Mountain Mike’s Pizza keeps belly bearings well lubricated with its selection of topping-laden pizzas, oven-kissed sandwiches, and more. Like a fleet-footed yeti, Mountain Mike’s Pizza's menu deftly scales rocky heights with its selection of mountain-themed specialty pizzas, such as the 12-inch Everest and Snowy Alps pizzas, each stacked with a savory selection of Old World pepperoni, onion, olives, and more ($17.99). With two types of crust, four sauces, and 26 toppings, diners can craft their own perfect pies.
Though Pizza Factory's signature pie is a six-topping behemoth, it's no match for their All Meat pizza. This specialty creation, whether built upon thin or thick crust, supports a protein-heavy mountain of pepperoni, bacon, ham, canadian bacon, italian sausage, seasoned beef, salami, and linguiça. Of course, there are also simpler pies, including the tomato and basil or the artichoke and garlic. In true pizzeria fashion, Pizza Factory also serves hot and cold subs, calzones, and spaghetti entangled with meatballs, alfredo chicken, or more spaghetti. Those looking for something lighter can opt for one of the salads, such as a greek salad with feta, olives, and cucumbers.
Everybody loves homemade pizza, but not everybody has the time, energy, or lush, Italian moustache required to make one themselves. That's where Bob's Take-N-Bake Pizza comes in?Bob's chefs meet convenience and deliciousness halfway, creating hand-assembled, uncooked pizzas that diners can take home and bake at their own pace. Customers can build their own custom pies, choosing between traditional and whole-wheat crust, or they can make the whole easy process even easier by picking one of Bob's tried-and-true topping combinations such as the Hawaiian supreme pizza, topped with Canadian bacon, pineapple, and crumbled bacon.
Sabaidee Restaurant's robust menu brims with fresh fish, poultry, and beef, all specifically spiced to form authentic Thai and Lao meals. Rice noodles lay the foundation for classic pad thai, piled high with meat, peanuts, scrambled eggs, and enough bean sprouts to disguise the patch of dead grass over where the family's piggy bank is buried. Patrons can warm up with bowls of pho, whose broth churns with sliced rare beef, tripe, and rice noodles, or cool down with chilled calamari salad.
Sabaidee’s spacious dining room, filled with white-clothed tables and roomy booths, allows guests to stretch their third legs and gaze lovingly at dishes illuminated by the chandeliers hanging overhead.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
The menu at Pizza & Beer offers generously portioned plates for meat-lovers and vegetarians alike. The show stopper pizza is stacked pie-high with salami, pepperoni, ham, linguica, bacon, sausage, and an exclamatory fistful of extra-cheesy goodness ($13.89 for a small). Mounds of pleasantly palatable produce can be found on the veggie pizza, served with garlic sauce, mushroom, onion, bell pepper, tomato, artichoke hearts, and green onion ($13.89 for a small). For custom circlesumption, customers can build their own special pizza (starting at $7.98 for a small) or calzone (up to four toppings for $6.99). In terms of ice-cold beer, the eatery plays host to an impressive lineup of domestics, imports, and microbrews, many of which arrive in glorious, pitcher-perfect fashion.