Each day, the chefs at Pepperoni's Pizza's eight locations crush premium tomatoes into sauces, roll out homemade dough, then cover the freshly baked pies with natural mozzarella. Diners can build their own creations from more than 30 toppings, including bacon bits and pineapples, or opt for more than 10 specialty pizzas such as the New Yorker, smothered with heaping amounts of sauce, cheese, and pepperoni. Their menu also sates hearty appetites with more than 20 oven-baked subs, as well as local favorites such as calzones and smokey BBQ Buffalo wings.
Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
From its plot in the Energy Corridor District, Nardino Ristorante fuels patrons with authentic Italian meals designed by a Europe-born chef. Chewy pasta forms the foundation for the tagliatelle alla ruota, featuring Nardino's signature sauce whipped together tableside ($17.95), and petite potato pillows support dreams of asparagus, saffron cream, and winning lottery tickets in the gnocchi di patate alla crema di asparagi e zafferano ($14), which goes by "Bob" for short. The cartoccio di filleto di manzo's pan-seared tenderloin wears a clock of mustard sauce woven with caramelized onions ($20.50), and the risotto al funghi dresses porcini mushrooms with white-truffle oil ($15.50) to seduce sniffers distracted by the quattro formaggi pizza, stacked with Jenga-like towers of gorgonzola, fontino, provolone, and parmigiano reggiano ($12).
Red and white checkerboard tablecloths mark your entrance to Lasagna House III, while maroon carpeting and wood paneling on the walls give off a distinctly homey vibe. This is everyday Italian fare like grandma used to make, complete with huge servings of saucy, cheesy goodness. Maybe that’s because the same classic family recipes have been used in Lasagna House for more than 70 years. There are three locations throughout Houston, with this outpost on Westheimer and Eldridge in the Energy Corridor catering to a lunch time commuter crowd. Don’t judge the food inside from the nondescript strip mall exterior, though; hearty homestyle eats come layered in thick red sauce, while slippery noodles and tasty desserts round out the satisfying meals. Takeout and catering is also available.
The Russo family moved from Italy to New York in 1964, and from New York to Texas in 1978, carrying with them time-honored culinary techniques imported straight from the old country. Anthony Russo has worked side by side with family members and Italian chefs since the age of 12, learning to prepares salads, pastas, and pizzas from only the freshest of ingredients. Anthony's love for his family's cooking grew into a lucrative business, with Russo's Coal Fired Italian Kitchen restaurants and Russo's New York Pizzerias popping up all over the American South.
Like a cookie decorated with Lady Liberty's Social Security Number, Russo's pizza is an edible souvenir of the Big Apple, introducing palates to the thin, crispy brick-oven pies that helped make New York cuisine world famous. In between bites of basil-, anchovy-, and meatball-crowned pizzas, diners feast on baked ziti, lobster ravioli, and tortellini carbonara, as well as oven-cooked flatbread sandwiches and toasted calzones.
Sitting inside Bombay Pizza Company, owner Viral Patel watched the Food Network's The Best Thing I Ever Ate, waiting alongside family and friends for a mention of his Slumdog pizza, a fusion of Indian and Italian flavors. After the 30-second spot, the restaurant erupted into a standing ovation.
Patel's journey to that moment first began when he quit his job in restaurant management to travel around India learning how to cook. Hoping to one day open a restaurant of his own, Patel returned to the United States and became interested in pizza, buying his own pizza stone and experimenting with new recipes, which fused Indian flavors with the traditionally Italian pies. He opened Bombay Pizza Company with the help of his mother, Sonali, who also inspired the Sonu's Rita pizza, which combines house-made cilantro-mint chutney with a margarita pizza. Soon after the restaurant opened, it was awarded Houston Press's Best Pizza in 2010. In addition to pizza, the menu features Indian street fare such as the kati roll with tandoori chicken and paneer and traditional Italian dishes such as lasagna and chicken parmagiana.
Today, Bombay Pizza Company has two locations, the original in Houston and a second, larger location in Sugar Land. Both eateries feature saffron-hued walls, the soft glow of Thomas Edison–style filament light bulbs, and photos of Bombay residents performing daily activities including washing clothes, fishing, and playing chess. The Sugar Land location also features an outdoor patio, microbrews on tap, and a private dining area.