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.
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 popular sandwich franchise offers an expansive selection of speedy snacks, including soups ($1.79–$2.79) and salads ($5.99). For a trimmer take, try a Torpedo ($4) or Bullet ($3), where longer, leaner baguettes get packed with yummy stuffings, such as mozzarella, turkey, and basil pesto in the Pesto Turkey or heaping stacks of meat (ham, salami, capicola, pepperoni) in the Italian. Other sliced bread standouts include sammies (flat bread, $2.99), signature sandwiches, classic subs, and deli subs ($3.99–$7.79). View a complete menu here.
The food at The Moose Cafe couldn't be fresher if it was served off the back of a tractor. That's because the café perches amid the bustling vendors of the Asheville and Greensboro farmers’ markets, affording its chefs a never-ending selection of seasonal ingredients. These bushels of corn, squash, and okra lend vibrant, farm-fresh flavors to the ever-changing menus of homey comfort foods, which stock tables at breakfast, lunch, and dinner. In addition to frying pieces of buttermilk-soaked chicken and hand forming burger patties with Angus beef, the chefs also churn fresh apple butter to accompany piping-hot biscuits. The café’s specials rotate daily, which allows the chefs to incorporate the markets’ freshest deliveries of produce and fine china.
Opening at 8 a.m. Monday through Thursday and at 10 a.m. on Saturdays, Shakespeare and Company's bookworm baristas infuse steamy espresso drinks and signature beverages with more than 40 flavors. A quintet of foamy medium lattes allows ample opportunity to sample sweet infusions individually, or opt for preselected concoctions, such as Juliet's Cup with a chocolate-cherry-amaretto kick or the caramel and cinnamon of a mug filled with Midsummer Night's Dream. Espresso shots, like the container of cotton balls at the doctor's office, are also yours for the taking at no additional charge.
Working behind the sushi bar at Bonsai Japanese Restaurant & Sushi Bar, the team of sushi chefs wraps up and arranges more than 100 types of flavorful opuses. Volcano rolls mimic a blooming flower, decorated with spirals of sauce and petals of ginger garnishes, whereas sushi and sashimi combinations adorn the tiny tiers of wooden boats. The components of the pieces are just as inventive as their presentation. For example, the Tornado roll—one of 29 maki specialties—cocoons spicy tuna, cream cheese, jalapeños, and pineapple inside a tempura shell.
The kitchen's hibachi chefs, on the other hand, appreciate the aesthetic of well-seared meat. They grill salmon, steak, scallops, and chicken as part of made-to-order, multi-course entrees, all of which arrive with ginger or mustard sauce, meant for spilling on shirts. The traditional Japanese meals match the spirit of the surrounding decor: colorful parasols, pictures, and even fabric kimonos hang from the walls, and paper lanterns cast a cozy glow over tabletops.