Garlic Jim's menu was hand-crafted with nothing more than a dream and an incredible reserve of pizza-making expertise. To achieve customization without the stress of having to choose, turn to one of the 12 pre-determined specialties. Meat-maul hunger with the Hercules (salami, pepperoni, canadian bacon, beef, spicy italian sausage, and bacon), or vindicate vegetables with Jim's Veggie pie (green peppers, mushrooms, tomatoes, red onions, and black olives). For an additional $3, any medium or large pizza crust can be made gluten-free.
With more than 20 high-def televisions festooning their walls, Draughts Restaurant & Bar applies a full-court press to unsportsmanlike hunger with a menu that bursts at the seams with American eats and a monster selection of draught beers. Unlike marriages between roller-skates and quicksand, a glass of "Draughts" Amber Ale perfectly suits the Long Board specialty pizza ($9.95 personal, $16.95 medium, $21.95 large), which crowns fresh dough made from scratch with shrimp brushed with olive oil and garlic, and mozzarella and fontina cheeses. Or, pit a pint against Draughts' full menu of appetizers ($2.65-$10.50), sandwiches ($7.95-$11.95), pastas ($2.50-$14.95), and desserts.
Erupting cheers herald hopeful high-fives as Magoo's Sports Grill's 30 televisions broadcast yet another touchdown. Or homerun. Or pads-off, trash-talking battle royal. Regardless, athletics spill from the bar's innumerable televisions, and the kitchen sates sports fans with a full menu of hearty sandwiches, specialty pizzas, and decadent desserts. Time-tested domestic beers from Coors and Budweiser welcome craft brews such as Stella Artois and Sierra Nevada to the beer-and-wine bar, where bartenders pour suds into 10-ounce glasses, 20-ounce schooners, and one-gallon pitchers that may also be used as a makeshift apple-bobbing bucket.
The founders of zpizza think of their pies as edible art and imbue each slice with things that are good for you, from organic flour and tomato sauce to rich Wisconsin cheese from grass-fed, hormone-free cows. Innovative topping combinations create a menu of distinctive pizzas such as the Tuscan with cremini and shitake mushrooms and the curry chicken and yam with mango chutney. Classic cheese and pepperoni pies also emerge from the oven with distinctive crispy crusts, which are hand-thrown each day using regular, whole wheat, or gluten-free dough.
Numero Uno Pizza has been cheesing up Chicago–style deep dish and spinning out New York–style pies since 1973. The pizza spot's menu, brimming with eight specialty pizzas ($14.95+ for a medium), travels from the shores of Hawaii with pineapple chunks and canadian bacon to the sands of Santa Fe with smoky barbecue sauce and chicken breast. Pie aficionados orchestrate their own masterpieces from a choice of crusts ($4.95 for a 7” individual) lavished with a selection of 20+ toppings such as feta cheese, pepperoncini peppers, and artichoke hearts ($0.75–$1.95 each). Diners can close the hatch of a genoa-salami-and-cheese submarine ($8.95 for a footlong) and venture into the depths of the ocean, or climb up mountains of triple-chocolate Blackout cake ($4.95) in search of glory and napkins.