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Category : Eats

Home/Archive by Category "Eats" (Page 17)

Creamy Potato Bacon Soup Recipe

Potato Bacon Soup Weve Tried It

Creamy Potato Bacon Soup Recipe: Delicious! I have been making this potato soup recipe for years and everyone loves it and asks me to make it time and time again.


8 Large Potatoes (cubed)
1 Medium Onion (diced)
3 Stalks of Celery (diced)
3 Large Carrots (diced)
3 Cloves of Garlic (minced)
1 Pound Thick Cut Bacon (cooked and chopped for garnish)
2 Large Containers of Chicken Stock
1 Cup Heavy Whipping Cream
1/4 Cup Flour
1/4 Cup Butter
Salt and Pepper

Directions: In a large soup pot fry up your bacon. Once crispy remove the bacon from the pot and set aside. Drain off all but a 1/4 cup of bacon grease.

Add the onions and celery to the soup pot with bacon grease and sweat until they are translucent. Next add in carrots, potatoes and garlic, stir and coat with bacon grease. Cook for 3-5 minutes.

Pour enough chicken stock in your pot to cover your potatoes and carrots. Cover and simmer until the potatoes are tender. I smash some of the potatoes to make the soup thicker.

In a sauce pan add your butter and flour and stir continuously for 1 to 2 minutes.  Add your heavy whipping cream. Bring to a boil to thicken, stirring constantly. Add your cream mixture to your soup to thicken. Be sure to heat through.

Soup thickener

Your soup is ready to serve. We garnished our soup with a handful of chopped bacon, shredded cheddar cheese and diced green onions.

If you try out this recipe be sure to come back and leave us a comment on how it turned out. What soup should we make next?


Hearty Split Pea and Ham Soup Recipe

Hearty Split Pea and Ham Soup

Hearty Split Pea and Ham Soup Recipe: One of the things we love about fall is making soup. We have plenty of soup recipes that we plan on sharing with you. Let’s start with our favorite.


Ham Bone or 1 1/2 cups of diced ham

1 large onion diced

2 tbs. minced garlic

4 – 14.5 oz can of chicken broth

16 oz bag of split green peas (soak overnight)

3 large potatoes peeled and diced

3 medium carrots peeled and diced

3 stalks of celery diced

Directions: In large soup pot sweat out your onions and garlic in butter until tender. Add ham bone and chicken broth and half of your pre-soaked split peas to the onions and garlic. Bring to a boil and simmer for 1 hour. Remove ham bone to cool. Once cooled debone your ham.

Add your potatoes, celery and carrots and the second half of the peas and ham to the pot. Simmer for 45 minutes or until the veggies are tender. It is ready to serve.

If you like a thinner soup you can add water. You shouldn’t need salt because of the ham, but feel free to add some pepper to your soup.

Split Pea and Ham Soup

Grab a loaf of fresh crusty bread and enjoy!

If you are looking for a great dessert to serve with your hearty split pea and ham soup, try this yummy Pumpkin Poke Cake Recipe.

Chicken Pot Pie

Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

Chicken Pot Pie Recipe: There is nothing better than comfort food! We have made this chicken pot pie recipe time and time again and it’s delicious.


2 pounds boneless chicken breasts, cubed (we used a rotisserie chicken shredded)
1 bag frozen mixed vegetables
3 potatoes, peeled and diced
1/3 cup butter
2/3 cup yellow onion diced
2/3 cup flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp celery seed
1/4 tsp poultry seasoning
3 1/2 cups chicken broth
1 1/3 cup milk
2 deep-dish frozen double pie crusts


Preheat oven to 375 degrees F. In a medium pot, combine the chicken, veggies, and potatoes. Add  enough water to cover and boil for 12-15 minutes or until the chicken is cooked through. Remove from heat, drain, and set aside.  If you use a rotisserie chicken just add it to the drained veggies and potatoes.

In a large saucepan, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and poultry seasoning to form a paste. Add chicken broth and milk. Stir and bring to boil for one minute or until sauce thickens. Remove from heat and set aside.

Combine chicken mixture with sauce and pour into the pie crusts. Cover with top crusts and seal the edges. Make a couple small slits in the top.

Bake for 45 minutes, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving.

If you decided to try out this recipe, be sure to come back and let us know what you thought. Enjoy!

