The chefs at Pizza Oven hand toss fresh dough to create specialty pizzas available by the slice or whole pie. In addition to creative pies like the Bangkok Bombshell, slathered in thai peanut sauce, chicken, cilantro, and mozzarella, they also make classic bread sticks and garlic bread sticks.
Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian barbecue 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 portobello 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 conscience dictates. Alternatively, you can create your own game-changing, custom pizza by selecting up to seven pie-worthy toppings to adorn your large creation.
When Spokane natives and Adelo’s Take-N-Bake Pizza owners Matt and Kim Howes decided to open their restaurant in 2008, they wanted to offer, in their own words, "great pizza at a great value." After four years and gaining a following in the community, Adelo’s Take-N-Bake Pizza continually strives to appease. Customers can construct their own pizzas, matching four types of crust, including their very own gluten-free, with six house-made sauces, hand-grated 100% whole-milk mozzarella, and more than 25 toppings. The gluten-free option came about when they discovered Kim’s gluten allergy, and, as a result, they knew they would have to adjust their approach to pizza. However, instead of simply declaring the pies off-limits, they spent their time in the kitchen tweaking recipes and researching alternative ingredients that would keep their slices both delicious and healthy. The result was a gluten-free dough derived from rice, potato, and tapioca flours that helped bring pizza back into the lives of celiac sufferers and earned the restaurant accreditation through the National Gluten Intolerance Group in 2011. Today, that dough forms the basis of their gluten-free specialty pies, which range from the pineapple-sprinkled Hawaiian and creamy garlic chicken to the jalapeno burn packed with peppers and spicy sausage. No matter what pie they choose, customers can also complete their meals with a six pack chosen from the shop's large selection of mix-and-match micro brews, which also include gluten-free beers from forward-thinking brewers such as Bard’s Tale Brewing Company.
Italian Kitchen's authentic Mediterranean lunch and dinner fare sates overwrought salivary glands with a host of classic entrees, steaks, and specialty pastas served in a cozy, Old World ambience. Most doughy offerings are available in piccola (small) and grande (large) servings to slay hoards of hunger demons both modest and monstrous. Classic comfort foods, such as baked lasagna (dinner servings $16.99/$20.99), peacefully coexist alongside fancier fixings, like the chicken fettucini in parmesan alfredo sauce (dinner servings $15.99/$19.99) or decadent lobster ravioli ($30.99). Culinary constitutionalists, on the other hand, can practice self-containment by building their own pasta platter ($17.99 for a dinner serving) from a worthy assemblage of noodles, sauces, and meats that outshines even the swankiest of Cub Scout spaghetti dinners.
Opa!'s menu encourages mouth fanfares with its devastatingly handsome assemblage of Greek mezes and dishes, Italian pastas, and brick-oven-baked pizzas. Try the brandy-licked flaming saganaki (Greek kasseri cheese, $8.95) or a flagon of beef or cheese ravioli, crowned with marinara, fresh garlic, and mozzarella ($9.95). Marinated souvlaki chicken and lamb skewers appear floating on a cloud of rice with Greek salad ($15.95), and from-scratch pizzas provide discful delight in 12-inch, 14-inch, and 16-inch sizes. The chicken à la pesto features a thick, soft, light crust, decorated with creamy house-made pesto ($16.95 / $20.95 / $23.95), and the Romana unites capicola with prosciutto for a flavorful foray into the world of boot-shaped cured meats ($17.95 / $21.95 / $24.95).