mean either your pepperoni pizza ($12) is emerging from the brick oven or that rival tribes of eaters are attacking the gastro-garrison. Sharp-eyed servers guide patrons through the monolithic menu, which uses rich Italian sauce in inventive configurations that better irrigate your fields of taste buds. Sink your teeth into succulent pappardelle Bolognese ($14), or sink your spoon into a bowl of seasonal soup ($4.75). Cold sandwiches, such as a turkey club featuring Nueske’s bacon ($7.75), and hot handhelds such as an eggplant parmesan sandwich ($7.75) give silverware a respite from its dinerly duties. Unlike 18-and-older pizzerias and seniors-only jungle gyms, Zamparelli's welcomes tiny people with a quartet of $5 children's dishes that bring sprightly smiles to miniature mouths.