Since 1999, Rami's Pizza has packed its signature marinara sauce with fresh ingredients, filling calzones and topping pizzas, pastas, and Italian-style sandwiches made daily. Stone-baked pizzas crowned with traditional ingredients are made to-order, eliminating the need for tricks used by other pizzerias, such as hotboxes and adult-sized Easy-Bake Ovens.
Putting together a volleyball squad is not only a fantastic way to sweat out excess undigested burgers, but it will also help you meet new people and exercise your competitive drive. The games begin Monday, May 17, or Wednesday, May 19, and last for seven weeks, including playoffs. Depending on the turnout, there will be up to three games a night, with the first starting at 7 p.m. and the last wrapping up by 10 p.m. Your Groupon covers the entire season, so the normally required deposit fee is waived.
Building a foundation of housemade dough and sauces, the chefs at Di Carlo Pizzeria fashion classic Italian eats, including thin-crust pizzas and calzones. Patrons can top their 12- to 20-inch pies with a custom array of meats, veggies, and cheeses, or choose from nine specialty pizzas. Di Carlo Pizzeria's staff also fills plates, carry-out bags, and their food-delivering storks' satchels with hearty fare, ranging from hoagies to salads. After filling their bellies, guests can sip an espresso drink to overcome a food coma or spoon up gelato to conclude meals on a sweet note.
Hungry Howie’s grew into a nation-spanning franchise from a humble start in Taylor, Michigan in 1973, when founder Jim Hearn converted a hamburger stand into a pizzeria. With the help of business partner Steve Jackson––who started as a delivery man at the original location––the two men franchised a decade later and began expanding their delicious operation, resulting in nearly 600 locations spread across 24 states in the 3rd dimension alone. Almost 40 years after its start, Hungry Howie’s continues to earn the most attention for its specialty flavored crust pizzas––which infuse dough with a choice of eight seasonings such as ranch or garlic herb––as well as zesty pizza accompaniments.
The chefs at Stouts Pizza Co. knead handmade dough and let it rise for 12 hours every day before baking it into New York–style pizzas in their stone ovens. Stouts Pizza’s craftspeople transform 16-inch pies into canvases painted with 100% mozzarella cheese, homegrown-tomato sauce, and toppings such as Texas pepperoni, mushrooms, artichokes, canadian bacon, and fresh basil. The cheerful yellow dining room gives diners room to sip free refills of soda, and kids can avenge spelling-bee defeats in the game room.
Translated into English, Bahia Azul means blue bay. That makes sense, since the restaurant is known for its ocean-fresh seafood, including several types of ceviche. Owner Adrian Banuelos—a native of Tepic, Nayarit—and chef Gaspar Vidanez also prepare Mexican specialties such as mesquite-grilled skirt steak and langostinos, a dish of fried prawns in arbol-infused butter sauce. Chef Vidanez presents each course creatively, from seafood cocktail appetizers to the caramel churros for dessert.