In the kitchen at Fat Molly’s, the hands of chefs flutter above sheets of marinara-cloaked dough, scattering inventive toppings such as gulf shrimp, artichokes, and boudin. Athletic events broadcast on four flat-screen TVs, augmenting the clatter of silverware with the sounds of cracking bats and mascots with their tails under rocking chairs. Drawing upon a selection of meats including fried chicken and smoked sausage, patrons design their own poor boys. Tearing into the sandwiches despite their warmth, they take swigs from 30 beer options, including Abita Purple Haze and Lazy Magnolia’s brown ale crafted from roasted pecans, which bestow the mash with earthy caramel flavors. The eatery's walls are festooned with works by local artists, ranging from a triptych of a jazz musician to an abstract of a stacked sandwich and a poignant deconstrionist piece by the back door, which reads, simply "Exit."
Reginelli’s Pizzeria merges a menu of traditional Italian fare with casual, modern décor to forge an Old World dining experience for contemporary feasters. Hand-tossed by a crust master upon request, the Classic Combo pizza bursts forth from kitchens crowned with a panoply of pepperoni and italian sausage, a scepter of fresh veggies, and a gooey cloak of mozzarella ($11.95 for 10”, $16.75 for 14”). The Smokin’ Chicken pie honors its piquant namesake by pairing a spicy smoked-tomato sauce with marinated chicken breast, pancetta, and a snapshot of George Clooney in a chicken suit ($11.95 for 10”, $16.75 for 14”). The Uptowner sandwich’s melty mélange of smoked turkey breast, provolone, and hot-pepper relish ($8.25) proudly represents Reginelli’s focaccia-based capital alongside The Downtowner’s posse of Italian meats, mozzarella, and kalamata-olive pesto ($8.25). Diners can deploy forks into the lush forestry of a refreshing Chicken Salad ($9.75) or navigate the tortellini trees sprouting across the Shrimp Forrest’s loch of spicy red-pepper-cream sauce ($12.50).
When the titular owner of Mr. Jim's Pizza founded his first eatery in 1975, he wasn't planning to be there for long. Instead, he hoped his business profits would help him to open his own franchise of McDonald's, where he'd worked part-time to put himself through college. Soon, however, the success of his shop led to the opening of several more locations in Garland, as well as franchises across the state. Today, Mr. Jim presides over dozens of Texas pizza joints, where chefs hand-stretch freshly made dough to create their trademark pizzas. Loaded with fresh mozzarella, crisp veggies, and real meat toppings, these pies fill tables and takeout boxes alongside appetizers such as wings and bread sticks dipped in fresh tomato sauce.
Often referred to as simply "The Pie," The Original Italian Pie has cropped up in various cities across Louisiana since its inception in 1992. The eatery specializes in gourmet pizzas, with predesigned pies like the garlic shrimp and chicken alfredo, as well as create-your-own varieties. The Italian eats also extend to oven-baked sandwiches, pastas, calzones, and dessert.
These purveyors of premium Italian eats buy local ingredients and prepare all dishes from scratch daily, from the sauce to the dough. Baked in a brick oven, the Who-Dat pizza ($12.95 for 14") comes loaded with apple-smoked bacon, meatballs, pepperoni, black olives, and a quizzical expression. Blossoming pie artisans can draw from a rich palette of toppings ($1 each for 14") such as anchovies, sundried tomatoes, and Italian sausage to paint personal masterpieces on plain-pizza canvases ($10.99 for 14"). Meanwhile, the crab-cake linguini ($14.95) is served with your choice of red or white sauce, allowing easy color coordination with wedding dresses and Mountie uniforms. Ensconced in the restaurant’s relaxing, rustic interior, wash down your meal with a cold domestic brew ($2.50), refreshing import or microbrew ($3.50¬–$4), or choice of house wine ($6 per glass, $20 for a bottle).
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 450 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.