As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s Pizza has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Lamppost Pizza combines the best of veggies, grains, and cheese to sling a wide variety of succulent items from its expansive menu. Twenty-six toppings and four different sauce options create numerous permutations of custom dough disks, and 11 specialty pizzas squash hunger rumblings, with selections such as the Lamppost pesto supreme with pesto, artichoke hearts, mushrooms, and fresh garlic ($17.89–$24.99), or the all-meat Linebacker pie with salami, ham, pepperoni, ground beef, sausage, and real bacon bits ($17.89–$24.99). Salads ($3.95+), sandwiches ($5.25+), and bountiful bowls of pasta ($7.75+) round out the menu to cater to the slice-averse. Lamppost also provides tasty take-'n'-bake pizzas ($10.50+) for migratory munching needs, as well as hot and hearty breakfast fare for cerealphobics and polymeal egg-advocates.
Serving fresh and speedy pies across America for more than 50 years, Little Caesars now sates impatient appetites and sauce-starved tongue buds worldwide. Select from cheese, sausage, or pepperoni on your two sumptuous, Hot-N-Ready large pizzas (a $5 value each), which are crafted from fresh dough disks that are made in-store every day and will be ready and waiting whenever the craving hits you. The accompanying order of eight Crazy bread sticks and tomato-based Crazy sauce (a $2.99 value) is perfect for completing the party or sating stomachs that have developed crust issues ever since they caught pizza sharing a plate with predressed salad.
Need a fix? That's what we do. We offer hand-crafted gourmet pizzas, authentic Italian gelato and sorbet (made fresh daily), baked-to-order cookies (in under 2 minutes), delicious oven-roasted sandwiches (served with homemade fries) and some pretty yummy appetizers too!
Though the flavorful combinations are seemingly endless, there's one thing you can count on from the pizza at Bravos Pizza & Italian restaurant: freshly baked crust topped with whole-milk mozzarella and creamy sauces. Chefs create a multitude of options by customizing pies from the crust up. They smear the pies with a choice of red, white, garlic, or barbecue sauces, which they then top with ingredients as different as pineapple and artichokes. To create their specialty pizzas, they combine complementary flavors, such as the seafood combo's shrimp, baby clams, and garlic over a white-sauce base. But the chefs don't just make pizzas. They also craft traditional Italian favorites, from veal scallopini to fettucini tossed in pesto. Diners can enjoy meals while sipping wine or beer as they watch the restaurant's big-screen TV to figure out which sports team has the strongest t-shirt cannon.
The name Biggies Pizza & Wings isn’t an exaggeration. The cooks hand-toss fresh dough for pizzas as large as 26 inches across and then top the circular foundations with robustly flavored toppings such as chicken, bacon, and mushrooms. Specialty pies include the BLT and the Hawaiian Holiday, which piles canadian bacon and pineapple onto a style of crust that’s more commonly used to make hula dancers’ skirts. In addition to crafting pizzas, cooks toss regular and boneless chicken wings in sauces ranging from sweet chili to hot. To round out meals, patrons may opt to fill up their plates at the salad bar with single trips or unlimited pilgrimages.