Monday, December 13, 2010
"It's a laid back place," Jenkins said. "I like to bowl, drink and eat pizza. Varsity Lanes is the perfect spot for me to unwind after a hard days work."
Located at 1033 South Main Street, Varsity Lanes has been owned and operated by Gary Richardson since 1962. He said Varsity Lanes was a roller rink before his father, Gary Senior, decided to invest in a new proposition.
"The older folks in town always knew this place as "Skate World," but when my dad turned it into a bowling alley, we got a better response,"Richardson said. "Add pizza and beer to the mix and you got a guaranteed good time."
Varsity Lanes gets it's pizza from a company in Tampa, Florida called Perky's Pizza. Perky's supplies frozen pizza to establishments all over the world. Varsity Lanes orders 10 cases of frozen dough a week to keep up with demands.
"We've always used Perky's Pizza and for the most part, it seems like the people really like it," Richardson said. "We order the thick crust, the basic cheese, pepperoni and supreme."
Varsity Lanes uses a pizza rotisserie to ensure quality freshness. The slow cooking time gives the pizza a blend of salty and sweetness.
"I eat the pizza on Wednesday because they got a good special," Jenkins said. "You get a medium cheese and a 12oz beer for $5."
Varsity Lanes retro atmosphere gives the bowling alley a 1950's feel. The checkered floor and milk shake machine gives the establishment a charming appearance.
"Simplicity is best," Richardson said. "We've been doing things the same since my dad owned the place. We got to keep up with the competition across town."
Located at 1010 North Main Street, Al Mar Lanes has been a Bowling Green venue since 1978. Equipped with a full bar and and arcade room, the fluorescent colors at Al Mar give the bowling alley a more modern feel.
"The owner really likes to redecorate,"said Nate Henschen, manager of Al Mar. "We try to use lights and neon colors to give the lanes a youthful feel."
With a full service walk-up diner, Al Mar also carries Pisanello's Pizza, another Bowling Green pizzeria. With prices ranging from $3.25 to $14.99, Al Mar cooks the pre-made pizza in a cast iron stove, giving the thin crust a light, crispy taste. Unfortunately, Al Mar's topping options are limited to only cheese or pepperoni.
"We would like to incorporate different topping options, but we want to support another Bowling Green business," Henschen said. "That's why we order our pizza from Pisanello's, for the good of the community."
Both Varsity Lanes and Al Mar carry birthday party specials. Members of the birthday club receive a free piece of pizza for everyone at the party. For other weekly specials, grab a slice of pie at Al Mar or Varsity Lanes.
Wednesday, December 8, 2010
|Pisanello's pizza offers great specialty pizza.|
My personal favorite is their delicious spinach, alfredo and chicken pizza. This cheese and garlic blend of fresh greens and moist chicken is sure to satisfy any pizza lovers taste. The recipe was created by accident after owner, Jim Anderson, wanted to give Pisanello's an upper hand to the competition.
"I knew a lot of students really liked our actual fettucini alfredo pasta," Anderson said. "So I decided to make it a pizza and add spinach. Within a week, it was our most popular selling pizza."
In my opinion, Pisanello's has the best crust in town and has the best variety of pizza. According to their website, Pisanello's has been voted Bowling Green's best pizzeria since 1992. Other great specialty pizza's Pisanello's offers is the chicken, bacon and ranch.
"It's a nice combination of crispy bacon bits and homemade ranch sauce," Anderson said. "The only difference is, we season the chicken on the bacon and ranch pizza. We also add tomato, onion and a mix of mexican cheese. It's pretty well liked item."
If you're craving a psychedelic atmosphere and a variety of awesome dishes, try Pisanello's pizza and you will surely be amazed.
Monday, December 6, 2010
Sunday, December 5, 2010
Sunday, November 28, 2010
Q: How long has your family been having pizza for Thanksgiving dinner?
A: For as long as I can remember. I think my parents never wanted to celebrate Thanksgiving, mainly because my Dad used to say how much he hated turkey. Pizza just sounded like a good choice.
Q: When does your family celebrate?
A: Thankgiving afternoon. We stuff our face with pizza, breadsticks and soda and then we eat chocolate cake and take a nap. We rent movies to and be lazy all day.
Q: Do you know why your family doesn't celebrate Thanksgiving?
A: I'm guessing it has something to do with my heritage. I don't think a lot of latinos celebrate Thanksgiving in Mexico, so it just carried on through my parents and their past holiday traditions.
