In 1958, two brothers from Texas opened the first Pizza Inn, where they began assembling their signature pizzas out of cracker-thin crusts, tangy sauce, and generous piles of cheese. By 1994, the small, family-run restaurant grew into a sought-after franchise that was named No. 1 Pizza Chain in the United States by Restaurants & Institutions Magazine, as described on Pizza Inn’s About Us page. With the help of the world’s largest rolling pin, Pizza Inn’s doughy empire has stretched across more than 310 national and international locations. Although they still rely on time-honored pizza-making traditions that have lasted more than 50 years, the franchise’s chefs still make bold strides in new recipes, as evident in their bacon-cheeseburger pizza with beef, lean bacon, mustard, and pickles.
An unwavering devotion to freshness permeates Tomacelli's kitchen, where pizza chefs adorn their daily made dough with house-made sauce, all-natural cheese, and more than 50 market-fresh toppings. Millions of possible build-your-own combinations complement 23 staff-brainstormed creations, from a ham-and-pineapple-studded hawaiian pie to the seafood supreme's maritime medley of fresh ingredients. Not content to recline on the edible laurels of their circular masterworks, the Tomacelli's kitchen team rounds out the menu with piping-hot pastas and four handheld hoagies ideal for bringing estranged barbershop quartets back together for a reunion tour.
Serving fresh and speedy pizza across America since 1959, Little Caesar's has grown into a huge, international carryout phenomenon. Pizzas featuring dough built from scratch are made to order in medium ($4.44 for a single topping), large ($6.99), jumbo ($10.99), and giant ($12.99) sizes, mimicking the spectrum of sizes seen on nature's pizza trees. Toppings range from classic pepperoni and sausage to Canadian bacon and pineapple. Return as the conquering hero of your family and save your twins the trouble of hunting down bipedal mastodons by picking up one of Little Caesar's HOT-N-READY pies ($4.44). The medium-sized HOT-N-READY pizzas are available in pepperoni or cheese, and can be picked up any time without the need to order ahead. Fans of three-dimensional eats can try the Italian cheese bread ($3.99) or chicken wings ($5.99 for 10) with mild, hot, or barbecue sauce. To get the best bang for your Diocletian dollar, opt for a signature combo such as a HOT-N-READY pizza, crazy bread, and crazy sauce ($7.50), or two HOT-N-READY pizzas, crazy bread, sauce, and a two-liter Pepsi ($14).
From the vantage point of an overstuffed sofa, bowlers can comfortably watch as their team members and opponents compete inside Eastway Bowl. In addition to luxurious seating arrangements, each of its 32 lanes features a ceiling-mounted 32-inch LCD monitor and a coffee table that can cradle specialties from the Eastway Sports Lounge and Grille. Visitors can dine lane-side on breaded cod fillet or jumbo hot dogs, or peruse menus in the lounge. Seven high-definition television screens surround the dining area, broadcasting highly anticipated sports games and television coverage of children chasing sugar-cereal mascots.
Adrie Groeneweg was 19 when he decided he was tired of leaving his hometown of Hull, Iowa, every time he wanted pizza. Armed with six pizza recipes from his mother, Groeneweg opened the first Pizza Ranch in 1981, delighting travel-weary pie lovers with dough and sauce made fresh every day. At more than 170 locations in 11 states, a bevy of signature pizzas forms the backbone of the sprawling menu, with such options as the bacon- and beef-covered Bronco and the Tuscan Roma's delicate assemblage of spinach, tomatoes, and alfredo sauce. A wide variety of such specialty pies lines the buffet table, but diners who don't see their favorite combo can make a special request to the pizza chefs—who will not only bake it and add it to the buffet but also hand deliver the first slice to the table. Alongside the disks of mozzarella and pepperoni are trays of the Ranch's other specialty, crispy broasted chicken that's seasoned with a house blend of spices and then broasted so that its crunchy coating conceals ultramoist meat and the occasional winning lottery ticket.
Sinful Things Gourmet Desserts' team of confection commandants sifts, beats, bakes, and decorates cheesecakes, truffles, cakes, and other sweets in a sunlit storefront and gallery. Swirls of creamy frosting cascade and swell atop airy cakes infused with rich champagne flavor. Stand mixers whir in the kitchen as champagne cakes nestle into sturdy travel boxes, stealing a final peek at Sinful Things' original artwork and antiqued furniture before customers ferry them home or throw them into the face of a nearby clown.
As the only laugh factory up and cooking in the Sioux Falls area, Fat Daddy's hosts the region's top comedic talents with nightly shows. This summer, catch BET, Showtime, and Comedy Central vet Brian Green in an original performance, or see Minnesotan and former farmer Elaine Thompson in fully upright action that's infinitely preferable to watching stand-up comedy performed by life-size cardboard people posters. Seating for all shows is on a first-come, first-served basis, and local notables emcee all programs.