Sicilian and New York-style pizzas—topped with a choice of more than 15 toppings such as sausage, bacon, and pineapple—headline the culinary show at Frank’s Place, but chefs complement the Italian staples with other food from around the globe. Beyond calzones and baked ziti, the kitchen team prepares tortillas, rice dishes, burgers, and hot dogs. It’s not just their Mexican, Italian, and American foods that draw in visitors; the casual, family-friendly neighborhood eatery proffers a big-screen TV, a pool table, and arcade games—entertainment more reliable than teaching a hen and her chicks not to put their wings on the table.
We have been serving Stokesdale, Oak Ridge and the surrounding communities for over 20 years. After the untimely death of our brother and the founder of the original Stokey’s Pizza, John Johnston, we’ve decided to open back up as Stokeys Pizza Co. in honor of John.
Bill's Pizza Pub has a long history in the Spencer family, with the first location opening in the 1960s, when jukebox tunes and the flashing lights of a pinball machine mingled with restaurant chatter. Today, Donna Spencer, her husband, John, and their children manage two Bill's Pizza Pub locations. Though nearly 45 years have passed, the family continues to preserve those elements that first typified their eatery: handmade dough, pizza cut into squares, and a thriving social scene.
The menu compiles 14 specialty pizzas, from classics such as the margherita and the meat-peppered Bill's Feast to more inventive disks. The baked-potato pizza replaces tomato sauce with sour cream and sprinkles potato wedges, bacon, and onions over a bed of cheddar and mozzarella cheese. Wings, burgers, and submarine sandwiches provide ample alternatives to pies, and spaghetti dinners mix noodles with chicken parmesan and meatballs.
Its edible offerings might shift as new pizza experiments enter the fold, but Bill's remains married to its nostalgic ambiance. The restaurant's website collects stories from loyal patrons who describe their favorite memories, recounting first dates and that romantic moment when you realize that you both have pepperoni breath.
The Carriage House Restaurant offers a page- and head-turning menu of hearty entrees. Lead with The Carriage House's signature relish tray ($2.99–$4.99), which is a smorgasbord of pepperoncini peppers, celery, black olives, pickles, and bread. For dinner, the flank-steak beef strips ($11.49–$12.99) come delectably marinated in a piquant blend of oils and spices, and the chopped sirloin steak ($9.99–$10.99) is freshly ground and served next to a sizable mountain of onion rings. Those yearning to remember their tenure as mascot for the Detroit Claw Hands can bite into the Maryland crab cake ($10.99), featuring tender snow crabmeat lightly coated in breadcrumbs and served with homemade cream sauce. Peruse Carriage House's wine and beer menu and flush down scraps with a glass of the light-bodied Bogle Sauvignon Blanc ($6) or the Asheville-brewed Highland St. Terese's Pale Ale ($3.50).
When guests sink their teeth into a slice of Brixx Wood Fired Pizza, there is a taste beyond the fresh Wisconsin cheese and made-daily pizza dough: there’s the subtle yet unmistakable flavor of a real wood fire. The brick ovens torch the pies moments before servers whisk them to diners, who dig into pizzas that come adorned with roasted chicken or artichokes. The meals easily conform to special dietary requirements by swapping in substitute ingredients, such as gluten-free crusts, vegan cheeses, and toppings that don’t contain an odd number of vowels.
In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.