It seems like everyone is using an Instapot these days, so why not make a pot pie? You can find a large amount of recipes on: Instant Pot Recipes Finder: The Best Search Engine for Instapot Beginners.


Crock Pot Blueberry Pie Recipe

Crock Pot Blueberry Pie

Crock Pot Blueberry Pie Recipe: This may not be the quickest dessert to make on the planet, but it sure is tasty and it will have your house smelling amazing.

As far as ingredients go – 3 – that’s it. It reminds me of a dump cake.


2 – 21oz cans of blueberry pie filling
1 box yellow cake mix
1 cup melted butter

Spray your crock pot with non-stick cooking spray and then pour in both cans of blueberry pie filling (you can use any kind of filling you like.) Follow by pouring the box of cake mix over top blueberries (do not mix.) Drizzle melted butter over top, cover and cook on high for 3 hours.

At the 3 hour mark take the cover off of your crock pot and cook for another 30 minutes. This is to crisp up the top a little.

We served ours hot with vanilla ice cream. It was delicious!


Phatphood Esquites Recipe

Phatphood Esquited Recipe

Phatphood Esquites Recipe: Esquites is a Mexican snack or antojito. The word esquites means “toasted corn.” Phat calls this recipe addicting.


2 tbsp vegetable oil
3 cups corn kernels
3 tbsp mayonnaise (I used McCormick mayo with lime)
3-4 oz cotija cheese finely crumbled
½ cup fresh cilantro chopped
1 jalapeno pepper seeded and finely chopped
1 -2 cloves of garlic, finely minced
2 tbsp fresh lime juice
1 tsp chili powder
Salt and pepper


In a large skillet (cast iron works best for charring) heat oil over high heat. Add corn and cook until charred on one side (roughly 2 mins). Stir and cook again for another 2 mins. Repeat until kernels are well charred all over.

While corn is charring, mix mayo, cotija cheese, cilantro, jalapeno, garlic, lime juice and chili powder together. Once corn is done, gently fold into your mayo mixture. Adjust seasoning with salt and pepper if necessary. Serve warm. Enjoy!

Another Phatphood recipe worth checking out is his Elotes Mexican Corn on the Cob – recipe here.  Be sure to follow @Phatphood on Instagram.

If you try out this esquites recipe we want to hear about it. So be sure to come back and let us know what you thought!


Phatphood Marshmallow Brownies Recipe

Marshmallow Brownies

Phatphood Marshmallow Brownie Recipe: Usually we send Phatphood out to local festivals and restaurants to review the cuisine. This time we talked Phat into sharing his recipe for these marshmallow delicious looking brownies.


12 graham crackers
6 tbsp butter
Brownie mix
Jumbo marshmallows


Put graham crackers into food processor and pulse until they are finely ground. Add butter and pulse until mixed. Press mixture into the bottom of 8×8 baking dish.

Mix brownie mix accordingly. Pour mixture over crust. Bake at 325 for 35-40 mins.

Cut jumbo marshmallow in half. Top baked brownies with marshmallows. Bake at 325 for 3 mins.

If marshmallows are not toasted enough, turn on the broiler for one minute to brown the tops. Enjoy!

Are you following @phatphood on Instagram? You won’t believe what Phat eats on a daily basis.


Bacon Wrapped Chicken Jalapeno Popper Recipe

Chicken Poppers

Bacon Wrapped Chicken Poppers: Looking for a great appetizer to make for the football games today or an upcoming party? Look no further! These poppers are seriously amazing and addicting.

We have made these many times and no matter how many we make, there are never enough. Your guest will want the recipe for sure.


3lbs. Chicken breast or Tenders
3-4 jalapeños diced
1/2 C. or 4oz cream cheese
Bacon, approx. 8 strips cut in half


Pound out the chicken breasts or strips flat and then cut into 2” strips. Spread about 1Tbs of cream cheese on one side of chicken and then sprinkle 1/2 Tbs of diced jalapeños on top. If you like really spice, switch out the jalapenos for something with a stronger bite.

Roll up chicken and wrap tightly with the strips of bacon and secure each piece with a toothpick. Bake in oven @350 or cook on grill approx. 20min. Be sure to turn them often. When bacon is crispy they are ready to serve.

If you decide to try this bacon wrapped chicken jalapeno poppers be sure to come back and let us know what you thought! Enjoy!

