It started with a single store, opened in Fridley, Minnesota in 1964. But Dick Kempe's pizza proved too tasty for one outpost, and Chanticlear Pizza eventually spread to 14 locations in the following years. And although Dick no longer owns the pizzerias, his uncompromising standards for quality pies remain in place. Fresh dough is mixed up and hand-tossed daily. Vegetables are chopped each morning. Instead of adding sugar to their sauce, the chefs rely on the tomatoes' natural, charm school-perfected sweetness. And the from-scratch foundation is always topped with house-shredded, 100% Wisconsin mozzarella cheese.
Once the dough and sauce are ready, Chanticlear Pizza's chefs continue the process by loading them with meats and veggies. The selection of toppings range from shrimp and bacon pieces to a secret-recipe pickle blend. A splash of spicy, bourbon-tinged molasses or chunky salsa can add additional pizzazz to pizzas. Beyond circular eats, polygonal dishes as pastas, calzones, and sides of buffalo wings and garlic toast populate the menu.
Independently owned since 1988, Frankie's Pizza features a distinct Chicago-style pizza that is the centerpiece of their menu. They also feature intriguing speciality pies?such as the fajita pizza and deep-dish sauerkraut pie?and a diverse array of sandwiches, pastas, hot dogs, and Italian beef, ensuring plenty of dining options for friends and family. Customers interested staying up-to-date on special events hosted at the restaurant can subscribe to their newsletter or visit their website for more information.