Pizza Guys 2 For 20

[Taneka Tarring]

OMGwhat a gem!! Most eclectic creative pizza/food/cocktail menu I've encountered so far in Fort Myers/Cape Coral. I don't know what it is about some of these places in the Cape, they are passionate about their booze. Passionate about their food, reminds me of the science mixologist food/chefs of Portland. The place is gothic, funky, clean-grungy vibe, loved it. Will definitely come back. Only had the Hummus ( very tasty) and a drink, a cucumber lime rosemary gin concoction that was bomb! Can't wait to try their dynamic, creative and explosive menu, which also offer GF crust and healthier options. Xoxo

We have heard great things about this place and it has been on our list for a while. Here we go finally. We ordered a couple cocktails to start with. I love my butter beer. It was topped with homemade whipped cream which gave a good contrast with the nitro beer on the bottom. We are not Vegan but my fiance was curious so he ordered the vegan cheese sticks. And it is very good that you can't tell the difference. We had a half and half pizza: black truffle oil and black garlic. Their combination of toppings are nontraditional and unique. We will definitely come back.

Who would have thought I'd give a pizza place in Florida 5 stars. Went where with the bride to be and our mens before the wedding. We got a Big Mick Pizza and a General Tsos pizza with the garlic knots. The food was fantastic. The owner came and ensured everything was going well and was very friendly. I would eat those pizzas every day for the rest of my life if I could.

This pizza spot was such a tasty place to visit while visiting friends. As soon as you walk in, you feel like a young kid again with all the cool interior decor it has and the low shining lights. As far as the pizzas, they had different flavors to choose from, some that I have never seen before on pizza. We had the elote pizza, which was really good and had a big taste of corn. We also had the buffalo chicken pizza, I believe, and that was also delicious. Whenever we're in town visiting our friends, we always make it a point to visit nice guys!

Pizza Guys is committed to bringing quality food, value, and service to families since 1986. Pizza Guys is known for its fresh pizza dough made from scratch every day and finest ingredients that are locally sourced when available. In addition to its artisan made pizzas, Pizza Guys also offers a crowd-pleasing selection of wings, appetizers, flatbreads, pastas, and more.

Pizza Guys was founded in 1986 by Shahpour Nejad and Reza Kalantari where they first opened their restaurant in California. In just a little over 30 years, Pizza Guys has more than 60 locations across California, Nevada, and Oregon and is expanding into Washington, Arizona, and Utah.

Instead of pursuing an engineering career, Nejad sold back his partnership stake after he graduated, moved to California where he had extended family and used the money to start his own restaurant, Superb Pizza, in Sacramento in 1986.

That delivery and takeout model is the one Pizza Guys, the name Nejad adopted when he decided to start franchising in 1994, follows today. The system has grown to 70-plus locations in California, Oregon and Nevada, with another eight slated to open this year and plans to expand into Arizona, Washington, New Mexico and Utah.

Pizza Guys, noted Nejad, is benefiting from an increased interest in the pizza category as prospective franchisees are drawn to the resilience it showed through the COVID-19 pandemic, while existing franchisees are opening new stores. Nejad has franchisees who worked with him in his first stores and are now growing their unit counts, which he said is especially rewarding and is part of what drives him to keep growing the business 30-plus years in.

The timing of this book is beyond relevant. As a public high school teacher in America, Kass's situation is not uncommon. In September 2018, Time published an article detailing how many public school teachers across the country and in a variety of environments work multiple jobs to help make ends meet. Teacher/Pizza Guy chronicles Kass's experience of teaching, directing, feeding people, and treading the delicate balance of holding himself accountable to his wife and kids, his students, his customers, and his own mental and physical health while working three jobs in contemporary America. The journey of that year was draining, at times daunting, at times satisfying, but always surprising. Many of the ideas for these poems were initially scribbled onto the backs of pizza receipts or scratched out during precious free moments amidst the chaos of the school day. A driving force behind the book is Philip Levine's poem "What Work Is," which Kass believes attempts to examine not only the dignity and complexity of what we think physical, tangible work is but also the exhausting, albeit sometimes fulfilling nature of emotional work.

