Paisanos Pasta supplies the noodles, sauces, and Italian toppings for custom build-your-own pasta bowls, alongside a menu of pizza, subs, and more. Seven pastas, including radiatori and spinach fettucine, await a bath in a choice of sauces such as classic marinara or spicy arrabiata ($5.49). Animate bowls with garlic-shrimp ($1.95) pinafores or artichoke-heart ($1.55) hearts before diving into an included helping of garlic bread and a scoop of gelato. Paisanos' DIY-friendly fare lets patrons douse lasagna ($7.49) in their choice of sauce and consume the italian bistro salad ($4.99) with their choice of fork-lifting limb. The eatery’s maroon, mustard, and lime walls surround diners who sip on glasses of wine ($4.50) and build froth-covered ships inside bottles of imported beer ($3.75).
Popolo's Pizza starts with plain pizza canvases of fresh-baked dough, then paints them with any of six sauce options—including green chili, barbecue, pesto, and heart-massaging olive oil—before layering it with mozzarella ($9.99+). To personalize your pizza without giving the pepperoni a neck tattoo, swap the stock cheese for aftermarket options such as swiss, cheddar, or feta, and write an edible novel populated by an epic cast of pineapple, barbecue beef, meatballs, sundried tomatoes, zucchini, philly steak, and more. Pre-fabbed pizzas are also available—minimize the awkwardness of meat-and-greets by hosting a garden party with white sauce, mozzarella, cheddar, zucchini, artichoke hearts, mushrooms, multicolored onions, tomatoes, and fresh garlic ($12.99+). Otherwise, stuff your two mouths with the Double Time pizza, which comes loaded with extra cheese, double pepperoni, double black olives, and Double Dragon NES cartridges ($12.99+).
The menu at Full O Bull Subs & Pizza catalogs a straightforward selection of sub sandwiches and pizza. Sandwiches come either hot or cold. The hot half of the menu offers plain steak, barbecue steak, and hot pastrami options, among others. The cold half presents a selection of turkey and cheese, salami and cheese, BLT, and more. Pizza options include a canadian-bacon- and pineapple-coated hawaiian pie, as well as a veggie pizza and the pizza least likely to be consumed by a vegetarian vampire: garlic chicken.
Campagnia Restaurant, a previous winner in the Best of the Valley Restaurant Awards from the California Restaurant Association, offers succulent gourmet entrees served in a casual, mellow atmosphere. Warm up the taste-bud bullpen with an appetizer of peppered goat cheese served on top of roasted flatbread ($8.95). Pizza propositioners can choose one of five pies ($9.50–$10.50), such as Toscano salami and pepperoni or barbecue chicken sitting on a cloud of smoked mozzarella, while meat aficionados will water mouths for the grilled pork chop ($26.95), served with jasmine rice, red Thai curry glaze, and a coriander emulsion. Those who prefer brunch with a side of syncopated saxophone should drop in on Sundays for Campagnia's live jazz buffet ($21.95 per person), where diners can relish prime rib while listening to a live band bop its way through the catalogues of musicians whom are neither MCs nor Hammers.
Cupcakes Bakery's dedicated dessert connoisseurs rise early six days a week to bake a fresh batch of cupcakes and cinnamon rolls from scratch with all-natural ingredients. They drizzle gooey cinnamon rolls with icing and pipe swirls of frosting atop crowd-favorite red-velvet cupcakes, which are more popular than denim-suit Fridays at a bank. Newly added cheesecake cupcakes come in original, blueberry, chocolate, and strawberry flavors. The bakers stock displays with menu staples such as chocolate chip and orange creamsicle, and they don't skimp on their toppings, wedging an entire Oreo atop the Oreo cupcake, for example. They also whip up special flavors daily, such as chocolate-peanut-butter cupcakes on Wednesday and Saturday and pineapple upside-down cupcakes on Monday, Thursday, and Rube Goldberg Day. The confectionary roster also changes with the season to highlight its flavors, such as autumn pumpkin and boreal gingerbread.
Rated the number-one pizza chain in the 2010 Zagat Fast-Food Survey, Papa Murphy’s serves up a tasty menu of handmade Take ‘n’ Bake pizzas created using dough, cheeses, meats, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's slice slingers build the pizza in-store and package it for customers to bake at home in the oven, in a pottery kiln, or over a pile of burning cookbooks. Customers can select one of Papa Murphy's signature pizzas or customize their 'za to a more specific taste, choosing from the four sauces, three crusts, and more than 20 toppings available.