A Conversation with Adam Matt, Slice of the 80’s

Natalie Adam Matt Slice of the 80s Conversation

Adam lets us in on the pizzeria’s pop culture theme and its new ordering app   Slice of the 80’s Westland, Michigan Opened in 2008 as a 1980s-themed restaurant, Slice of the 80’s is the creation of Adam and Natalie Matt. In addition to its menu of pizza, calzones, wings and salads, the pizzeria alsoMore »

Commentary: Explore New Worlds


A long time ago explorers heard of new worlds. They were excited to set out to explore and bring back to their homeland exciting stories and fresh ideas. We know it changed the world as they knew it. I have been extremely fortunate to be able to explore new worlds with this opportunity as yourMore »

The Campus Market

Denise Greer

In the next few weeks, colleges across the country begin their fall semesters with an influx of new students. And if you are located near a college campus, how do you marketing to this advertising-saturated, tech-engaged generation? Last week, we posted an industry headline about Push for Pizza, a quick, push-of-a-button pizza-ordering app created byMore »

That’s a Wrap

Jeremy White

We just put the finishing touches on the September issue, which was guest-edited by Brian Weavel of Anna’s Pizza & Pasta in Winnebago, IL. A lot of work went into the issue from Brian’s end. He spent time with me on the phone and over e-mail preparing for the issue before he ever set footMore »

Commentary: We’ve been hi-jacked!

Jeremy White

On a normal day the editors of Pizza Today roll into the office, swill down the caffeine and attack a multitude of tasks ranging from copy editing to writing and/or making recipes. There are blogs to write, stories to research, interviews to conduct. There are deadlines. There are Web updates. There are writers to keepMore »

Tony Gemignani talks secrets to great pesto

Tony Gemignani talks secrets to great pesto

Q: Can you tell me how to make a great pesto? A: I sure can! Pesto is traditionally a sauce made from fresh basil, pine nuts, olive oil, grated cheese and garlic that have been ground together in a mortar and pestle. Here at Tony’s Pizza Napoletana we stick to tradition in that we alwaysMore »

A Conversation with Brendan Kuhlkin, Millstone, Rock Hill SC

Brendan Kuhlkin

Brendan lets us in on Millstone’s beer offerings and menu pairings Millstone Pizza + Taphouse   Rock Hill, South Carolina Before opening Millstone in 2013, friends Brendan Kuhlkin and David Clapp conducted background research by touring Chicago and New York pizzerias. The restaurant features wood-fired pizzas and craft beer. The Great Pizza Tour of 2012More »

Congratulations Pizzeria Lola!

Jeremy White

Well, the cat’s out of the bag. Though the August issue may not be in your hand for another day or two, we made the announcement in today’s Quick Tips and have given our online readers an early peek at the cover article. Congratulations to Pizzeria Lola in Minneapolis for earning our 2014 Independent ofMore »