Need a dessert for your party? Try this Pumpkin Poke Cake recipe, it’s always a hit! Recipe Here


How to Make Fresh Mozzarella Recipe

Mozzarella Cheese Recipe

How to Make Fresh Mozzarella Recipe: We love mozzarella, so when we saw that our friend Melissa Clymer was making fresh mozzarella we immediately asked her if she would share the recipe and photos of the process with us.

Let me just say that just looking at the recipe and process I felt overwhelmed and fairly certain that I would continue buying my cheese from the market. We asked Melissa how long it took, “About 3 hours but I have kids that are hungry, etc. It was easy, just a lot of waiting.”

Melissa found her recipe on Instructables.com and called it, “Fun, easy and fabulous!”

What you will need to get started:
* 8 quart pot (use enamel or stainless steel only)
* Digital thermometer
* Small containers to dissolve the citric acid and rennet or buy liquid rennet
* Large strainer for the curds from the whey
* Sharp knife to cut up the curds
* Slotted spoon to stir the curds and dip them out with
* Large glass bowl for the drained off whey
* Small glass bowl to put the curds in
* Microwave Oven

Mozzarella Ingredients


1 gallon of whole milk. Let the milk set out either in the gallon container or in the pot until it gets to about 50 degrees. At room temperature, it took about 2 hours.

1 Rennet tablet crushed. (The Rennet tablet is used to coagulate the milk. You can also use liquid Rennet if you can get it. I got liquid rennet at our local co-op, organic food market. 1 tsp of liquid rennet equals 1 tablet. You can get The Rennet tablets at a lot of specialty or smaller stores and it is usually in the pudding aisle or in the Ice Cream section with the chocolate, nuts and stuff. About $2.00)

2 teaspoons Citric Acid divided. 1 teaspoon is dissolved in water and the other one is sprinkled directly into the milk. (The citric acid is what gives the cheese it’s stretch. Get it at some health food stores for around $4.00 for 4 ounces or at a pharmacy which can cost $12.00 to $14.00)

1/2 cup water divided in 2

¾ – 1 teaspoons salt

Let’s get started: Pour 1 teaspoon Citric Acid into 1/4 cup unchlorinated water and stir. Crush the Rennet tablet and pour it into the other cup of unchlorinated water if you don’t have the liquid version. The Citric Acid should be dissolved by the time you have to use it. Most of the Rennet will be dissolved but there will still be some residue left.

Pour milk into your pot. Make sure the milk is around 50 degrees when you pour in the Citric Acid. Pour the dissolved Citric Acid in the milk and stir for 1 minute. Sprinkle the other teaspoon of Citric Acid in the milk and stir for another minute. My milk took about 10-15 minutes to curdle, if yours is faster, that’s great.

Heat milk to 88-90 degrees stirring occasionally. This is not an error. You are not trying to pasteurize the milk. If you get it too hot or too cold, the Rennet will not make curds. Use a low heat so it doesn’t go past the 88-90 degrees. It should take about 10-15 minutes.

mozzarella process

At 88-90 degrees turn off the heat and remove from burner, stir in the Rennet solution for 15-20 seconds. Cover the pot with the lid and LEAVE IT SET UNDISTURBED FOR AT LEAST 15-20 MINUTES until you can get a clean break. I usually let mine set for 15-30 minutes. Time is not critical here as long as you get the clean break.

Wait for a clean break. When you poke your finger into it and move for an inch or so and lift it out, the curd and Whey should separate shortly. If it is still liquidy and sticks to your finger let it set a while longer.

Cut the curds into 1/2 inch cubes from top to bottom. Then do the same thing at a 45 degree angle. Let the curds set undisturbed for 5-10 minutes. Just let them sit there.

Apply low heat and heat to 108 degrees, stir the curds occasionally to keep them separated until they reach 108 degrees. This will take about 15 minutes. The curds will shrink and start to sink as the Whey is expelled from them. Turn off the heat and continue stirring every few minutes for an additional 20 minutes. The curds will keep shrinking.

Drain the curds into a strainer or colander and let set for about 15 minutes. Pour into the big bowl through the large strainer. Let the Curds drain until no more Whey comes out of them. This might take 10 – 15 minutes. You can either dump the Whey or save it to make Ricotta.

drain curds

Pour the Curds into the smaller bowl and break them up with your hand a little bit. Then heat the curd. OK here comes the tricky part. Place the curds in the microwave on high for 30 – 45 seconds. If you have it on too long you will cook the curd and it will turn to mush. Better a couple shorter cycles than one that’s too long. The Curds will start to separate from the Whey. I have an 1100 watt microwave. If yours is a different wattage you might have to adjust the time.

