Whether guests are in the mood for a slice of pizza, a hot sub, or a hearty Italian meal, the chefs at Christopher’s Italian Restaurant & Pizzeria can match every craving. The eatery also adds a sports bar element to the mix, with daily happy-hour specials that complement the big game better than an in-house marching band.
Chef and owner Gary Tolla selects dishes from a large rolodex of family Italian recipes to fill out the menu at Tolla’s Italian Restaurant. Veal and chicken receive the parmigiana, marsala, and piccata treatments, and raviolis are stuffed with cheese to create little pillowy pockets almost identical to actual dollhouse pillows. A selection of wine helps wash down hot and cold subs or pizzas concocted from shareable 12-inch disks or personal 10-inch crusts. On Friday and Saturday evenings, live entertainment—from bands to a Rat Pack balloon artist—entertains patrons inside the eatery.
Stucco walls arranged to reveal the brick underneath frame tall, arched doorways and give Pannullo's Italian Restaurant the air of the old country. The Tuscan-style décor accents a menu of traditionally prepared veal, seafood, and chicken entrees, each doused in marinara, wine, or cream sauces. Beneath the awnings in the front of the restaurant, diners can enjoy al-fresco meals surrounded by wrought iron and leafy plants that have been trained not to beg for scraps.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to about 150 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 50 microbrewed beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
At Filomena's Pizzeria & Ristorante, chefs decorate signature Brooklyn-style pizzas while a daily bounty of fresh-baked bread snuggles up beside pasta dishes, including stuffed shells and penne alla vodka. The culinary crew embellishes veal, sirloin, and shrimp with fresh vegetables and white-wine sauces, forming a roster of dishes sure to satisfy cravings for Italian classics. Calzones teem with a wide range of ingredients and can be crafted large enough to feed an entire family and their velociraptor.
Not every pizza place has a Wall of Fame, let alone a Wall of Shame. Pizza Xtreme, however, entreats customers with a dare that echoes its name: eat all 7 pounds of a one-topping, jumbo pie with the help of just one friend, and you've won the 28" Challenge. The rules demand that you get it all down in less than an hour, though, and as the Wall of Shame and pile of half-eaten pies testifies, this is no easy feat.
The kitchen team accommodates the more gastronomically reserved by making single servings of hand-tossed pizza, which it decorates with toppings such as italian sausage, grilled chicken, smoked gouda, and crumbled eggs. Chefs also bake specialty pies and non-pizza goodness, such as calzones, cube-shaped tomatoes, customizable pasta dishes, and oven-baked ciabatta sandwiches such as the pesto-strewn turkey artichoke. Pizza Xtreme’s staff also pours out a selection of wine and beer to complement the food.