Papa Murphy’s serves up a tasty menu of handmade "take ‘n’ bake" pizzas created using dough, cheeses, meats, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's personable pizza fashioners will build the pizza in-store and then package it for customers to bake at home in the oven, in a pottery kiln, or over a pile of burning cookbooks. Customers can select one of Papa Murphy's signature pizzas or customize their pie to a more specific taste, culling from the four sauces, three crusts, and more than 20 toppings available. Watch as Papa Murphy’s pizza professionals corral the ingredients of a signature pizza such as the cowboy ($14.99 for the 16” family size), complete with pepperoni, Italian sausage, mushrooms, and black olives. Or request a Chicago-style stuffed pizza ($16.99 for the family size), packed with onions, mozzarella, four kinds of meat, and one of the most efficient public-transit systems in America. Thin-crust fans can opt for an herb chicken Mediterranean deLITE ($11.99 for a large), smothered with feta cheese, olive oil, and spinach. And veggievores can avail themselves of Papa Murphy’s gourmet vegetarian option ($15.99 for the family size), which comes saturated with a creamy garlic sauce. Side your pizza with a chicken Caesar salad ($5.99), an order of cheesy bread ($3.99), or a two-liter soda ($2.09).
We have been serving Stokesdale, Oak Ridge and the surrounding communities for over 20 years. After the untimely death of our brother and the founder of the original Stokey’s Pizza, John Johnston, we’ve decided to open back up as Stokeys Pizza Co. in honor of John.
Hass avocados, cilantro, and fresh lime juice are just a few ingredients diners might recognize as a chef whips up guacamole right before their eyes at Poblano's Mexican Bar & Grill. From the restaurant's grill come specialty dishes including the alambre mixto, a dish typically found in Mexico City that combines grilled steak, chicken, shrimp, and chorizo with grilled peppers, pineapples, and melted cheese. The taqueria offers up five suggestions for specialty tacos that include carne asada, pork carnitas, shrimp, sliced pork, and grilled fish. Poblano's also delivers fresh flavors via catering for special events such as luncheons, parties, or the day fifth graders win their citizenship by reciting the preamble to the Constitution.
Bill's Pizza Pub has a long history in the Spencer family, with the first location opening in the 1960s, when jukebox tunes and the flashing lights of a pinball machine mingled with restaurant chatter. Today, Donna Spencer, her husband, John, and their children manage two Bill's Pizza Pub locations. Though nearly 45 years have passed, the family continues to preserve those elements that first typified their eatery: handmade dough, pizza cut into squares, and a thriving social scene.
The menu compiles 14 specialty pizzas, from classics such as the margherita and the meat-peppered Bill's Feast to more inventive disks. The baked-potato pizza replaces tomato sauce with sour cream and sprinkles potato wedges, bacon, and onions over a bed of cheddar and mozzarella cheese. Wings, burgers, and submarine sandwiches provide ample alternatives to pies, and spaghetti dinners mix noodles with chicken parmesan and meatballs.
Its edible offerings might shift as new pizza experiments enter the fold, but Bill's remains married to its nostalgic ambiance. The restaurant's website collects stories from loyal patrons who describe their favorite memories, recounting first dates and that romantic moment when you realize that you both have pepperoni breath.
The family-owned New York Deli and Pastry Restaurant's ovens blaze from breakfast through dinner, toasting homemade pastries, sandwiches, and in-house Italian specialties. Drawing from 15 years of experience, chef Tino Mendez captains a crew in the kitchen as they compile meat, seafood, and vegetables into a diverse menu that regulars line up for during all meals of the day. Behind the scenes, pastry chef Jaya Bissoondutt prepares pies, cheesecakes, and brownies by hand, which add a sweet lining to drop-in meals or any catered event.
When they aren’t juggling fresh salads or putting the zing in wings, The Sub Spot’s sub chefs tuck fine cheeses and Boar's Head premium deli meats in blankets of freshly baked bread, hearty wraps, or flatbread pitas. Lackluster sandwiches are loathed at The Sub Spot, so creatively customize your sandwich with a plethora of toppings and up to two meats (such as Ovengold roasted turkey, pastrami, corned beef, and blazing buffalo chicken) and one kind of cheese (choose from provolone, white American, yellow cheddar, Swiss, dill havarti, or pepper jack). Or, opt for a Sub Spot specialty like the steak and cheese. All 6" subs are $4.95, and 12" subs are $6.95. For a post-meal breath of fresh sugar, try the gooey, freshly baked chocolate chunk, oatmeal raisin walnut, or white chocolate macadamia nut cookies ($0.49 each, three for $1.40).