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.
The last decade has seen Joe’s locations crop up across the US like pepperonis, due in part to the slew of local honors. Diners can choose from 24 varieties of award-winning specialty pizzas, or requisition a custom pie from restaurant’s more than 25 meat and veggie toppings. Also available are Joe’s eight and 12-inch subs, steaming calzones, and buffalo wings in sauces such as hot, bbq, and Chernobyl.
A disk of dough soars into the air before the chef expertly catches it on his fingertips. After he slathers it with sauce and cheese, it crisps under hot stones heated to 700 degrees, just below the temperature favored by Dante himself. Sandwiches and pasta dishes hoist the Italian flag with options such as the meatball parmagiano sandwich or oven-baked penne, and flat-panel televisions behind the wood-paneled bar display sports games.
Ricetta's is a full service Italian restaurant that serves Pizza, Pasta, Salad and Soup. Ricetta's opened it's South Portland location in 1989 and it's Falmouth location in 2000. Ricetta's has been voted Maine's Best Pizza every year since 1990 and most recently listed in USA Today's Top 51 Pizza Places in America!
Piles of chopped wood rest below the brick pizza ovens at Sianos, waiting to feed the flames that crisp hand-tossed dough, fresh-cut veggies, and meaty toppings sourced from local butchers and markets. The brick façade extends to the walls, which absorb the soft overhead lights that illuminate wooden tables and booths laden with seafood risottos, soups and chowders, and tomato-sauce-covered chicken. Scrawled in multicolored chalk across a blackboard expanse, the day’s Italian-inspired specials pair with delicious pours from the bar, which range from frosty local brews to European imports and extraterrestrial drafts. Refusing to be typecast as a pizza joint, Sianos also dishes out savory breakfast plates such as eggs benedict, pancakes, french toast, and breakfast pizza made with egg sauce.