This pizzeria thrives on its takeout and delivery. “Even without much seating I’ve quickly become a destination for the variety of slices offered for carryout, from Detroit Style pizza (pepperoni being a favorite) to open sandwich-esque pizzas like the Pastrami Reuben or even Cuban and then there’s always the standards like Grandma pizza and Sicilian,” says owner John Gristina. “I have taken a lot of effort to make my pizza stand out not just by offering items that are not found anywhere near here but also by making those items stand out by using high quality ingredients and not wavering on process even if it requires more effort (such as making gluten free pizza crusts in house). I’ve always believed that a pizza crust is a tasty canvas to be used to paint a picture of flavor and transfer my passion for pizza making to bring a smile to someone’s face.So when I sat down to write this menu, I thought of all the pizzas we made after hours at restaurants and pizzerias I worked at or owned over the years and they were some of the best ones I ever had — no rules , no structure just, ‘Hey I think this would taste great as a pizza!’ I decided to go with my gut and take some chances on some combinations that are not your first thought when pizza comes to mind, but also keep some of the standards we have all grown accustomed to over the years.” A hot pizza on the menu is the Sunday Sausage and Peppers with roasted sweet and hot sausage sliced into medallions, sauteed tri-color sweet peppers, red onion and garlic in wine, red sauce and topped with a drizzle of olive oil and a sprinkle of oregano, basil and grated Romano and Parmigiano Reggiano.
Dino’s recently made Thrillist’s list of “The 28 American Pizza Joints You Need to Try Right Now” noting its Jersey tavern pies, its Sicilian, and heralded owner Brandon Pettit, who also owns the famed Delancey in Seattle. Dino’s menu is simply salads, pizzas and garlic knots. A pie that stands out include Weekend at Dino’s with tomato sauce, fresh and aged mozzarella, Zoe’s bacon, pineapple, house pickled jalapeños and Parmesan. The Broccoli and Preserved Lemon is topped with fresh and aged mozzarella, garlic and Parmesan.
This new wood-fired gastropub has garnered a strong following in Downtown Phoenix and is already making local and regional best pizza lists. The Desmond is a destination for creative cocktails and craft beer. Its menu highlight is the pizza. The menu features a Special of the Week. Recently, the Cubana was featured with mozzarella, provolone, pork carnitas, ham cotto, pickled jalapenos, red onion and a drizzle of sweet habanero mustard. Its namesake, The Demond, is topped with spicy salami, roasted bell peppers, roasted onions, Kalamata olives, garlic and oregano. The menu also feature panini like The St. Pierre with USDA prime rib roasted beef, provolone, au jus and horseradish cream on a French baguette.
Andolini’s Restaurant Group and World Pizza Champions Partner with The University of Tulsa and Attain a Guinness World Record for World’s Largest Pizza Party Benefiting Make-A-Wish Oklahoma Tulsa, Oklahoma-based Andolini’s Pizzeria and the Worl
We’re celebrating standout pizza shops serving up success in their communities When we conducted our most extensive industry survey in fall 2022, we also asked independent pizzeria operators to submit their pizzerias for consideration in our fi
There is no one way to make a great Detroit style pizza. Even the original pizzerias in Detroit cannot decide on whose version is the “right way” of doing it. Pizza is so personal that everyone is going to have an opinion, but what matters most i
“Show me the incentive and I will show you the outcome.” – Charlie Munger In the restaurant industry, employers are constantly talking about how difficult it is to hire and retain good employees. My philosophy is, when it comes to staffing your
Make Plans Now To Attend! Designed for pizzeria owners and operators, there’s something for everyone at International Pizza Expo, whether you’re an industry veteran or just thinking about opening your first unit. To succeed in today’s fiercely
In the major industry survey we conducted last fall, we asked pizzeria owners about investments in technology. As an industry, often times independents are slow to adopt new tech. Sometimes that’s because there’s a cost barrier that exists until
The dining experience has changed, and so has the pizzeria layout The pandemic changed the way people order food, and pizzeria owners adapted by rethinking their spaces. Carryout became crucial, so operators removed tables and focused on to-go orders
H.O.S.T.: Hear them out. Offer a solution. Solve the problem. Thank them. Write this down and make it protocol to your team. Review sites have had a shot of adrenaline recently where more people are encouraged to give reviews, and it’s the jet
The Perfect Tandem Any independent operator can tell the same story about the good old days when they first opened the shop. As owners we were working 18-hour days, seven days a week, 100 hours plus weeks, and no days off. But then as business grew,