A four-tiered stone fountain welcomes visitors to Papa J’s, a 35-year-old restaurant whose food, decor, and family friendliness conjure a classic Italian ambience. Their chefs use recipes passed down to Ray Anthony, grandson of “Mama J,” aka Antoinette Giraldi, who inherited them from prior generations of her Italian family. The team reads these culinary blueprints to cook calzones and hot sandwiches with fillings of meatballs and cheese or bake pizzas with mainstay toppings such as mushrooms and pepperoni. The kitchen team can even stuff their pies with ricotta—the safest place to store cheese apart from a Roth IRA. Beyond Italian staples, Papa J's Italian Restaurant presents an array of seafood including shrimp and salmon.
Under the supervision of an experienced chef at Woody?s Tavern, crackling logs not only give pizza dough a crispy crunch, but also create complex, smoky flavors. Chefs top pizzas with specialty combinations, such as the California Dream's basil pesto and artichoke hearts or the Pep Pep Pepperoni's roasted poblanos and jalape?os, and use gluten-free crusts and big, round carrots for those with dietary restrictions. Customers can enjoy the slices by the pie or sample a variety at the shop?s featured all-you-can-eat salad, soup, and pizza bar. These dishes and their hearty half-pound burgers pair well with the 16 drafts on tap, award-winning wine, margaritas, and other cocktails from the bar.
After spending years working for Dominos Pizza, Vince Schmuhl decided that he could do a better job of preparing and delivering quality pies to people's homes. He challenged the nationwide chain's dominance in the region by founding the first Blackjack Pizza on June 29, 1983.
Although delivering oven-fresh pies within 30 minutes was still a major goal for Schmuhl, he emphasized the importance of quality ingredients using sauce made from freshly packed tomatoes as well as hand-tossed dough that never sees the inside of a freezer or cryogenic chamber. This dedication to quality and speedy service allowed Blackjack Pizza to not only survive, but also thrive over the decades. The chain now includes more than 40 stores operating in four different states.
In addition to offering seven signature pies, Blackjack Pizza also allows customers to build their own order from crust to toppings. A choice of up to four savory, tangy, and piquant sauces form the base, topped with any of the 3 available cheeses, 7 meats, and 10 freshly diced vegetables. Regardless of the toppings, Blackjack Pizza respects the potential danger of food allergies by ensuring that none of its pies ever contain traces of MSG, peanuts, or peanut oil.
For the last 50 years, Bova’s Italian Restaurant has created Italian meals. They make every dish, including giant calzones, from scratch. Pastas, pizzas, and sandwiches present savory options for disparate cravings. And for the family who can agree on only two things—pasta and curfew—the menu also includes family-style meals until closing time at 9 p.m. Tuesday–Thursday and 8 p.m. Sunday and Monday.
With a signature pizza size called the Monster, you’d expect Pudge Brothers Pizza to be more focused on quantity than quality. But in fact, the chefs create their signature varieties of hand-tossed pies by blending together the flavors of three sauces, a range of meats, and fresh veggies. From within sizzling ovens, chefs pull out creations such as the Jersey Girl—a pizza featuring italian sausage and green peppers—or the White Delight—a ham, chicken, and garlic-sauce combination. Pies range in size from 10 inches to 18 inches, with a range of garlic bread, wings, and cinnamon bread to fill in a meal. The shop also offers delivery service, ensuring clients can have a hot, hearty meal when time is short or when the paparazzi won’t leave their front yard.
"The freshest pizza you'll ever eat." That's the motto of Live Basil Pizza, and just one visit turns that seemingly bold claim into a simple statement of truth. The sauce is made from organic San Marzano tomatoes that wouldn't give the time of day to canned tomato paste. The produce is typically sourced from local farmers and lacks that deep-freeze mush of franchise veggies. The meats are all natural, and the cheeses?including shredded mozzarella, aged provolone, goat cheese, and ricotta cheese?are milked from likable cows. And the basil that adorns LBP's picturesque pizza is grown right there in the restaurant.
Like picking a lobster from a tank, patrons can fully observe the freshness of their Neapolitan pie's journey from dough to plate. Hand-tossed and lovingly adorned with organic toppings, they're placed in a hearth oven until the flames have licked them to a perfect crisp, and arrive looking like they were just plucked from a pizza tree.