So successful were the three original Lamppost Pizza establishments that the eatery has grown to 37 locations since its inception in 1976. Friendliness and fun unite with the pizzeria's penchant for sports to make visits memorable. But as nice as big-screen TVs can be, the real magnetism of this haven for sauce and cheese lies in the pies spun in the kitchen. Beer and wine complement the menu, which also includes pastas, sandwiches, and grill fare.
Grab a bagel ring for all 12 fingers ($10.95 a dozen), or grab an individual for a baby bracelet ($1.14 per bagel). Many toppings, cream cheeses, and spreads are also available. Although Bagel Me!'s name is both direct and delicious, the menu expands beyond the realm of the round. Breakfast items such as gooey cheddar and egg melts served alongside cinnamon baked apples ($4.19) and freshly blended smoothies ($4.39) will cause smiles at sunrise. Afternoon diners can hang fangs on tri-tip steak sandwiches such as the jalapeno-pineapple pairing, loaded liberally with caramelized onions, Tillamook cheddar, and monterey jack cheese ($7.49). Or fork up a variety of starters, such as Irish nachos based in French fries and topped with bacon, onions, cheddar and jack cheeses, and lucky wishes ($5.79).
At first glance, South Coast Pizza Parlors might look like an ordinary family pizza joint. The requisite video and redemption games chirp and ring near the entrance. Six big-screen televisions flicker with sporting events. But the difference is in the pizza--the kitchen crew crafts dough and sauce fresh every single day, drizzling pies with classic toppings such as green peppers and pepperoni, as well as more non-traditional options including vegan cheese and soy chorizo.
A disc of dough floats down from above, its trajectory halted by a pair of nimble hands. Such is the scene at Rafael's Pizza, where each pie is made to order by hand, not defrosted by a chef with very warm hugs. The staff has made pizzas this way for more than 35 years, strewing Wisconsin mozzarella and fresh veggies atop each one. Specialty dishes include the signature Rafael's Pizza with pepperoni, ham, and bacon. Diners boost their meals with plates of pasta or hot and cold subs.
Head Chef Ray brings more than 20 years of culinary expertise to the kitchen of Papa Pilo’s, where he champions a menu of Italian recipes that won CityVoter's Best Italian prize in 2011 and 2012. Thin-crust, New York–style pizzas don toppings such as fresh tomatoes and meatballs, and specialty pies include the breakfast pizza with eggs, bacon bits, onions, canadian bacon, and a snooze button. Papa Pilo’s also whips up dishes such as chicken parmesan, fettuccine in spicy fra diavolo sauce, and meat lasagna with ricotta, romano, and mozzarella.
Chef Luigi and the kitchen magicians at Luigis D Italia import Italian flavors to tongues with a menu of pastas, pizzas, and authentic entrees. Culinary compadres can savor the meeting of meat and grapes in the chianti-braised short ribs ($17) or hoist their forks into orecchiette pasta with house-made italian sausage ($12). When held to anxious ears, stuffed shells fill auditory canals with sounds of the Mediterranean sea and trickles of sauce ($14). White clam pizzas ($14 for small; $17 for large) motivate guests to dive for edible pearls, and meatball sandwiches ($9) cradle succulent spheres in a bready embrace. Diners can accompany meals with a bottled brew or glass of CK Mondavi white zinfandel ($5.95), and desserts (all $5) such as cannoli, tiramisu, and ice-cream tartufos encourage patrons to tap into their second stomachs.