Like buttered bread, pizzas flung across the quad in a game of Frisbee golf always land topping side up. XXXXXX with today’s deal: for $10, you get $20 worth of pizza, sandwiches, and drinks at Greek’s Pizzeria in Muncie. Founder Athanasios Chris Karamesines translates more than four decades of traditional hand tossing and ingredient gathering into the tempting toppings that comprise the pies at Greek’s Pizzeria. The Muncie Greek’s Pizzeria menu lists pizzas, pastas, sandwiches, and shells made with homemade dough and Italian sauce. The small-size cordon bleu ala Rafael pizza ($8.97) with baked ham and grilled chicken melts in time with the symphonic bubbling cheeses and popping crusts of an oven-cooked doughy disc. The small garden special pizza ($8.48) and nature’s delight sandwich ($5.52) and shell ($6.85) heal herbivores’ halting appetites with a creamy concoction of cheese, Spanish onions, bell peppers, mushrooms, and olives. Swirl down a succulent black swan chardonnay ($4.35 a glass) to tease tired palates after a hearty meal.
Starting a diner at the age of 14 and a pizzeria at 17 seemed natural to Athanasios Chris Karamesines, who hails from a long line of restaurateurs. Since opening the pizzeria in 1969, Chris has built his business on fresh ingredients, hand-tossed dough, and signature pizzas baked in wood- or gas-fired ovens.