For more than 20 years, the chefs and staff at Turn 4 Pizza have served up hand-tossed pies to the Mooresville community and surrounding areas. Their creative pizzas draw inspiration from auto racing terms, as evidenced by the Caution Flag—a sausage-and-onion pizza set ablaze with jalapeños, banana peppers, and crushed red pepper. On the tamer side of the menu, the Charlotte 600 pie tops a creamy alfredo base with tomatoes, spinach, mushrooms, onion, and chicken. They also sport a build-your-own option, featuring more than 20 toppings that range from meatballs and pepperoni to granulated garlic, mandarin oranges, and pepperoncini. Their specialty dessert pizzas include pies such as the cinnamon-sugar-with-icing pizza, which can also be made race-themed when served on a spare tire.
Fox's craftily delicious menu will sneak around in your backyard and overturn your recycling bins, so eat it quick. Load up with an appetizer such as the three-fourths of a pound of fresh breadsticks ($4.99, $1 extra for cheese) and a small deluxe stromboli (cheese, pepperoni, sausage, mushrooms, green peppers, and onions, $8.99), or banish hunger to the cold vacuum of outer space with a two-dozen-piece bucket of hot wings (buffalo, barbecue, Italian, or tequila-lime sauce, one sauce per dozen, $13.99). Hoagies and Wedgies ($7.99)—sandwiches served on a 9-inch pizza crust—are available for cravers of carbohydrate symmetry. To throw a celebration in style, order a gourmet Big Daddy pizza ($21.99) such as the pulled-pork pizza (barbecue sauce, pulled pork, onions, green peppers, and Fox's cheese blend), or mutate the veggie—your favorite five veggie toppings—into a pizzeria permutation of Peter Piper's Pepper Pie (sweet peppers, green peppers, jalapeño peppers, hot banana peppers, and black olives that you lie and tell your cousin are olive peppers).
Hawthorne's New York Pizza & Bar's dough-slingers serve a piping-hot menu of pasta, heroes, and hand-tossed pizzas, earning a 2011 Charlotte Magazine Voters' Choice award for best pizza. Edible disks are spooned with sauce and configured for specialty deliciousness with such options as the luau pizza⎯a blend of pineapple, bacon, smoked pulled pork, and caramelized onions wrapped up in a grass skirt ($9–$18)⎯and the Sicilian's thick, square crust clad only in mozzarella ($14.50). Herbs and gorgonzola cheese roam across hills of pasta and valleys stuffed with chicken or sausage in the gorgonzola pasta ($10.50), and the philly cheesesteak hero ($8.85) laces standard white american cheese with the illicit flavors of chipotle mayo. Chefs layer eggplant rollentini ($11) with a blend of mozzarella, ricotta, and romano cheeses before spackling it with pesto and oven-baking it to monumental deliciousness.
Chefs at Romano's Pizza toss handmade dough into pizzas with more than 15 toppings. Guests can choose a thick Sicilian crust or opt for a New York style pie, whose foldable shape allows it to be served as a convenient origami crane. More exotic ingredients such as Alfredo sauce, feta cheese, and hamburger meat top specialty pies, and chefs also cook classic entrees such as chicken piccata. Romano's rounds out its menu with regular or whole-wheat pastas, subs served in hoagie buns, and half a dozen desserts including cannoli and italian spumoni.
From the vibrant tubes and slides of the multilevel FunZone playground to the squeal-inducing Tubs-of-Fun and Red Baron Bi-planes, FunStation2000's rides and games engage youngsters of all ages. As the Himalaya Rollercoaster speeds around its track, the laser-tag arena accommodates bouts between phaser-wielding teams. In the indoor batting cages, balls hurtle toward future home-run hitters and team mascots who need to practice dodging the swings of angry players. FunStation2000 continues enticing guests with a massive arcade and snack station full of treats including cheese pizzas, spicy popcorn chicken, and corn dogs.
In addition to accommodating spontaneous days of revelry, the center's staff hosts private parties, complete with game tokens, playtime, and pizza and cake served in the animal-themed party room.
Brothers Eugene and John Jetts opened their homonymically eponymous pizza parlor in 1978, creating recipes that eventually grew the chain to more than 200 locations throughout the U.S today. Jet's Pizza's signature is the squared, deep-dish crust, which can be rolled out into a pie cut so that every piece provides bites of the crisp edges and soft interior. Their cooks also hand-toss a traditional round crust and a New York–style thin crust, all of which can be flavored in eight ways with a dusting of Cajun seasoning, poppy seeds, or a combination of butter, garlic, and romano cheese dubbed the Turbo. As masters of repurposing, cooks can also cut romano-topped pizza dough into 8-inch slices to make toasted subs or a beret that attracts comely pigeons. Salads and hot wings make deliveries into multicourse meals for easy family dinners and catered events.