Papa John's Pizza founder is John Schnatter who worked at a local pizza hub in Jeffersonville, Indiane when he was in his high school student years. His dream was to one day open a pizza restaurnat that would create a superior-quality traditional pizza delivered right to the customer's door. Hence, Papa John's opened his first restaurant in 1984 and now recognized as the world leader in pizza with more than 3,500 restaurants in 32 countries. This should alarm the major pizza restaurant chain in the Philippines, you think so? In China alone, Papa John's has built over 100 restaurants but so far in the our country it has 13 branches, namely: Waltermart Sucat, Greenbelt 3, SM North EDSA, BF HOmes Paranaque, Jupiter St. Makati (where we had our Eat's A Date courtesy of OpenRice Philippines), Arnaiz Avenue still in Makati, SM Fairview, Tomas Morato, Brick Road in Sta Lucia, Greenhills, Robinson's Galleria Veranda, SM Megamall, and University Mall Taft Avenue.
It was actually my first time at this branch in Makati and in order not to be late, I took a cab from San Juan and make sure it short cut in Mandaluyong-Makati bridge to save time and energy. The event happened last Friday which means heavy traffic and impossible for me to be at the venue on time with just 45 minutes travel time. Place is conducive, cozy and clean. Those 3 C's that most people first notice on a restaurant particularly those that is new to them. The photo above I surmise are the countries in which Papa John's made a mark. In United of States, this pizza chain is present in all 50 states. Imagine! Given those data, this brand must be really committed to delivering on its promise of "Better Ingredients. Better Pizza."
A mural that briefly tells history about how pizza got better with Papa John's commitment.
Just before we officially start the product test while enjoying the very conducive ambiance, we were allowed to take shots and videos on how do Papa John's superior quality pizza is done. It all started with a pizza crust I'll later share you the video for a more entertaining time. We were not able to witness the initial stages of making the dough like the mixture used and all; instead we enjoyably watched the kneading, tapping and coaxing the dough into shape processes, procedures that are essential before subjecting the dough into baking. By the way, their production area was so neat and very impressive. I believe the temperature was well-controlled because team members obviously feel comfortable and relaxed with what they are doing. Good thing that they were not perspiring while preparing, cooking and assembling those Papa John's pizzas.
OpenRicers and Bloggers joined forces together in a warm and comfortable pizza eating experience.
Fisherman's Catch (9" Small - P315 12" Medium -P450 14" Large P555)
Juicy plump shrimps and calamari, fresh green peppers and onions with Papa John's signature garlic sauce
Super Papa's (9" Small - P340 12" Medium -P475 14" Large P580)
The ultimate combination of tasty pepperoni, italian sausage, ham freshly sliced mushrooms, onion, green peppers and black olives.
Chicken Bacon Ranch (9" Small - P315 12" Medium -P450 14" Large P555)
Grilled chicken, crunchy bacon bits, fresh garlic, fresh tomatoes and onions with ranch sauce.
When these pizza variants landed our table I am dying to taste one already but before anything else I should shoot decent photos first. Mouthwatering is the perfect term for the three of them. Made with medium to thick crust which goes well with its loaded yet fresh toppings. I am more of a thick crust pizza eater than thin crust so I easily appreciated the size and height. I had only 2 slices of pizza so that means I was not able to bite the last variant. Fisherman's Catch is a seafood pizza with shrimps and calamari pieces with the right blend of garlic sauce to remove or counter the stench of seafood. However, toppings were not that enough as they are not scattered well and concentrated more on the inner or middle part of the crust. On the other hand, Super Papa's was like an overload pizza so every bite is superbly delicious and meaty at the same time. What was so noticeable about this variant is its numerous pepperoni slices which brought more of authentic Italian pizza taste.
Italian Sodas (PhP 69 each)From left to right, Pink Grapefruit, Passion Fruit and Green Apple. Unfortunately, I was not able to taste all of them nor a glass from the three given flavors, so I do not have even the slightest idea how they taste like but they all look pretty with the lemon slice and cherry on top of the beverage.
Spaghetti Bolognaise (PhP 180)
Served with the freshest shrimp and calamari i marinara sauce topped with parmesan cheese.
Spaghetti Meatballs Bolognaise (PhP 195)
Spaghetti Carbonara (180)
Served with bacon, fresh mushrooms, and mozzarella cheese in carbonara sauce topped with grated parmesan cheese.
Three kinds of pasta dishes were served before us in which before ordering you have the option to choose spaghetti and penne pasta. All pasta dishes were made with spaghetti noodles and some of my seatmates honestly did not taste everything. Honestly, I was able to taste just a spoonful of Spaghetti Bolognaise without the meatballs. I tastes just the way I like it which best partnered with greens.
Chef's Salad (P89)
A mix of romaine and iceberg lettuce, tomato wedges, and cucumber slices. I noticed that red cabbage that could have added some color to the salad dish was not included but written on the dish's description. Sour cream sauce and butter sauce are two of the salad dressings included. Tried it with both sauces but I liked it with sour cream than that of butter. I am not used to eating butter or butter sauce as is and I never buy the idea of incorporating it in my fresh salad greens. Chef's Salad was simply done yet with plenty of chicken fillet slices. Guaranteed fresh indeed.
Battered Onion Rings (PhP 129), Potato Wedges (PhP 90) and Chicken Strips (P169)
We were given two platters of their side items consisted of onion rings, potato wedges and chicken strips which are all golden brown in color. Additionally, each platter has three kinds of dips like sour cream, tomato catsup and mayo mustard. They do not sell this kind of platter, instead they just mixed all the three types of side dishes for everybody to enjoy. You can order them ala carte of course, other choices are: Spicy Potato Wedges, Chicken Strips, Chicken Wings, Pepperoni Rolls, Bacon and Mushroom rolls, Cheese Sticks and Bread Sticks. Battered Onion Rings were juicy and not oily. Potato Wedges and Chicken Strips I must say nothing really special unless you try dipping them in sauces. They were both dry
Choco Magma Cake (PhP 149) plus Single Scoop of Vanilla Ice Cream (P49)
Save the best for last! The Choco Magma Cake was served warm and truly a melt-in-your mouth chocolate experience. I went crazy with it secretly hoping that we were given a plate for sharing with a seatmate. Beautifully blended well with the vanilla ice cream which is a combination of hot and cold happiest dessert experience. I only had two spoonfuls but just enough to satisfy my sweet tooth cravings
For now, my goal is to try Papa John's Tuesday Unli Pizza which started last April 24 and will soon end on July 24. I have to try it this coming Tuesday at the nearest branch either in Robinson's Galleria Veranda or in Greenhills. Valid only from 12nn to 3pm and 6pm to 9pm. If you have plans of joining the promo make sure to bring with you PhP199 plus PhP50 should you want to avail of the unlimited drinks.Bite. Dip. Enjoy!
PAPA JOHN'S PIZZA
102 Jupiter Street
8907272 / 8362096