More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesar's location, a then-unheard-of carryout-only joint. The career shift and novel technique eventually proved triumphant—today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pie designed for instant pick-up, and warm, garlicky Crazy Bread. With a storied half-century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating its own charitable programs.
The culinary construction crew at Papa Murphy’s, the highest-ranking pizza chain in the 2010 Zagat Fast-Food Survey, builds a tasty menu of customizable Take 'N' Bake pizzas that patrons can heat up in the comforts of their own homes. Visitors watch as the chefs assemble thin- and stuffed-crust pizzas in-store using fresh dough, one of four sauces, shredded cheese, and up to 24 toppings. The pizza artisans then package the handmade creations for customers to bring home and cook in kitchen ovens, on backyard grills, or over an overheated car engine. Papa Murphy's collection of comestibles complements circular meals with sides of bread, salad, and chocolate-chip-cookie-dough dessert.:m]]
In 1958, two brothers from Texas opened the first Pizza Inn, where they began assembling their signature pizzas out of cracker-thin crusts, tangy sauce, and generous piles of cheese. By 1994, the small family-run restaurant grew into a sought-after franchise that was named No. 1 Pizza Chain in the United States by Restaurants & Institutions magazine, as described on Pizza Inn?s About Us page. With the help of the world?s largest rolling pin, Pizza Inn?s doughy empire has stretched across more than 310 national and international locations. Although they still rely on time-honored pizza-making traditions that have lasted more than 50 years, the franchise?s chefs still make bold strides in new recipes, as evident in their bacon-cheeseburger pizza with beef, lean bacon, mustard, and pickles.
Load up on toppings or opt for a simple slice of cheese at Marco's Pizza, Madison's classic pizza venue.
Marco's Pizza's menu is packed with gluten-free and healthy items all foodies will enjoy.
Wear what you like when you dine at Marco's Pizza — the restaurant has a chill vibe just right for casual dining.
Don't want to go out tonight but still want great food? Order takeout or delivery from Marco's Pizza.
At Marco's Pizza, drivers can settle for safe parking in the lot next door.
Locals flock to Marco's Pizza for a meal they know will be high quality and low price.
Short on cash? No problem. Marco's Pizza happily accepts all major credit cards.
Marco's Pizza dishes up breakfast, lunch, and dinner, so stop by for your favorite meal.
Pizza Plus serves up specialty pizzas, light entrees, pastas, platters, and more from its hearty menu. Open up with an appetizer of Jason’s loaded fries, smothered in bacon and cheddar cheese with a side of ranch ($3.99). Then try a specialty large such as the Falcon, with pepperoni, sausage, bacon, onions, tomatoes, green peppers, mushrooms, and black olives, or the Hawaiian Luau, with smoked ham, bacon, pineapple, onions, and green peppers ($10.99 each). For diners seeking stomach enlightenment, Pizza Plus offers lighter-side selections such as the grilled-chicken platter with steamed veggies ($6.99), as well as a full burger bar with classic sandwiches and specialty patties such as the Mexi-Cali burger, a quarter-pound patty with pepper jack and jalapeños ($4.29).
Head chef Jason Schauer crafts Mediterranean dishes steeped in the flavors of the South. His seasonal menu, comprising locally grown produce, Gulf seafood, and naturally raised meats, is peppered with dishes that reflect that philosophy, including steak cooked atop a wood-fired grill and accompanied by polenta or crispy flounder paired with friend green tomatoes. A hickory- and oak-fired oven bakes pizza crusts to charred perfection, whether they're topped with caramelized vidalia onions, country ham, and eggs or an assortment of Italian meats. The wine cellar, meanwhile, is stocked with bottles from Italy, Spain, and France, as well as California and Oregon.
The dining room's floor-to-ceiling windows send sunlight streaming over geometric print wallpaper, brushed concrete floors, and crisp linens draped over tables. The centerpiece of the room is a crescent-moon bar bedecked with dangling lightbulbs and natural stone that fuse modern aesthetics with paleolithic authenticity. The dining experience continues outdoors, where a smattering of bistro-style tables allow people to enjoy meals under the sun.