2790 S. Halcyon Rd. Arroyo Grande, California 93420 (805) 474-9924 www.palomesapizza.comPalo Mesa prides itself on its house-made ingredients — sausage, meatballs, dough, sauces and dressings are all made on premise. The pizzeria also brines chicken breast and pickles jalapeños. With an influx of creative specials, Palo Mesa’s specialty pizza menu is home to fan favorites like the Thai Chicken Pizza with grilled chicken, shredded carrots, cilantro, Thai peanut sauce and topped with crushed peanuts ($17.95 for a large) and A Hot Hawaiian with jalapeños, bacon, ham and pineapple ($17.95 for a large). Innovative pies garnered owner Michael Steven a Southwest regional title in the traditional division at the 2013 International Pizza Challenge during the International Pizza Expo.
Pizza Corner
92 Olani St. #1112 Kapolei, Hawaii 96707 (808) 380-4626 www.pizzacornerhawaii.com This Hawaiian resort pizzeria’s Poke Pizza with Hawaiian style Ahi poke, lomi lomi tomato salsa, green onions, furikake and sesame seed ($27) took third place in the non-traditional division finals at the 2014 International Pizza Challenge during Pizza Expo. Another “local style”pizza on its menu is the Kalua Pork with fresh mango salsa, mango chutney, mozzarella and green onions. In addition to its limited regular menu, Pizza Corner features a weekly chef’s creation. With a BYOB policy, the pizzeria encourages its customers to grab beer and wine to bring in and enjoy with their New York or local-style pizza.
Rocco’s Uptown Pizza & Pasta
2717 Howell St. Dallas, Texas 75204 (214) 871-9207 www.roccosuptown.com This pizzeria is a “go-to” spot for young urban professionals with a majority of business coming from carryout and delivery. With its young clientele, Rocco’s has a text program, mobile apps and online ordering. Bonus: its liquor license allows for beer delivery. Rocco’s also has thriving late-night sales in trendy uptown Dallas. Its menu is diverse with 16 specialty pizzas, 20 pasta entrées and a variety of appetizers and salads. The Sausage Alfredo Pizza is topped with Alfredo sauce, Italian sausage, mushrooms, sun-dried tomatoes and garlic ($18.95 for a 16-inch). Its Lasagna Pizza features ricotta, seasoned ground beef, mozzarella and marinara ($18.95 for a 16-inch).
BOP Brick Oven Pizza
800 S. Broadway Baltimore, Maryland 21231 (410) 563-1600 www.boppizza.com BOP’s Web site boasts testimonials from the likes of Kevin Bacon, the late George Carlin and Talking Heads founder David Byrne. The picturesque restaurant sits a block away from the Chesapeake Bay in the quaint Fells Point area. Fittingly, it serves up the White Clam pizza with a garlic sauce, mozzarella, Parmesan, Fontina and ocean clams on its regular or thin crust ($15.95 for a 14-inch). The pizzeria offers a tiny BOP lunch special, which includes a six-inch two-topping pizza, garden or Caesar salad and small drink for $6.75.
Fill your February Calendar with Key Dates, Observances and Food Holidays February may be the shortest month of the year. It is also packed with observances, food holidays and one of the biggest pizza sales days of the year. Let’s look at some key
A few weeks ago, I ran into a friend who makes pizza for a living. She got her start about five years ago and has been busy running pop-ups at bars and events ever since. She told me about plans to shift up from running spotty pop-ups to something mo
A guide to the versatile Italian Flat Bread Focaccia Oh, focaccia! How I love thee. Focaccia holds a lot of meaning for me. In the last two years, focaccia has been the one thing that has taught me the most. It has been the one item that I have gone
Super Bowl Sunday is coming this month. I’m sure you’ve already marked your calendars for February 12th. When the NFL’s biggest day hits television screens across the nation, sales of pizza and wings skyrocket. You know the drill, so I’m conf
Don’t blame others for a bad hire. Look in the mirror. We all know the saying about subpar employees: One bad apple ruins the barrel. But if that’s true, why do we as pizzeria owners tolerate the bad apples on our staffs? Obviously, no one wants
What you need to know before your restaurant’s next health inspection It’s coming, though few pizzerias know when. The health inspection is a regular event on every restaurant’s calendar and while some of the nation’s restaurant operators
Pizzeria owners can still sell alcohol for takeout and delivery if they follow regulations Sales of beer, wine and liquor to-go helped many restaurant operators stay in business during the pandemic. These sales were made possible when state governmen
MOTO Seattle, Washington Concept: MOTO “OddPizza” is a combined expression of all my pizza making experience, mostly inspired by my travels to the night markets in Asia and Europe, where I found unique, quality food from fast, efficient op
Why is it that you can have two people with relatively the same age, background and acumen have two vastly different outcomes from the same team? The straightforward and non-simple answer is leadership. Once you see them in action, is only when you s