Papa Genos

Great people and a great product! Gary the owner is so very personable. You can tell he takes pride in his business and really cares genuinely for the customer. His worker, they call Bubba, is just as nice and quite interactive. Bubba has worked for him for years which tells me there is a good relationship between owner and employee. I've ordered their party pizzas for Church events and they cut them to the size pieces you need. I also liked that the cheese and sauce and pepperoni went pretty close to the edges so you don't end up with crust pieces. I've also had the Philly cheese steak sub and white pizza of which both were delicious. Be aware however that they are closed on Mondays which is not noted on their website. Their website, I absolutely love because it is simple and easy to find information. It also tells the story of carries history in this family which makes it very personable.

Great little local pizza and subs. Everything was great, pizza was awesome. I had their turkey club sub... super big portions, there was probably about 8 pieces of turkey on each half of the sub, and tons of bacon. Aside from the food, they are one of the most friendly places around, they talk to you as a person not just some customer.

After trying so many places around, this is still my favorite spot. Sausage supreme pizza and the wings are my go-to, notable other favorites are steak or chicken finger hogies, crispy chicken salad and the taco salad. The pizza is always cooked perfect with a generous amount of stringy cheese. The chicken fingers and wings are both juicy inside with a great crisp outside. Usually very quick too!

This place is hit or miss. The people are nice, your order is ready quickly, and the food overall is good. However, we recently received a pizza that was way, WAY too overdone, to the point that the onions on top were nearly black and the crust sounded like we were eating pretzels. Also, when I recently picked up my order, I saw the guy who was making the pizzas lick his finger when laying down the cheese slices on the pie, much like you do when you're counting out sheets of paper. I pretended it didn't happen and would hope a 600 degree oven would kill his saliva, but I guess you never know. I'll give it another chance, but you might not want your staff to do that at all, let alone in front of customers. Or it's back to Nino's for me.