Mac's Pizza Pub supplies mozzarella monomaniacs with scrumptious pizzas and booze enthusiasts with a pirate's treasure cove of cold beers. Voyage into spicy-hot lands by ordering the Mac-Attack pizza, a pie of hot ground beef, jalapeños, double pepperoni, and cheese ($13.79 for 12-inch). Or, create your own cheese circle by artistically arranging toppings of your choice in the shape of a dinosaur or crossing guard. Mac's pours frothy mugs of Bar Harbor's Blueberry Ale and locally brewed Mt. Carmel Nut Brown Ale from the tap, and the extensive beer list boasts a solid selection of bottled brewskies.
At Roc-A-Fellas Pizza, chefs make the day's batch of dough from scratch and blend crushed tomatoes, garlic, sour cream, and Romano cheese into a tangy sauce. They take the traditional New York approach to pizza, hand-tossing the dough, dressing the crust with sauce and toppings, baking it in a stone oven, and branding the final product with a map of the subway system. They also whip up Philly cheesesteak sandwiches and homemade cookies. All proceeds go to Self-Sustaining Enterprises, an organization that fights domestic and international poverty.
The menu at ZZ’s Pizza Company overflows with gourmet pizza, soups, pasta, and other hearty comestibles. Find peace for a grumbling, disgruntled stomach by picking through a wedge salad’s iceberg lettuce, sliced roma tomatoes, and crisp bacon topped with house parmesan dressing and gorgonzola cheese ($4.50 for a side, $6.50 for an entree). A dish of lasagna ($12) or a homemade meatball hoagie ($9) with onions, peppers, tomato sauce, and provolone will help ward off unruly appetites and down-on-their-luck comic-strip cats. Elsewhere on the menu, pizzas abound—choose your size and cover it with the perfect assortment of regular and gourmet toppings ($7–$12, plus toppings). Select one of ZZ’s recipes, such as an 8-inch four-cheese pizza ($9) crowned with smoked gouda, mozzarella, gruyere swiss, and romano cheeses. Or opt for the delicious seafood pizza, a deep-sea-caught specialty that features lobster, shrimp, and crab meat ($11.50 for an 8-inch edition).
Pasquale Giammarco grew up working in his parents' pizzeria, which they opened after emigrating from Italy to the United States when Pasquale was 9. In 1978, adult Pasquale opened his own pizzeria, Marco’s Pizza, where he continued to top pies in the sauce recipe he and his father refined together. Beyond the sauce, which harmoniously blends three types of vine-ripened tomatoes, Pasquale perfected his dough—made fresh daily—and his cheese, which never saw a freezer before bedecking a pizza.
Nowadays, Marco’s Pizza’s brand has spread to more than 250 stores scattered across 21 states. Their specialty pies—whose diameters extend up to 16 inches—emerge from the oven in variants such as the Meat Supremo, topped with pepperoni, ham, italian sausage, and bacon, or a vegetarian style complete with mushrooms, olives, and tomatoes. Alternatively, patrons can customize their pizza toppings to please their unique palates, which may register salt as sweetness or sweetness as a telltale sign that the tooth fairy is hiding behind their molars. Wings in three flavors complement the pizzas, along with freshly baked hoagies and verdant salads.
The chefs at Mt. Adams Pizza are more than happy to let you create your own pizza from their collection of more than 30 toppings—including buffalo chicken, gyro meat, vegan sausage, and roasted red peppers. But they’ve also engineered a selection of specialty pizzas, including the white Diablo Chicken pizza, which they load up with buffalo chicken, blue cheese, and jalapeño peppers. They can craft gluten-free pizzas smothered in vegan cheese, as well as vegetarian-friendly pizzas. Gyros, calzones, and Italian-inspired hoagies round out the menu. The chefs keep cooking until 3 a.m. on Friday and Saturday, when college students are most in need of a study break.