Cooking up Italian staples and baking pizza has been a Walker family tradition since 1969, first at a pizza franchise and now at their own Old Shawnee Pizza and Italian Kitchen. They use the skills they've perfected over the last 40 years to make everything from their Alfredo-topped ravioli stuffed with three types of seafood to their Midwest-style pizzas on homemade dough.
They first top their inventive pizzas with sauces such as the classic red, salsa, spicy peanut, or garlic olive oil. From there, they use their multitude of unique toppings to create most any pie their customers can dream up, barring ones that bear an uncanny resemblance to Burt Reynolds. They also cook up specialty pizzas such as the Caribbean Jerk, made with jerk sauce, chicken, onions, pineapple, and roasted red peppers.
At two locations, The Other Place’s staff fires up ovens to bake pizzas, italian subs, and sandwiches to a golden brown—the color of Pharaoh’s mask after he eats a chocolate bar. Atop hand-made pizza crusts made from a 40-year-old recipe, the kitchen team layers toppings such as italian sausage, salami, and sun-dried tomatoes, lubricated by tomato, alfredo, and barbecue sauce. Submarine-shaped bread holds italian meats, veggies, and toppings. In both eateries’ dining areas, more than 50 TVs stream sports games. The Other Place also often entertains guests with karaoke—America’s most underappreciated sport, and the one with the least funding in most school districts.
Founded in 1964 by a tile maker as an edible canvas on which to practice his square-cutting, Imo’s original St. Louis–style pizza features a thin, cracker-crisp crust topped with homemade sauce and Provel cheese, then sliced into squares. The love child of a culinary fromage a trois between cheddar, Swiss, and provolone cheeses, Provel melts into a soft, creamy pool reminiscent of the delicious dairy lagoons tucked away high in the Swiss Alps, and can be enjoyed on Imo’s pizza for its minimalistic beauty or as a blank canvas for a DIY pizza experience ($12.38–$14.76 base price for a large). Pile on any of Imo’s 14 fresh toppings—including pepperoncini, hamburger, Canadian bacon, and jalapeno—or indulge in one of its popular specialty pies (less than $20 at either location). The all-meat pizza combines sausage, hamburger, bacon, Canadian bacon, and pepperoni, while the veggie deluxe (mushroom, onion, green pepper, and tomato) hosts a stately garden party in one’s mouth.
Leaf-green canopies cover the front of Papa Kenos’ brick building, which attracts passersby with the smell of baking bread. Inside, panoramic wall photography ornaments exposed brick walls, and pizza-shaped hanging lights suggest the cheesy, oven-baked pies on the menu. At a booth or table, guests can grip a hearty Italian or Reuben sandwich, or consume specialty or custom pizzas by the pie or slice. After polishing off a final slice, guests can retreat to the pizzeria’s outdoor beer garden to take a sip of their favorite brew or collect clippings from a tree of flowering lagers.