Q:What kind of pizza do you eat? Thin, crispy, deep dish? From where?
A: We usually order Pizza Hut because they're open and we get the dip dish crust. I'am a fan of their supreme and breadsticks. I don't skip on how much food I eat. I usually down at least four slices, three glasses of pop and two breadsticks.
Q: Does everyone from your family come over? Does this style of Thanksgiving take away from the meaning of the holiday.
A: Yes, it is a pretty big pizzariffic time. My aunts, uncles, cousins. It is just like another family gathering, but a little differnt. Even though my family doesn't eat the same food as a lot of people do, I still think about the holiday as a time for sharing and being together with the people I love. I like our family's Thanksgving tradition. It makes us special in a way. And I get an excuse to eat mass amounts of pizza once every year.
Thursday, November 18, 2010
Friday, November 12, 2010
View Pizza Places in Bowling Green by Cheesy in BGeezy in a larger map
Wednesday, November 10, 2010
Sunday, November 7, 2010
|Bowling Green State University|
As a two year employee of Founders, I’ve eaten my fair share of their pizza. In the years past, our pizza was made from processed dough and Hunt’s tomato sauce. With a new head chef and a dining service make over, Founders now has a new tasty piece of pie that will surely satisfy any taste.
This semester Founders head chef, Bret Richards, has decided to start from scratch and conduct a home made dough and sauce.
“After a lot of experimenting, I decided to try different recipes for our pizza,” Richards said. “We started with a tomato puree and fresh basil and garlic to add a more spicy taste than sweet. In the process, I made several different pizzas with different kinds of sauces to see what one students liked best. When we finally decided on one, I wanted to make an equally good dough to compliment the taste."
Founders dough is a thick and soft style crust cooked on a lower temperature. Richards said the low, slower cooking time helps the crust rise and makes for a more deep dish style pizza. A coating of garlic butter is added to the crust before every pizza is cooked.
“I probably make over 60 pizza's a day,” said Colleen Hermes, classified staff member at Founders. “We try to make every pizza the best we can. Chef Bret has measured out the ingredients and toppings so the pizza never changes taste wise.”
Along with a great sauce and crust, Founders also has the most unique flavors of pizza offered on campus. Chicken bacon ranch, buffalo chicken wing, Philly cheese steak and chili dog are all amongst some of their fabulous toppings.
Macateria located in Macdonald residence hall on the west side of campus. It is one of the oldest residence halls on campus and is a good reflection of their pizza. Occupying more than 600 students, Macdonald is the most traditional of all the dinning services. Their menu pretty much stays the same throughout the week and so does their pizza. Even though their pizza isn’t made from scratch, their product is pretty tasty compared to the Falcon’s Nest.
Their sauce is sweeter with a hint of sugar that gives the pizza a slight ketchup taste. You can tell they use canned sauce and processed dough. Corn meal covers the bottom of their crust and gives it a gritty taste. The cheese and toppings are of a low quality and the cheese they use is more than likely grade D. In my opinion I think grade D is a pretty fair estimate for Macateria pizza. The students agree.
“I never want to eat a piece of pizza from Macdonald’s ever again,” said Ciara Eddings, former resident of Macdonald. “They never change any of their toppings and the cheese is terrible tasting. Only time I eat it when there is nothing else better. It’s definitely the worst pizza on campus.”
So there you have it folks. A two part series profiling the pizza on BGSU’s campus. Hopefully with new dining facilities being built, the recipe for the university’s pizza will improve. Until then, take this with you: Enjoy the Sun Dial’s and Founders pizza, it’s the best on campus. For a crispy, thinner piece try The Dial. For deep dish style go to Founders. For a piece of garbage go to the Falcon’s Nest or Macateria. Use what I have told you wisely. And remember, stay cheesy Bowling Green.
|Pagliai's Pizza located on 945 South Main Street, |
Bowling Green, Ohio
By Brian Bohnert
A local business is the subject of a Facebook movement for a boycott due to allegations that the business has taken a strong stance against a set of antidiscrimination ordinances that are on the ballot for the Tuesday's election.
Pagliai's Pizza is being accused by the Facebook group known as "Boycott Pagliai's (Pollyeyes) Pizza" of placing a sign outside of the establishment that urges people to vote "No" on Propositions 7905 and 7906. The ordinances are designed to grant protection against discrimination in housing, public education, employment and public accommodations to groups not already protected at a state or national level. These ordinances, if passed, will prevent discrimination based on factors such as gender, sexual preferences, pregnancy, veteran status, marital status, gender identity and being HIV positive.
