The cuisine crafters at Papa Vito's Italian Restaurant tirelessly hand-toss pizzas and dish out a menu of traditional Italian fare until 1:30 a.m. every day. Herbivores nosh on garden goods with a Gourmet Vegetarian pizza ($18.50 for 16"), dappled with fresh veggies and white sauce, while meat-seeking mouths and experimenting stegosaurs feast on the Old School Stuffed pizza ($19.95 for 16") filled with mozzarella, mushrooms, beef, and pepperoni. An order of Papa Vito's wings ($6.99 for 12) prompts duets, quartets, or sextuplets to slather tongues in spicy, barbecue, or garlic sauce, accompanied by a wading pool of ranch or blue-cheese dressing. While noshing and practicing for upcoming fractions quizzes glaze gullets with a glass of house wine ($3.75), draft or bottled beer ($3), or an imported beer ($3.50).
Warmth defines the Mediterranean, and vivid color is a salient characteristic of many of the region's cuisines. So it's fitting that bold gold and rich red permeate the interior at Nar Mediterranean Grill—you'd be hard-pressed to find a single boring off-white surface. Beyond aesthetic nods to their geographical source material, the restaurant's chefs employ the recipes and cooking styles of traditional kebab shops to create innovative cuisine inspired by Mediterranean street fare. They serve pita sandwiches stuffed with boneless chicken breast or beef kofte before admitting to guests that they also have desserts such as baklava, Turkish rice pudding, or kadayif—an Arab cheese pastry dripping with more sweet syrup than the kindest maple tree. The restaurant also puts a Mediterranean spin on American fare by crowning pizzas with falafel and filling Philly cheese steak sandwiches with steak doner meat.
Our story starts with two friends with entrepreneurial spirit and a passion for America's favorite food. We opened up our first Pizzeria in central Florida in 1987, realizing the importance of freshness, ease of operation and variety.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to about 150 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 50 microbrewed beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.