As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments. In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Every Monday night, The Blarney Stone opens its doors to a very special group of people—the geeks. Their weekly hosted trivia night, lovingly called "Geeks Who Drink," allows eggheads and trivia buffs of all walks of life to come together and test their wits as they feast on Irish classics such as the shepherd’s pie and halibut and chips. Meanwhile, cozied up to the bar or tucked behind a table, those who hide their geekiness under a bushel basket can mutter the answers under their breath while nursing an expertly poured pint of Guinness or tearing into one of the pub’s many flavorful burgers. In addition to the trivia night, patrons can satisfy their need for competition with NFL broadcasts and an accompanying football breakfast, a big-screen hookup to a Nintendo Wii, and paired pool tables and dart boards.
Family owned for over 35 years! The tradition began when Angelo opened the doors in 1976, his sons Larry & Peter took over a few years later. From there they have expanded to 9 family owned locations and 9 franchises. All of the franchise owners continue the tradition of family owned and operated restaurants.
Bartolini's chefs keep bellies brimming with a menu of hearty, family-friendly Italian fare. Thin-crust ($10.95+), deep-dish ($11.99+), and sicilian pan ($13.99+) pizzas bear arrays of meaty toppings, and specialty disks provide pre-arranged arrays like the alfredo-bedecked white pizza ($14.95+) and the tangy barbecue-chicken pizza ($14.94+). Chicken tetrazzini ($9.95) with white-wine cream sauce and mama's lasagna ($8.49–$9.49) wrap digestive systems in a nostalgic hug, and a fleet of sandwiches ($3.49+) provide a portable, bread-based meal for on-the-lam bank robbers.
For more than 22 years, the scent of freshly baking pizza has drifted out the door of Kenootz Pizza. Chefs fill their ovens with both thin-crust and deep-dish pies, sprinkling in more than a dozen toppings such as bacon, all-beef pepperoni, and spinach. To complement the flavors of their pizzas, chefs cook up classic Italian sides such as cheese-laden garlic bread, zucchini sticks, and fried mushrooms, as well as more substantial platters of meat ravioli and spaghetti. With a delivery area that covers most of the surrounding neighborhoods, the restaurant can stock groups with a tasty, sharable meal without them having to leave the house or cut a cheeseburger into eight equal parts.
As Ed n Joe's approaches its 50th birthday, the back kitchen chefs continue to toss the same classic thin-crusted creations and deep-dish delights that made the restaurant beloved in its infancy. Baked in a deck oven, the signature pizzas satiate hunger in inventive ways, such as with the taco pizza, topped in spicy salsa beef and mozzarella and then dusted heartily in crushed tortilla chips, sliced tomatoes, lettuce, and cheddar and crowned with sour cream and salsa ($16.85 for a small). For a tangy twist, try the barbecue-chicken pizza, served Hawaiian style with grilled chicken, Mancuso mozzarella, red onion, and sliced pineapple ($14.35 for a small). Beyond circular chewables, Ed n Joe's menu boasts a bounty of house favorites such as garnished chicken vesuvio ($16.95), portobello strip steak ($20.95), baked mostaccioli ($14.45), and items conceived by crayons on the kids' menu.