CiCi’s Pizza combines the variety of a family-friendly buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or alfredo sauce, as well as fully customizable signature salads. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
A chain pizza restaurant like no other. Unbeatable quality and generosity. 100% pure, fresh, never frozen Wisconsin cheese, highest quality Italian meats and toppings, Local produce in season, and dough made fresh daily, all coming together to create a delectable dining experience.
What sets the Hungry Howie’s menu apart from other pizza parlors, other than its complete lack of profanity, is the eight flavored-crust options that inject life into the formerly discarded pizza part. If you’re allergic to life, inject butter, onion, butter cheese, ranch, Cajun spices, garlic herb, or sesame instead. Keep thinking outside the pizza box by loading your flavorful crust with specialty pizza innards, such as the Philly cheese and steak ($12.99 for a medium), the Howie Maui (ham, smoked bacon, and pineapple, $12.99 for medium), and the bacon-cheddar cheeseburger ($12.99 for medium). DIY diners, on the other hand, can opt for a medium 12-inch pizza for $8.49 and add their own toppings for an additional $1.50 each. Howie's also serves up tasty wings (10 for $6.99), salads (try a small Greek for $4.99), calzone-style subs ($6.99), and Howie bread, which comes in original ($3.49), three-cheeser ($4.99), Cajun ($3.49), and sticky-sweet cinnamon ($3.49). Prices vary from location to location, so there might be some small variation from what is listed above.
Since 1966, Italo's Pizza has presented diners with authentic Italian cuisine crafted from timeworn family recipes. Crust craftsmen knead and flatten fresh lumps of dough to remove pesky air bubbles and ensure slices don't levitate over dinner plates. Next, cooks swathe the pie foundation with sauce that contains a spice blend made especially for the restaurant, before festooning cheesy canvases with the customer's choice of topping. Italo's offers diners more than 15 pizza ornaments, including pizzeria fixtures such as pepperoni and mushrooms, as well as unique options including tuna and jalapeño peppers. Italo's meticulous pie prodigies also allow patrons to decide how their pizza should be cut, be it in slices, squares, or letterboxed director's versions.
Expert pie tossing and thoughtful handling of the freshest ingredients available has catapulted Romeo’s Pizza onto the Akron-Canton Hot List's 2010 roundup of best pizzas and into the upper echelons of dough-centric fare. The menu’s resident pizzas range in size from 9-inch bundles of joy ($7.99+) to full-sheet behemoths ($24.99+), and can be custom-constructed with any combination of six sauces and more than 20 toppings. Patrons preferring demolition without construction can choose one of Romeo’s specialty pies, including Dante’s Peak, a mouth-wowing mountain of sausage, banana peppers, onions, tomatoes, and pepperoni (12", $15.99) that fearlessly scales the flavorful heights without recourse to Sherpa guides. The 8-inch subs, including the burly buffalo chicken ($5.99), rest alongside wings dressed in a bevy of saucy patinas ($8.99/lb.) and crust-enshrined strombolis and calzones ($7.99) to complete the holistic satiation of previously unfulfilled taste buds.
Since the chefs at Guys Pizza Co. use ingredients from local vendors in all dishes, the menu offerings vary slightly between each location. Nonetheless, every location serves the restaurant’s signature pizzas, jo-jos, and guyzones—larger-than-average calzones stuffed with mozzarella and three toppings. Each menu features more than a dozen specialty pizzas such as the Texas BBQ with grilled chicken, bacon, and barbecue sauce, and the Loaded Baked Potato, an unusual blend of garlic mashed potatoes, crisp bacon, and cheddar cheese. You can also build your own pizza from traditional or thin crust, four sauces—classic or zesty red, garlic white, and pesto—and more than 21 toppings including meatballs, gyro meat, and roasted red peppers. Chefs will prepare any 12- or 14-inch pizza as “take and bake,” an uncooked pie that can bake at the customer’s convenience in a household oven or backyard volcano.