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There’s a difference between a regular old pizza and a pizza pie. Locally owned since its beginning in 1996, Lupi’s Pizza Pies has given customers insight into how pizza pies are supposed to be. Lupi’s epitomizes what it means to be a pizza place. There’s even a small disco ball spinning above the kitchen area.
So—what makes them different from other pizza places? Tom Maynard, manager of Lupi’s downtown location, takes pride in his pizza pies being really hot, fresh, and consistent. “We also have one of the highest health scores downtown,” Maynard said.
Lupi’s uses locally sourced products whenever possible, including only local ground sausage and ground beef, local wheat flour, honey and eggs all year round. During the growing season, the pizza palace uses local farmers to supply tomatoes, basil, oregano, zucchini, green peppers, cucumbers and flowers. They proclaim they are committed to using local products whenever possible because it allows them to provide a better, more healthy product, along with supporting our local economy.
Lupi’s Signature Pizza is one you don’t want to miss; this mammoth pie is piled high with Italian sausage, roasted peppers and garlic, red onions, and fresh basil. Pies like this and many others have made Lupi’s the reigning winner of the Times Free Press’s “Best of the Best” for the last five years, and Cityscope magazine’s “Best Pizza” for the past ten years, as voted by the readers. From their popular hand-tossed calzones, to their hearty meaty or veggie lasagna, the bases are all covered. Lupi’s has five locations, including Chattanooga, Cleveland, and their most recent opening in Ooltewah at Cambridge Square.