Like so many others in America's working class, poet and teacher Kass had to take on a second job mid-career to help make ends meet. Isn't it strange, he states bluntly "attempting something new at fifty," the "new" in this case is delivering pizzas until 2 a.m. on a weekday. Later in the collection Kass mentions, in passing, that he'll return home to try to get a little bit of sleep, only to awake in time to do it all over again. These poems ring with compassion and empathy, touching on the all-too-human foibles Kass encounters each day and night in classrooms and during his pizza deliveries, from college professors who tip $5 on a $97 tab to an elegiac poem, "Young man, take your headphones out", about a student who bravely endures more pain than someone his age should have to. As John Lennon once sang, "a working class hero is something to be." This collection is the work of a hero and a first-rate poet.

Within the drudgery of going from job to job, Kass is not all work; he observes and shows parallels between his jobs and life, recognizing and taking ownership of those moments rather than letting work consume him, almost as if he is both living his life and watching it from the outside. Kass finds meaning in those fleeting moments of entering and exiting customers' lives to bring them pizza and also seeks respect as he makes ends meet.

Here we have poems of labor, wages, busted knees, and the miracles of bodies at all. Forged out of economic precarity and the ways that such uncertainty shapes a life (its breaths, hours, delights, resistance), Kass's poems strain toward what is broken, depleted, or overlooked, and find song there. These are not songs of repair, but songs that praise and document some of the effortful lasting, and attempts to last, of Kass's most beloved subjects. In this way these poems carry the intimacy and goodbye of an elegy, the attentiveness of the ode, and the urgency of the protest cry.

Jeff Kass affirms the dignity and heartbreak of the working person with funny and deeply human turns and terms. A master storyteller, Kass reminds us in Teacher/Pizza Guy of the elasticity and liminality we negotiate in our relationships between teacher and student, working and working poor, life and death. Kass is in the middle of the country, a humble Hercules, trying to pull it all together with grace, beauty, and a touching humility. He will make you cry and laugh and remember to hold your head high and hope.

What a beautiful and moving and funny and un-heroic and angry and tender and honest book of poems about labor, aging, love, and, as Kass says, finding 'meaning in every ice patch on the sidewalk.' This book's heart is enormous. I love it.

Kass's hip-hop poetic style illuminates the gritty yet inspiring realities of teaching today's youth, while at the same time working a second job to make ends meet. Teacher/Pizza Guy will resonate with those who have ever strived to make a difference, no matter with kids by day, pizzas at night, or both. Kass is a distinctive poet with insight and compassion who ultimately 'chooses bliss.'

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Our core menu is posted here, with weekly changing feature pizzas that you can find on our instagram account @thosepizzaguys. Pizzas are individually sized, hand pressed out to approximately 10inches.

Please note: Our mobile season is suspended indefinitely due to the pandemic. In order to accommodate the clients who have rescheduled this year to next we will not be taking bookings for the foreseeable future.

The partnership felt like a natural fit. Those Kings teams were cellar-dwellers whose stars were more likely to sell local pizzas than the latest Nikes nationwide, but Sacramento showed out for them, particularly when the team looked poised to relocate.

Monk took a slightly below-market deal to re-sign with the Kings, surprising many fans. Those people can thank the promise of unlimited Pizza Guys for keeping him around, Shahpour Nejad said half-jokingly.

2009-05-27 22:21:25 So, I used to think that Steve's had the best cheezy garlic breadsticks, but then I tried Pizza Guy's. THEY ARE FREAKING AMAZING. I love the cheese and garlic sauce, and they always serve it with ranch (but will give you marinara if you ask). I did have a problem with delivery once, because they couldn't find my apartment, then called me and said they were here, only to call back and say they weren't. I ended up having to walk away from my actual apartment to the front of the complex, only to find out they came to my door anyways after I asked them to stay at the sign. However, they did make it up to me by giving me extra breadsticks (although, I found it peculiar that they already pre-made them like they KNEW they were gonna screw up).

2009-07-24 11:37:11 Update on my last posting (because I eat Pizza Guys way too much)- they really are stingy on the toppings, and they seem to take a long time to make pizzas. I've called and it sounded really dead in the store, and they've told me it's going to take 30 minutes or so, and then when we go pick up the pizza (and the store is dead) it's not even ready yet. They did a big oops on one of our orders, but they gave us a whole new pizza on top of the messed up one for free (but that could just be because some of the employees are Russian and I was hanging with a Russian fellow).

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