Pizzerias in the United States

Question

This piglix contains articles or sub-piglix about Pizzerias in the United States

Answer 1

Pizza chains of the United States

This piglix contains articles or sub-piglix about Pizza chains of the United States

...

Wikipedia

Answer 2

Pizzerias in New York City

This piglix contains articles or sub-piglix about Pizzerias in New York City

...

Wikipedia

Answer 3

A16 (restaurant)

A16 is an Italian restaurant in California. There are two locations: the original location in San Francisco and a second location in Oakland. The restaurant's cuisine focuses on the Italian region of Campania. In 2014, the restaurant was named to the Top 100 Restaurants in San Francisco list by Michael Bauer of the San Francisco Chronicle.

The original A16 in San Francisco is located in the Marina District. The Oakland location is in the Rockridge neighborhood. The San Francisco restaurant's dining room is long and narrow. In the middle of the restaurant is an open kitchen. There is bar seating in the front and patio seating in the back.

The Oakland location was designed by Cass Calder Smith of CCS Architecture. The space is described as "rustic-industrial". There entrance has large glass windows. The bar is made of thick marble. The exposed brick walls are an original component of the building architecture and wooden beams are visible on the ceiling. The ocean-themed artwork is by Kelly Tunstall. This location seats 85 and 125 including a private dining room.

A16's menu focuses on the cuisine of Campania, Italy. A16 is well known for its wood-fired pizza. Other dishes include braised octopus, fettuccine made with black pepper served with pig's trotters, sirloin steak and goat chop. Main courses come with a side dish of the diners choice, including cannellini beans or broccoli with calabrian chiles and colatura di alici. For dessert, the restaurant serves a chocolate tart with sea salt. The menu offers many local ingredients from the San Francisco Bay Area, including coffee from Blue Bottle Coffee Company. The San Francisco location offers three-course lunch meals for $20. During lunch time, the kitchen staff can be seen butchering fresh animal meat for dinner service, including pig, rabbit, goat, chicken, and duck.

...

Wikipedia

Answer 4

California Pizza Kitchen

California Pizza Kitchen, Inc.

California Pizza Kitchen, known within the food industry as CPK, is a polished casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California, United States.

The California Pizza Kitchen chain is widely known for its innovative and nontraditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad and chicken.

The chain has over 200 locations in 32 US states and 13 other countries, including 17 California Pizza Kitchen nontraditional, franchise concepts designed for airports, universities and stadiums.

CPK's brand is licensed to a line of hand-tossed style, crispy thin crust, gluten-free crust and small frozen pizzas for sale in supermarkets. The brand was originally licensed to Kraft in 1999. The license was assigned to Nestlé after it purchased Kraft's pizza lines in 2010.

In 1985, Flax and Rosenfield pooled $200,000 in bank loans and savings along with $350,000 invested from friends to lease space on Beverly Drive in Beverly Hills, California. The first menu, including the famous BBQ Chicken Pizza, was developed by Ed LaDou, then the pizza chef at Wolfgang Puck's Spago restaurant. CPK became an immediate success, and the company expanded throughout Southern California. By 1992, there were 26 CPKs.

...

Wikipedia

Answer 5

Cheese Board Collective

Cheese Board Collective

The Cheese Board Collective in Berkeley, California, comprises two worker owned and operated businesses: a cheese shop/bakery commonly referred to as "The Cheese Board", and a pizzeria known as "Cheese Board Pizza". Along with Peet's Coffee, the Cheese Board is known for its role in starting the North Shattuck neighborhood of Berkeley on its way to becoming famous as a culinary destination: the "Gourmet Ghetto". The Cheese Board brought a European focus on cheeses but also emphasized locally grown cheeses, a novel concept in the 1970s. The Cheese Board was closely connected with the restaurant Chez Panisse, helping to supply ingredients for the birth of California cuisine. The bakery brought the French baguette into vogue for Berkeley consumers, and helped spark a revolution in artisan bread.

