Conveyor belt pizza has long been the industry standard for most pizza outlets. But at Fast Freddies Pizzeria, it's the brick oven that makes all the difference. Birthed in fire rather than atop electric coils, hot pies come out crackling with crispy crusts destined for the guillotine of excited incisors. Toppings such as pepperoni, meatball, bacon, sausage, chorizo, and chicken pounce upon mounds of cheese, marinara, or alfredo sauce, along with refreshing veggies such as spinach, cilantro, basil, and jalapenos. Pasta, salad, sandwiches, and wings also fill the menu, along with a bevy of beverages such as wine, soft drinks, and draft beer typically doled out in pitchers.
The first Cool River Pizza opened 14 years ago with a mission to serve handcrafted pies made from fresh ingredients and California cheese in a family-friendly environment. All of the dough is made fresh daily and each pizza sports Cool River's homemade sauce accented with more than seven herbs, spices, and umlauts. Over the years, Cool River Pizza has grown from a solo outfit to a family of restaurants in California and Indiana. Inside each location, televisions illuminate dining rooms packed with long wooden tables and board games for families to play while waiting for their orders.
Since 2003, Keith Nash, owner of The Pizza Place, and his wife Shab have operated their family-owned restaurant designed for pizza aficionados. Opening The Pizza Place location in Rocklin in 2007, The Nash's oversee cooks who craft fresh pizza dough daily, homemade pasta sauces, and hulking meatball sandwiches. In the oven, the fresh dough rises and crisps beneath fistfuls of artichoke hearts, salami, linguiça, anchovies, basil, and garlic. A full Italian menu includes traditional stunners, such as from-scratch lasagna, bubbly warm tomato sauces, and stacked Philly cheese steaks. An accompanying dessert menu features fluffy tiramisu to decadent chocolate mousse cake. In the dining room, calzones spill steam that rises up towards framed jerseys, signed photos of athletes, and 5 flat screen TVs. An ample salad bar offers tasty greens for patrons in search of lighter bites. Outside the eatery, patrons lounge on a terrace, sipping on wine or one of the 10 beers on tap while enjoying the breeze. The Pizza Place's traditional culinary treasures earned them the title of "Best Pizza Place 2009" in The Placer Herald.
With hundreds of locations across the country, Right Dental Group represents a collection of oral-healthcare professionals who deliver a variety of quality dental services. The collective places an emphasis on relationship building—meaning patients can confess their most egregious toffee-apple trespasses while receiving a teeth scrubbing delivered with precision and understanding. Each of the dentists is prescreened for a consistent record of excellence and the ability to efficiently locate a cavity in a toothstack. A skilled doctor and staff will skillfully probe forgotten mouth corners, eradicating tartar and expunging plaque from bacterial lairs. The included x-rays will help uncover any oral problem areas that cannot be seen with the shamelessly naked eye. After treatment, clients will be privy to tips that explain the proper brushing and flossing techniques to ward off gum disease and tooth loss, ensuring tongue-stoppers remain firmly rooted to the rest of the skeletal system.
The chefs inside Godfather’s Pizza’s kitchen crown original, thin, , and gluten-free crusts with fistfuls of more than 15 meat and veggie toppings. Predesigned pies simulate the flavors of other foods in configurations such as the bacon-cheeseburger pizza with beef, bacon, cheddar, pickles, and onions. Sandwiches and hot wings round out feasts. In the dining room at some locations, ice clatters cheerily from Coca-Cola Freestyle machines, which dispense more than 100 flavors of soda as well as resumé advice for robot bartenders. Delivery drivers bustle past, filling orders or toting catered fare, and Godfather’s Pizza brims with happy chatter during field trips that introduce students to the pizza-creation process.
Cooks at Pizza Factory have been stacking their house-made dough with homemade sauce, pure mozzarella cheese, and fresh toppings since 1978. In addition to assembling customized pizzas that can hoist more than 30 toppings, they bake up specialty pies, including the beef- and salsa-topped Fiesta and the Canadian bacon-packed Greasy Spoon, which, like its namesake, only sticks to noses for half of a second. They round out their menu of Italian staples with pastas such as spaghetti alfredo, calzones, subs, and an all-you-can-eat salad bar.