Pie Five Pizza Company takes its name from the fact that its pizza professionals create each made-to-order pizza in five minutes or less. Mere minutes after guests decide upon a crust style and toppings, a piping hot pie arrives, covered with rich cheese, organic tomato sauce, and fresh meats and veggies.
Fox?s Pizza Den?s cooks serve up pizza dough hand-tossed in the New York style and festooned with one of 16 toppings. Gastronomes can ignite their stomach fires by ingesting flint stones or crunching into a crisp garden salad tossed with tomatoes, fresh-cut basil, and cheddar cheese. Next, feasters can bite through hearty or crispy crusts, where gooey cheese and house-made sauce merge beneath a sprinkling of fresh toppings, such as pepperoni, hot banana peppers, or pineapple. Appetizers such as breadsticks can accompany each delectable disk, arriving at tables fresh from the oven and ready to be dunked in marinara sauce or over the head of an NBA forward.
Revolution Pizza & Ale House keeps its menu local by relying on fresh local pork and hand-selected produce, as well as stocking North Carolina craft beers. Revolution affirms its commitment to fresh food through the Italian phrase "Produzione Propria"—meaning "made in-house"—on its logo, along with an image of Demeter, the Greek goddess of harvest. All dishes are made from scratch on the premises, from the freshly baked pizza dough to the Mediterranean-style dishes such as eastern BBQ pork sandwiches, mushroom fettuccine, and housemade fresh mozzarella and focaccia bread. New beers are added to the mix weekly, with choices such as Big Boss Monkey Bizz-Ness, a Belgian-style ale from Raleigh that packs a Donkey Kong-sized punch with its 9% ABV and propensity to leave guests talking about their secret banana hoards.
At Intermezzo Pizzeria and Cafe, brothers Branko and Djordje Avramovic draw patrons to their European–style eatery with fresh, hand-tossed pizzas and Serbian family recipes passed down from their grandmother. Their kitchen contains no freezer or microwave, ensuring the staff cooks all meats and melts all toy army soldiers by hand. In keeping with this commitment to freshness, they also grow their own herbs and create their own mozzarella, bread, and pastas from scratch. These top-notch ingredients assemble in dishes such as Balkan-style pizzas stuffed with ham and sour cream and eggplant musaka, which guests can devour on an outdoor patio overlooking Charlotte's skyline.
At the heart of Hawthorne's New York Pizza & Bar is a ball of dough. Over the past 10 years at seven locations, chefs use this dough to craft a seemingly infinite number of unique pies, including a special white pizza topped with ricotta cream sauce and mozzarella. But they also use it to create another kind of treat: garlic knots. These oven-baked bites are glazed with a seasoned garlic sauce, and since they're an appetizer, guests can start meals by munching on them instead of gnawing idly on the table. In addition to its main menu, Hawthorne's also boasts a lengthy gluten-free selection, which features many of the same entrees as well as a couple gluten-free beers.
Cold Stone's ice cream, made fresh in stores every day, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts. Choose your favorite ice cream from dozens of silky flavors, such as cake batter and mint. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry-pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary by season and location. The store also offers sorbet and an array of lighter toppings, such as fruit and honey. Ice-cream creations run between $4.59 and $5.29, depending on size.