Domenic's Pub is a classic sports bar featuring a menu of pub fare that's served until late (11 p.m. Sunday–Thursday, midnight on Fridays and Saturdays). Chow down on pizza, sandwiches, and wings capable of filling stomachs with that warm, fuzzy feeling normally only achieved by hunkering down in a Japanese kitten pit. The sliced prime-rib panini slathered with horseradish mayo and provolone comes au jus to allow for the delightful juice-to-bread exchange ($5). Specialty pizzas such as the Mediterranean (olive oil, shrimp, roasted red pepper, basil, and fresh mozzarella, $6) provide pre-sliced pabulum for bicker-free dining among the mixed company of friends, acquaintances, and old-timey industrial tycoons. Prove your mettle by downing a basket of hot wings, which can be lovingly chased by a pint of Labatt Blue, Leinenkugel's Sunset Wheat, Guinness, or Miller Lite, all on draught.
Sugo chef Louis Prpich famously traded the vowels in his last name for the supernatural ability to reshape authentic Italian dishes using modern twists and flourishes. The seasonal dinner menu has been known to harbor the chef's specialty, ahi tuna ribs, seasoned and served with gorgonzola for dipping or pronouncing gutturally ($9). Sugo Bistro also forms its gnocchi by hand before tossing them with a creamy tomato sauce and giving them an extravagant Kentucky Derby hat of shaved romano cheese, cracked pepper, and fresh herb ($16).
At age 14, Michael Kidd and Cristopher Malita worked side-by-side at a local pizzeria and dreamed about what they might do differently if they owned one themselves. Today, more than 10 years later, they put their ideas into practice at Pudgies Eatery. The pair builds each pizza on a handmade crust rendered more flavorful by a special blend of rosemary and spices. Their roster of specialty pies includes the Pulled Pudgie pizza with barbecue sauce, pulled pork, cheddar, and onion, as well as the chicken bacon ranch pizza with white sauce and tomatoes. Instead of pitching them into a catcher's glove, the cooks toss chicken wings into housemade sauces ranging in flavor from Mississippi mustard and garlic parmesan to hot teriyaki. The kitchen team rounds out the menu with sub sandwiches stuffed with philly steak or meatballs and soft, fresh baked cinnamon rolls.
Situated on a scenic stretch of the Cuyahoga River, Piatto Novo offers an upscale dining experience with a refined, plentifully stocked dinner menu. Tantalizing meals are prepared by executive chef Roger Thomas, who has been working at restaurants since the ripe age of 16, crafting delectable dishes that make diners feel like freshly squeezed lemonade. Lasso tongues with tasty pastas such as the fettuccini Barese ($11 half, $20 full) with sausage, broccoli, caramelized onions, and asiago, or opt for a rib-sticking main course such as the pork-rib chop ($25) or chicken arrosto with lemon confit, fingerling potatoes, and olive sauce ($21). Top off body fuel tanks with the soft sweetness of crème brûlée ($8), or finish the evening with a perfectly prepared martini that’ll make dining feel as pleasantly vaporous and fuzzy as a dream of a hot-air-balloon ride with a sentient puff of cotton candy.
In addition to a sensory-stimulating spread of Asian and American buffet fare, Royal Buffet & Grill offers a full menu of Chinese classics. At the hibachi grill, an accommodating chef slices and dices dishes to your liking, whether square, saucer, or obtuse-isosceles shaped. Adults pay $6.95 for the lunch buffet, $10.95 for dinner, and $5.50 to $7.99 for standalone entrees. Children under 3 eat for free and wicked witches trapped under houses can eat leftovers if they behave.
It's all in the name at Pronto Casual Italian, where the kitchen staff puts a fresh spin on fast food. Every day before customers arrive, the cooks are busy preparing New York–style thin-crust pizzas, stromboli, spaghetti with meatballs, chicken parmesan, and breadsticks. The results of their hard work are then displayed before their patrons, who pass by behind a glass divider and customize their meals with the point of a finger.