From Our Editors
Since co-founding Candelari's Sausage Company in 1993, Michael May has been rightfully known as the "King of Sausages." But after studying the art of crust making under artisan bakers, May decided to push the boundaries of his culinary realm into the land of pizza. He polished his recipes, tamed an oven-dwelling dragon, and teamed up with his business partner and fellow Bellaire High School alum Greg Wheeler to found Candelari's Pizzeria. Today, chefs at the haven's five locations top thin-crust Neapolitan and hearty deep-dish pies with mushrooms, roast chicken, fresh basil, and plenty of Candelari family-recipe sausage—each bite of which mingles peppery spices with notes of liqueur.
Besides pies, Candelari's serves diners lunches of meatball sandwiches and sopressata paninis, and hearty dinners of baked lasagna, penne rustica, and sautéed chicken. Patrons dine-in to pair their Italian smorgasbords with European and Californian vino, or order online for convenient pick-up and delivery service.