Feel free to tinker with the design of the QR codes you use in your marketing — only 30 percent of the code is used to make it work.
Nearly 25 percent of IRS business audits result in dismissal.
Delivery accounts for approximately 35 percent of U.S. pizza sales.
Slice of Hope 2012 takes place
Friday, October 12.
Last year the initiative raised over $100,000 for the Karen Mullen Breast Cancer Foundation.
/// Places That Rock // Wolfman Pizza / Verde Coal Oven / Harry’s Pizzeria
Wolfman Pizza
106-B S. Sharon Amity
Charlotte, North Carolina 28211
704-366-3666
www.wolfmanpizza.com
Aaahoo, werewolves of Charlotte — this monster-themed restaurant has three locations in North Carolina’s principal city, with one of its stores currently undergoing renovations. Wolfman’s has a black 1950s Ford Fairlane station wagon decked out with red flames prowling the streets with deliveries. The pizzeria serves up California style pizza. Any pizza can also be made into a take-and-bake pie. Specialty pies include the White Wolf with garlic butter, mozzarella, swiss and Parmesan cheeses, Roma tomatoes and basil ($16.59 for a 16-inch) and the Chickenstein with diced chicken breast, sun-dried tomatoes, Roma tomatoes, basil, mozzarella, goat cheese and sun-dried tomato pesto ($17 for a 16-inch). A different take on an appetizer, Wolfbites are bite-sized rolls stuffed with gruyere cheese and Buffalo sauce, served with a bleu cheese dipping sauce ($6.49)
Verde Coal Oven
254 Irving Avenue
Brooklyn, New York 11237
718-381-8800
www.verdecoaloven.com
Talk about a pizzeria with a great story. Contractor Charlie Verde was in the midst of restoring a Bushwick Brooklyn, New York, building when he discovered a 1907 coal-fired oven in its basement. An artisan pizzeria was born and became a reality in 2011. Its list of pizza offerings is small but packed with Italian flavors like the Margherita or Cariofilla with artichokes, ricotta and mozzarella ($12). The menu also features the Brocoletta Salsiccia with sweet Italian sausage, broccoli rabe, mozzarella, tomato and garlic ($15) and the Diavolo with hot sopressata, hot peppers, mushrooms, mozzarella, tomato and basil ($12). Baking bread in-house fresh each day, the sandwiches like the Mortadella with Italian bologna, mozzarella, mixed greens, lemon juice and black pepper ($10) or Veggie with roasted seasonal vegetables and basil pesto ($10) are inviting. And the coal-fired biscotti? It’s become a house favorite.
Harry’s Pizzeria
3918 North Miami Avenue
Miami, Florida 33127
786-275-4963
www.harryspizzeria.com
Harry’s has earned hip points for hosting national- and world-renowned chefs once a month for culinary events. Tickets to these “chef pop-up guest” dinners like May’s event with Kevin Sbraga, winner of Bravo’s Top Chef in 2010, go for $129 and include a family-style meal and autographed goodies. The pizzeria also partners with its cinema neighbors to do a dinner and a movie series. Its menu boasts locally sourced ingredients for pizzas like the MGFD Bacon with fingerling, caramelized onions, cave aged gruyere and arugula ($15); the Rock Shrimp with grilled lemon, manchego, scallion and cilantro ($15); and the Slow Roasted Pork with fig, grilled onion, fontina and arugula ($14). Salads are also a hot item. The Peach & Frisee is topped with hazelnuts, blue cheese and honey vinaigrette (9) and the Orange and Radish is dressed with green olives, shaved fennel, arugula and piave ($9).