The Cheese Board is located at 1504 Shattuck Avenue and Cheese Board Pizza is located two doors down the street at 1512 Shattuck Avenue. In 2003, the Cheese Board Collective put together a cookbook, The Cheese Board: Collective Works.

The Cheese Board was founded as a privately owned cheese shop in 1967 by Elizabeth and Sahag Avedisian (1930–2007). In 1971, the owners and their six employees converted their business from a conventional privately owned firm to an egalitarian worker-owned collective by distributing shares in the business equally between themselves and their employees and equalizing the wages of all of the new worker/owners. The semi-autonomous Pizza operation was started in 1990. The combined operation currently has over 55 workers.

When founded, the shop primarily sold cheese, but by 1975 the Cheese Board began to experiment with baking bread. Bread was originally produced in small quantities as an informal, impromptu sideline. Although bread sales were initially minor they marked a shift from a purely mercantile business model of buying and selling cheese to a mixed model that combines on-site, artisanal hand-production with domestic and import retail. The sale of baked goods grew rapidly, the baguette in particular. The Cheese Board popularized the baguette for U.S. customers. Bread now accounts for a significant portion of the store's business. As the sale of bakery products grew so did the variety of breads, pastries and other baked goods offered. The Cheese Board: Collective Works reports that, "The varying bread schedule is complex enough that even the workers have difficulty remembering it."

...

Wikipedia

Answer 6

Comet Ping Pong

Comet Ping Pong

Comet Ping Pong (often abbreviated as Comet) is a pizzeria, restaurant, and concert venue located at 5037 Connecticut Avenue NW in Chevy Chase, Washington, D.C.. Owned by James Alefantis, Comet has received critical acclaim from The Washington Post, The Washingtonian, New York magazine, the DCist, and Guy Fieri of Food Network's Diners, Drive-Ins and Dives. Comet is also noted for its ping-pong tables in the back rooms, as well as for the bands that sometimes perform there.

Comet was founded in 2006 by Alefantis and Carole Greenwood, who also co-owned a restaurant on the same block. Alefantis quickly became the sole owner of Comet Ping Pong after Greenwood, a chef at both restaurants, left her position as co-owner and executive chef of Comet. In 2008, the restaurant was involved in a disagreement with the area's Advisory Neighborhood Commission over the fact that Comet broke an agreement with ANC. The violation of the agreement, which stipulated that Comet not open after midnight and have live entertainment, led to a bitter dispute with the ANC, which resulted in Comet narrowly being able to remove its formal arrangement with ANC. In late 2016, the restaurant was the center of the debunked Pizzagate conspiracy theory, which resulted in hundreds of people harassing the restaurant's staff and is thought to have been the cause of a non-fatal shooting at the restaurant.

...

Wikipedia

Answer 7

Connie%27s Pizza

...

Wikipedia

Answer 8

De Lorenzo%27s Tomato Pies

...

Wikipedia

Answer 9

Frank Pepe Pizzeria Napoletana

Frank Pepe Pizzeria Napoletana

Frank Pepe Pizzeria Napoletana, known locally as Pepe's, is a popular pizza restaurant in the Wooster Square neighborhood of New Haven, Connecticut, at 163 Wooster Street. Opened in 1925, it is one of the oldest and best known pizzerias in the United States.

Pepe's was founded in 1925 by Frank Pepe (April 15, 1893 – September 6, 1969), an Italian immigrant. Pepe was born in Maiori, Italy, and immigrated to New Haven in 1909 at the age of 17. The quintessential Wooster Square Italian immigrant took a job at a New Haven factory, but he hated it. During World War I, Pepe went back to Italy to fight for his native country. Upon returning, he soon landed a job working at a bakery on Wooster Street. Pepe began walking through the Wooster Square market and sold his "tomato pies" off of a special headdress. After saving enough money, he was able to buy a wagon from which he sold his pizzas. He did so well with his pizzas that he was eventually able to take over his employer's business and turn it into the first "Frank Pepe Pizzeria Napoletana" on June 16, 1925. Frank Pepe died on September 6, 1969.

