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. 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.
The name seems a little vague at first glance. But catch a whiff of the aromas coming from the kitchen of Euro Cafe, and you may start to tease apart the main national cuisines at work: sweet red pepper sauce and roasted Black Angus beef from Portugal, espresso and chicken fettuccine from Italy. The former influence predominates, popping up in the wine list, the linguiça sausage in an omelet, and the marinated pork loin in a sandwich. The family of owners also celebrate their mother country by preparing a daily Portuguese special and taking turns working on the basement's tunnel to Lisbon.
Although it holds down the corner of a shopping-center plaza, Euro Cafe goes out of its way to feel like a cozy neighborhood spot tucked away on some quaint side street, from the house-baked pastries to the tables scattered on the sidewalk to the live music. The approach has won some ardent fans during its decade in business. "I could go on and on about Euro Cafe," raved a reviewer for the Inland Valley Daily Bulletin after a "luscious" lunch in 2010. "But it would be better if you swing by and see for yourself."
When it came time for the team at Johnny Carino’s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he’s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino’s many menu items that follow the restaurants’ approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a Black Angus burger capped with mozzarella and fried pepperoni, or sautéed tilapia spiced with garlic and jalapeño. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.
The chefs at Arianno’s Pizza craft Italian fare from fresh ingredients and house-made recipes. They hand-toss dough and bedeck it with house-made sauce and layers of real mozzarella cheese before personalizing the pizza, whether by slathering it with any of the restaurant’s 15+ toppings or by naming it "Steve." The pizzeria’s lengthy menu also showcases pasta dishes, each of which is accompanied by a side of garlic bread as well as platters of baby back ribs and hot subs packing fresh proteins and cheese.
Eddie's Pizzeria & Eatery answers an ancient culinary dilemma: do we go out for pizza or stay in for Mom's meatloaf? Serving New World fare, the restaurant satisfies cravings in a single sweep. Even its pizzas champion this culinary marriage—New York–style pies arrive speckled with traditional toppings as well as premium options, such as rosemary ham. Yet, despite such culinary fusion, the pies never lose sight of their roots. Margherita pizza recalls the dish’s Italian heritage, whereas a 10-inch gourmet Bada Bing represents pizza’s modern stomping grounds with sausage, gorgonzola, and a mini “I Heart NY” shirt.
The menu also explores a large landscape of pasta entrees, from four-cheese ravioli to penne sautéed with mushrooms in a tomato-cream sauce. Meatier plates continue to span continents, with chicken parmesan prepped near st. louis ribs and handcrafted Angus burgers. As patrons strip tangy wings bare, they can watch the venue's eight televisions, two of which boast 70-inch HD screens.
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.