Rois Savvides fell in love at first sight in 1985. After meeting Nathalie in the library of Eastern Michigan University, he used every bit of his charm to impress her, but she remained unswayed by his lovelorn advances. Rois had a flash of inspiration on Valentine's Day, though. He spent the evening baking and arrived at her doorstep holding a heart-shaped pizza with pesto, shrimp, and the words "I love you" spelled out in goat cheese. She rewarded him with a kiss and, soon after, a first date at the Tower Inn Cafe. Years later, the now-married couple decided to purchase that restaurant, ensuring that it remains as important to them now as it was when they first met. Given the warm-hearted story behind its owners, Tower Inn's menu of feel-good comfort food is even more fitting. The cooks forge a number of traditional Mediterranean and American recipes, grilling half-pound burger patties, slicing gyro meat, and ladling marinara or bolognese sauce over the four-cheese lasagna. Before sliding pizzas into a stone oven, they load the pies with ingredients from their selection of 13 meats and 19 vegetables, which includes premium toppings of sun-dried tomatoes, fried chicken, and rare baseball cards.
At NYPD Ypsilanti Pizza, chefs load made-to-order pizzas with more than 30 toppings. After prepping a Sicilian-style crust, deep-dish Chicago-style crust, or aerodynamic Frisbee-style crust, they adorn it with gourmet ingredients such as crumbled blue cheese and grilled eggplant. There's a lot more than just pizza in their ovens, though—shrimp fra diavolo, lasagna, ravioli, turkey-and-swiss subs, cheese calzones, and fruity dessert smoothies bolster the pizza depot's menu.
In 1960, brothers Tom and James Monaghan decided to get $500 together and buy local pizzeria Domi-Nick's in Ypsilanti, Michigan. More than 50 years later, the Monaghans had sold their creation, with more than 9,000 Domino's Pizzas peppering the globe from New Delhi to New York. The pizza chain's menu ranges from pizzas to pastas and boneless chicken wings, side-kicked by their bread sticks and bites, which simmer in garlic before being baked to golden crispiness. Since the reboot of their traditional recipe in 2009, Domino's now offers more than 37 toppings to craft a build-your-own pizza or decorate your neighbor's car.
Classic Pizza's piping-hot pies, succulent sandwiches, golden calzones and scrumptious salads sate eagerly awaiting bellies. Cast out for a seafood pizza ($18.19), a 14" crust swimming in white sauce, shrimp, crab and your choice of vegetable, or set spurs to slicing up the western pizza ($16.91), a 12" dough disc with barbecue sauce, onions, green peppers, bacon, sausage, cheddar cheese, and hot pepper seeds. The original hand-tossed, pan, and thin crusts, as well as a variety of flavored crusts (butter, garlic butter, Cajun and sesame seed), set the stage for a do-it-yourself culinary production (starting at $6.50 for 10") that stars savory edibles. Non-pizza-loving patrons can incisor-attack subs, calzones, salads, and wings, or combine all four to create a tongue-teasing barbershop quartet.
The story of Hungry Howie's Pizza dates back to 1973, when founders Jim Hearn and Steve Jackson teamed up to transform a 1,000-square-foot shop into Saline's finest carry-out pizza joint. They began franchising in the 1980s, opening up hundreds of locations and expanding their delivery area to zip codes outside the known galaxy. Their pizzas are renowned for their eight varieties of flavored crusts, which include onion, ranch, and garlic herb. Signature Howie Breads are likewise sprinkled with spicy seasoning, cinnamon sugar, or a blend of three cheeses.
Tony Sacco's pizzas come courtesy of a 1,000-degree anthracite coal oven, which turns out delectable pies layered with scratch-made plum tomato sauce, fresh herbs, and mozzarella. The pizzas come in many varieties, such as the traditional margherita pie or the Greek pizza with feta, olives, and pepperoncini. The menu also features oven-baked sandwiches and cannoli chips for dessert, drizzled with chocolate and served with sweet cannoli cream.