Serving fresh and speedy pies across America for more than 50 years, Little Caesars now sates appetites worldwide. Select from 12 toppings to design a sumptuous, made-to-order 14-inch original crust ($5.99 with one topping; $1.30 for each additional topping), or plumb the savory strata of a large cheese deep-dish ($7). Little Caesars' large Hot-N-Ready pizzas ($5) are available to drop-in patrons posthaste, eliminating stress caused by unexpected and hungry houseguests. And, after tasting italian cheese bread ($3.99) and Caesar wings with barbecue or buffalo sauce ($4.99), tone-deaf taste buds find themselves serenading incisors with John Fogerty lyrics.
Cuisine Type: Pizza, burgers, wings, and pasta
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Free street parking
Most popular offering: Fresh hand-tossed pizza
Alcohol: Full bar
Delivery / Take-out available: Yes
Outdoor Seating: No
Pro Tip: Ask for onion strings.
What is one fun, unusual fact about your business?
The Loft was seen in the recent movie Red Wing, which was filmed primarily in Whitewright and starred Luke Perry, Bill Paxton, and Frances Fisher.
Is there anything else you want to add that we didn't cover?
We have happy hour Monday?Friday from 2?7 p.m. and all day on Sunday. On Wednesday nights we have karaoke, and on Thursday nights we have an open mic. We also feature three big screen TVs for watching sports.
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Our d?cor reflects the personalities and interests of the owners, who are sky diving enthusiasts and rocket scientists. There is an airplane hanging in the middle of the dining room, a parachute hanging near the kitchen, sky-diving photos, and some de-commissioned rockets. We also mounted an old style movie projector on the wall.
In your own words, how would you describe your menu?
Our pizza dough is made from scratch every morning. We toss it by hand right in front our diners before topping each pizza with mozzarella cheese and our signature marinara sauce. We offer freshly sliced jalapenos (not pickled or cooked) as a topping, and we hand-cut and cook our french fries to order. Each burger comes with a seasoned 1/3 pound patty and a side of fries or a salad.
In 1969, Colonel Eure opened the first Mr. Gatti's Pizza in Austin. The small pizza shop—which received its moniker from his wife’s maiden name—focused on handcrafting pies using real cheese, yeast-risen dough, and a signature tangy sauce. Today, more than 40 years later, the Mr. Gatti’s Pizza has expanded into 140+ locations across 13 states. But despite the brand’s growth, its mission to make quality eats remains the same.
At one of Mr. Gatti’s appetizing outposts, patrons can build-their-own pie with fresh toppings, or select favorite pizzas such as the bacon double cheeseburger loaded with smoked provolone, beef, and bacon. Sides including four-cheese breadsticks and spicy chicken wings round out plates, and dessert pizzas topped with apples and streusel offer a sweet end to a savory meal. The restaurants also provide hot and cold buffet bars, allowing guests to sample every item on the menu without having to sneak into the kitchen.
Palio’s Pizza Café may boast multiple locations, but the cuisine is unique to each kitchen. The restaurant’s chefs commit to serving specialty pizzas on handmade dough, crafted from high-protein, red-bran wheat. They top this crust with all-natural marinara and pizza sauces, real mozzarella cheese, and farm-fresh produce. The blending of fine ingredients produces some classic and more unusual pies, ranging from a meat lover’s with four staple pizza proteins to a pie that combines roasted flavors of poultry and cashews.
Of course, the restaurant’s commitment to quality doesn’t end with their food. They also invest time in making community events special. They regularly participate in fundraisers for high-school bands, charities such as the Arthritis Foundation, and local Scout troupes and chicken coops.
Chicago Street Pizza owner Emin Aljic wants you to have as many toppings on your pizza as you want. Though it takes 40 minutes for each deep-dish pie to bake, he makes sure the wait is worthwhile by letting patrons choose any number of his 16 available toppings for one fixed price. In addition to the monstrous Midwestern-style pies, diners can also pile thin-crust pizzas with their favorite ingredients or let the chefs anoint either crust style with one of their specialty topping combinations. A BYOB policy rules the dining room, which reflects the menu's Chicago vibe with Cubs and Blackhawks posters and italian-beef sandwiches delivered to tables via ferris wheel.
With colorful paintings on the wall and made-from-scratch meals, dining at Italian Villa Restaurant is reminiscent of Sunday family dinners at home. Chefs cut dough into fettuccine noodles and dunk them in freshly simmered alfredo sauce. They seal scoops of cheese inside ravioli pockets and pop garlic rolls into the oven. Hand-tossed pizzas are stretched into 16-inch disks or served by the slice with toppings like hamburger, olives, and jalape?os. Chefs fashion chicken and veal into entrees?including piccata and marsala?and seafood makes an appearance with lobster ravioli, shrimp scampi, and linguini clams. Toasted sub sandwiches are stuffed with all the fixings for veal parmigiana and philly steak, and desserts of cannoli and tiramisu round out meals. Everything can be washed down with wine and beer sold by the bottle, glass, or thimble.