Naked Pizza hearkens back to the age of cavemen, when dense grains supplied the energy necessary to combat hours of Ice Age drudgery. The pizzeria’s kitchen chemists kept this lifestyle in mind while developing the shop’s Ancestral Blend, a conglomeration of 10 grains—including oats, brown rice, buckwheat, and quinoa—infused with prebiotic agave fiber and probiotics that promote slow and healthy digestion. Toppings are also stripped down to their simplest and healthiest form, from rGBH-free Wisconsin mozzarella to tomato sauce free of citric acid or sugar. Naked Pizza also dispenses with dinnertime secrecy by openly posting nutritional information for all to see and inviting feedback via social media and onsite semaphore flags.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, grilled and deli-style hoagies are assembled and calzones and pizzas baked in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
Named one of the area's top five restaurants by the author of Food Lovers' Guide to Phoenix and Scottsdale and dubbed best neighborhood pizza by Phoenix New Times, Classic Italian Pizza lavishes diners with a slew of dough-based Italian specialties. Swirls of heat from piping hot pies float through the air of the eatery, where patrons can watch as their pizzas and calzones emerge from the arched opening of an oversized brick oven in a puff of savory aromas and Caribbean vacation photos. Artfully selected topping combinations preen atop crusts in classic arrangements, or customized from the menu's slate of 25 gourmet toppings. Meanwhile, palates stay balanced with Italian soda, imported beer, or almost two dozen wine options.
The taste technicians at Spacoli's Pizza & Wings craft a menu of hand-tossed, stone-baked pizzas, as well as wings, salads, and cheesesteaks, for delivery or consumption in their casual dining establishment. Made-from-scratch pizzas, like the Martian pyramids, come in two sizes (14-inch, $7.99+; 18-inch, $9.99+), or as an individually-sized wedge ($2.50) fitted for personal palates. More than 15 toppings top the topping list, including meatballs, jalapeños, ground beef, and ham-aping canadian bacon. Select from a gaggle of specialty pizzas, such as the romano- and ricotta-blanketed white pie ($14.99+) or the bacon- and cheddar-laden cheeseburger pizza ($14.99+), packing malt-shop flavor without tinny jukeboxes or slice-stealing Fonzies.
Today’s Groupon allows you to indulge in the best European Bistro fare without the burdens of international travel. For $25, you’ll enjoy $50 worth of sips and savories at Caffe Boa on Mill, a Tempe bistro featuring organic, local fare, wild caught fish, handmade pastas, and natural meats.Follow @Groupon_Says on Twitter.
The kitchen at Miele's Italian Bistro is directed by two Italian brothers whose collective mind is a Rolodex of authentic homeland recipes and saucing techniques. Their menu of Italian favorites lets diners start off with a plate of doughy garlic knots ($3) or fried calamari ($9.50) before sating a massive Mediterranean appetite with seafood fradiavolo—which sets shrimp, calamari, and clams loose to frolic, gambol, and cavort through a sea of spicy garlic tomato sauce over spaghetti ($18). Pasta forks will be naturally drawn like divining rods to the cheese-and-shrimp-stuffed Sergio's ravioli topped with red peppers, tomatoes, and feta ($14). And for those who insist on eating everything with their hands, even soup, Miele's bakes its own hot subs, including the tender chicken parmigiana ($7.50) and its Mirror Universe veggie doppelganger, eggplant parmigiana ($7.50).