The best part of getting amazing pizza for 60% off is being able to stock up on versatile circular shapes. Pizza—a round bread disc covered with tomato sauce, melted cheese, and edible toppings—is typically reserved for consumption, but with today's deep discount, feel free to grab enough pizzas to use for all your circle needs, including:
The chefs at Upper Crust Pizza Parlor splash scratch-made sauces and sprinkle fresh ingredients over never-frozen crusts served alongside saucy pastas, piled-high sandwiches, and the owner's original recipes. White, alfredo, and garden pies challenge the pizza status quo more than pepperoni’s recent placement on the endangered species list, and leftover crusts become newly desirable in a coat of honey-cream sauce that accompanies each pie. Fiery ovens continue spitting out cheese-blanketed pies past midnight every night to sate post-sundown hankerings.
The Carriage House Restaurant offers a page- and head-turning menu of hearty entrees. Lead with The Carriage House's signature relish tray ($2.99–$4.99), which is a smorgasbord of pepperoncini peppers, celery, black olives, pickles, and bread. For dinner, the flank-steak beef strips ($11.49–$12.99) come delectably marinated in a piquant blend of oils and spices, and the chopped sirloin steak ($9.99–$10.99) is freshly ground and served next to a sizable mountain of onion rings. Those yearning to remember their tenure as mascot for the Detroit Claw Hands can bite into the Maryland crab cake ($10.99), featuring tender snow crabmeat lightly coated in breadcrumbs and served with homemade cream sauce. Peruse Carriage House's wine and beer menu and flush down scraps with a glass of the light-bodied Bogle Sauvignon Blanc ($6) or the Asheville-brewed Highland St. Terese's Pale Ale ($3.50).
Bambino Brothers Pizza serves New York–style pies crafted from hand-tossed dough and made-from-scratch sauce. Wardrobe your thin-crusted creation in two toppings of your choice, selecting from classic accoutrements such as pepperoni, sausage, green olives, tomatoes, ham, mushrooms, spinach, feta, fresh garlic, and more. Double up on tasty protein such as salami and Canadian bacon if you need a pick-me-up after watching your favorite star get the ballroom-dancing boot, or place a pie with two veggie toppers on an open windowsill if you want to woo a brontosaurus. Round out your already circular repast by adding an appetizer of hot wings ($6.95 for 10), a specialty salad ($5–$6.95), sub sandwich ($5.95 for an 8"), or hot Italian dinner to your order.
When guests sink their teeth into a slice of Brixx Wood Fired Pizza, there is a taste beyond the fresh Wisconsin cheese and made-daily pizza dough: there’s the subtle yet unmistakable flavor of a real wood fire. The brick ovens torch the pies moments before servers whisk them to diners, who dig into pizzas that come adorned with roasted chicken or artichokes. The meals easily conform to special dietary requirements by swapping in substitute ingredients, such as gluten-free crusts, vegan cheeses, and toppings that don’t contain an odd number of vowels.
Bill's Pizza Pub has a long history in the Spencer family, with the first location opening in the 1960s, when jukebox tunes and the flashing lights of a pinball machine mingled with restaurant chatter. Today, Donna Spencer, her husband, John, and their children manage two Bill's Pizza Pub locations. Though nearly 45 years have passed, the family continues to preserve those elements that first typified their eatery: handmade dough, pizza cut into squares, and a thriving social scene.
The menu compiles 14 specialty pizzas, from classics such as the margherita and the meat-peppered Bill's Feast to more inventive disks. The baked-potato pizza replaces tomato sauce with sour cream and sprinkles potato wedges, bacon, and onions over a bed of cheddar and mozzarella cheese. Wings, burgers, and submarine sandwiches provide ample alternatives to pies, and spaghetti dinners mix noodles with chicken parmesan and meatballs.
Its edible offerings might shift as new pizza experiments enter the fold, but Bill's remains married to its nostalgic ambiance. The restaurant's website collects stories from loyal patrons who describe their favorite memories, recounting first dates and that romantic moment when you realize that you both have pepperoni breath.