As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s Pizza has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
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 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.
John's Incredible Pizza Co. graces guests with acres of incandescent entertainment options and a fully stocked buffet ($9.49 value, $1.50 value for drinks). In addition to a slew of soups, salads, pasta, desserts, and traditional pizza choices, the buffet brandishes a bouquet of specialty pizza creations, including spicy peanut-butter, barbecue chicken ranch, and alfredo pizza.
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.
Straw Hat Pizza brings families and friends together to feast on California-style pies, signature Hot Hat sandwiches, and the crisp contents of a market-fresh salad bar. Pre-designed pizzas include The Works, whose meaty mélange of salami, ham, sausage, pepperoni, and beef ($13.99+) provides a drastic contrary to the California Veggie, loaded with lifeguard-approved zucchini, broccoli, onions, mushrooms, tomatoes, and garlic-cheese sauce ($13.99+). Dinner DJs can also enliven suppertime soirees by spinning their own saucy disks through toppings including meatballs, pineapple, and spicy chorizo ($10.99+). Hot Hat sandwiches ($5.29+) bury succulent sliced meats and gooey gobs of cheese in crispy signature shells, making them ideal practice tools for archaeologists in training for an excavation on the moon.