Squeeze the Curds. Using the slotted spoon or your hand GENTLY squeeze the Whey from the Curd. Pour off the Whey.

mozzarella curds

Microwave again. Microwave again for 15 – 20 seconds and pour more Whey off. As you are gently squeezing the Whey out work it into a ball also.

Stretching. Microwave again. Put back in the microwave for another 20 seconds. Add Salt. At this point if it’s warm enough it should start to become pliable and stretchy. Grab 1/3 to 1/2 and lift. It should start to stretch under its own weight. If not put it in the microwave for a few more seconds. As you work through the stretching process also knead it like bread a couple of times. If necessary microwave occasionally until your cheese looks like the last picture.

stretching mozzarella

Work into a ball. At this point knead it like bread dough into a ball. If it breaks apart on you just put it in the Microwave again for a bit. As soon as it is nice and smooth and shiny it’s done.

Now you have fresh mozzarella cheese! Wrap in plastic or put in a Zip lock bag and refrigerate if you don’t eat the entire batch immediately. It should keep in the refrigerator for at least 6-10 days.

DIY mozzarella

Next up, Melissa is making fresh ricotta cheese – recipe coming soon! Feel free to pin the photo below to your Pinterest board and share it with your friends…

Fresh Mozzarella Recipe


Pumpkin Poke Cake Recipe

Pumpkin Better Than Sex Cake

Pumpkin Poke Cake Recipe: Some call this recipe Pumpkin Better Than Sex Cake, either way we think you will agree that it is incredibly good and it will leave you wanting more.


1 box yellow or spice cake mix and any ingredients it requires.
1 can of Pumpkin Puree
1 can sweetened condensed milk
1/2 cup caramel topping (jar)
1 – 8 oz container cool whip thawed (best at room temp)
1/4 cup of crushed Heath Candy Bars


Make your cake according to directions on the box and add 1 can of pumpkin puree. Mix thoroughly and then pour it into a 9×13 pan. Use the cooking instructions on the box.

Once done let the pumpkin cake cool for 5 minutes.

While still warm poke holes in cake with the handle end of a wooden spoon. Slowly pour sweetened condensed milk over the top of cake making sure some gets in all the holes.

Next drizzle the caramel topping evenly over the cake, making sure some caramel gets in the holes as well. Then spread your cool whip over the top evenly. Sprinkle with Heath candy topping.

Put in the refrigerator until ready to serve. It is best when chilled overnight. ENJOY!!

Tell us what your favorite pumpkin dessert is in the comment section below.


Phatphood 4 Pizzas 4 Hours 4 Reviews

Pizza Review

Phatphood 4 Pizzas 4 Hours 4 Reviews: One of my friends that enjoys my reviews suggested that I try all of the personal style pizza restaurants that offer Subway style pizzas in just a few minutes. Two of them have been around the metro area for several years now and two recently just opened in the metro. I went to all four…in one day. Four pizzas, in four hours…Woo!

Don’t worry, I had help…I brought my eldest. A 15-year-old adolescent that I felt could add some input on this new generation of fast pizza and also help to devour four pies. I timed each pizza from when they put it in the oven to when I received it. Also, I ordered one regular size soft drink at each restaurant and that is included in the price mentioned. From worst to best, here they are:

Pizza Studio

4. Pizza Studio – located on level 3 south mall, 340 South Ave Bloomington, MN at the Mall of America. The mall was very busy today and so was Pizza Studio. It is a small cramped cubbyhole with a similar mall patio to dine on. The line to order your personal pizza will have customers already seated staring inches away at your butt so be sure to freshen up prior to ordering on a busy day. With the small quarters, it is very loud. Yes, the mall is loud already but then you have their automated pizza oven that has fans that sound like a jet engine. Add the spit guard that you have to talk through and it becomes a scream match along with a lot of “what?” They should really think of just having a check off sheet with what you want. There weren’t many places to sit so a majority of the customers had no choice but to get their order to go.

