2013 February: Commentary

2013 February: Commentary

There are a lot of things I admire about Tony Gemignani, the World Champion pizza maker from Tony’s Pizza Napoletana in San Francisco. He’s an astute business man and a brilliant marketer, but he remains a true artisan first and foremost. Walk into his pizzeria and you’ll see the phrase “Respect the Craft” on hisMore »

2013 January: Loop Pizza Grill gets new home on Duke Campus

DURHAM. N.C. (January 29, 2013) – Fear not, fans of The Loop Pizza Grill <http://r20.rs6.net/tn.jsp?e=001nvplQvN5nItAMn00t47fEfLoVMUADHMCyr-hXkKQL8YuRgdVkA3TIgGmSJcpqjk22W1ELMncMMlwh2bGxwUbdVpelo4Xb5AKtHSeHDMuGbGyzJjEK_JzgZl24foNZuka> on the Duke campus – this favorite of students, staff and faculty is getting a new home on the West Campus while the West Union Building meets the wrecking ball. The Loop, a favorite on campus dating back to itsMore »

2010 February: Perfect Pies

2010 February: Perfect Pies

Giving a pizza a Mediterranean spin is as easy as saying “tomatoes, olives and anchovies.” But, then that would be giving short shrift to so many other flavors that make up the colorful portfolio of delicious Mediterranean ingredients. For example, we could paint the pizza crust with a pesto sauce and that would bring variousMore »

2010 January: Perfect Pies

2010 January: Perfect Pies

White pizza is the hot new trend in fi ne dining Italian restaurants. For example, a fi ne-dining restaurant here in Chicago recently switched cuisines mid-bite –– it went from contemporary American to Italian –– and one of its featured dishes is a white pizza. The trend toward white pizza seems to grow a bitMore »

Canadian Pizza Magazine: The Future of Paying Bills

Imagine sitting down at your favourite restaurant and browsing the menu on a tablet, which you then use to make your menu selections and pay your bill, all with the swipe of your finger. This is very possibly the future of the restaurant experience. Banks, debit and credit card companies and mobile marketing firms areMore »

2013 January: Boston’s Restaurant & Sports Bar launches annual fundraiser; shows it’s got heart

DALLAS– Boston’s Restaurant & Sports Bar (Boston’s) will host its 15th annual Boston’s Cares fundraising campaign from February 4-17, 2013 to raise money for St. Jude Children’s Research Hospital. During this time, Boston’s locations across the United States will collect proceeds from one specialty menu item, heart-shaped pizzas and paper hearts to support groundbreaking researchMore »

2013 January: Celebrate the other kind of pie. Sweet Street to appear at Pizza Expo.

READING, PA-Sweet Street Desserts, leader in gourmet frozen desserts, will add new excitement to Pizza Expo this year. In the business of making the world a sweeter place, Sweet Street is known for exquisite, chef-preferred desserts, and is widely recognized as a premiere innovator throughout the industry. Many pizzeria operators are finding Sweet Street DessertsMore »

2013 January: WPC ‘Pizza’ Patt Miller returns to Punxsy for Groundhog Day 2013

World Pizza Champion, Patt Miller will headline several performances in Punxsutawney over Groundhog weekend. Miller made his mark in Punxsutawney during Festival week in 2010. During the 2013 Groundhog Day festivities, Miller and his colleagues will entertain crowds with their pizza acrobatic pizza throwing routine set to music. This routine incorporates tricks like across theMore »

2013 January: Mellow Mushroom Pizza Bakers Opening in Metairie, Louisiana, on Monday, January 21

METAIRIE, LA – JANUARY 14 – Mellow Mushroom Pizza Bakers is proud to announce their newest opening in Metairie, Louisiana, on Monday, January 21, at 3131 Veterans Memorial Boulevard, Suite 20, in the Forum Shopping Center. “Metairie is a fast growing community, and the location off of Veterans Memorial is a fantastic location for Mellow.”More »

2013 January: Fresh Brothers Launches Skinny Crust

LOS ANGELES, Jan. 14, 2013 /PRNewswire/ — Starting today, Fresh Brothers rolls out a new pizza crust. The skinny crust is just that. Skinny. A wafer-thin crust, piled with Fresh Brothers’ toppings, for a whole new kind of taste. “The skinny crust rocks. Half the dough, half the carbs, and totally delicious,” said Adam Goldberg,More »