A chain pizza restaurant like no other. Unbeatable quality and generosity. 100% pure, fresh, never frozen Wisconsin cheese, highest quality Italian meats and toppings, Local produce in season, and dough made fresh daily, all coming together to create a delectable dining experience.
CiCi’s Pizza combines the variety of a family-friendly buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or alfredo sauce, as well as fully customizable signature salads. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
Armando's Pizza has been flipping fresh-made dough and perfecting Old World recipes since 1967. Nibble passionately with a diverse menu of appetizers from flatbread bruschetta ($6.95) to original-recipe dusted wings in a choice of sauce ($9.95). Hand-tossed dough plays canvas to 13 signature pizzas as deliciously as hand-tossed canvases of artist-rendered pies. Fresh tomatoes, italian sausage, roasted peppers, Uniondale mozzarella, and red onion comprise the Sicilian ($11.95), and shrimp, scallops, and calamari jump from the sea to the pizza di mare's doughy deck ($14.95). Entrees like gnocchi a la vodka ($12.95) and veal porcini ($15.95), induce salivation, and slow-cooked baby-back ribs ($19.95) bring a finger-licking element to date nights. Sandwiches, panzerotti, and desserts complement the menu, giving it a range more extensive than a basso-soprano's Pavarotti figurine collection.
Mike Santosuosso got into the restaurant game early. At age 15, he left his father’s bar business to work in a pizza shop, where he learned all the tricks of the trade and secret handshakes he needed to open up his own pie joint only a few years later. Now, Mike collaborates with his wife, Debbie, to create an authentic Italian dining experience, loading their menu with homemade ravioli, tender cutlets of veal, and fresh-from-the-grill steaks. They also whip up pizza dough from scratch every day, before layering it with fresh tomato sauce and toppings such as meatballs, artichokes, and imported romano cheese.