The menu at American Pie Pizza places classic pizza creations alongside delicious sandwich and snack options. Fire up your feast by surfing atop tortilla chips into a bowl of Robbi's Salsa (small $3.99, large $6.99) before making friends with one of the pizzeria's masterful pies. Patrons can create their own pizza, selecting an 8" ($4.29), a 10" ($7.99), or a 14" ($10.99) pie draped with mozzarella cheese and ready to be painted with your choice of toppings from 11 meats and 22 veggies ($.70–$1.10 each). For lunchers too lazy to craft their circular cuisine themselves, American Pie Pizza offers favorites such as the margherita ($6.29–$13.89), the beef-and-veggie bounty of the supreme ($6.99–$15.49), and the pork-packed Hog Wild Pizza ($7.59–$16.99). Gluten-free crusts are available on 10" pizzas for an additional $1. Say no to dough with a sandwich such as a meatball sub ($4.99–$7.79) or the American Club ($4.79–$7.59). Unlike the mythical clutch hitter, the "pizzookie" dessert, a chocolaty, peanut buttery creation topped with syrup and whipped cream ($6.99–$15.49), is as real as it is delicious.
There's an old saying that claims you shouldn't fix what isn't broken. Don't tell that to the team at Old Chicago pizza and taproom, though. Turns out, going against traditional wisdom can sometimes pay off. After more than three decades of success that saw the addition of two locations in Arkansas, the team decided to spice things up and completely revamp their menu. They introduced 40 new menu items, including a tavern-style thin-crust pizza to go along with their classic Chicago-style deep dish. Of course, the new pie adheres to Old Chicago's unwavering commitment to quality ingredients, including preservative-free dough made from just water, sugar, yeast, virgin wheat flour, and salt.?
This commitment to top-notch quality runs throughout the rest of the food roster, from an appetizer of house-made soft pretzels studded with fresh jalapenos to a New York-style cheesecake drizzled with a sauce that takes three days to prepare. The craft-beer selection is equally thoughtful, with 30 on tap that include 6 on rotation. In fact, Old Chicago is so invested in great beer that they even offer tips on how to best drink it, including using a glass instead of a plate.
From the tomato-red columns running along the wall to the fresh green basil that garnishes dishes on its tables, the dining room at Palio’s Pizza Cafe bursts with color. Roma tomatoes, red peppers, and spicy, house-made red sauce paint thin, crisp pizza crusts. Farm-fresh salads host a kaleidoscope of colorful toppings, such as the Nutty Hawaiian's cashews, pineapples, and cranberries. By the entrance, the mural of a flamenco dancer brandishes a wine bottle like those used by waiters to pour out reds and whites. Above her head, the word Palio's unfurls like an artist's signature on canvas, lending a name to the colorful culinary scene.
Palio's chefs aim to make their dishes as healthful as they are vibrant. They craft crusts with whole-wheat or gluten-free dough upon request, and blend only fresh ingredients and locally sourced magic beans into their house-made pasta sauce.
Playtime Pizza entertains kids and adults with 70,000 square feet of long division–free fun. More than 140 games populate the facility’s two-story arcade, which encourages players to achieve new high scores on Dance Dance Revolution and on six miniature bowling lanes. Black lights cast a celestial spell across the mini golf course, where putters sink holes-in-one under the gaze of pirates and sea creatures, and on the bumper-car track, drivers spend time bouncing through the sea of cars. Smiles disappear only when mouths get sidetracked by pizza, one of the many finger-friendly food items that line the center’s expansive buffet spread.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.