Dough flying in the air is a sign of great things to come at Marozzi's Pizzeria. The chefs toss freshly made dough by hand to create their specialty New York?style pizzas?which are available by the slice or as one big pie. Sicilian-style pizzas also abound here, in 16-inch square creations. Toppings include everything from cheese to anchovies and prosciutto. But there's more than just pizza here. The chefs also create specialty hero sandwiches, such as the philly steak and veal parmigiana.
In the kitchen at Mario?s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York?style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 24 inches. Baked pasta and sandwiches, such as a philly steak, round out the menu.
It wouldn't quite mesh with the ambience to say that Villa Rosa Italian Restaurant & Grill screams romance?say rather that it whispers it. The pink stucco building appears to have been airlifted from an Italian villa, complete with water fountains and a brick-and-iron arbor. Italian paintings line the walls near the full bar, where bartenders pour wines from Italy, Australia, and North America.
Even the restaurant's name comes with a bit of romance, since it was chosen to honor owner Frank Rappa's wife, Rosa. The two emigrated from Italy in the 1970s, and they quickly opened an Italian restaurant named Sal's. But something was missing. The traditional pastas were a hit, but Frank dreamed of a more formal venue, a place where their dishes could serve as the centerpiece of special occasions. So he transported the menu to Villa Rosa Italian Restaurant & Grill, showcasing mussels marinara and classic entrees such as veal parmigiana and capellini with red clams. Dessert?perhaps homemade cannoli stuffed with cream?is, naturally, strongly recommended.
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 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's 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 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
With its whitewashed brick fa?ade, french windows, and curlicues of wrought iron encircling the entryway, Caf? Pasta + Grille looks as if it's been plucked straight from a cobblestoned European street. A striped awning shades the easel resting outside the front door, which announces menu highlights and other news printed in Cubist script. Inside, chefs re-create traditional Italian dishes, such as lasagna and risotto, as well as contemporary recipes crafted from spicy veal sausage or almond-crusted fish. Live music entertains diners two nights per week, as do special events such as mixology tastings and holiday parties. Caf? Pasta + Grille also caters meals throughout the area and hosts celebrations in a pair of private banquet rooms for free.
Flat-screen TVs display the game at Corner Slice's wood-paneled bar, where 10 bottled brews and 14 drafts, such as SweetWater IPA and Duck-Rabbit milk stout, fuel game-day cheers. Specialty pizzas including the Archer—with roasted red-pepper sauce, chicken, bacon, and red onions—anchor the menu (diners can also build their own or order by the slice). Though appetizers include sports-bar classics such as chicken wings and potato skins, the kitchen also sends forth innovative starters, such as baked breaded mac ‘n’ cheese bites and three flavors of crab dip. Patrons are welcome to munch oven-toasted subs, saucy wings, and pita wraps out on the patio tables, which are shaded from the jealous stares of passing birds by umbrellas.