Even without toppings, the pies at Andy's Pizza & Subs come in seven different flavors. The pizzeria crafts six variations on their regular crust, from dustings of cajun spices to coatings of garlic butter. Atop each, they add house-made sauces and flavorful toppings, from bacon and jalapenos to tortilla chips and taco meat. Pizza fixings—as well as ingredients for chicken parms and BBQ steak—also go into making Andy's subs, whose "party" versions stretch up to six feet in length.
Since Andy's opened in 1984, its menu has expanded from its eponymous menu items to include other hearty dishes, including hand-made lasagnas and hot dogs smothered with the shop's own chili sauce. Besides hosting lunch seven days a week, Andy's crew delivers its pizzeria goodies free of charge, though deliverers never turn down an appreciative arcade token.
Stevi B’s pizza-crafting professionals toss together hand-made dough, original sauce, 100% real cheese, and fresh, hand-selected ingredients to construct traditional and anomalous pies within a festive buffet setting. Ogle the extensive menu before lining plates with handmade bread sticks and slices from specialty pies, such as the bacon-sprinkled loaded baked potato pizza ($5.99–$8.99 for carryout) or the macaroni and cheese pizza ($5.99–$8.99 for carryout), a culinary fusion of alfredo sauce and elbow noodles that invoke childhood memories of singing about Yankee Doodle Dandy's mistake of sticking a blue box in his hat and calling it an authentic pasta dinner. Along with serving round-crusted fare, these pizza wizards are game to create any other combination of toppings, delivering customized inventions directly to tables at no extra charge. The smorgasbord of spherical spreads also boasts a salad bar and a slew of desert pizzas that include a chocolate bavarian crème ($5.99–$7.99 for carryout). Buffet prices at the Woodhaven location are $6.29 for adults and $3.59 for kids 10 and younger (3 and under are free), not including drinks. Buffet prices at the Chesterfield Township location are $6.29 for adults and $3.89 for kids 10 and younger, not including drinks.
Stocked with a plethora of fresh ingredients and plenty of food-based passion, Sammy's Cucina dishes out Italian-American feasts in a quaint, rustically decorated setting. Nestle into the 24-seat bistro restaurant while perusing the extensive menu of savory edibles, such as vodka penne swimming in a light tomato cream and sprinkled with crushed red pepper ($6.99+), or the arancini, rice balls stuffed with ground beef, salami, peas, cheese, breaded, fried, and crowned with meat sauce ($7.99+). Wanderlusting tongues will enjoy a slice of chicken fajita pizza, a cultural fusion of onions, green peppers, salsa, and monterey jack cheese ($12.49/small, $15.49/large).
Big Bear Lodge's culinary team can't light up a campfire indoors, but they do the next best thing by preparing their dishes over open flames. Inside, diners instantly catch whiffs of the six thin-crust pizzas chefs cook in a wood-fired oven, herb-garlic chicken rotating on a wood-fired rotisserie, or grain-fed aged Angus steaks searing on a wood-burning grill. More meat dominates the menu, from platters of pan-seared and oven-broiled Atlantic salmon, gulf shrimp, and bay scallops to bison, elk, and ostrich burgers made with grass- and grain-fed cuts free of antibiotics and hormones.
The dishes all pair with Big Bear Lodge's selection of bottled and draft beer brewed in-state, as well as thermoses full of alcohol-spiked ciders, cocoas, and coffees. There are nonalcoholic ways to keep warm too, from munching on plates of freshly baked chocolate-chip cookies to cozying up amid the restaurant’s log cabin decor. Beneath the dining room's honey-hued beams, nostalgic wall collages pay homage to the institution of camping, reminding guests of the ghost stories, s’mores, and forest-ranger ambitions they once had.
Growing up in a family with nine kids, Cornell Sample came to cherish the big suppers that brought his clan together after often-chaotic days. The tradition is what guides his operations at Pit Master Barbeque, where he and his team create meals that can easily feed whole families on days when schedules are tight. All of the dishes come in a range of sizes, from a la carte sandwiches stuffed with smoked meats to dinner platters that come paired with two home-style sides and a slice of cornbread. They start cooking meats early every morning, periodically slathering pulled pork, full slabs of ribs, and beef brisket with signature sauce. Each of the meats, as well as the sides and classic Southern desserts such as banana pudding and peach cobbler, can be ordered by the pan, creating easy meals for large groups or someone training to be someone’s date at a Southern wedding.