At The Original Primo Pizza & Grill, chefs whirl handmade dough and whole, peeled tomatoes into a variety of thin-crust pizzas. While the menu includes classic standbys such as the hawaiian pizza, customers can also create their own perfect pies from toppings such as garlic, mushrooms, pepperoni, and sausage. What really shines through, however, is the restaurant’s large selection of specialty pies: buffalo-chicken pizza is topped with chicken and zesty buffalo sauce; Nutella pizza with brown and powdered sugar; and the American-style pizza gets topped with steak, peppers, onions, american cheese, and a pervasive dislike of the metric system.
While pizza dominates the menu, diners can also explore traditional Italian entrees, including dinner specialties such as chicken scampi, veal milanese, and spaghetti with clam sauce.
The pizza slingers at Papa John's toss each doughy discus by hand, and top their signature sauce with decadent mozzarella, fresh vegetables, and quality meats. Pie Picassos design two pies with up to two toppings each, and can commission a portrait of baby portobello mushrooms and spicy italian sausage posing against a backdrop of chewy crust or forge a blend of three cheeses smattered with crispy bacon. Tongues tiring of pizza's circular logic can take between-bite breaks with a side of breadsticks or parmesan-garlic breadsticks. A splashy two-liter beverage keeps taste buds on their toes. Order online to arrange a pickup or delivery, or visit a Papa John's location to dine right where the cheese sticks are harvested.
At each of Michelino's Restaurant?s four locations, kitchen staffers build upon three different depths of pizza crust?thin, deep dish, and Sicilian-style?with ingredients such as sausage, sun-dried tomatoes, steak, and pineapple. The tasty results are served alongside platefuls of baked pastas and hot sub sandwiches layered with veal cutlets, eggplant, or chicken and mozzarella, all adding their own rich scents to the dining rooms? Italian perfume.
Known for its crispy thin-crust pizzas, which chefs make from scratch by hand, Roma Delight has served up traditional Italian fare for more than 25 years. Pastas, calzones, and hot sandwiches stuffed with fresh ingredients round out the authentic menu.
For more than 20 years, Scot Cosentino and his culinary team have shared their love of Italian cuisine with guests at Goodfella's Old World Brick Oven Pizza & Pasta, a family-friendly bistro. They now have a second location known as Goodfella's Inferno Brick Oven Pizza, which has limited seating and focuses on takeout and delivery. At both locales, pizzas are made in the Old-World tradition—i.e., cooked in a real wood-fired brick oven as the chefs quote Dickens. The creations include Cosentino’s original vodka pizza and other handmade pies. For these gourmet pizzas, Goodfella's has taken home big prize money from the International Pizza Expo, winning its Pizza Challenge on more than one occasion. The chefs also prepare heaping helpings of Italian pastas and entrees such as eggplant parmigiana and baked ziti.
The front counter at Little Italy showcases the spectacular array of pizzas that the skilled chefs whip up back in the kitchen—thin-crust pizzas lined with gooey circles of mozzarella, deep-dish pizzas dotted with sausage, and square-shaped pizzas decorated in slender slices of lemon. Once pizzas are showered in combinations of vegetables, seafood, or meat, and loaded into the oven, chefs turn their attention to other Italian specialties—cheesy chicken parmigiana, crunchy Italian-style subs, and plump calzones.
Customers split orders of wings out in the warm dining room, where soft, white curtains surround large, light-baiting windows. Others opt for delivery services, preferring to enjoy meals in the comfort of their own home or the fancy bank lobby they like to pretend is their home.