Once I made it through the seven-minute line I ordered an unlimited build-my-own creation pizza with traditional crust, marinara, crispy bacon, nitrate free pepperoni, spicy pork sausage, chicken breast, caramelized onions, jalapeños, mozzarella cheese, and truffle salt. They ask you your name when they get things started and greet and welcome each customer, which is nice.

They don’t put much cheese on your pizza and if you ask for extra they will gladly do so, but not without warning you that “with how our oven cooks, it will be soggy.” While in line waiting to pay I witnessed an employee dicing greens at the cutting/plating/boxing station slice her finger. They replaced the knife she was using but didn’t notice any other clean up process. Yum. The gentleman that was taking orders, making the dough and starting your pizza experience was like a one-man-band. He immediately took over once the other employee cut herself and was handling the chaos that surrounded him very well. He is shown in the picture carrying boxes all at once to the boxing station. Give this dude a raise.

Once I received my pizza, at first glance you could tell it was unevenly cooked. The center was pretty doughy while the outer edges were burnt. The bottom was pretty much burnt as well. With all of the meats I chose, the pizza was naturally greasy. The soft drink station was out of napkins and the table we were sitting at did not have a dispenser at all. We had to finally ask the neighboring table for theirs. You can see in the pictures that my hand was covered in grease as well as the drippings with the shot of the undercooked dough. Wasn’t too excited about the pizza. It was pretty basic. Average amount of toppings and most of the pepperoni was burnt. I kind of don’t mind that though. My eldest said that he would never come back at all.

As we were leaving we went to throw away our aftermath but the only two trash stations were overfull as shown. You can also see in the picture that if you were to sit in that special location on the mall patio you get to be in everyone’s way as they throw their trash out and you get to smell every bite that wasn’t eaten. They offer four different variety of thin crust. The place is not meant for a mall environment. It’s too small of a location. Needs a silencer on the oven fan. No take out menu seen, no plates available or given so we had to lean over the tray that our pizza came on, but really we just let it drip on the table. This place was one big cluster mess. 1/5 – $9.98 – 5:04

Punch Pizza

3. Punch Neapolitan Pizza – 8353 Crystal View Rd. Eden Prairie, MN. Upon arrival to the parking lot, it was a bit confusing. Went to two different doors before finding the third one that was the actual entrance. Boy did we look dumb. Once we finally made it inside, we were greeted by a hostess/waitress that takes your order and you pay before you seat yourself (the only one out of the four that you pay first). She was nice and explained how things work very, very thoroughly. The Punch menu seems a bit more complicated with many choices, but did not have the same options as the others. We wanted to make the pizza with the same topping throughout this eating journey, but this hybrid pizza restaurant made that a bit difficult.

We went ahead with the “craft your own pizza” and out of the two sauce options we chose margarita, made with basil and added sausage, pepperoni, prosciutto (because they have no bacon…you read that right NO BACON!!!) and piparras pepper since they didn’t have jalapeños either. Was told it would be about five minutes and to go ahead and have a seat and it will be brought out to us.

While waiting I cased the joint. This place definitely has more of a restaurant appeal to it rather than a fast food pizza shack, hence hybrid. Classic Italian music was played throughout, including the restroom. Their wood fire oven was the star of the show as you can see in the picture. The soft drink station was a bit outdated but was clean and organized. The space was very open and spacious like a studio apartment with a cool oven. The hostess/waitress brought out the pale looking pizza in good time as well as utensils and what were these round things? Plates! This was the only place to offer this necessity on this food adventure. If you see two people order one pizza you would think they are going to share and would need something other than what the pizza comes on. Kudos Punch.

Now this pizza didn’t look as appetizing as the others by all means. Guess what? Didn’t taste all that good either. Their dough was soft and chewy but in a good way, that’s if you enjoy a crust on our pizza. The center of the pizza was thin (unlike the outer crust which was billowy) and with the amount of grease under the cheese along with the sauce, everything slid right off as you grabbed a slice as a piece of topless pizza lays limp in your hand. With some marinara sauce, the outer crust would be great to dip in and enjoy alone. Definitely not worth the price and just not a huge fan. On the bottom of their take out menu it reads “SECOND CHANCE FOR PIZZA ROMANCE? Don’t like your pizza? Tell us – no matter how busy we are ! Come to the pick-up counter and we’ll remake it in 90 seconds.” Awesome! However, I didn’t notice that until I left. Plus I doubt I could eat another. Good chances I won’t be going back unless it is to try their chocolate hazelnut panini, which I heard is grand. 2/5 – $15.72 – 4:34

