Alpac Market & Pizza treats guests to hearty meals of pizzeria cuisine, serving up savory pies forged from fresh dough, cheese, and homemade sauce. Chefs roll out tasty pizzas topped with pepperoni and ham, ground beef and jalapeño peppers, and mushrooms and olives. In addition to chowing down on delicious pizzas, guests can devour toasty calzones and spicy chicken wings. Oven-toasted french-roll Subcontractor sandwiches are filled with bubbly mozzarella and savory meats and are named for construction-industry terms, such as Framing, Demolition, and Who Dropped the Wrecking Ball on My Car?
At Frankie's Pizza, Italian–style gourmet pies begin with house-made dough prepared daily, topped with fresh cheese and a colorful array of veggies and meats. Cooks sprinkle on cilantro and pile on unique ingredients including pepperoncini and mild italian link sausage, accented with sauces in flavors such as zesty pesto ranch. Frankie's Pizza caters to patrons' individual dietary needs with gluten-free crusts, and provides optional sunbeams for customers who photosynthesize.
Neo Wood Fired Pizza upholds Neapolitan traditions by crafting pizzas with house-made dough and sauces before baking them to golden perfection in a 500-degree wood-fired oven. The menu features the Pie Oh My! ($16.99), which sates protein cravings with italian sausage, pepperoni, and rosemary ham blanketing layers of cheese and pomodoro tomato sauce. For noncarnivorous appetites, the veggie pizza offers roasted garlic spread over sun-dried tomatoes, artichoke hearts, and crimini mushrooms ($15.99). Accompaniments to the wood-baked feast include the fresh Italian salad⎯heaping mounds of romaine lettuce, pepperoni slices, and cherry tomatoes seasoned by balsamic vinaigrette ($12.99)⎯and oven-baked Bianca bread ($3.99), which makes an ideal appetizer or leg warmer.
Awash in the glow of Adriatic's flickering forno, chef Bill Trudnowski fondly recalls a youth spent watching his father, the son of a butcher, prepare fresh farm-to-table cuisine. After a stint in the army, Trudnowski started a new career as a corporate executive chef, eventually opening Adriatic Grill, his first restaurant. Distinguished by locally sourced seasonal ingredients and careful preparation, dishes range from ocean-fresh shellfish and bone-in chops to eight flavors of thin-crust pizzas crisped inside a custom-built wood-burning oven. Bill, named the Best Chef of 2012 by South Sound Magazine, is happy to accommodate special requests, whether they involve removing the gluten, substituting items, or writing his autograph in gravy.
The staff at Steph's Pizza crosses culinary borders, ladling New York–style pizzas with house-made sauces and Italian cheeses. After concocting the dough from scratch, the team hand-tosses each thin-crust pie and layers it with a smorgasbord of toppings, including barbecue chicken, feta cheese, house-made alfredo sauce, and canadian bacon. In between churning out slices, Steph’s Pizza also fills plates with chicken wings, garlic chicken alfredo pasta, and 8-inch calzones that eaters can fill with an array of meats and veggies or use to store a spare ruler. Diners can top off their meal with one of Steph's Pizza's homemade cannolis.