Inspired by their physically and socially active California origins, the pies at zpizza start out with an entirely organic, whole-wheat-flour base, hand-thrown daily and fire-baked until crisp. Zpizza creations include the Napoli (basted with homemade roasted-garlic sauce, mozzarella, tomato slices, parmesan, and fresh basil), Greek (feta, red onions, firm kalamata olives, tomatoes, oregano, and mozzarella), and Thai (splashed with peanut sauce and dressed with mozzarella, spicy chicken, red onions, cilantro, carrots, crisp bean sprouts, and Serrano chilies). Depending on the location, prices and menu options vary. Not including tax, specialty pizza creations can start at around $10 for 10", $17 for 14", and $20 for 18". Classic consumers can opt for the standard cheese ($17.50 for 18") or pepperoni ($19.50 for 18"), or create their own pie. zpizza's menu includes salads ($5.95–$8.95 for regular salads), calzones ($6.95), and pasta dishes ($7.50). An assortment of cookies rounds out the sweet side.
The Grape and The Grain fills flagons with a comprehensive selection of quality beers, wines, and cocktails in conjunction with a menu of refined tavern dishes. Combine cocktails with a crunch with the bruschetta, used as a pita bread elevator for mouth-bound garlic-roasted herb hummus ($9), or the mediterranean cracker bread topped with cheese and a choice of toppings, including pepperoni and the Michael Angelo, a smattering of leek, pancetta, and basil named for the less-famous painter of the Sixteen Chapel ($9–$11). Two Danish-style hot dogs satisfy tubular tastes, doused in rémoulade and spicy red sauce and sprinkled with pickled cucumbers and fried onions ($9).
Cuisine Type: Hand Tossed Pizza
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Red Rock Special
Alcohol: Beer and wine only
Delivery / Take-out Available: Yes
Outdoor Seating: No
Pro Tip: Friday night is our busiest time and wait times can be in the hour range
Starting out at one spot in 1979, the Pizza factory has since expanded to five states, baking up their reputable pies in more than 110 locations. In the kitchen at each restaurant, cooks roll out their own pizza dough from scratch daily, topping it with 100% mozzarella cheese, premium meats, and fresh local vegetables. In addition to customizable pies, they build eight gourmet pizzas, such as the spinach and garlic, and the greek, which sports green bell peppers, red onions, black olives, and crumbled feta cheese. They also prepare calzones, pastas, and seven ?awesome? sub sandwiches with oven-roasted rolls, slices of provolone cheese, and tiny periscopes.
Although some franchised eateries lose sight of tradition, the cooks at each Godfather’s Pizza locale stick to a 30-year-old practice of slathering thick, original-recipe crusts with vine-ripened-tomato sauce and quality cheese. Not all pizzas begin on robust foundations, however. The cooks also prep golden, buttery, pan-style crusts as well as thin and crispy crusts that allow toppings—such as such as green peppers, artichoke hearts, and seasoned chicken—to take the spotlight. Many Godfather's Pizza locations even offer gluten-free crusts, and a few locations serve pizzas in boxes that are weatherproofed so that they can be reused as sleds.
The pie slingers at Pizanos Pizza toss, roll, and bake fresh dough into crispy disks, creating the perfect thin-crust canvas for traditional and adventurous pizza permutations. They mingle 100% mozzarella, made with whole milk directly from the mythical shores of Wisconsin, with their own tomato sauce recipe to create classic, specialty, and supreme pies. Located near the movie theater, Pizanos Pizza provides a date night spot for lovers of mozzarella and cinema.
For more than 20 years, the cooks at Blue Moon Gourmet Pizza have spun and tossed disks of dough through the air before decorating them with signature ingredient combinations as well as customers' designs. Pie toppers range from classic pepperoni and olives to more gourmet items including barbecue chicken, pesto, pine nuts, chevre, and smoked gouda. The menu also features a handful of salads and calzones on which tired competitive eaters may rest their heads.