Jafang's menu satiates pie-loving patrons with mounds of fresh ingredients, thin or thick-crust pizzas, seasoned olive-oil sauce, and optional whole-wheat dough for healthier fare. For an appetizing beginning to a wheel-shaped meal, try Jafang’s eight-piece chicken wings ($4.99) or start with a light, crisp Greek side salad with olives, feta cheese, cucumber, tomato, and artichoke hearts ($2.39). Best an uppity appetite with a medium specialty pizza ($10.99) such as the Jafang special with mushrooms, sliced turkey breast, and bacon, or zip in with a group to stem the hunger tide on the go with pizza by the slice, such as cheese ($1.50), pepperoni, veggie, and meat-eater ($1.75 each). For diners with aichmophobia—the fear of pointy things—Jafang offers any of its dozen specialty flavors in blunt-edged sandwich ($5.99) or wedge-free calzone ($10.99) format.
If you want to get a sense of our business viewpoint, all you have to do is pick up a slice from our vast selection of ideas. Not only our slogan “Looks Good, Tastes Better!” but the pizza itself will tell you our dedication to quality and freshness.
The combination of homemade thin-crust dough, house-made sauce, and eclectic ingredients helped net Oggi’s Pizza & Brewing Co. a gig as the official pizza for the Anaheim Ducks. At the chain's more than 15 locations, much more than pizza is served: the extensive menu brims with crisp salads, pastas, burgers, sandwiches, and wings. Additionally, Oggi’s brews its own beer, serving libations as fresh as laps from the vat and winning the title of Champion Small Brewing Company at the World Beer Cup in 2004. In between swigs of beer, patrons can catch sports games or competitive news broadcasts on one of the eatery's flat-screen TVs.
Hand-tossed dough sails sky-high at Bonello’s New York Pizza, where chefs pepper pies in an oregano-based herb blend sealed in by the flickering flames from a stone oven. Dining companions can peruse the menu’s inspired litany of toppings—which include balsamic marinated steak, cashews, and pineapple—which drift across eight hefty New York–style slices ($10.95+) or a Sicilian–style pizza doused in homemade marinara. Like an underachieving yardstick, Bonello’s hot and cold sandwiches span 18 inches and stuff themselves with hearty mounds of homemade meatballs, Neapolitan cold cuts, and sweet italian sausage ($4.95+/half, $6.95/whole). Marinara and melted mozzarella ooze over a tender trio of ricotta-stuffed manicotti tubes ($8.95), where ropes of angel-hair pasta lope themselves around chopped roma tomatoes, garlic, and basil ($8.95+). Those looking to feast in the comfort of their own castles can place on an order for pickup on Bonello’s nifty online order form, an accommodating alternative to ordering via phone or smoke signal.
At Lamppost Pizza and Backstreet Brewery, cuisine cravers soothe cantankerous bellies with a slew of hand-tossed pizzas and Italian eats that fill out an extensive menu. Make a sacrifice to the temple of taste with an appetizer of potato skins ($6.99) before moving to a circular entree. The 8-slice garlic-chicken specialty pizza ($19.99) brings hunger pangs to a halt, and the Linebacker pizza inundates the palate with mozzarella, pepperoni, salami, canadian bacon, bacon, ground beef, sausage, and textbook tackling form ($23.99 for a 10-slice pie). Specialty pies and sandwiches pair nicely with an ale, lager, or stout from the rotating list of beers fermented in the Backstreet Brewery, served in a pint at the gleaming wooden bar or in a streaming torrent from the massive metal tank outside.
Bonafede-family matriarch Anita started JoJo's Pizza Kitchen more than four decades ago, and her discerning taste for ingredients is still identifiable in the menu. Though her son Joe, who napped on flour sacks in the back of the restaurant as a child, now runs the eatery, fresh basil and plum tomatoes grown in Stanislaus County still release aromas that hint at sun-soaked furrows. Through a dining room window, guests catch glimpses of chefs tossing freshly risen dough for pizzas or smaller chefs for their adorable giggles. They grate fresh parmesan cheese as wine cooks slowly down with mushrooms on the stovetop and chicken marinates in lemon and garlic. Servers bustle past, filling glasses with house wines or draft beers.