Peppino's Pizza subdues cravings by gently lulling them to slumber with a comforting selection of freshly crafted subs, pastas, and city-style pizzas. Sink chompers into a standard tomato pie ($9.95), or experience island vibes with the Mediterranean pizza, which fashions a doughy foundation with eggplant, olives, and garlic ($14.95). Like awkward elementary-school dances, ingredients mingle shyly under the supervision of culinary chaperones who encourage tomato, oregano, feta, and olives to get close—but not too close—inside a serving of Greek spaghetti ($10.95). Sub rolls are made fresh daily and house a multitude of hot and cold tenants, including meatballs ($6.95) and roasted veggies ($6.95). Treat mouths to a 100% Angus-beef burger, such as the pepper-, mushroom-, and bacon-stacked Monster Burger Deluxe ($8.95), or order one pound of boneless Volcanic wings and warm up after carpooling in a coworker’s Zamboni ($7.95).
Goodway Bakery uses natural, high quality ingredients to handcraft a menu of fresh baked goods from scratch every day. The coconut craving can order the coconut macaroons ($12.95), a thick, chewy blast of tropical sweetness, with a crisp, toasted exterior and a nearly molten, sticky-sweet interior. Those vying for a chocolaty treat can sink delighted dentures into a collection of old-fashioned gourmet brownies with nuts ($9.95). Made with real butter and Madagascar bourbon vanilla, these fudge-like bastions of joy are packed with walnuts and copious amounts of chocolate, treating mouths to a symphony of textures, flavors, and sugar-induced outbreaks of uncontrollable giggles.
Best-friend bakers Abby Ruscitto and Shawnie Masilotti craft Melt Creations' kaleidoscope of custom cake pops in an array of sweet flavor combinations. Fourteen cake varieties including chocolate, cheesecake, and sugar-free selections bake into bite-sized orbs before 25 coatings wrap each morsel in a caramel, pomegranate, or chocolate-mint-flavored shell. Confections don crowns of frosting and toppings of colorful sprinkles or crushed pretzels, then perch atop a paper stick for silverware-free savoring. Meanwhile, designer cake pops take on preplanned combinations such as the Breakfast, which merges the salty sweetness of maple-apple-bacon cake with maple frosting and tomorrow's news.
The Villa Tuscan Grille's owners Peter and Christina Guidarelli believe in a simple, unhurried approach to restaurant service—before dinner, they encourage guests to enjoy conversation over some house-baked bread and dipping oil. Executive chef Danny and the kitchen staff apply the same unhurried approach to cuisine: they slow-cook their tomato sauces for up to 18 hours and travel back in time to plant the seeds for those tomatoes. In addition to the sauce, Chef Danny prepares Italian classics such as housemade cavatelli and fettuccini topped with chicken or shrimp, hand-cut Black Angus steaks, and fresh-dough pizzas topped with ingredients such as meatballs, broccoli, and ricotta.
There’s a simple, casual atmosphere here; booths are framed by curtains and hanging lamps. In warm weather, feel free to dine on an outdoor patio. The Villa Tuscan Grille also commits to the community: the kitchen uses ravioli and stuffed shells from Pede Bros., and the dining space hosts weekly events such as live music from area bands.