Papa John's has been popping out perfectly personalized pies 'round the clock for more than 25 years—fleshing out its lineup of specialty pizzas with a munificent menu featuring an array of classic and complex versions. Traditionalists of Italian fare can indulge in the spicy italian with pepperoni, sausage, and invisible Da Vinci-shaped meat (a $16.99 value for a large), and more progressive pie enthusiasts may select the hawaiian barbecue-chicken pizza––a vacation-inducing amalgamation of grilled chicken, barbecue sauce, hickory-smoked bacon, onions, and pineapple (a $16.99 value). Choose to indulge a creative culinary streak by designing a large Create Your Own pizza, selecting up to five toppings from an arsenal of dough accessories, including ham, banana peppers, and artichoke hearts (up to a $20.94 value). Like a bangin’ club or especially bangin’ fireplace store, Papa John's stays open late, making it an opportune eatery for impromptu pajama jams and uncontrollable sleep-feasting.
Neo Wood Fired Pizza upholds Neapolitan traditions by crafting pizzas with house-made dough and sauces before baking them to golden perfection in a 500-degree wood-fired oven. The menu features the Pie Oh My! ($16.99), which sates protein cravings with italian sausage, pepperoni, and rosemary ham blanketing layers of cheese and pomodoro tomato sauce. For noncarnivorous appetites, the veggie pizza offers roasted garlic spread over sun-dried tomatoes, artichoke hearts, and crimini mushrooms ($15.99). Accompaniments to the wood-baked feast include the fresh Italian salad⎯heaping mounds of romaine lettuce, pepperoni slices, and cherry tomatoes seasoned by balsamic vinaigrette ($12.99)⎯and oven-baked Bianca bread ($3.99), which makes an ideal appetizer or leg warmer.
Awash in the glow of Adriatic's flickering forno, chef Bill Trudnowski fondly recalls a youth spent watching his father, the son of a butcher, prepare fresh farm-to-table cuisine. After a stint in the army, Trudnowski started a new career as a corporate executive chef, eventually opening Adriatic Grill, his first restaurant. Distinguished by locally sourced seasonal ingredients and careful preparation, dishes range from ocean-fresh shellfish and bone-in chops to eight flavors of thin-crust pizzas crisped inside a custom-built wood-burning oven. Bill, named the Best Chef of 2012 and 2013 by South Sound Magazine, is happy to accommodate special requests, whether they involve removing the gluten, substituting items, or writing his autograph in gravy.
Sammy's Pizza's pie-packed menu was handcrafted with nothing more than a dream and a vast reserve of pizza-making expertise. To combat the stress of customizing a pie, naming it, and building its scholarship fund, feel free to order 1 of more than 10 predetermined specialty pies. The Hercules pizza wields a massive portion of salami, pepperoni, canadian bacon, beef, spicy italian sausage, and bacon, and the Jim's veggie pie wards off clingy nutritionists with vitamin-packed green peppers, tomatoes, red onions, mushrooms, and black olives. Or, build-your-own pizza and craft a custom edible masterpiece with up to five toppings. Additionally, Sammy's pizza elves can make any pie gluten-free for an additional $3, except for the Sammy's garlic chicken.