It started with a single store, opened in Fridley, Minnesota in 1964. But Dick Kempe's pizza proved too tasty for one outpost, and Chanticlear Pizza eventually spread to 14 locations in the following years. And although Dick no longer owns the pizzerias, his uncompromising standards for quality pies remain in place. Fresh dough is mixed up and hand-tossed daily. Vegetables are chopped each morning. Instead of adding sugar to their sauce, the chefs rely on the tomatoes' natural, charm school-perfected sweetness. And the from-scratch foundation is always topped with house-shredded, 100% Wisconsin mozzarella cheese.
Once the dough and sauce are ready, Chanticlear Pizza's chefs continue the process by loading them with meats and veggies. The selection of toppings range from shrimp and bacon pieces to a secret-recipe pickle blend. A splash of spicy, bourbon-tinged molasses or chunky salsa can add additional pizzazz to pizzas. Beyond circular eats, polygonal dishes as pastas, calzones, and sides of buffalo wings and garlic toast populate the menu.
When Frankie's Pizza celebrated its 26th year in business, its anniversary wasn't the only cause for celebration. The business underwent a full renovation of full expanded dining space by installing brand new floors and painting the walls. Perhaps the most exciting change was unveiled at the grand opening. Amid festive green, pink, and white balloons, a table was set up for customers to sample the restaurant's new beer and wine offerings. New customers were lured into the party by a band playing on the from patio, which included a guitar, and mandolin. Frankie's Chicago-style pizza is still the menu's centerpiece, but there a few exciting new incarnations, such as the fajita pizza and deep-dish sauerkraut pie. And as always, a diverse array of sandwiches, pastas, and hot dogs remain, ensuring options for friends, and family.
Some people try to give their pizza a little kick by dousing it in red pepper flakes or hot sauce. When they order from Majestic Pizza, they can skip that extra step by ordering their pie with spicy sauce. Every day, the kitchen staff makes this spicier marinara sauce in addition to its milder iteration, as well as hand-kneaded pizza dough, ensuring a freshness that tastes better than astronaut dough. Pizzas get topped with traditional topping such as sausage and mushrooms, or gourmet ingredients such as white sauce and spinach. Chicago-style pizzas fit twice the toppings between two layers of dough.
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half-century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.
In 1973, a year after The Godfather was released, mobsters were in vogue. Godfather's Pizza took advantage of the timing?it combined the gangster mythos with delicious, thick-crust pies. The eatery's first location in Omaha, Nebraska served the classic combo pizza: pepperoni, sausage, beef, onions, black olives, mushrooms, and mozzarella cheese.
Today, Godfather's Pizza
serves specialties such as the updated Classic Combo and the pineapple- and bacon-covered Super Hawaiian at more than 640 locations. Many are dine-in pizza joints, just like the original, but others are smaller kitchens found inside airports, universities, and safety deposit boxes.