A slanted wood ceiling and large windows lend Dario's Pizza Restaurant an airy feel, which chefs fill with the appealing scents of 28 types of pizza baking in ovens. Pies boast a variety of topping combinations, such as the Cubano's mix of sausage, pineapple, and sweet red peppers, or the Margherita's simple blend of roma tomatoes and fresh basil. For fork-twirling fare, the chefs construct heaping plates of fettuccine alfredo and spaghetti with pesto and clams, both side-kicked by homemade bread and a choice of soup or salad. A bartender supplements tasty morsels with fragrant pours of draft beer and an assortment of red and white wines. Meals take place along the first floor's wooden tables, or upstairs, where a lofted area hoists homey décor and longer tables for private events or an invisible friend's extended family.
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