The pizza slingers at Papa John's toss each doughy discus by hand, and top their signature sauce with decadent mozzarella, fresh vegetables, and quality meats. Pie Picassos design two pies with up to two toppings each, and can commission a portrait of baby portobello mushrooms and spicy italian sausage posing against a backdrop of chewy crust or forge a blend of three cheeses smattered with crispy bacon. Tongues tiring of pizza's circular logic can take between-bite breaks with a side of breadsticks or parmesan-garlic breadsticks. A splashy two-liter beverage keeps taste buds on their toes. Order online to arrange a pickup or delivery, or visit a Papa John's location to dine right where the cheese sticks are harvested.
At A'Tavola Ristorante, Chef George Fusco draws on his 20 years of experience to prepare a menu of elegant Italian entrees from scratch in an open kitchen. He and his kitchen staff top linguine with littleneck clams and fra-diavolo sauce and souse veal milanese in sherry vinaigrette and a balsamic-reduction sauce. For dessert, they whip up freshly filled cannolis, sugar-speckled crème brûlées, and new york–style cheesecakes, whose crusts are perpetually under construction.
The dough wizards at Papa John's hand toss 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.
Renovated to accommodate more than 50 eaters since its grand opening in 1985, Dusal's Italian Restaurant & Pizzeria teleports palates to the bustling eateries of Italy with staples including pizza, pasta, and seafood. Exposed brick outlines painted stone archways that soar over Tuscan-inspired portraits of rolling countryside and Italy's legendary pepperoni orchards. Friendly servers dart expertly between clans seated at wooden tables with popular pizzas crafted from age-old recipes, such as the buffalo chicken and personal pies, hoisted aloft.
Inside an expansive dining room, servers float between elegant table settings carrying Italian dishes that have earned various accolades since Panico’s inception in 1987. Below the diffused light of wall sconces, conversations buzz along the expansive leather banquette as vodka-sauce penne, pan-seared lamb, and seafood-stuffed ravioli make their way from the kitchen. Diligent servers painstakingly debone the grilled whole fish of the day tableside before pouring bottles of red and white vino from the extensive wine list. To conclude meals or inadvertently incite stooge-level food fights, they serve a lineup of desserts that includes Italian sorbetti, amaretto cheesecakes, chocolate-chip cannolis, and apple and pear cobblers.
For more than 20 decades, the staff at the family-owned PJ's Grill & Pizza has instilled everything from Sicilian pies to veal parmesan with the personal touch of homemade recipes. In addition to classic pizzeria fare, the menu also boasts a few Mediterranean classics such as falafel, gyros, and greek salad, and moist slices of red velvet cake make for a satisfying end to a meal or effective energy boost during a marathon.