Since 1968, Vendetti's has dished out Italian subs, salads, pizza, and pasta to a loyal clientele. The eponymous "Spanky" (a homemade sub roll stuffed with mozzarella, pepperoni, and signature red sauce for $5.75), is served fresh daily with a cup of oil and vinegar that it cannot resist dunking its dense, bready head in. Other favorites include meatball, grilled-chicken, and veggie subs and the turkey antipasto brimming with lettuce, turkey, swiss cheese, tomatoes, black olives, and pepper rings ($6.95). Take home a pizza ($6.49–$7.99) or family pasta dinner (serves five to eight people for $24.95) laden with homemade meat sauce and parmesan, plus salad and bread, to feed your family/friends/life-size cardboard cutouts of the 1974 Cincinnati Bengals. Enjoy a low-key meal in Vendetti's dining room, or carry out and dine at home, in the park, or on the roof of your old high school.
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.
Melted mozzarella. Garlic butter. Parmesan and romano cheeses. All of these ingredients combine atop the original Louie Bread. For the meat lovers, bacon or pepperoni can also be thrown into the mix. And this is just the bread: Louie's Pizza also whips up wings, subs, salads, and, of course, pizzas. Whether you order a deep-dish, thin-crust, or hand-tossed pie, each one begins with fresh dough, Louie's signature sauce, and a custom blend of mozzarella cheese. From there, you can customize your toppings or opt for one of Louie's specialty pies, such as Lotsa Meatza or Hawaiian Luau.
MaMa Mia Pizza's behemoth ten-topping pie threatens to crack its own crust, with piles of sausage, hamburger, bacon, and veggies on top. But here the pizza dough is crafted fresh every day, so it's dense enough to withstand layers upon layers of toppings, even if they're then topped by another pizza. Besides pizza, diners dig into calzones and subs, as well as the Corners of Mia, eight slices from the corner of the eatery's square-cut pies.
The cooks at Dan Good Pizza understand that everybody has their own favorite style of pizza, so they load their menu with seemingly limitless options. They start with a base of five crust varieties: thin and crispy flatbread, hand tossed traditional, round or square pan pizzas, Chicago-style deep dish, or gluten-free. They then decorate the dough canvas with sauces and any combination of their 34 toppings. Tried-and-true creations come in the form of specialty pies, including the Mediterranean, which is topped with spinach, red onion, marinated tomatoes and feta cheese. To complement their pizzas, they offer cheddar and bacon bread sticks with a garlic and herb cream cheese spread and jumbo bone in butter-parmesan and jamaican-jerk wings, which come by the piece for convenient sampling.