At Peppino's Pizzeria’s four locations, crafty chefs toss, embellish, and accessorize a menu's worth of pizza pies to quash appetites. Diners can pop sodas or quaff brews as large chicken caesar salads sate taste buds or a quartet of antipasto ham, capicola, mortadella, and salami serenades old-world yens. Svelte neapolitan rounds and biana disks pit handmade tomato sauce against a tripled strata of ricotta, parmigiana, and mozzarella, each armed with 18 inches of meatballs, fresh garlic, green olives, or 1 of 13 other toppings (add additional toppings for $1.95 each). Alternatively, homebound bon vivants can transport two extra-large slabs off the premises for private pie-chart comparisons. Peppino’s Pizzeria fires up its fragrant ovens seven days a week; hours vary by location.
In the early '90s the ultimate pizza buffet was just a glimmer in two brothers' eyes. These brothers had always dreamed of a pizza buffet filled with fresh choices and high-quality ingredients, and in 1996, they got the chance to make their dream come true. Fast-forward to the present day, and Stevi B's Pizza Buffet exists at more than 40 locations across eight states, where the menu is full of variety. Patrons can sample specialty pies, such as the loaded baked potato and philly cheesesteak, or request their own custom ingredients atop a flaky crust for no extra charge. The buffet also switches things up by offering salad, bread sticks, and dessert.
For more than 33 years, the chefs at Gourmet Pizza and More have topped housemade dough with signature sauce, real cheese, and fresh vegetables. In addition to specialty pies such as the Marco Polo with chicken, almonds, and sweet and sour sauce, chefs build customized pizzas with an array of toppings such as sun-dried tomatoes, gyro meat, and fresh basil. Italian-style dinner entrees include pesto chicken manicotti in alfredo sauce, while Greek specialties include gyro plates and napkins made from genuine philosopher beards.