Our ideal meal would start with polpettes (plump shrimp meatballs in spicy tomato sauce), move on to a pizza (like the goat cheese, hazelnuts, leeks and roasted dates) and end with a cannoli. Read more.
Welcome to the "Nine Levels of Hell": poblano peppers, pepperoni, giardiniera, bacon, fresh garlic, jalapeño, sausage, red onion and banana peppers, together forming the "Inferno." Read more.
The dough boys behind Dough Boys—best friends and prominent chefs Jimmy Bannos Sr. and Scott Harris—wanted the pizza joint to be a simple, unfussy slice shop. And that's exactly what it is. Read more.
The house specialties here are bubbly, chewy New York–style Neapolitan pizzas and lovely, fluffy New Orleans beignets. Read more.
The shtick at Roots is that it hawks pizza in the style of the Quad Cities—that is, pizza with maltthat’s cut with scissors. Turns out the Quad Cities style can cross county lines and be successful. Read more.