Pepe's originated the New Haven-style thin-crust apizza (closely related to Neapolitan-style Italian pizza) which he baked in a coal-fired brick oven. Originally, Frank Pepe only made two varieties of pizza: the "tomato pie" (tomatoes with grated pecorino romano cheese, garlic, oregano, and olive oil) and the other with the addition of anchovy.

The piece of land which Pepe's restaurant sat on was owned by the Boccamiello family. They later made Frank Pepe leave so that they could start their own pizzeria at the establishment, which they renamed The Spot. Pepe moved his restaurant to its current location next door to The Spot in 1936. The Pepe family later bought back The Spot from the Boccamiello family in 1981 and it now serves the same menu as the newer restaurant.

...

Wikipedia

Answer 10

Glass Nickel Pizza Company

Glass Nickel Pizza Co.

The Glass Nickel Pizza Co. (GNPC) is a mid-sized delivery, carry-out and dine-in Italian restaurant based in Madison, Wisconsin. Currently, the restaurant has seven locations throughout Wisconsin.

The company was founded by Brian Glassel and Tim Nicholson in 1997 on the east side of Madison, Wisconsin. Two years later Timothy Archer and Neil Spath opened a store on Madison's west side. Since then, two more stores have opened in the Madison area: Fitchburg and Sun Prairie, as well as one in Oshkosh, Wisconsin. GN Independents, the franchising arm of Glass Nickel Pizza Company, began franchising, with the first franchised store in Green Bay, Wisconsin and the second in Brookfield, Wisconsin.

The menu serves pasta, pizza, calzones, salads, appetizers, sandwiches, soups, desserts and beverages. Pizzas are available in a hand-tossed style, but may also be ordered thin crust, super thin crust or thick crust. Pizza sizes range from 10" to 16". The best selling pizza is the "Fetalicious," a specialty pizza topped with spinach, red onions, tomatoes, mushrooms and feta cheese. Other notable pizzas include "The Ranch," a pizza that uses ranch dressing instead of the traditional pizza sauce as a base, and "The Thai Pie," which uses peanut sauce as a base. Pizza toppings include the traditional and non-traditional, such as salami, corn, blue cheese and cilantro. Deli sandwiches are made with Boar's Head Deli meats, a selective East Coast deli.

The Glass Nickel is known around Madison for its commitment to environmental sustainability and responsibility. The use of waste vegetable oil (WVO) and hybrid vehicles is unique to delivery restaurants in Madison, and to most delivery systems in America. WVO vehicles are diesel vehicles that have been converted to run off used fryer grease, or other vegetable based oils. The original Glass Nickel has a system in place to automatically convert used fryer oil into fuel for vehicles. Used oil from deep fryers is transported through the building into a filtration room in the restaurant's basement. There, the oil is run through a series of filters and placed in a holding tank until needed for fuel for the delivery fleet. On the outside of the building is a diesel pump that delivery drivers and neighbors use to fill their vehicles. The entire configuration is self-contained within the store. The cars average 45-50 MPG on WVO. Because the oil is made from living plants, any carbon dioxide emissions are a zero addition to the atmosphere, as the plants used for oil—canola, corn, soy, etc.,-- remove the carbon dioxide from the atmosphere. The Glass Nickel also owns and operates two hybrid vehicles in their delivery fleet. New franchisees are required to own and operate at least one Alternative fuel vehicle in their delivery fleet by their third year of operation, be it a WVO Vehicle, hybrid or electric. Furthermore, the store is in the process of converting its interior lighting from fluorescent to L.E.D. light. A new pizza oven shuts off when pizzas are not baking, saving natural gas. Only two of the GN stores currently own and operate these ovens: Fitchburg and the Atwood location. Plans are in the works for a solar array to be constructed atop the restaurant as well.

...

Wikipedia