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.
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.