Continuing the Italian tradition of pizza al taglio (pizza by the slice), Pizzeria Venti hand-tosses a handful of oven-baked, circular pies teeming with trans-fat-free toppings. Like a repertory theater, Venti's homespun crust acts as a stage for more than 20 pizza performances. The pillowy crusts are pedestals for varieties such as house-made italian sausage, seasoned with fennel, fresh basil, and herbs ($3.50 for a slice) or chicken vesuvio which touts a roasted breast of chicken, mushrooms, black olives and garlic ($4.75 per slice). Though pizza prevails as Venti's main attraction, the menu is also stocked with baked pastas ($6.50+), salads ($6+), and soups ($3+) to create a culinary lineup that is more well-rounded than a reconstructed Humpty Dumpty.
In the midst of ever-multiplying chain eateries, Gabriel's Pizza embraces its status as a mom-and-pop pizza joint. Though the restaurant boasts patio seating and exposed-brick walls, owners Charley and Allen Eisenmenger generally avoid frills and instead focus on perfecting a menu that brings together New York’s thin-crust pizzas and Chicago’s deep-dish pies. Their fresh dough never sees the inside of a freezer or kitchen igloo, and it takes on a whole new layer of taste when chefs coat it with the restaurant's signature sauce. They top specialty pies with USDA-certified meats and produce largely sourced from a Charleston vendor, gracing dough with accessories ranging from classic pepperoni to rich artichoke hearts. The chefs also craft entrees such as baked spaghetti and ravioli.
Scoops and Burgers celebrates classic American comfort food in its menu of burgers, hot dogs, and creamy frozen custard. You're free to put your own spin on these old favorites, too: hot dogs can be dressed with more than a dozen toppings, including celery salt, chili, and jardinière, and the kitchen has six different renditions of the hamburger. The cooks here also give gourmet flourishes to classic sandwiches: the grilled cheese oozes with feta and fontina and comes with sides such as fresh housemade potato chips. For dessert, try frozen custard in a shake, float, or sundae.
As highlighted in Cleveland Daily Banner, owner Frank Kolhouse hopes to establish Scoops and Burgers as a community hub: every Tuesday and Thursday, the restaurant hosts live gospel singers to promote local ministries. The dining room has an old-timey allure: the walls are lined with old vinyl records, and a floor-to-ceiling mural features vintage cars and other relics of the pre-Segway era.
Tellico Grill specializes in comforting homestyle dishes such as tender pot roast and chicken pot pie. But it's not only the sumptuous flavors of these entrees that diners find comforting: it's also the quality of the ingredients they contain. The restaurant's chefs slice and dice organic vegetables, grill fresh fish, and roast grass-fed, hormone-free meats that are humanely raised by local farmers. In addition to sumptuous dinner entrees, they prepare breakfast and lunch specialties on weekends.
In the kitchen at Amigo Mexican Restaurant, it all goes back to the tortilla. After wrapping itself tightly around marinated and sautéed beef, chicken, or shrimp, the humble breadstuff reconfigures itself into myriad dishes from a menu of both traditional and inventive Mexican cuisine. Large tortillas bursting with beans and veggies welcome dollops of sour cream and cheese, whereas their smaller counterparts submerge themselves in enchilada sauce or embrace the buddy system as part of more than 30 combo platters. House specialties do occasionally veer away from the famous flatbread; the Guakimaki burger combines Angus steak with a healthy spoonful of the kitchen’s signature made-from-scratch guacamole. That same guac also enhances the flavor of traditional platters of golden chimichangas and flame-kissed fajitas. In addition to listing out prospective feasts, the menu also denotes low-carb options, which helps diners keep track of their nutritional intake while still eating like royalty.