Pizza Man of Eagan's cooks mix pizza dough fresh each day, letting it rise to perfection, like an airplane ascending to its cruising altitude, before fashioning crusts. On these, they layer toppings such as chicken alfredo fixings or fresh italian sausage that's never been frozen, precooked, or involved in a tug-of-war between chefs. Their cheese comes from a lauded Wisconsin dairy and gets grated fresh every day in the store. To accommodate anyone who wants to stand out from the pizza-eating crowd, the kitchen team also prepares baked rigatoni and four-cheese ravioli.
Paisano’s Pizza's sauce slingers create the menu's specialty thin-crust pizzas, Stromboli, and hoagies. Breadsticks escort 16-inch signature pizzas ($19.99) such as the mediterranean pie, whose artichoke hearts sidle up to olives and feta, and whose sun-dried tomatoes resolve to avoid the sun during their next trip to the beach. The tuscan disk unites canadian bacon and fresh basil, and the taco specialty brims with tortilla chips and seasoned beef under a layer of cheddar. Bright yellow and green walls wrap around group tables, where diners can bite into hoagies ($7.29) and look out wide windows. A high red counter with individual seating supports original, vegetarian, or pepperoni Stromboli ($6.99), and allows guests to bring along their laptops, books, or imaginations.
The cooks at Restaurante La Laguna craft housemade Mexican dishes each day. They fill 14-inch flour tortillas with meats, mozzarella cheese, and fresh salsa for their signature burritos, and they serve skirt-steak strips with onions, tomato, and jalapeños to create another specialty, bistec a la Mexicana.
At Parkway Pizza, the chattering rhythm of pool balls punctuates the sounds of busy silverware and diners blowing on steaming-hot pizza slices to cool them. The buttery, thin crusts brim with adventurous toppings that include shrimp, goat cheese, and even sauerkraut, and chefs can also craft gluten-free dough for the pies. Parkway's thick hoagies spill ham, turkey, and cheese, drawing nervous glances from anyone finishing a legal defense on a napkin. Rotating seasonal brews click together in glasses, sometimes spilling honey-colored rivulets of Fulton's The Lonely Blonde or earthy Summit IPA in the shade beneath Parkway's red and green patio umbrellas. Chatter drifts out into the sunshine as a delivery driver glides past on a bicycle with a cart for pizzas.
When a national chain delivered him a pale imitation of a pizza, Eddie Lane thought, “I can do better than this.” The winner of more than 37 Minnesota State Fair ribbons put his money where his mouth was, laboring away until he perfected Pizza Three's stone-cooked thin-crust pies. Eddie and his culinary team craft more than 10 specialty, veggie, and chicken pizzas ranging from classic pepperoni to a loaded-baked-potato pizza topped with garlic mashed potatoes and bacon. Their culinary innovation extends to dessert with the s'mores pizza, a chocolate-, graham-cracker-, and marshmallow-topped pie that evokes memories of sitting around campfires in the Coliseum. Chefs also fold pizzas into calzones, douse wings in award-winning barbecue sauce, and whip up pastas from some of Eddie's Blue Ribbon–winning recipes.