"The ordinances publicly affirm our city as a welcoming community that stands behind the rights of individuals, including gay, lesbian, bisexual and transgender people, to work, live, go to school, raise a family, start a business and put down roots without fear of discrimination," according to the ONE Bowling Green website. ONE Bowling Green is a grassroots organization set up by members of the community to back the ordinances.
"Boycott Pagliai's" currently has 310 members who are concerned with ending the discrimination that the restaurant is accused of promoting. One member is University sophomore Cherno Biko.
"I was invited to the page fairly late in the game," he said. "It was created on Tuesday, and I began commenting on Friday morning."
Being concerned, Biko said he called Campus Pollyeyes, a pizzeria under the same ownership as Pagliai's Pizza. He spoke with someone to gather more information as to whether or not the business had a specific stance on the two anti-discrimination ordinances. The answer Biko said he received was extremely surprising and unnerving to him.
"[The employee] explained to me that he thinks that there are enough laws on the books and that he did not support the anti-discrimination ordinances," Biko said. "After that moment, I became personally invested in the boycott."
Biko also mentioned this was a hard decision for him to make because he has always been a fan of Pollyeyes.
"As a former patron of that restaurant, it was saddening to realize that I would never again eat one of their famous stuffed breadsticks," Biko said.
The issues on the ballot are important to Biko, and he feels if a business is standing strongly against these ordinances, than it is hurting the community and the world in the long run.
"This is a problem," he said. "People who oppose these ordinances are sending the message that I am not worth protecting, that only my blackness should be protected, not my sexual orientation or my gender."
However, management of the local pizzeria had a much different story. Acting president of Pagliai's Pizza, Scott Nicholson, said this was all a misunderstanding and the placing of the political sign was an action carried out by one single employee. Since then, the business received an abundance of negative feedback from it, he said.
"It was done by one individual that took the liberty upon himself to put that sign out there," Nicholson said. "We do not take a political stance on these issues, and we under no means discriminate."
The sign was placed outside while Nicholson and his wife were on vacation, he said. Once he found out the sign was there, he immediately ordered that it be taken down.
"We actually received a call from a good friend of ours about the sign and once I got the call, I made some calls and had it taken down immediately," Nicholson said.
He said that the business has been serving the community of Bowling Green for more than 40 years, and it has made a point of treating everyone fairly and equally.
Nicholson, assuming ONE BG was behind the boycott, wrote a letter to the coalition, explaining the placing of the sign was simply a misunderstanding.
However, ONE BG was not apart of the effort, Nicholson said.
The creator of the Facebook page still remains a mystery, Biko said.
The boycott may or may not have any long-term influence on Pagliai's business, but Biko knows for sure he will be voting for a cause that is important for him and his community. This is much bigger than just a movement against a pizza place, he said.
"I am glad that we can learn from our past," he said. "I am glad that the road to justice was already paved, and I am glad that my community bravely chose to walk that road."
Sunday, October 31, 2010
Saturday, October 30, 2010
Papa John's, founded in 1984 by John Schnatter and originally operated out of a broom closet in Schnatter's fathers tavern, owns franchises in more than 3,100 restaurants in 50 states and 29 countries, according to its website, www.papajohns.com.
According to the site, Schnatter created the business because he felt that "a superior-quality traditional pizza delivered right to the customer's door" was missing from most national chains.
Bowling Green's franchise maintains this mission by offering pizza with seemingly high quality that is competitively priced compared to most of the local pizza slingers.
BG's Papa John's also offers unique deals, such as the free dessert with purchase of any large or extra large pizza. It also often has $10 large pizzas specials.
My current addiction is to the Hawaiian Barbeque Chicken specialty pizza at Papa John's. This delightful pineapple, barbeque sauce and chicken pizza is a tasty alternative to the typical pizza sauce drenched pies.
If you are looking to step outside your normal pizza, the Hawaiian Barbeque Chicken from Papa Johns is highly recommended. Though the Hawaiian Barbeque Chicken is a bit pricier than the regular larges, it is certainly worth the money. With the dessert combo, you can pick up a large and a cinnapie, icing covered cinnamon breadsticks, for around 15 bucks, a substantial amount of food for the price.
When I'm not in the mood for a saucy slice of Myles, Papa Johns is often my go to choice.
