Westshore Pizza’s cooks evoke the flavors of a Philadelphian eatery by using sauce made from California tomatoes, house-made dough, and hand-grated Wisconsin mozzarella as they bake New York–style pizza. In addition to adding such savory toppings as bacon, broccoli, and jalapeños, the staff also stuffs philly cheesesteaks with melted cheese and sautéed vegetables. Dedicated to fresh, quality ingredients, cooks also grill half-pound patties of Angus beef for their hamburgers and bake their own italian bread from a recipe found etched into the side of the Liberty Bell.
With the nostalgic duo of Gumby and Pokey serving as mascots, Gumby’s Pizza paints the town marinara red with hearty calzones, pastas, and made-from-scratch dough used to create gooey pizzas. Fresh tomato or alfredo sauce populate pies with toppings of bacon, pineapple, and even french fries. If time is short for dining in, patrons can order a sub sandwich for carryout, have it delivered by car to their home, or have it shot by cannon through the window of their tree house.
Founded in 1994, Westshore Pizza has upheld a steadfast commitment to using fresh dough and regionally sourced ingredients. To make each signature pie—described as New York–style "with a Philly twist"—chefs top crusts with California tomatoes and hand-grated Wisconsin mozzarella.
Traditional pizzas, such as the meat-lovers pie, sit side by side with the Philly deluxe and white spinach-ricotta pizzas. The company stays true to its Philly-based credo by stocking more than 50 Philly-style ingredients, and serving up hot cheesesteaks on italian buns baked fresh in their bakery, fattened with all the proper fixings, and finished off with a thumbs-up quality-assurance test from the Rocky statue. Cooks also craft Italian pasta dinners and salads from scratch. A laundry list of burgers, wings, and calzones fills out the extensive menu.
Sam's New York Pizza tantalizes taste buds with pizzas, cheesy baked pastas, and piping-hot subs alongside satisfying pub dishes of wings and pepperoni rolls. The chefs pride themselves on creating homestyle Italian cuisine that includes savory dishes of eggplant and chicken parmesan and thick-crust Sicilian pizzas. For kids’ birthday parties, they’ll even arrange toppings on pizza to look like SpongeBob’s or Herbert Hoover’s face.
Santo's enraptures palates with a main menu of piping-hot, oven-fresh pizzas and a diverse lineup of Italian appetizers. Like the Italian national anthem sung by a Venetian gondolier, starters tastefully prelude pizza feasts with Italian notes, such as tomato-and-basil-topped bruschetta, or a fresh mozzarella alla capprezze drizzled in rich extra-virgin olive oil. Next, a retinue of cheesy, bubbling pies rolls out from Santo's ovens, dressed for dinnertime in alfredo or tomato sauce or in a birthday suit of no sauce at all. Veggie pizzas wear a tasty corsage of mushrooms, peppers, banana peppers, broccoli, and spinach, and the tutto bianca delivers creamy ricotta, mozzarella, and spicy garlic on a base of alfredo.
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 fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
Bill Sioutis founded the first Gondolier location in Cleveland, Tennessee, in 1974 as a place for families to gather and enjoy a rich menu of Italian and Greek specialties. Decades later, the traditional and white pizzas still use homemade dough made fresh daily and come covered with tasty toppings, such as barbecue chicken, eggplant, and artichoke. That same dough puffs up to form calzones stuffed with mozzarella, ricotta, and various toppings. Ovens bubble cheese over baked pasta dishes ranging from lasagna and ravioli to spaghetti, and Hellenic recipes rear their heads in the form of gyros, chicken souvlaki, and greek bruschetta, a blend of tomatoes, feta, kalamata olives, and drachmas.