Inside the kitchen at Kingy's Pizza Pub, cooks craft handmade pizzas rolled from fresh dough, slather housemade barbecue sauce onto slow-roasted ribs, and pour frosty glasses of draft beer. Kingy's pizza chefs and barbecue gurus have loaded their mantelpieces with prizes for their award-winning pizza and ribs. In addition to nibbling on nearby trophies, guests can chow down on hearty burgers after sharing baskets of boneless wings, tangy fried pickle spears, and cheese-covered fries.
Butch's dedicated chefs build each of their Italian dishes from scratch, flavoring meats and pastas with sauces and dressings made fresh daily. They crown breaded chicken parmigiana with marinara, mozzarella, and grilled mushrooms, and they ladle crimson meat sauce over penne with grilled shrimp. In the dining room, marigold walls surround tables weighed down by thick cuts of lasagna, and a shiny, mocha-hued floor yields a mirrored reflection.
Purveying pizzas and subs is a family affair for the friendly staffers at Flyers, who have been offering patrons saucy circulars and savory sandwiches since 1976. Like the devastating barrage of cake and ice cream that the Air Force drops on other countries during their birthday, The Bomber signature pizza bombards unsuspecting tasters with palatable flavors, particularly its combination of provolone cheese, mushroom, green peppers, and a gathering of meats ($7.99 for stromboli, $13.99 for 11"; $17.49 for 13"; $19.99 for 15"). Peruse pizza and sandwich options here.
PaPa Joe’s menu (varies slightly between locations) specializes in replacing stomach voids with satisfying subs and tasty pizzas. Start with an eight-piece arrangement of wings ($4.95) whose sauces are kept secret unless you can guess your server’s middle name and favorite Muppet. After an antipasto salad ($6) spiced up with pepperoni, mushrooms, salami, tomatoes, and non-faux cheese, procure a personal seven-inch pizza ($4.25) with a topping of your choice. Or give your body’s gas tank a fright with one of PaPa Joe’s famous two-foot monster pizzas ($32.95 with one topping). You can also add extra summer to your summer by gargling a 10-inch Hawaiian pizza ($11.95)—which includes ham, bacon, black olives, and pineapple chunks—or sample all nine inches of the popular non-pizza, the richboy sub ($5.50+), served with ham, salami, peppers, and mozzarella.
The Taranto family had a secret—one that had been passed down though the generations. This secret was cheesy, and loaded with fresh toppings. Only friends and neighbors knew this secret, until 1992, when it was revealed to the world. That year, Dan Taranto opened the first Taranto's Pizza as a vehicle to share the secret family recipe. Now well over two decades later, the dough is still fresh, the sauce still made onsite, and the recipe fully intact. Clients can opt for a custom build-your-own pizza on regular or gluten-free dough, or round out a family meal with pastas and calzone. When not raising pizza dough, the Taranto family helps raise the other kind of dough for charitable organizations.
After working at several of central Ohio's premier bakeries, Bryan Tyler decided that if he had his own, he would always prize high-quality ingredients over speed or corner-cutting for the sake of expansion. So, he did just that. At Tyler's Pizzeria & Bakery, he curates ingredients grown without the use of GMOs, herbicides, or pesticides from local purveyors such as Millersburg's Stutzman Farms and Wooster's Hartzler Family Dairy. In fact, come summer and fall, he even grows his own veggies and herbs in raised gardens outside the bakery without the help of the Jolly Green Giant.
These ingredients form the building blocks for a diverse menu of baked goods. In the morning, customers line up for cheese danishes and pumpkin turnovers; by afternoon, they're clamoring for pepperoni rolls and cornish pastys.
Bryan's kitchen is also home to a wood-burning oven, in which he prepares specialty pizzas. These, too, boast quality ingredients?hand-grated cheese, housemade tomato sauce, and organic-flour dough. Like the rest of his menu, the pies are both savory and sweet?the Oktoberfeast is topped with ham and sauerkraut and Grannie's cranapple dessert pizza is built upon cinnamon-roll filling.