Thursday, October 28, 2010
Thursday, October 21, 2010
Wednesday, October 20, 2010
If you have been out of the pizza loop, you may not have realized that Domino's pizza reinvented their pizza by changing the ingredients. This move, which happened in December of 2009, changed the crust, the cheese and the sauce. In an article on USAToday.com, Domino's marketing chief Russell Weiner stated that the change was made because "[Domino's wasn't] winning against everyone on taste."
Monday, October 18, 2010
Monday, October 11, 2010
Though a nationwide pizza franchise, Little Caesars Pizza was the brainchild of brothers Mike and Marian Ilitch. First opened in 1959, Little Caesars started in Garden City Michigan as a small local pizzeria. To this day, it's still a family-owned and operated business.
"The Little Caesars in Bowling Green opened last year and since then, profits have been through the roof," said BG Little Caesars manager, Ken Richman. "I knew it (Little Caesars) was going to be big here. With the college kids and the number of families, how couldn't it be?"
Take notice of the caption title, "Best bang for your buck." While the product quality (corn meal and canned sauce) is of very low-grade, the pizza is average. But what does set Little Caesars apart from the competition, is their fantastic Crazy Bread. Soft, warm and covered in garlic butter, nothing says cheap and good like Little Caesars Crazy Bread. For only $7, you can get a large one item pizza and an order of Crazy Bread with dipping sauce.
"The Hot n' Ready combo deal is genius," said BGSU student Kim Irvin. "I don't know how I would have survived of couple of nights. You can feed yourself for at least two days."
Broke, hungry or just looking for some Crazy Bread, Little Caesars will give you a quality product for a fair price. In these hard times, budgeting is important, but if you still want to eat good and have save money doing it, The Little Caesar’s is the joint for you.
Sunday, October 10, 2010
Saturday, October 2, 2010
Friday, October 1, 2010
Wednesday, September 29, 2010
Well. It has been a hectic first week so I am a bit late on the introduction, but I just wanted to welcome you all to our blog, Cheesy in BGeezy. Oddly enough, typing that name always take me two or three tries.
My name is Jason. Along with Jess, I will be participating in the pizza posting. I have had a long history with pizza, dating back as far as I can remember. As a child, growing up on a farm in rural Pennsylvania, I can remember pizza being something we only got on a special occasion as my family did not have a significant amount of extra money.
When my family moved to Ohio in the late 90s, our financial status increased with new jobs and more opportunities, this also meant that there would be more pizza available.
The amount of pizza in my life may have increased since moving to Ohio, but I still feel a bit of excitement with every opened box. Luckily, an abundance of pizza establishments exist in Northwest Ohio.
Bowling Green is an interesting place for pizza because it comes in so many different varieties. Myles Pizza, which is borderline lasagna to me, is a very deep Chicago-esque pizza. Pisanellos and the Pollyeyes offer thinner (than Myles) pizza with two very different tastes. Beyond the home grown, BG also has many different franchises.
Hopefully by monitoring this blog, you will learn which places are worth your time and money. So stick around, put on a bib, and get ready to read all about Ohio's saucy delights.
Tuesday, September 28, 2010
"There pizza is ridiculously filling," said Josh Myers. "I ate one piece and I am already full. We got a large pepperoni and only three pieces are missing. I think I'm going to eat it cold for breakfast tomorrow."
Jason and I are awarding Myles's pizza and pub best pizza pig-out in Bowling Green. Not only is the pizza delicious, their toppings are cooked raw right on the pizza. If you find yourself craving a carnivorous feast, check out my personal favorite, the spicy Italian. Loaded high with sausage, pepperoni, ham and salami, the spicy Italian is a packed full of pepery, hardy goodness.
"I can honestly say, the spicy Italian literally makes me happy," said Nickole Bollini. "There is just something about the assortment flavors that is sooo pleasing. If you're a fan of spicy, meaty pizza, the spicy Italian is your best bet."
From salads to subs, Myle's does everything over the top. The local franchise is also known for having some killer tomato bread and garlic cheese bread. But remember, always get it open-faced.
"Open-faced means they cut it in half and throw two big hand fulls of cheese in the middle," said Torrie Kurt. "After they douse it in cheese, they bake it golden brown and serve it with warm marinara sauce. It's definitely a mandatory appetizer."
So there you have it folks: Myles's pizza in Bowling Green Ohio! Cheesy in BGeezy's number one best pizza parlor in town. But don't think we're done yet, there is plenty of other great pizza post just around the corner!