Solo Pizza

2. Solos Pizza Cafe – 2700 Annapolis Cir N. Plymouth, MN. I’ve been coming to this place for a while and I typically get a White Hen, but like I mentioned, I want to keep things as similar as possible to compare. So we went with the Brick House which includes; Marinara, pepperoni, sausage and smoked bacon. I added grilled chicken and jalapenos. Here they offer two different sizes, a seven-inch and a ten-inch. With the options of having original, thin or whole wheat crust. Naturally I went with larger size and original crust for comparison once again. Not because I’m starving. The signs posted on the wall aid you in making your decision and make it quite simple in doing that. After they put ample amount of toppings on, they add a little more mozzarella to top it off. Nice touch.

You pay, they give you a number and you go sit until they bring it to you. Once again, no other plates brought out or offered. The only thing available at the counter for customers to help themselves to were to-go boxes. The pizza looked wonderful. Tons of jalapenos accompanied all of those delicious meats with plenty of cheese to stretch around the table we sat at. At Solos, they use garlic butter around the outer crust as soon as the pizza comes out of the oven. I love it, but today they seemed to add a bit much. It created a butter latte that ran down the back of the crust and all over the bottom of the pizza. I usually don’t mind a butter overload, but this along with the grease created by all of the meats create a slick situation. Still it was a wonderful tasting pizza with a generous amount of toppings. Their crust is very much similar to the one at Punch, but butter lathered on makes up for any dryness. Another greasy mess, yet a good tasting one at that. 4/5 – $12.16 – 5:44

Pizza Rev

1. Pizza Rev – 525 Blake Rd. #110. South Edina, MN. The new boys in town with their second location after their first successful location opened in Hopkins earlier this year. Very simple concept, craft your own pizza at one price of $7.95. Choose one of two dough options, original or gluten-free (which is a $2 upgrade). Four sauce choices and similar cheese selections as the others offered. The have a dozen of meat options and even more vegetable options.

I chose to craft my own instead of picking one of eight pre designed options. Sticking with a the game plan we went with original crust, red sauce, spicy pepperoni, Italian sausage, crumbled beef meatballs, crispy bacon, grilled chicken and jalapenos. It wasn’t busy at all and they were very helpful and friendly all the way throughout from the greeter/artist to the cashier to the general manager working on the Coke Freestyle machine. They use an open flamed stone bed oven that is monitored very closely by a single person. No timers, just watching and checking on it with the naked eye.

After I paid, we went and sat near the window to watch cars park at this Edina strip mall that Pizza Rev just opened it. Yay. Wasn’t sure if I was to hang out at the cashier for my pizza or if they bring it to me, so I wandered back up there until it came out. I noticed they had a nice condiment counter with everything you need…except for plates. That’s right, we weren’t given or even offered them once again. Ugh, the struggle.

This pizza came out looking perfect. Perfect design, perfect thin crispy crust, not greasy at all, just a beautiful looking za! Everything tasted fresh. They also have a Coke Freestyle machine complementing the in-and-out casual dining experience with already many options. I was fortunate enough to get to speak with the manager on duty prior to leaving and asked if they had plates available. He said they did, and that he would implement that in with the cashiers and perhaps leave some on an available stand near the condiment station. He took suggestions very well and seemed like he would go with mine. I like a place that is willing to make changes at the first sign of a customer’s good ideas. Great first experience here all around. Very tasteful pizza and a young and eager welcoming staff. The newbie’s in this state have done their homework and came to stomp the competition. Well done. 5/5 – $9.34 – 4:33

So, we tried a few similar places with different results. Pizza Rev is the cheapest and the fastest. Pizza Studio has the most crust options. Solos Pizza Café you get the most for your money. Punch is more of a get your pizza fast restaurant with a full menu including starters, desserts and alcoholic beverages. Maybe they shouldn’t have even been a part of this four-hour tour. They all have different cooking methods but similar concepts. Yes, some were busier than others with or without help of Labor Day weekend. But the quality lies within the entire product under any circumstance. You now have a few options to choose from now with all of these Subway style pizza joints opening up…I picked a favorite, which will you choose to be yours?

Follow @Phatphood & @WeveTriedIt on Instagram.