While working at a national pizza chain, Scott Gittrich looked at the palette of ingredients around him and wondered why pizza seemed so limited. Then in 1991 he got his chance to experiment. He opened the first Toppers Pizza, combining a fun, party-fueling atmosphere with edible concoctions that topped housemade dough with unexpected delicacies such as mac ‘n' cheese and a deconstructed gyro. More than 19 house specialty pies make use of freshly kneaded dough, transporting classic recipes and unheard-of combinations to get people excited about pizza again. And the people respond, enjoying the treats as much as Scott himself, who once went 60 days eating at least one meal a day from Toppers.
Today Toppers Pizza stretches across the country, peppering the Midwest and reaching to the East Coast. Along with pizzas, the cooks oven-toast their grinder sandwiches, which are built on artisanal french bread and stuffed with ingredients such as chipotle chicken and italian sausage. Signature Topperstix—breadsticks adorned with cheese, garlic butter, and toppings such as bacon and pepperoni—accompany pizza orders, silencing rumbling bellies until the early morning.
At Josephine's Pizza and Pasta, guests sink their forks into savory, saucy Italian-American dishes, from prosciutto and provolone tortellini to thick-crust pizzas laden with sausage and mozzarella. Diners can step up to the counter and carry out the cheesy goodness of Josephine's signature supreme pie layered with swirls of secret sauce, pepperoni, sausage, and a symphony of fresh mushrooms, black olives, onions, and green peppers. Hearty portions of chicken fettuccine alfredo with broccoli warm bellies on cold winter nights while toasted ravioli keeps moods equally toasty.
Owners Brian Glassel and Tim Nicholson eventually teamed up to bring Glass Nickel Pizza Co. to fruition in 1997 after spending their teenage years working around the nostalgic aromas of baking pizzas in Wisconsin eateries. They met while working in the same pizzeria and shared a passion for gourmet pies, so they spent a year planning and dreaming. Then they gathered a small but dedicated team to flip the saucy dough and accommodate patrons with first-class customer service, including the provision of tall glasses brimming with cold beer. Their dedication to this modus operandi helped the restaurant to bloom into a statewide fixture with several locations throughout Wisconsin.
While keeping pizza the star of the menu, Brian and Tim augmented it by adding battered-fish baskets, meaty lasagnas, stacked sandwiches, and crispy chicken. Committed to quality, the duo uses house-made sauce and dough, as well as Boar?s Head deli meats. With an equal commitment to their community, they help to support various nonprofit organizations and keep all their restaurants green through the use of ovens that shut off when not in use, energy-efficient appliances, LED lighting, and cars that run on used vegetable oil and time-travel only when absolutely necessary.