More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half-century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.
From its humble origins as a soda fountain in 1930s Saint Paul, Green Mill Restaurant and Bar has grown into a franchise with more than 28 locations all over Minnesota and the Midwest. As TV screens blast sports news in the background, patrons at each eatery dine on a menu of classic American and pizzeria fare. Thick, hand-pressed burgers form bunned towers with hefty toppings such as smoked bacon, haystack onions, and chipotle mayo. Families looking to bond can practice fractions on regular, deep-dish, or thin and crispy pizzas or group juggling acts with samplers of 27 juicy wings. In addition to pastas and salads, each location's bar carries a varied drink menu that includes draft beers such as Blue Moon and Samuel Adams alongside wine, martinis, and margaritas.
At Frankie's, chefs coat fresh pizza dough in red, alfredo, or barbecue sauce before sprinkling it with a fine blend of italian cheeses. They then blanket the pies with a choice from more than 20 toppings—one for each pizza it takes to feed a rugby team or a Venetian parking meter. The topping roster includes such delicious embellishments as sliced roast beef and basil, and once they've been added to the pies, the chefs bake them in a stone oven. The care that Frankie's staff takes with its pizzas is similar in magnitude to the selection of its menu's pastas and sandwiches, such as the baked rigatoni and the buffalo-chicken sandwich.
Andrea and Mario Gambino opened their first pizza place in 1972 with a family recipe that was created in Palermo, Sicily, and honed to perfection on the streets of New York. After decades of baking, Andrea Pizza has grown into a New York–style pizza conglomerate with locations spread across the Twin Cities like pepperonis. They still cook their signature thin-crust pizza that was called Best of the Cities by Minnesota Monthly magazine in 2007, but they also decorate pies with some newer tweaks. Patrons can order their pizzas with eight distinct sauces ranging from traditional marinara to feta cheese, buffalo, and creamy alfredo. More than 23 toppings such as jalapeños and pineapple can bedeck hand-tossed disks that are available by the slice, as a full pie, or crusts that your friends don't feel like finishing.
An unofficial estimate ventures that more than one million pizzas and calzones have emerged from Campus Pizza & Pasta’s ovens since the restaurant opened in 1959. The staff can get much more specific when it comes to the ingredients that go into each pie: they roll their own dough, mix their own sauce, and use only real mozzarella cheese that they shred onsite for the freshest flavor. Along with a selection of signature pizzas topped with classics such as sausage and green peppers or gourmet combos such as chicken and bacon with barbecue sauce, the staff whips up a selection of creatively named drinks such as the Shark Attack, which runs red with a splash of grenadine and often attracts confused flocks of seagulls.