Fat Duck's Pizza hearkens back to the days when pizza parlors ruled the roost for family outings. It's a place where kids work off energy and sharpen their hand-eye coordination on video games, while grownups show off their pool-shark skills and knock back pitchers of beer. And all the while, the entire family savors piping-hot pizzas without the threat of animatronic bluegrass bands.
Fat Duck's Pizza satiates all the senses with their array of food and entertainment. Pizzas made from fresh dough and topped with real cheese and a multitude of meats and vegetables await the hungry hordes. Pies come in standard sizes, but Fat Duck's claim to fame is their mammoth Team pizza. Seemingly invented on a dare, the Team pizza spans 24 inches, comes in 36 slices, and blushes when you call it "tiny." The menu also features comfort-food favorites such as oven-baked sandwiches, spicy chicken wings, and barbecue ribs?all perfect finger foods for fans to eat as they watch sports on giant TVs or guzzle domestic and imported brews.
The chefs at Master Pizza toss out a menu of fresh thin-, thick-, and stuffed-crust pies topped with selections from five sauces and 24 toppings. Diners trick out custom 12-inch medium pizzas ($9.99 plus $1.25/topping) with edible bling such as green onions, bacon, pesto sauce, barbecue sauce, and Mother Nature's diamonds––anchovies. Divvy up the 12-inch philly-cheesesteak specialty pizza ($14.99) or dig into the California Club pizza's red onions and fresh avocado, spread over a layer of garlic sauce ($14.99). Buffalo fries ($4.99) add spice to a traditional side, and 10 wings in a choice of honey barbecue, tequila lime, or hot sauce ($6.99) delight sweet teeth or prepare tongues for lava-eating competitions.
Laguna Pizza’s ovens emit the appetizing aromas of freshly baked gourmet pizzas across an inviting, family-friendly dining room. Platters of pizzas showcase specialty toppings such as anchovy, artichoke hearts, linguiça, and pineapple, and a salad bar invites patrons to adorn leafy canvases with their chosen garnishes. A daily lunch buffet lets diners fill up and bask in belly-warming satisfaction, and Sunday- and Monday-night football specials emblazon HD televisions with games as customers sip wine and draft beer. The restaurant’s catering services furnishes pizza feasts and tableware for parties, meetings, and Bob Dole–impersonator conventions.
Sings 1978, Steve's Pizza has been slinging pies and parceling out slices that have become a staple of the community. The pizzeria sticks to a simple menu of pre-imagined or customized pizzas. Folks can mix-and-match topping combos that include cilantro, smoked gouda, and artichokes, or go for something like The Steve covered with just about any type of meat you can imagine and homemade red sauce. Steve's also creates pies with certified gluten-free crusts upon request.
Diners seated in what used to be the Frasinetti's east cellar sate themselves on handcrafted Italian lunch and dinner dishes, surrounded by huge vats evoking the 112-year-old winery’s storied past. Dinners commence with starters such as crostini slathered in grilled brie and red-pepper chutney ($10) or steamed clams in white-wine sauce ($9). Next, certified non-android servers bring out entrees such as seafood manicotti, a mix of salmon, scallops, and crab packed in pasta ($15). Pine-nut-gorgonzola butter adds a zesty twist to the 12-ounce center-cut prime rib ($25), and the regal Atlantic salmon rests on a bed of mushroom risotto ($19), like an eccentric rice baron.
It is not just the pastas, sandwiches, and pizzas that keep guests coming back to Pete's Restaurant and Brewhouse and Original Pete's—the handcrafted beers also play a major role, quenching thirsts with flavors ranging from the Uptown blonde’s light layers of honey to the highly hoppy profile of the Skinner’s Horse IPA. Pete’s team keeps meals in balance by offering food-and-beer-pairing suggestions, assuring diners that the Midtown ale harmonizes with fish tacos and that the Old Town red—a malty, medium-bodied amber ale—improves coordination for slam-dunking meatballs.