A Look at Pizzerias Around the U.S.
Blake’s Pizzeria | Carnation, Washington
Originally opened in 1987 by Greg Dunham, Emma Redman and Teanna Bergquist took over ownership in 2014. Blake’s is one of the longest running restaurants in Carnation. “People love to come in and revisit a place that has been a part of their childhood and teenage years,” Redman says. “As we mostly employ young adults, having a first job at Blake’s has been a rite of passage for many community members. Our walls are covered in picture collages of Carnation over the last three decades, which people really enjoy (what’s more fun than showing your kids your Little League team photo from 1997?!), and we make a real point to make customers feel like friends and family here. As for many restaurants, I think 2021 will bring a lot of creative new ideas to Blake’s! We’ll definitely be looking to expand our “grocery” offerings…more grab-n-go and fast takeout items like bottled salad dressings, DIY pizza kits, bulk dough and sauces. We’ve been very fortunate in the pizza industry to serve foods that are just as delicious in a box as they are on a plate, so we’ll just keep on keeping on with as much takeout as we can possibly manage!” A favorite at Blake’s is the Suzy Q with pepperoni, sausage, mushrooms, black olives, roasted garlic and fresh basil.
CRUST | Miami, Florida
CRUST has received a ton of national press for its pizza with high praise for its Surf & Turf Pizza with shrimp, prosciutto, pepperoni and shaved Parmesan. Its specialty menu is divided into red and white pies. On the white menu is the namesake Crust Pizza with figs, prosciutto and blue cheese. The menu extends beyond pizza and features pastas, risottos and entrees, as well as small plates and salads. Small Plates include Roasted Beets with Goat Cheese that includes candied walnuts, croutons, passion fruit glaze and EVOO. Pan-Fried Mozzarella is served with homemade marinara sauce with fresh basil.
Frank & Helen’s | University City, Missouri
Frank & Helen’s has been going strong since 1956. This year, the pizzeria made The Daily Meal’s list of 101 Best Pizzas In America. The square-cut St. Louis-style pizza menu includes The Antipasto with a garlic dressing base, provel, mozzarella, bacon, tomato, pepperoncini, black olives, pepperoni and anchovies. The pizzeria is also known for its Italian dinners and broasted chicken.