Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
Pagoni's Pizza lines its Sicilian-style, deep-dish, and thin-crust pies with more than 25 toppings, including meats imported from Chicago. Its from-scratch dough also includes a gluten-free option. Cooks also sling classic pastas such as meat or cheese ravioli and chicken parmigiana, and they fill breadsticks with cheddar, jalapeños, and dreams of growing up into a baguette.
Situated inside the CopperLeaf Boutique Hotel & Spa, Bella Vita Ristorante's warm, copper-toned interior warms diners to a menu of "elevated Italian" dishes. A consecutive winner of Gold Fork Awards from Fox Cities Magazine, Bella Vita uses locally sourced ingredients to make many items in-house, including fresh mozzarella. Locally baked artisan bread provides a crisp platform for bruschetta made with ripe, juicy tomatoes and 12-year aged balsamic glaze, while wine racks display more than 80 different labels.
Owners Brian Glassel and Tim Nicholson eventually teamed up to bring Glass Nickel Pizza Co. to fruition in 1997 after spending their teenage years working around the nostalgic aromas of baking pizzas in Wisconsin eateries. They met while working in the same pizzeria and shared a passion for gourmet pies, so they spent a year planning and dreaming. Then they gathered a small but dedicated team to flip the saucy dough and accommodate patrons with first-class customer service, including the provision of tall glasses brimming with cold beer. Their dedication to this modus operandi helped the restaurant to bloom into a statewide fixture with several locations throughout Wisconsin.
While keeping pizza the star of the menu, Brian and Tim augmented it by adding battered-fish baskets, meaty lasagnas, stacked sandwiches, and crispy chicken. Committed to quality, the duo uses house-made sauce and dough, as well as Boar’s Head deli meats. With an equal commitment to their community, they help to support various nonprofit organizations and keep all their restaurants green through the use of ovens that shut off when not in use, energy-efficient appliances, LED lighting, and cars that run on used vegetable oil and time-travel only when absolutely necessary.
Muncheez Pizzeria, an intimate space brightened by a loud green, serves pizzas adorned with molten cheese and fresh veggies. Their classic pie sports a variety of toppings, such as pepperoni, sausage, mushrooms, green peppers, and onion. More unusual pizza creations include the mexican pizza, which swaps out tomato sauce for refried beans and salsa. Guests can customize their pies by choosing from 19 different toppings, such as mandarin oranges, grilled chicken, and green olives. Wings and salads compliment the cheesy feasts, which are washed down with more than 50 styles of beer or buckets of free water.