Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
Pizza Ranch's pie spinners toss dough and lavishly scatter toppings to concoct a host of pizzas with western-style pizzazz. The Ranch’s Mile-Long Buffet stands ready 11 a.m.–8:30 p.m. Monday–Saturday as pairs pile plates high with crispy fried chicken and multisauced pizzas decked out in toppings such as pepperoni, cheddar, veggies, and fedoras. Loosen waist lassos and amble back to sample a host of salads flanked with dueling mashed and wedged potatoes, or cap off repasts with a nosedive into dessert pizzas buried under a snowy avalanche of soft-serve ice cream.
Pino Piroso dedicated himself to founding a distinctive, Roman-style pizzeria, saying that "after years of hard work, we knew we had built something very special." His lauded chain eventually grew to include franchises in six states and two countries outside of the United States. Despite their geographic separation, each location has the same stringent standards for their ingredients and their Exit-sign locations. No kitchen stores pizza fixings in a freezer—instead, the cooks begin every morning by stirring sauces, kneading dough, and dicing fresh seasonal toppings from local farms. The circular or rectangular pies can support as many as 33 of these familiar and nontraditional toppings, such as goat cheese, sweet corn, and roasted chicken.
Downtown Pizza’s chefs crown their signature pies with inventive toppings such as hawaiian jerk sauce and sliced corned beef before pairing them with wings, pastas, or gooey desserts. Tufted leather booths squeak as diners vie for the final slices of German pizza loaded with sauerkraut, bratwurst, and potatoes or steamy pot-pie pizzas that pile tender bits of chicken atop rosemary-crumble crust. Vegetarian pizzas arrive slathered in creamy pesto sauce or topped with marinated mock duck, and six varieties of sauce souse the breaded and baked chicken wings. Hanging lights emit a soft glow that accents the retro pizzeria’s red and turquoise walls on which vintage plates and kitschy salt and pepper shakers perch in shadowboxes and await puppet-show requests.
Cuisine Type: Italian and American
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most Popular Offering: Pizza, baked pasta, specialty sandwiches
Delivery/Takeout Available: Yes
Outdoor Seating: No
The Herberts' dream was to open their own family restaurant. Their made-from-scratch pizzas and bubbling baked pastas were so successful that the family was able to open a second Michaleno?s Pizzeria. Their shop in Kewaskum focuses on carryout and delivery, while the one in West Bend has plenty of space for folks to dine inside.
The Herberts work alongside family and friends to craft fresh pizza dough every day. Even the recipes for homemade marinara, pizza sauce, and dough are a family affair. Together, they create thin-crust and double-crust stuffed pizzas crowned with such toppings as gyro meat and bacon bits.
Michaleno's extensive menu also features fried chicken and wings, seafood dinners, and sandwiches.
Chow down on hearty sandwiches while sipping fruit smoothies at The Hub, a cozy spot offering a bevy of huggable, Chicago-inspired comfort eats amid an inviting atmosphere. Patrons can choose from a host of menu items that satisfy both discerning and cast-iron palates. Allow taste buds free reign across the asiago roast beef panini, a melty marriage of roast beef, asiago cheese, ground mustard, optional red onions, and toasty italian bread ($6.49). All-beef Chicago-style hot dogs bench-press neon relish, diced onion, yellow mustard, and sport peppers atop a poppy seed bun ($3.39 each). The Hub features plentiful vegetarian options, such as the veggie dog ($3.19), three-cheese panini with mozzarella, provolone, and fontina on tart sourdough bread ($5.95), and harmoniously crunchy salads ($5.95–$7.95). Smoothies ($3.75 regular, $5.50 large) sweet-talk blushing tongues with a variety of flavors, including the breezy Brazilian Orchard (with açaí, peach, pear, and apricot), strawberry pineapple, and bubblegum. Bubble teas ($3.75) and milkshakes ($3–$3.50) pack a flavorful punch that’s more rejuvenating than outrunning a territorial badger during a morning jog.