Family-owned Marozzi's Pizzeria tickles taste buds with a menu of New York–style pizza and Italian classics. Customize your own pie with a selection of diverse toppings, including prosciutto, sundried tomatoes, and eggplant, or take advantage of Marozzi's by-the-slice policy to fill the stomachs of a nuclear family, an extended family, or the Royal Family of Tonga. Calzones and stromboli ($5.95) allow secretive diners to hide their palate preferences between the folds of Marozzi’s signature dough, which is baked in-house daily. Those pining for classic Italian dishes can choose from a gaggle of traditional pastas, from the aromatic veal-cutlet parmigiana ($9.95) to the melty cheese ravioli ($7.50).
The chefs at Upper Crust Pizza Parlor splash scratch-made sauces and sprinkle fresh ingredients over never-frozen crusts served alongside saucy pastas, piled-high sandwiches, and the owner's original recipes. White, alfredo, and garden pies challenge the pizza status quo more than pepperoni’s recent placement on the endangered species list, and leftover crusts become newly desirable in a coat of honey-cream sauce that accompanies each pie. Fiery ovens continue spitting out cheese-blanketed pies past midnight every night to sate post-sundown hankerings.
Back in 1974, three undergrad friends in Atlanta, Georgia had a simple objective: to find a creative, progressive environment where they could enjoy the college staples of pizza and beer. When their search concluded without a spot they loved, the trio decided to open their own eclectic pizza joint in a beat-up building near the Georgia Tech campus. Today, their psychedelic pizza restaurant has locations throughout the US, with each eschewing a cookie-cutter feel by creating its own unique vibe.
The chefs specialize in gourmet pizzas, which come in eclectic flavors such as blue cheese, shrimp, and andouille sausage or chicken, cucumbers, and Thai chili sauce. Also on the menu are hearty, crusty hoagies and calzones, each with customizable options that allow clients to try out pairing ideas or see if tempeh and meatballs can coexist without canceling out all of existence itself. The shop caters to a range of dietary restrictions, offering seven styles of tofu and tempeh and vegan cheese, as well as gluten-free crusts and dough. Meals can be paired with any of the shop’s craft brews, and patrons who finish every variety receive an engraved mug, discounts, and a handshake from an employee dressed as Adolph Coors.
Flat-screen TVs display the game at Corner Slice's wood-paneled bar, where 10 bottled brews and 14 drafts, such as SweetWater IPA and Duck-Rabbit milk stout, fuel game-day cheers. Specialty pizzas including the Archer—with roasted red-pepper sauce, chicken, bacon, and red onions—anchor the menu (diners can also build their own or order by the slice). Though appetizers include sports-bar classics such as chicken wings and potato skins, the kitchen also sends forth innovative starters, such as baked breaded mac ‘n’ cheese bites and three flavors of crab dip. Patrons are welcome to munch oven-toasted subs, saucy wings, and pita wraps out on the patio tables, which are shaded from the jealous stares of passing birds by umbrellas.
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).
Just Pizza—family-owned for two generations—houses an old-fashioned brick oven, which slowly bakes hand-tossed pies to a chewy, crispy finish that occupies a happy medium between thin crust and deep dish. On February 5, the sports-minded staff supplies get-togethers with enough party fare to fuel marathon cheering sessions or celebrations lasting one hour for each year the president—the first president—has aged. Two large pies support a duo of toppings—such as pepperoni, hot dogs, or jalapenos—under a turf of stringy, gooey mozzarella. Between slices, guests can run routes around their fellow diners while clutching a basket of cheesy breadsticks and diving toward frosty two-liters of soda sitting on the table.