Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Green Mill Restaurant & Bar dishes up a mouthwatering menu of pizza, burgers, sandwiches, and other hearty eats. Taste buds will swoon over freshly prepared fare, concocted with natural and local ingredients when available. Starters such as wings ($8.99–$9.99) tossed in a choice of sauce, as well as a cilantro-lime shrimp salad ($10.49) warm up mouths. Signature pizzas, including The Il Primo ($14.99–$18.99), with spicy italian sausage, pepperoni, portobello mushrooms, and a four-cheese blend fulfill pie pinings, or choose the build-your-own pizza ($11+), which comes with a choice of crust, size, toppings, and an instruction manual. Hungry herbivores can sink their canines into a veggie burger ($8.99), served with roasted garlic mayo, lettuce, tomato, and provolone.
SunScape Sunless Tanning's customized tans don't only infuse skin with a radiant bronze glow. The expert technicians use a water-based solution enriched with aloe and Vitamin E to nourish skin as it becomes a healthy golden-brown. The technicians are trained in customized tans and spray on an even, streak-free coat that takes up to six hours to emerge.
P&P Pizza serves up piping hot slices of golden-crusted pie, saucy chicken wings, and crisp catfish dinners. Gastro gurus and noshing novices can enjoy filling their food chutes with substantial slices of pizza ($2.69), each measuring one quarter the size of a large pizza or miniature helipad. Lovers of circular comestibles can fulfill their daily marinara quotas with a large pizza ($9.49 for the first pizza, $8.49 each after that) and enjoy unlimited toppings at no extra charge. Achieve your weekly quota for fowled foodstuff with the 10-piece wings ($5.99) in southern style or hot 'n' spicy flavors, or enjoy the freshwater flavors of the two-piece Catfish meal ($7.99). Those ready for a doughy long-term relationship can enroll in P&P's punch card reward system that grants them free pizza or wings after seven purchases, or customers can donate their points to send one needy pizza to college.
Avivo Brick Oven Pizzeria is cast in an warm, welcoming glow. Though much of that can be attributed to the earthen walls and soft lighting, it's the huge, fiery brick oven at the center of the action that really catches the eye. Nearby, chefs tuck button mushrooms, kalamata olives, and sauces ranging from classic red to alfredo under a layer of fresh-ground cheese before casting pizzas into the oven's contained fury. Out come a variety of made-to-order pies, each baked to a perfect crispness. The kitchen also produces plates of three-cheese lasagna and cheese-stuffed ravioli. And, of course, no visit to an Italian restaurant or family doctor is complete without the chance to snag a panini packed with italian beef and smoked provolone smothered in a creamy dressing. To finish off meals, Avivo's bartenders craft signature martinis that blend pomegranate liqueur with berry-infused vodka.
Dan and Maria Seiler founded Gambino's Pizza Original in 1984, but their legacy is about more than just the number of years they've been open. Their staff consists of several kids of past employees as well as two sisters, three mothers, and their children, making the pizzeria a true family affair. Together, the tight-knit group grates over 400 pounds of mozzarella a week, then spreads the cheese over a wide variety of pizzas. These range from classic Hawaiian to more unconventional pies such as bacon cheeseburger and chicken alfredo. The staff also serves traditional pasta dishes and subs, all of which can be enjoyed in the dinging room or shared with raccoons on the outdoor patio.