Tony Sacco's signature pizzas begin their journey towards delicious perfection with a dough made using filtered water. A layer of sauce then slathers the dough, created from scratch with only a few flavorful ingredients—Italian plum tomatoes, basil, and garlic. After additional quality ingredients cover the pizza, such as fresh veggies and mozzarella, the pie slides into a custom-built anthracite oven. Fired by coal to infuse pizzas with a rich, unique flavor, the oven reaches a temperature of 1,000 degrees, cooking pies quickly and thoroughly without leaving their crusts soggy or their toppings burnt. Like the rest of Tony Sacco's fare, the restaurant's pizzas never venture near a freezer, fryer, microwave oven, or Superman's re-heat vision.
Each day at Guido's Premium Pizza, chefs follow the same meticulous process to hand-craft their pizzas. They make fresh dough, grate mozzarella cheese, slice toppings, and hand-blend their own sauces, which are available in three varieties: original, chunky tomato, and spicy fire-roasted. Before deep-dish, thin-crust, or hand-tossed pizzas make their way to the oven, the chefs shower them in a wide selection of toppings including pineapple slices, pepperoni, black olives, and mushrooms. Aside from pizza, the team also bakes lasagna and stuffs steak and cheese into sub sandwiches. Guido's Premium Pizza also offers catering trays for special events such as baby showers, graduation parties, and quarter-birthday celebrations.
It’s A Matter Of Taste re-creates rustic Italian meals with a menu that showcases the nation’s three most prominent food groups: pasta, seafood, and steak. From the tender gnocchi to raviolis filled with chicken and veal, chefs fashion many of the pastas in-house to ensure fresh, authentic flavors. Grills decorate sea scallops and Angus filet mignon with smoky lines, and the bone at the center of the osso buco–style lamb imparts a rich flavor to its barolo-wine sauce. The upscale cuisine matches an elegant interior with wrought-iron accents, exposed wooden beams, and a patio overlooking Union Lake that opens the dining room to natural sunlight and tugboat calls.
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.
Pizza lovers have their affections returned at Marco's Pizza, where nine specialty pies wait to satisfy cravings for cheese, sauce, and toppings. The grilled chicken florentine pizza adds parmesan garlic sauce, fresh spinach and tomatoes, and four cheeses to tender grilled chicken, and the pepperoni Magnifico combines two kinds of pepperoni?large classic slices and smaller, crisper slices?onto regular or thin-crust dough. Diners can also concoct their own pizzas from scratch using toppings such as bacon and steak, or opt for wings, subs, and salads.