CiCi’s Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese. The buffet is stocked with a plethora of fresh pastas, as well as signature salads with the option to put tossing talents to the test at the salad bar. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
Forging a happy medium between the silver spoons of white-tableclothed fine dining and the greasy spoons of the neighborhood greasy spoon, Portobello’s Grill serves lunch, dinner, and weekend brunch in both its dining room and airy outdoor patio. The dinner tuba heralds the arrival of a pair of savory fire-grilled pork chops ($17.99) or cedar-roasted salmon ($17.99) dolloped with creole lemon cream. The Grill's namesake, the grilled portobello sandwich, is a bread-bookended pile of grilled mushroom and eggplant slices backed up by pepper jack, spinach, tomatoes, onions, and mayo, and is more suited to midday cravings ($10.50). Accidentally conjoined mad scientists can share a brunch of sweet and savory delights when they order bananas-foster french-toast ($13.99) and crab-cakes benedict smothered in creolaise sauce ($13.99).
LPK Bar & Grill's wood-burning ovens have been toasting handmade pizzas and Italian specialties for more than two decades. Today, their griddles also sizzle hearty American fare, such as steaks, burgers, and ribs, which waiters set on tabletops beneath glimmering widescreen TVs and a colorful panorama of an Italian street scene. LPK Bar & Grill also supports healthy eating with veggie-stuffed pita wraps, wheat alternatives to many dishes, and a dining room that is completely rattlesnake-free.
When Buck's Pizza was founded by Lance Benton in Du Bois, Pennsylvania, in 1994, it was staffed by four people, three of whom were Lance's family members. Eventually, Buck's blossomed into a successful network of franchises across the East Coast, South, and West.
Its guests chow down on bubbly pizzas made from freshly mixed dough, Central Valley California tomatoes, and rich mozzarella cheese. Or, they sink their teeth into meaty hoagies and toasty stuffed strombolis and take swigs of homemade sweet tea.
Rated among the top fast-food chains by Zagat in 2010, Papa Murphy's houses crust contractors who assemble each pizza before customers' eyes, then hand them over for firing in a home oven. Fashion a custom pie ($9+ for a large) from a palette of 23 fresh toppings, or test the design acumen and hand aerodynamics of Papa Murphy's in-house tastemakers by going with a discus from the signature, stuffed, or delite menus. The Chicago-style stuffed pizza smuggles layers of pepperoni and italian sausage under the cover of roma tomatoes, onions, and a mozzarella trench coat ($14 for a large; $16 for a family-sized), and the hawaiian in the signature category comes topped with an archipelago of canadian bacon, Dole pineapple, and mozzarella cheese on a beach of tomato sauce ($11 for a large; $13 for a family-sized).
Mazzio's Italian Eatery's staff rolls out a buffet for lunch and dinner populated with tasty Italian cuisine that they also serve à la carte. The restaurant's staff has been perfecting its culinary modus operandi for more than 50 years, long enough to evolve the pizza selection to include three levels of thickness. Chefs bake standard, deep-dish, and thin crusts—available in gluten-free form—and load each with toppings such as caramelized onions and giant pepperoni. The kitchen makes pasta plates to order, some baked in the oven, such as lasagna, and some tossed in sauce, such as the mainstay spaghetti and meatballs. The signature calzone radiates the ambrosial scent of pizza dough stuffed with meat and cheese, and it's meant to be shared, unlike a pogo stick.