The chefs at Rotolo's Pizzeria knead fresh batches of dough daily and coat them with house-made sauces and fresh vegetables in addition to preparing pastas, sandwiches, and a party-ready menu of catered Italian fare. Groupon holders can fuel an office soiree or a retirement party for the fax machine with an appetizer of spinach-and-artichoke dip ($30) before setting out a honey-lime cilantro salad with roasted-corn relish, bell peppers, and tomatoes ($25). A single sandwich platter sates 15–20 people with up to three varieties of sandwiches, such as philly cheesesteak, blackened chicken alfredo, and the muffaletta—a jumble of olive salad, pepperoni, bacon, salami, and melted mozzarella ($55). Toppings decorate signature pizza rounds in kaleidoscopes of flavor that include bacon cheeseburger or blackened chicken florentine atop a creamy spinach-and-artichoke base (14", $14; 18", $20; minimum order of 10). To create creamy shrimp-pesto pasta, chefs sauté shrimp before tossing them with spaghetti and roma tomatoes in a sweet-basil pesto sauce ($65 for half; $125 for full).
The chefs at Mr. Pizza knead their dough and cook their sauce fresh each day. They blanket pizzas in handfuls of cheese and make final touches by picking from more than 20 toppings such as meatballs and artichokes. To complete meals, they also whip up wings, subs, and garlic-bread bow-knots.
Go-karts hugging the turns of a winding indoor track. Bowling balls tumbling down glow-in-the-dark lanes. Lasers zipping past black lights and glowing murals. Within Amazing Jake’s more than 90,000-square-foot indoor amusement park, these attractions are just the tip of the iceberg. Elsewhere, cars collide in a bumper arena, intrepid adventurers scale a towering climbing wall, and riders of the mini-coaster scream their teeniest, tiniest screams.
Those are tough to hear inside the arcade, which resounds with the bleeps and blips of more than 150 redemption and video games. While the older kids enjoy all these spoils, younger guests can savor four attractions of their own, including a train ride and carousel. To help visitors reenergize, Amazing Jake’s houses a 100-foot all-you-can-eat buffet stocked with pizza slices, pastas, and salad fixings.
Before there was Vito's Pizza and Italian Ristorante, there was Vito Carrieri, rocking gently on a boat to the United States from his home in Ripacandida, Italy. After casting anchor in Chicago—where he feasted on the city's pizza, helped get it elected mayor, and met his wife JoAnne—he packed his bags and family recipes, moved west with JoAnne and his kids, and opened Vito's Pizza and Italian Ristorante in 1986. Eschewing the Windy City’s deep-dish roots, the eatery's specialty taps into Chicago's less heralded thin-crust traditions, with dough dusted with imported Italian flour and topped with cheeses from Italy and Wisconsin. Those family recipes from Vito's bags are also put to good use, with Northern and Southern Italian specialties made with house-crafted marinara sauce and italian sausage.
Pizza Pit serves up a hunger-sating menu of Quad City-style pizzas and calzones using a 50-year-old specialty recipe. Grub architects can construct their own piescrapers with a cornucopia of toppings, including salami, jalapeños, sauerkraut, pepperoncinis, and ricotta cheese. The No Joke sausage pizza ($7.75–$18.75) stuffs teams of professional shuffleboarders with pork sirloin sausage, which is blended and slow-cooked in special spices before being blanketed in mozzarella cheese. Heat-seeking palates can enjoy a spicy buffalo chicken pizza ($9.25–$21.75) or an order of jumbo wings ($4.99 for six), available in mild, medium, hot, honey hot, or honey barbecue. Adventure seekers can discover the taco pizza ($9.75–$22.75), which is packed with seasoned pork, pinto bean spread, mozzarella, and cheddar cheese. Diners too hungry to bother with pizza's complicated fractions can bury their tongues alive with one of the pizzeria's homemade baked calzones, such as the ricotta and mozzarella ($7) or the chicken alfredo, loaded with garlic baked chicken, ricotta, mozzarella, cheddar cheese, and a alfredo white sauce ($8.50).
Though Terry "Joe" Black spent more than two decades in the restaurant and food industries, for many years the notion of opening his own pizzeria remained a wistful one. Smitten with the restaurant business during his college years, he spent the first 15 years of his career working for national chains, then another 10 in food distribution. It wasn’t until Black met and befriended Nick Heddings, owner of Arizona Pizza Company in Tucson, that the gears were set in motion to allow Black to make the leap to ownership, spurred in part by Heddings's support and pizza recipe. Black and his wife, Mary, kept the concept simple: a limited menu centered around tasty, New York–style pizza. They resolved to be fanatical about their customers’ experience and to create a welcoming, neighborhood feel. To further that goal, Black and his family—remain active with local schools and organizations to this day.
Their focus on quality and friendliness has paid off. Of Jimmy & Joe’s signature "Serious Slice," blogger Michele Laudig said—as part of the Phoenix New Times’ 100 Favorite Dishes series in 2010—"It's super thin and crisp on the bottom, with puffy, chewy edges." Each gigantic slice is cut from the 24-inch Big Jimmy, arrives on its own metal pan, and, like a celebrity’s engagement ring, is bigger than the average person's head. As testament to its food’s deliciousness, the restaurant has won multiple awards, including the Reader Pick for Best Pizzeria in the East Valley Tribune's 2011 Best of East Valley.
Voted best Greek food in Stittsville and Kanata by Stittsville News readers, Mojo Fresh concocts health-conscious pizza with local ingredients. Dough swivellers whirl and twirl regular or whole-wheat foundations before sloshing on sauce and cheese. Hot peppers, ground beef, or pineapple heat up plain pizzas as black olives, green peppers, or red onions assemble after a light rain into a curtailed rainbow of flavor. While bacon, mushrooms, or tomatoes intermingle with palettes, pepperoni, salami, or italian sausage treat tongues to myriad meaty morsels. Patrons compile preferred topping combinations on both pies, an ideal setup for families or pairs of T. rex and triceratops that split on their pizza predilections.