The scents of bubbling cheese and tangy marinara waft through Frankie's Italian Cuisine, where chefs have built pastas and pizzas from Old World recipes since 1967. In the kitchen, chefs craft dough and sauces each day to ensure that meals taste as fresh as a mentholated snowflake. When preparing seafood linguine, they cast nets of pasta into boiling pots, pulling up a succulent catch of gulf shrimp to slather in a house-made white or red clam sauce. In the dining room, napkins morph into Renaissance-style paintings as tomato sauce artfully drips from 15 specialty pizzas, such as the margherita with fresh basil, roma tomatoes, and buffalo mozzarella.
A party room accommodates up to 30 guests with ample seating and an array of dinners that include salad, italian bread, and a nonalcoholic beverage. Alternatively, diners can fuel parties at their homes and offices by placing catering orders for 24-slice pizzas, pasta trays, and dessert platters studded with cannolis and cheesecakes.
Danny Boy's is a neighborhood, Rat Pack–themed Italian foodery with walls covered in records and photos of Frank Sinatra. Start a meal with garlic bread with cheese ($6.99) while perusing a classic Italian menu, which features salads, woogie melts, Rat Pack pizza starters, and more. The Hammy Davis Jr. stuffs sliced ham, ricotta, feta, fresh basil, tomatoes, house Italian dressing, cheddar, and crumbled bleu cheese into a baked doughy monument ($7.99). Frank's appetizer pizza pie is wall-to-wall EVOO, pepperoni, cheese, black olives, tomatoes, ricotta, and Italian spices ($8.99), and a plain cheese pizza ($9.99/six piece) can be customized with toppings, such as mushrooms, pineapple, and Canadian bacon. Uptown toppings, such as meatballs, artichoke hearts, and grilled shrimp ($1.50–$7.50) turn any standard disc into a visually stimulating feast.
Guys Pizza Co. is all about a custom pizza-eating experience, allowing diners to pick everything from the crust to the sauce to the toppings. Whether it's a New York–style, gluten-free, or Chicago-style deep-dish pizza, each pie comes loaded with a slightly sweet classic tomato sauce, zesty red sauce, white garlic recipe, or pesto sauce. Next come the meaty toppings—such as gyro meat or pulled pork—and fresh veggies, including green peppers, spinach, and olives. For the pizza averse, Guys also churns out burgers, wings, quesadillas, and sandwiches.
The culinary technicians at Johnny Malloy's Sports Pub dish out a menu of palate-pleasing game-day specialties. Warm up injury-prone teeth with a quintet of wings ($4.25) in one of 15 flavors, from mild-mannered Texas sweet to saucy hot garlic buffalo. Carnivorous canines can chomp at the Malloy classic, a half-pound patty cloaked in melted swiss and sautéed mushrooms ($7.99) or a succulent half slab of ribs ($11.99). The mexican pizza, a dough disk painted in taco sauce, two cheeses, tortilla chips, and a multitude of south-of-the-border fixings ($12.99+), transports diners to the guacamole-paved streets of Cancun. A slice of creamy cheesecake ($3.99) sweetens the dessert menu.
Guys Pizza Co.'s pie twirlers knead fresh, local ingredients into daily-made dough destined for pizzas or the eatery's signature Guyzone. Two large pizzas' traditional or thin-crust varieties can be customized with well-spiced seas of classic red, zesty red, white, or pesto sauce. Toppings shake up each slice, with selections ranging from banana peppers to pepperoni to onions capable of causing tears of joy. The mini Guyzone ($4.99, feeds one), the menu's juiced-up version of a calzone, challenges diners with a hefty pocket packed with cheese and three toppings, all bundled up to dunk in marinara, garlic-butter, or hot-buffalo sauces. The specialty pizza with white garlic sauce ($9.99 for a small) more closely resembles an exploded baked potato with smashed potatoes, bacon, cheddar, mozzarella, provolone and a side of sour cream.
The first thing you want to do with a hot pizza is dig in, but if you're so inclined, go ahead and count the pepperoni first. Donatos promises that every pepperoni pizza, sized large or larger, will have at least 100 slices of lean pepperoni spread across the pie. That's just one of the many flourishes that Donatos, founded in 1963, has used to distinguish itself from the rest. There's also its Edge to Edge promise: a guarantee that every pie will be loaded from one end to the other with toppings, from said pepperoni slices to family-recipe sausage to fresh, hand-cut veggies. Donatos' formula seems to have worked, as the once small Italian eatery now spans the nation with more than 150 locations.
Beyond its classic pizzas, Donatos offers many specialty pies, including its chicken spinach mozzarella and Mariachi beef. Each is framed with naturally smoked, aged provolone cheese on top and cornmeal-encrusted dough, from a 50-year old recipe, below. Donatos even offers gluten-free pizzas on its signature Udi's crust. For those searching out other Italian fare, the menu features robust stromboli stuffed with meats and cheeses, and hearty subs. And for dessert, Donatos creates its warm cinnamon brick-street bread, an oven-baked loaf of artisan pull-apart bread with cinnamon spread, streusel, and vanilla icing.