The family that owns and operates Roberto's Pizza prepares savory pies and Italian dishes following their own time-tested recipes. Pizza options range from the BLT pizza with mayonnaise to the more traditional Sicilian pizza with ham, artichokes, olive oil, oregano, and mozzarella. Hot subs, fresh salads, and Mexican dishes are a few other specialties. For dessert, try an italian ice or cannoli made with fresh ricotta cheese.
Marco's Pizza founder Pasquale "Pat" Gianmarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations—although, these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh, never-frozen cheeses.
Though many Michiganders risk their lives by swimming across the lake for a slice of Chicago-style pizza, Chicago 7 Pizzeria brings the Windy City's beloved deep dish closer to home. After making dough and sauce from scratch, cooks bake each 2-inch-thick pizza for up to 45 minutes?an authentic process that lets layers of crust and cheese cook over the bed of toppings hidden underneath. The pizzeria also specializes in hand-tossed pizzas topped with everything from barbecue chicken to artichoke hearts. Slices of the deep-dish and hand-tossed pies can be gobbled up at lunchtime, as can their burgers, subs, and hot dogs that, in another homage to the city across the lake, can also be served Chicago-style.
Open until midnight or later seven days a week, Frankie V's serves a triumvirate menu of Italian, American, and Mexican fare. Attend a vegetable mixer with an order of homemade spinach and artichoke dip ($6.99) or immerse your tongue ladle in a bowl of classic italian wedding soup ($2.99). A sicilian pizza struggles to contain salami, capicola, ham, pepperoni, sausage, bacon, red onions, and meatballs ($15.99–$21.99), and Julliard-trained forks twirl Frankie V's signature spaghetti, tossed with sautéed garlic, fresh mushrooms, basil, and sun-dried tomatoes backstroking in a creamy tomato sauce ($10.99). Pacify whining bellies with an order of italian sausage and peppers ($10.99) or sample the assortment of burgers ($6.99–$7.99), paninis ($7.99), and burritos ($7.29–$8.99).
The Noto family, starting their culinary career by selling candy and hot dogs at its video arcade in 1979, have since evolved into a full-service Italian restaurant. Intent on recreating homey, rustic cuisine that could have come from a family kitchen, the chefs rely on a seasonally rotating selection of ingredients, which they both source from local farmers and import from Italy. In order to make meatballs, italian sausage, and mozzarella in-house, they rely on generations-old family recipes that were passed down, much like the family's formula for creating critically acclaimed Mad Libs.
Although the dining room surrounds guests with olive-hued walls, sturdy columns, and a collection of framed landscapes, the downstairs wine cellar tempts parties with a smattering of tables amid the space's intimately lit brick archways. This room also shelters the restaurant's 10,000-bottle-strong wine list, which includes more than 1,100 Italian wines and garnered yet another Best of Award of Excellence from Wine Spectator in 2014.