Inside the kitchen at Kingy's Pizza Pub, cooks craft handmade pizzas culled from fresh dough, slather housemade barbecue sauce onto slow-roasted ribs, and pour frosty glasses of draft beer. Kingy's pizza chefs and barbecue gurus have loaded their mantelpieces with prizes, including second place in the Canal Winchester Blues and Ribfest, People's Choice for best sauce at the Pickering Lions Club 2011 Pizza Challenge, and a Pulitzer Prize for being well-groomed. In addition to nibbling on nearby trophies, guests can chow down on hearty burgers after sharing baskets of boneless wings, tangy fried pickle spears, and cheese-covered fries.
Expert pie tossing and fresh ingredients catapult Romeo’s Pizza into the upper echelons of dough-centric fare. The menu's resident pizzas—ranging from 9-inch bundles of joy ($7.99+ plus $1.50/topping) to full-sheet behemoths ($24.99+ plus $4/topping) perfect for parties with enough space to compose an entire ode to a birthday boy or girl—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 ($15.99 for 12") that fearlessly scales the heights of flavor without recourse to sauce sherpas or pepperoni pack mules. Subs, wings, and crusty-gooey strombolis and calzones ($7.99) further douse the flames of hunger in savory sauces and cheese.
Papa Murphy’s, the highest-ranking pizza chain in the 2010 Zagat Fast-Food Survey, serves up a tasty menu of handmade Take 'n’ Bake pizzas made from dough, cheese, meat, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's slice-slingers build the pizza in-store and package it for customers to bake at home in the oven, in a pottery kiln, or over a pile of burning cookbooks. Customers can select one of Papa Murphy's signature pizzas or customize their 'za ($9.99 for a large with one topping) to a more specific taste, choosing from four sauces, three crusts, and more than 20 toppings.
Full might be the best word to describe Rotelli. A full bar, rife with red and white wine selections, backs up a menu full of classic Italian cuisine. Rotelli offers food, from specialty pizzas to stuffed calzones and chicken and veal entrees, to accommodate a variety of palate predilections. It wouldn't be a true Italian restaurant without a healthy pasta lineup; Rotelli presents baked ziti, meat lasagna, and penne chicken and broccoli among other gourmet pasta plates.
Making fresh pizza dough from scratch every day is one way the crew at Marco's Pizza stands out from those at other pizza chains. To build on that fresh foundation, the staff makes a sauce that simmers together a secret blend of imported spices and three types of vine-ripened tomatoes. It’s a recipe traced back to founder Pat Giammarco and his father. The pizza crafters then sprinkle on top a mixture of three cheeses that are not made from concentrate and have never been frozen, which means they’ve never watched a football game in the North Pole. They also make thick slices of pepperoni and morsels of sausage with real meat and none of the fillers that stuff hot dogs. Their menu's other hand-held meal options include fresh-baked subs and boneless chicken wings.
The chefs at Antonio's Pizzeria transform normal pies into tasty works of art, painting tomato sauce, cheese, and toppings onto canvases of newly kneaded dough. Visiting eaters can start with homemade bread sticks, which coat themselves in garlic butter and parmesan cheese before basking in the fiery glow of an oven ($4.99). Taking a bread stick to bold new places, the classic stromboli stuffs a doughy Italian roll with homemade sausage, pepperoni, banana peppers, and provolone cheese, with a side of marinara sauce to dunk thumbs in for good luck ($14.99). Nonna's white pizza blends ricotta, whole-milk mozzarella, and provolone cheeses, sprinkling them with special seasonings and fresh tomato to create a disc of bubbly, golden-brown treasure ($9.99+), and the buffalo-chicken pizza settles heated food debates by layering seasoned buffalo chicken atop a pizza saucer and smothering it beneath sheets of aged-provolone and sharp-cheddar cheeses ($10.99+). Named in honor of Italy’s only submarine, The Italian Sub, the Italian sub dolls up an oven-baked roll with salami, ham, capicolla, provolone cheese, vegetables, banana peppers, and signature Italian dressing ($6.99).