Pizza, Burgers, and Sandwiches for Two or Four at Cornerstone/Palmyra Bowl (Up to 50% Off)

Palmyra

Value Discount You Save
$40 50% $20
Give as a Gift
Limited quantity available
Over 250 bought

In a Nutshell

Menu of flatbread pizzas, 1/3-lb. burgers, and cajun-chicken sandwiches fills bellies inside a live-music-and-bowling venue

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. May be repurchased every 180 days. Must provide 21+ ID to receive alcoholic beverages. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Not valid for Fish Fry on Fridays between 4-9pm. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $12 for $20 worth of pizza, burgers, and sandwiches for two people
  • $20 for $40 worth of pizza, burgers, and sandwiches for four people
  • Click here to see the menu.

Pepperoni: As American as Pizza Pie

Peruse our guide to pepperoni for a satisfying slice of insight on an edible icon.

If you ask for pepperoni in Naples, you might be handed a bushel of bell peppers. Though the name may sound Italian, America’s second-most-popular pizza topping (after cheese) caught on closer to home. “Peperoni” simply refers to the vegetable, the second p having snuck into the blend of pork, beef, and spices sometime in the early 20th century when Italian-American butchers began adapting cured salamis such as soppressata and salsiccia into a softer, smokier sausage. The process for making pepperoni is similar to that of any dry salami. First, a chef grinds the meat with spices that often include fennel, pepper, and paprika. He or she then adds enough salt and lactic acid to preserve it at room temperature. After a brief period of fermentation, the sausage spends the next 12–20 days hanging up to dry—pepperoni isn’t actually cooked until it’s popped into the oven atop a blanket of mozzarella.

Although pepperoni is largely confined to the pizza parlor and the sub shop in most of the United States, West Virginia’s state cuisine celebrates the pepperoni roll: an unassuming hunk of bread with a simple pepperoni filling baked inside. Italians who immigrated to work in the coal mines in the early 1900s found the rolls a quick, easy lunch that didn’t need refrigeration or reheating. Miners—and tailgaters—still enjoy them today, and they’re the spicy, slightly greasy lifeblood of several bakeries.

Customer Reviews

Great food, drinks & CLEAN atmosphere , all at a great price!!!'
Diana F. · October 6, 2016
Fun and friendly! Thanks Roger and Skyler:-)
Christine M. · October 3, 2016
Good food. Ok service :)
Heather L. · August 29, 2016

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