Bonafede-family matriarch Anita started JoJo's Pizza Kitchen more than four decades ago, and her discerning taste for ingredients is still identifiable in the menu. Though her son Joe, who napped on flour sacks in the back of the restaurant as a child, now runs the eatery, fresh basil and plum tomatoes grown in Stanislaus County still release aromas that hint at sun-soaked furrows. Through a dining room window, guests catch glimpses of chefs tossing freshly risen dough for pizzas or smaller chefs for their adorable giggles. They grate fresh parmesan cheese as wine cooks slowly down with mushrooms on the stovetop and chicken marinates in lemon and garlic. Servers bustle past, filling glasses with house wines or draft beers.
Jafang's menu satiates pie-loving patrons with mounds of fresh ingredients, thin or thick-crust pizzas, seasoned olive-oil sauce, and optional whole-wheat dough for healthier fare. For an appetizing beginning to a wheel-shaped meal, try Jafang’s eight-piece chicken wings ($4.99) or start with a light, crisp Greek side salad with olives, feta cheese, cucumber, tomato, and artichoke hearts ($2.39). Best an uppity appetite with a medium specialty pizza ($10.99) such as the Jafang special with mushrooms, sliced turkey breast, and bacon, or zip in with a group to stem the hunger tide on the go with pizza by the slice, such as cheese ($1.50), pepperoni, veggie, and meat-eater ($1.75 each). For diners with aichmophobia—the fear of pointy things—Jafang offers any of its dozen specialty flavors in blunt-edged sandwich ($5.99) or wedge-free calzone ($10.99) format.
If you want to get a sense of our business viewpoint, all you have to do is pick up a slice from our vast selection of ideas. Not only our slogan “Looks Good, Tastes Better!” but the pizza itself will tell you our dedication to quality and freshness.
At Lamppost Pizza and Backstreet Brewery, cuisine cravers soothe cantankerous bellies with a slew of hand-tossed pizzas and Italian eats that fill out an extensive menu. Make a sacrifice to the temple of taste with an appetizer of potato skins ($6.99) before moving to a circular entree. The 8-slice garlic-chicken specialty pizza ($19.99) brings hunger pangs to a halt, and the Linebacker pizza inundates the palate with mozzarella, pepperoni, salami, canadian bacon, bacon, ground beef, sausage, and textbook tackling form ($23.99 for a 10-slice pie). Specialty pies and sandwiches pair nicely with an ale, lager, or stout from the rotating list of beers fermented in the Backstreet Brewery, served in a pint at the gleaming wooden bar or in a streaming torrent from the massive metal tank outside.
The chefs at My NY Pizza craft pies in the traditional Big Apple style, slathering sauce, cheese, and a medley of accouterments atop a thin crust stretched up 28-inches in diameter. Diners with today's deal can deck out a 14-inch pizza with 1 of 20 toppings, ranging from standards such as italian sausage to exotic garnishes including artichokes or a kettle of minestrone soup. Beneath the outer coating of toppings, pizzas are trimmed with a blanket of whole-milk mozzarella melted atop a discus of dough free of preservatives and the dangerously sharp corners typical of squares. Guests can wash down their big-city pies with a pair of domestic beers.