Anyone who’s tried nailing an oven-fresh pizza pie to a wall knows that pizza is more adept at being edible than being wall art. Today’s Groupon puts pizza back where it performs best. For $10, you get $20 worth of pizza and more at the Mellow Mushroom in Carmel.
Unlike unmellow mushrooms that make you take hour-long showers and nag you for tracking mud in the house, the Mellow Mushroom makes pizzas. The joint specializes in surrounding your dining experience with a dazzling atmosphere, artwork oozing with pizzazz, crisp bottles of happy beers, and the kinds of pizzas that got all the best solos at the fifth-grade choir demonstration. Sip on a cold draft of Bell’s while ogling the Mushroom’s spread of Kosmic Karma pies that merge sun-dried tomatoes, spinach, feta, fresh tomatoes, and pesto ($10.99 for a 10’’); gourmet white pizzas with the harmonious offerings of olive oil and garlic, sunny-dried tomatoes, provolone, mozzarella, feta, and onions ($10.59 for a 10"); and the Magical Mystery Tour, brining pesto, portobello and button mushrooms, spinach, feta, and jalapenos back together for a reunion jam in your mouth ($10.99 for a 10").
Prove to your family and family physician that there’s still something in this world alluring enough draw you out of your stromboli-marinara bed. The time you spend patiently waiting for your piping pizzas can be passed by sharing a half order of garlic and parmesan or cinnamon-sugar pretzels ($3.99 for a half order), among other craveable munchies such as The Capri caprese salad ($6.99).
Valid at the Carmel location only.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which are poured from 16 craft-beer taps.