Though much in the world has changed since Papa Joe's Pizza opened in 1989, they've been crafting their pizzas from the exact same recipe all this time. As bowling balls send pins clattering inside Universal Strike Bowling Center, where the pizzeria calls home, players settle in to share pizzas such as the hulking 28-inch pie big enough to slice into 54 pieces or to use as a shawl.
Choice is key at Jafang Pizza. Customers can choose everything from size (ranging from by-the-slice to 28-inch party pizzas), crust (white or whole-wheat dough made daily in-house, thin or thick crust), sauce (including marinara, buffalo, cheeseburger, and specially seasoned olive oil), toppings (all the standards, plus grilled chicken, sliced turkey breast, and cucumber), and cheese (such as mozzarella, feta, and a vegan variety). No matter how the pizza is topped, Jafang Pizza strives to keep each pie lighter and healthier than the average slice. These custom pizzas can be eaten at Jafang, delivered, or premade and cooked later at home. In addition to pizzas, the restaurant also serves up sandwiches, salads, and appetizers, and pours a variety of alcoholic beverages, including more than a dozen draft and bottled beers and a selection of signature cocktails.
If you want to get a sense of our business viewpoint, all you have to do is pick up a slice from our vast selection of ideas. Not only our slogan “Looks Good, Tastes Better!” but the pizza itself will tell you our dedication to quality and freshness.
The team at Raviolis weaves fresh ingredients into a tapestry of upscale Italian eats including specialty stuffed pastas and savory antipasti platters. The chef, Chef Jeff D. Massey, brings expert dedication to the kitchen, having mastered French fusion, modern Southern, and Italian cuisines. Raviolis furnishes a full catering menu for special occasions, and aspiring sous-chefs can garner the kitchen knowledge needed to feed their own parties with Raviolis’s seasonal cooking classes. Framed, vintage-style posters line the dining-room walls, and patrons clink glasses of boutique local wines over white tablecloths and enjoy regular events, such as prix fixe chef specialty meals. The flickering flames of tabletop candles waltz to the beat of live music and entertainment each Saturday night.
Bonello's New York Pizza isn?t located on the east coast, but that doesn?t mean the chefs can't whip up a mean New York-style pie. The secret to Bonello's pizzas is not just in the sauce?much less sweet than variations served on the west coast or in Candyland?, but also in the kitchen's secret herb blend, which is sprinkled onto each hand-tossed and stretched crust before it is slid inside an authentic stone oven. When it emerges minutes later, the pizza is thin, crispy, and light, qualities that earned the eatery a place on CBS Locals list of the top 10 pizzerias in the area. And even though pizzas are the main focus at Bonello's, the chefs also craft creamy pasta dishes and 18 hot and cold submarine sandwiches.
Red paper lanterns hang from Chapter Two California Kitchen's interior, illuminating a yellow dining room where American and Thai flavors collide. The fusion eatery's Heart Attack sandwich, for example, is pure Americana: country-fried steak with white sauce and grilled onions, all between two golden slabs of garlic bread. However, the menu also brims with Thai staples, from pad thai and pad see ew to jok?rice pudding with a savory twist.