The pizza makers at Palio's Pizza Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.
Serving fresh and speedy pies across America for more than 50 years, Little Caesars now sates appetites worldwide. Select from 12 toppings to design a sumptuous, made-to-order 14-inch original crust ($5.99 with one topping; $1.30 for each additional topping), or plumb the savory strata of a large cheese deep-dish ($7). Little Caesars' large Hot-N-Ready pizzas ($5) are available to drop-in patrons posthaste, eliminating stress caused by unexpected and hungry houseguests. And, after tasting italian cheese bread ($3.99) and Caesar wings with barbecue or buffalo sauce ($4.99), tone-deaf taste buds find themselves serenading incisors with John Fogerty lyrics.
With colorful paintings on the wall and made-from-scratch meals, dining at Italian Villa Restaurant is reminiscent of Sunday family dinners at home. Chefs cut dough into fettuccine noodles and dunk them in freshly simmered alfredo sauce. They seal scoops of cheese inside ravioli pockets and pop garlic rolls into the oven. Hand-tossed pizzas are stretched into 16-inch disks or served by the slice with toppings like hamburger, olives, and jalape?os. Chefs fashion chicken and veal into entrees?including piccata and marsala?and seafood makes an appearance with lobster ravioli, shrimp scampi, and linguini clams. Toasted sub sandwiches are stuffed with all the fixings for veal parmigiana and philly steak, and desserts of cannoli and tiramisu round out meals. Everything can be washed down with wine and beer sold by the bottle, glass, or thimble.
Like a surname, a collection of family recipes often gets passed from one generation to the next. That's certainly the case at Brother's Pizza, which not only has a familial reference in its name, but its chefs also rely on third-generation recipes to make their authentic Italian dishes. One main draw is the restaurant's New York-style pizza, famous for its thin crust and ability to hail any cab when flung at the windshield. In 2013, it was ranked #1 in a local pizza crawl. Brother's diners can fill up on many pizza combinations inspired by the Big Apple, or on more than 10 other gourmet pizzas. Pastas with chicken and seafood are also hits here, and a BYOB policy makes it easy to sip a favorite drink with dinner.
Many restaurants claim to serve Neapolitan pizza, but few can back up that claim with corroboration from the Italian government. Clara and Paolo Cavalli’s pizza meets a long list of requirements that touch on everything from the ingredients to the cooking process. It’s no surprise that their pies are up to snuff, as they’re both first-generation Americans with a long history of baking pizzas at home. Their secret is an oven stoked to 900 degrees, the temperature necessary to bake a perfectly crispy crust or burn two copies of Fahrenheit 451. In this veritable inferno, they fire Neapolitan pies made from flour and mozzarella sourced directly from Italy.
In 1969, Colonel Eure opened the first Mr. Gatti's Pizza in Austin. The small pizza shop—which received its moniker from his wife’s maiden name—focused on handcrafting pies using real cheese, yeast-risen dough, and a signature tangy sauce. Today, more than 40 years later, the Mr. Gatti’s Pizza has expanded into 140+ locations across 13 states. But despite the brand’s growth, its mission to make quality eats remains the same.
At one of Mr. Gatti’s appetizing outposts, patrons can build-their-own pie with fresh toppings, or select favorite pizzas such as the bacon double cheeseburger loaded with smoked provolone, beef, and bacon. Sides including four-cheese breadsticks and spicy chicken wings round out plates, and dessert pizzas topped with apples and streusel offer a sweet end to a savory meal. The restaurants also provide hot and cold buffet bars, allowing guests to sample every item on the menu without having to sneak into the kitchen.