An homage to authentic New York slices, Ah Beetz pampers unbleached sourdough crusts, leavened with wild yeast and fresh ingredients. The 14” Di Fara pizza ($18) sauces a crispy discus with pepperoni, artichoke hearts, mozzarella, fior de latte, fresh basil, extra virgin olive oil, and parmigiano-reggiano before hurling it mouthward and medalward. Other specialty pies boast appealing amalgamations including ham and pineapple or capicola and jalapeños (prices start at $13 for a 14”). Appetite architects can build their own pizzas using a plethora of meats, veggies, cheeses, and the tears of a wooden puppet who longs to be a real boy.
For the ultimate in delicious, genuine, hand tossed, Italian style pizza, simply dial 604-533-1111 for our fast, satisfaction guaranteed delivery service.Fresco’s “House of 10,000 Pizzas” offers over 30 different toppings and 5 different sauces so you can truly customize any kind of pizza to satisfy even the most discrimina
NYP Restaurant & Bar's culinary masterminds concoct cuisine ranging from hand-tossed pizzas slathered with homemade sauce to gourmet Angus burgers grilled to customer specifications. Working in tandem with bartenders, the chefs complement each tomato-topped pie or pasta dish with craft cocktails and 20 different signature martinis such as the Tsunami––a surge of coconut rum, vodka, peach schnapps, blue curacao, pineapple juice, and mist. They also serve local craft beers. For some mealtime entertainment, TVs located in the bar and in the restaurant show local sports teams such as the Seahawks and Sounders.
In the kitchen at J’s Pizza, ladles spill merlot-hued, house-made sauce across pristine sheets of dough. Busy hands flutter across the crust, scattering inventive toppings including capicola, fresh garlic, ginger, oysters, and chili peppers. As the pie slips into the oven, it spills forth steam like a supercomputer trying to understand knock-knock jokes. At the bustling counter, drivers bundle packages of baked lasagna and hot wings cloaked in garlic and honey, which fuel pizza parties and attempts to stare down a television.
In 1999, Freshslice Pizza founder Ray Russell set out to combine the once-separate worlds of pizza-by-the-slice joints and speedy pie delivery. Each ready-made slice or delivery pie is created with a dough recipe that's seven years in the making, with a wholesome multigrain base with a crispy texture unheard of in run-of-the-mill pizzas made with boring white dough or pickled Frisbees. At each of the restaurant's 70 British Columbia and Ontario locations, customers can pop in for a few takeout slices, select a feast from the litany of suggested topping combos, or craft their own creation from three different sauces, 20 different toppings, and a variety of cheeses. In addition to savoury slices of pizza covered in combos such as pesto, spinach, ham, and mozzarella, customers can dine on morsels of baked lasagna, sweet cinnamon sticks, or other pizzeria fare.
Ever since its first pie issued forth from the oven-bound infernos of New Zealand in 1996, the netherworld-themed pizzeria’s primarily kiwi doughsmiths have conjured hand-cut ingredients and special-recipe tomato base onto a whole-wheat Dantean circle and tormented them into gourmet pizzas. Among the standard menu's multitude of sins, only Envy makes eyes wish they were stomachs with its hearty conference of ham, salami, pineapple, bacon, onions, and mushrooms. The Mordor dots its smoky barbecue wasteland with pepperoni, bacon, chicken, onions, green peppers, and carelessly handled magic rings, and the Pandemonium smothers chicken and camembert beneath its piquant currents of cranberry sauce. Herds of smoked salmon and spring onion roam the cream cheese fields of the Serpent, best served with tosses of capers and avocado. Herbivores, however, can work off minor misdeeds—such as rhyming the word "together" with "forever"—with the Purgatory's fresh spinach, feta, garlic, sun-dried tomatoes, and mushrooms.