Jim "Jimbo" Kiefer and his wife, Carol, keep the food coming at Jimbo's Pizza and Buffet (formerly Shakey's Pizza Parlor). The eatery's buffet is filled to the gills with topping-strewn pizzas, fried chicken, salad, and sweet desserts; made-to-order hot subs also tempt diners and their little ones, who are free to roam the arcade area. A piano in the front room creates an inviting atmosphere and makes Jimbo's irresistible for passing philharmonics.
Giuseppi's Pizza & Pasta's dough-slingers compile fresh produce with authentic Italian meats and cheeses to create mouth-watering pies fresh from a stone hearth oven. The encyclopedic menu teases appetites with oven-baked chicken parmesan served over a heaping pile of spaghetti and covered in marinara made from California tomatoes ($9.95). Homemade dough can be tossed into thick disks or pies thin enough to make an atom feel excessively thick, then covered in toppings such as the mega meaty's quartet of pepperoni, ham, meatballs, and italian sausage ($19.95 for a 16”). Choose from one of many philly cheesesteaks or hoagies ($7.50–$7.95 with choice of a side), or forego traditional sandwiches in favor of a baked signature weggie, a pizza-dough purse accessorized with fillings such as marinated buffalo chicken and creamy homemade ranch sauce ($7.95). Guiseppi's also carbonates their own sodas in flavors such as cherry, raspberry, and strawberry, which can be sipped slowly or used in a squirt gun to spray a misbehaving middle school principal.
With roots that trace back decades to its first location on the Syracuse University campus, it's not surprising that Johnny's Pizza chooses to continue perfecting their New York-style pies in various other locations. The chefs' hand-tossed dough can be topped with the fresh ingredients of your choosing or made into one of 16 specialty pizzas, including the steak and cheese with onions, mushrooms, and green peppers. Pizza dough also doubles as the shell for calzones and stromboli, while 10.5-inch personal pizzas come in a gluten-free version. Oven-baked subs are layered with meatballs or Italian sausage and pasta dinners feature home-cooked classics such as lasagna and chicken parmigiana, but without the smoke-filled kitchen that comes with so many home-cooked meals.
Atlanta Pizza & Gyro brings people together, just like the melted whole-milk cheese on their pies fuses together more than 20 toppings. Diners share conversation and laughs over pizzas such as the Special: hamburger, sausage, pepperoni, veggies, and feta cheese. The restaurant adds a few elements to this social experience. TVs beam sports down into the dining room, which also hosts trivia nights and surrounds guests in free WiFi, allowing cyborgs to ask for salt telepathically.
Since their first days in 1983, Atlanta Pizza & Gyro has ventured beyond the menu items listed in their name. While they still specialize in gyros and pizza, cooks also create Italian beef sandwiches, bake lasagna from scratch, pile plates high with spaghetti lunch specials, and produce nightly dinner specials. The restaurant's Facebook page even keeps loyal diners up to date on the latest offerings.
What sets the Hungry Howie's Pizza menu apart from other pizza parlors are the flavored-crust options that inject eight ingredients including butter, onion, ranch, and garlic herb into the commonly discarded pizza part. Specialty pizzas include the philly cheesesteak and the Howie Maui with ham, smoked bacon, and pineapple. DIY diners, on the other hand, can add their own toppings and try tasty wings, subs, and Howie bread, which comes in buttered garlic, three cheese, Cajun, and sticky-sweet cinnamon sugar.
Hungry Howie?s Pizza is a franchise that took flight back in 1973, when Jim Hearn converted a hamburger shop into a pizzeria. Since then, Hungry Howie?s remarkable success has forced other pizza franchises to start making their own crusts out of substances other than chipboard, aluminum siding, and old Styx LPs.
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, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas 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.