Rated the number-one pizza chain in the 2010 Zagat Fast-Food Survey, Papa Murphy’s serves up a tasty menu of handmade Take ‘n’ Bake pizzas created using dough, cheeses, meats, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's slice slingers build the pizza in-store and package it for customers to bake at home in the oven, in a pottery kiln, or over a pile of burning cookbooks. Customers can select one of Papa Murphy's signature pizzas or customize their 'za to a more specific taste, choosing from the four sauces, three crusts, and more than 20 toppings available.
Popolo's Pizza starts with plain pizza canvases of fresh-baked dough, then paints them with any of six sauce options—including green chili, barbecue, pesto, and heart-massaging olive oil—before layering it with mozzarella ($9.99+). To personalize your pizza without giving the pepperoni a neck tattoo, swap the stock cheese for aftermarket options such as swiss, cheddar, or feta, and write an edible novel populated by an epic cast of pineapple, barbecue beef, meatballs, sundried tomatoes, zucchini, philly steak, and more. Pre-fabbed pizzas are also available—minimize the awkwardness of meat-and-greets by hosting a garden party with white sauce, mozzarella, cheddar, zucchini, artichoke hearts, mushrooms, multicolored onions, tomatoes, and fresh garlic ($12.99+). Otherwise, stuff your two mouths with the Double Time pizza, which comes loaded with extra cheese, double pepperoni, double black olives, and Double Dragon NES cartridges ($12.99+).
The menu at Full O Bull Subs & Pizza catalogs a straightforward selection of sub sandwiches and pizza. Sandwiches come either hot or cold. The hot half of the menu offers plain steak, barbecue steak, and hot pastrami options, among others. The cold half presents a selection of turkey and cheese, salami and cheese, BLT, and more. Pizza options include a canadian-bacon- and pineapple-coated hawaiian pie, as well as a veggie pizza and the pizza least likely to be consumed by a vegetarian vampire: garlic chicken.
Cupcakes Bakery's dedicated dessert connoisseurs rise early six days a week to bake a fresh batch of cupcakes and cinnamon rolls from scratch with all-natural ingredients. They drizzle gooey cinnamon rolls with icing and pipe swirls of frosting atop crowd-favorite red-velvet cupcakes, which are more popular than denim-suit Fridays at a bank. Newly added cheesecake cupcakes come in original, blueberry, chocolate, and strawberry flavors. The bakers stock displays with menu staples such as chocolate chip and orange creamsicle, and they don't skimp on their toppings, wedging an entire Oreo atop the Oreo cupcake, for example. They also whip up special flavors daily, such as chocolate-peanut-butter cupcakes on Wednesday and Saturday and pineapple upside-down cupcakes on Monday, Thursday, and Rube Goldberg Day. The confectionary roster also changes with the season to highlight its flavors, such as autumn pumpkin and boreal gingerbread.
Family owned and operated for more than half a century, Di Cicco's pampers palates with a traditional menu of hearty Italian fare served in a warm and inviting atmosphere. Diners can start their gastronomic adventure with an order of aromatic garlic-cheese bread ($4.10–$4.75) or fresh, crisp bruschetta ($5.25). Once taste buds have been thoroughly primed, introduce them to the flaky coating of the veal parmigiana enrobed in mozzarella and tomato sauce ($15.45) or dive into a pasta dish such as the scarface, in which a manic blend of chicken, mushrooms, and rigatoni rises to the top of a cream sauce before being undone by its own deliciousness ($11.85–$12.95). Di Cicco's ever-changing lineup of drinkable all-stars features weekly specials and pairings, giving toasters plenty of ways to raise a glass and celebrate friendly family dining.
Though pizza and beer are a time-honored combination, BC's Pizza & Beer puts a new spin on the tradition with innovative pizzas and an abundance of uncommon beers. As its chefs load crusts with inspired arrangements of more than 40 fresh toppings—such as jamaican jerk spices with chicken and shrimp or mexican refried beans with ground beef and jalapeños—bartenders dole out pints of German and Belgian beers. At their fingertips are 33 tap handles and more than 80 import and craft bottles.
Out in the dining room, beer signs and playful knickknacks hang on the walls. Flat-screen televisions broadcast sports games in which football players zoom down fields and Lifetime movies in which football players learn valuable lessons about the wisdom of children.