With more than 30 years of dough-kneading experience, the chefs at Iannucci's Pizzeria & Italian Restaurant have crafted a menu of time-tested, authentic Italian food and pizzas. Choices such as eggplant and hamburger top Iannucci's housemade dough and sauce, allowing pie lovers to build a large 16 inch or Sicilian style to their liking or to look like them. For dinner, pasta fans can quell hunger tides with the baked ziti a la joi or satiate carnivorous cravings with the veal parmigiana, each chaperoned by the pizzeria's signature breadsticks. When the time comes to celebrate a birthday, reunion, or AVP: Alien vs. Predator anniversary, patrons can ogle the catering menu to spice up the shindig with a tray of meatballs or italian sausages, meat or spinach lasagna, or a large greek, italian, or house salad.
Outside The Mill Pizzeria & Pub stands a rustic sign that bears the eatery's name and a disc painted to resemble a giant pizza. The sign was clearly made by hand, perhaps to hint at the handcrafted menu of oven-baked pizzas and sandwiches sizzling just inside. Nearly all the ingredients the kitchen uses are either made by hand or delivered fresh, and each pizza and sub is prepared only once it's ordered, rather than being made ahead of time and being forced to hug each other to keep warm. A $1,000 prize is offered to any two people who complete their two-topping, 40-inch pizza eating challenge. The spartan dining room exudes a homey feel, inviting diners to pull up a chair at either the knotted burl counter or the simple wooden booth near the fireplace.
Eddie Spaghetti’s menu spans from pastas and parms to pizzas, calzones, and stromboli, uniting just about every cornerstone of Italian cuisine. Manager Cassie Schmitt told the Citizen Times that one of her favorite dishes is the eggplant rollatini, a baked dish composed of thin slices of eggplant rolled around gobs of ricotta cheese, all smothered in tomato sauce and melty mozzarella. Cassie’s team might also serve cannoli and cheesecake to sate sweet teeth after dinner or attract hummingbirds when pureed into a nice, sludgy liquid.
Specializing in thick deep-dish pizza, Jet's has indulged palates since 1978, when the eponymous Jetts brothers opened the first joint in Sterling Heights, Michigan. Stacks of meat and veggies pile onto piping-hot Jetzee subs, and a variety of healthy salads helps to avoid the wrath of the Food Pyramid's ancient golems armed with giant wooden tongs.
Peppino's Pizzeria's pizza chefs toss homemade dough before slathering it in homemade sauce, blanketing it in Grande cheese and fresh toppings, and baking it to a tawny crispness. Culinary craftsmen can arrange more than 15 toppings, such as feta cheese and meatballs, onto thin and thick crusts, or hide the goods inside a calzone or stromboli. Fourteen cold and hot 6-inch and 12-inch subs satiate sandwich cravings, including the vegetarian and the chicken cutlet with provolone, while an order of garlic-cheese bread keeps fingers occupied so they don't return to unscrewing the tops of every salt shaker in the restaurant. Pasta dinners–including meat lasagna, cheese raviolis, and eggplant parmigiana–share stomach space with a crisp salad and bread, while a smattering of desserts from cannoli to tiramisu temper sweet teeth.
In the early '90s the ultimate pizza buffet was just a glimmer in two brothers' eyes. These brothers had always dreamed of a pizza buffet filled with fresh choices and high-quality ingredients, and in 1996, they got the chance to make their dream come true. Fast-forward to the present day, and Stevi B's Pizza Buffet exists at more than 40 locations across eight states, where the menu is full of variety. Patrons can sample specialty pies, such as the loaded baked potato and philly cheesesteak, or request their own custom ingredients atop a flaky crust for no extra charge. The buffet also switches things up by offering salad, bread sticks, and dessert.