When the chefs at John's Pizza & Subs? approach batches of pizza dough, they channel the restaurant's three decades of expertise. Across the shop's four locations, specialty pies such as the Bob's Big Mac, whose combination of hamburger, thousand island dressing, and pickles is lauded by the Buffalo Pizza Fest, join made-to-order pizzas crowned with a pepperoni, hot peppers, pineapple, and other toppings. John's Pizza & Subs? is also known for its original chicken-finger sub, as well as other hot and cold subs with unusual names, such as the Godfather, Stinger, italian sausage Nightmare and the ham-and-turkey Hercules, whose more than 5 ounces of meat can sate each of a hydra's heads. Tacos, wraps, and wings help to round out the hearty menu.
It should come as no surprise that pizza is a specialty at JUST PIZZA & Wing Co. The restaurant's cooks infuse specialty crusts with sesame seeds, lemon pepper, and other seasonings, pile on fresh cheese and toppings such as sirloin steak and tiger shrimp, and even bake whole-wheat and gluten-free pies. But contrary to its name, JUST PIZZA & Wing Co.'s menu doesn't end there—non-doughy options include chicken wings in a variety of sauces. Patrons can even explore possible wine pairings on JUST PIZZA & Wing Co.'s website.
The expansive menu at Leo's Pizzeria is designed to suit a multitude of tastes. Pizza lovers have no shortage of options, from specialty bacon-cheeseburger or stuffed-hot-pepper pies to party-friendly sheet pizzas with 32 slices. Aside from its pizza, Leo's Pizzeria prepares hot and cold subs, specialty sandwiches such as the hot pretzel melt?roast beef, ham, or turkey served on a pretzel roll and doused in nacho cheese?and chicken fingers and wings.
Gino & Joe's supplies quick workday lunches and leisurely family dinners alike with barbecue chicken pizzas, hot subs, and Italian food. In the kitchen, pizza specialists hurl discs of dough into the air before topping them with mouthwatering tomatoes or sausage, while cooks nearby assemble subs with thin-sliced capicola or bundle together veggie wraps. Pasta sauces are made fresh each day from imported tomatoes before they coat trays of savory meatballs or dinners of cheesy baked ziti.
The chefs at Great Northern Pizza Kitchen draw upon Italian, Greek, and American culinary traditions while topping pizzas. After tossing crusts by hand, they turn to blue cheese, buffalo sauce, shredded pork, morsels of feta, and pico de gallo. Though some toppings seem adventurous, the mac 'n' cheese pizza and the potato-skin pie, a combination of bacon, sliced potatoes, and cheddar cheese, call to mind simple comfort foods. Tables clatter with plates of salads, pastas, and sandwiches in an 80-seat dining room with exactly enough spots for the 10 families cloned from the Brady Bunch.