Lamppost Pizza was founded in 1976, boasting a menu of bubbling pizzas and hearty, Italian-American eats to fuel families and sports fans. Meals begin with fresh, antipasto salads tossed with Italian cured meats, pepperoncini, mozzarella, and tomatoes or tales of spicy-sweet romances told by zesty chicken wings. After toasting good company with a garnet glass of zinfandel, pasta-eating pairs excavate layers of lasagna or sop up a ravioli dinner's house-made meat sauce with complimentary garlic bread.
Backed by more than 25 years of tasty tradition, Carmine's chefs—who have been starlit in several local media outlets—placate hungry palates with a traditional Italian menu. Begin the eating extravaganza with a savory starter of sautéed mushrooms ($6.25), bruschetta ($6.50), or one of many homemade soups ($4.25). The bountiful blend of sautéed, diced chicken breast, carrot, broccoli, cauliflower, and zucchini takes a scrumptious snooze atop a bed of rotelli pasta in the chicken primavera ($15.50), and lightly fried fresh eggplant joins forces with mozzarella, romano cheese, hard-boiled egg, and marinara sauce in the eggplant parmigiana ($13.50). Gracious guests can also take on a two-dimensional dish, such as the barbecue-chicken pizza—dressed with tender chicken breast, red onion, cilantro, mozzarella, and barbecue sauce ($14.75 for a 12").
Chalkboard Pizza & Subs doesn't rely on the internet for reviews of its food. The first thing anyone sees as they walk into the storefront pizzeria are chalkboard walls filled with drawings, daily specials, and customer comments about the food. Serving both specialty and build-your-own pizzas, Chalkboard boasts a selection of 30 toppings to create unique pies served whole or by the slice. In addition to the pizza, the staff makes sub sandwiches and wraps, and they toss seven different salads with fresh veggies and meats.
Rose City Pizza creates Italian cuisine and authentic New York¬–style pizzas using high-quality ingredients and handmade pizza dough. Drawing on their Scuola Italiano Pizzaioli–certified skills, master pizza chefs knead, toss, and transform flour paste into a flurry of large specialty pizzas. Although the selection varies from day to day, Rose City always offers cheese-pie lovers a marvelous variety of tomato sauciness. Cherry peppers and melted mozzarella on a slice of Spicy Pepperoni admirably complement most pool-cleaning parties, and the Spinach Pie (white sauce, garlic, and sautéed spinach) is certain to please cheek-pinching matriarchs and inflatable-forearmed sailor men alike. To celebrate a victory or commiserate over a defeat, sports fans can stick around and indulge in Canadian ham, bacon bits, and pineapple chunks waiting on The Aloha, gulp a slice of Tomato Pesto, or find comfort in a doughy disc of meat-shunning Veggie Delight. Swing by the restaurant or call ahead to see what specialty offerings are available that day.
Eddie's Pizzeria & Eatery answers an ancient culinary dilemma: do we go out for pizza or stay in for Mom's meatloaf? Serving New World fare, the restaurant satisfies cravings in a single sweep. Even its pizzas champion this culinary marriage—New York–style pies arrive speckled with traditional toppings as well as premium options, such as rosemary ham. Yet, despite such culinary fusion, the pies never lose sight of their roots. Margherita pizza recalls the dish’s Italian heritage, whereas a 10-inch gourmet Bada Bing represents pizza’s modern stomping grounds with sausage, gorgonzola, and a mini “I Heart NY” shirt.
The menu also explores a large landscape of pasta entrees, from four-cheese ravioli to penne sautéed with mushrooms in a tomato-cream sauce. Meatier plates continue to span continents, with chicken parmesan prepped near st. louis ribs and handcrafted Angus burgers. As patrons strip tangy wings bare, they can watch the venue's eight televisions, two of which boast 70-inch HD screens.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed. 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.