Pasquale's West Coast Pizzeria delights its guests with a smorgasbord of pizzas. Chefs prepare each one with an original, skinny, or pan crust, and offer the option of creating your own pie or choosing a specialty. The Maui Gourmet pizza, for example, comes loaded with bacon, pineapple, ham, roma tomatoes, onions, and sweet chili sauce.
Hearty baked pastas and cold and toasted deli subs are available as well. To cheese-stuffed ravioli or ham and turkey heroes, diners might add crispy, golden-brown garlic bread and some draft beer. Moreover, philanthropic patrons can gather at Pasquale's for fundraisers, with the pizzeria donating 25% of the proceeds and reserving the last slice of pie for any nonprofit.
The dough wizards at Papa John's create circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
The resident chefs at Mama Maria's Ristorante have rolled out their own pizza dough for 20 years, crafting pies alongside platters of authentic Italian cuisine. Chefs use softly risen, house-made pizza dough to hold aloft ingredients including tandoori chicken, barbecue chicken, bacon, artichokes, and sun-dried tomatoes. The skilled kitchen staff sautés calamari with onion, green peppers, tomatoes, and olives for calamari siciliana, and sends spaghetti pomodoro out the kitchen doors to anoint fork tines with its complex marinara. Pizza-delivery service ferries pies sheathed in heat-insulated delivery bags to keep pizzas fresh. Mama Maria's also takes its culinary show on the road with catering services designed to feed hungry party guests or whole pasta-aficionado clubs.
Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of his signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. His appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
Broccoli, zucchini, clams, and linguica sausage. They’re not the kinds of pizza toppings you find at every Italian restaurant, but at Luigi’s, chefs give each bite of hand-tossed pizza the potential to truly evoke the flavors of Italy. While seated on padded maroon chairs, guests can dig into the eatery’s other specialties such as seafood risotto and eggplant parmigiana, or pasta dishes that include linguini with clams and house-made gnocchi. Guests sipping on glasses of Californian or Italian wine can admire framed artwork of old-country landscapes or glance outside one of the restaurant's many windows in hopes that a vineyard has suddenly sprouted up across the street.
Dinner can be a hectic affair, and some families find that getting a filling, nutritious meal onto the table every night is sometimes exhausting. Knowing that dining out every night can quickly break the budget, entrepreneur Jay Cornwall decided to bridge the gap between takeout and at-home meals with a menu of freshly prepared pasta, ravioli, sauce, and entrees that can be fashioned into a full meal in less than 10 minutes. Every day, his chefs create a selection of 24 pastas, 15 sauces, and a signature entree, as well as mac 'n' cheese and lasagna. Chefs also curate a range of sides, bread, and wine, and even offer pairing advice on complementary flavors.