Thanks to Nirvana Pizza, you don't have to go all the way to New York City to get New York?style pizza. The chefs here craft thin-crust pies, serving them up by the slice for those heading out, or in full form for those heading to the dining room. They begin with the crust itself, and then smother it with your choice of sauces, including classic red and garlic white. Next, a blend mozzarella and provolone cheeses covers the canvas, and toppings such as pepperoni, green olives, and chopped garlic are added as the finishing touches, much like the mustache on the Mona Lisa. Diners can create their own ingredient combinations or dig into a specialty pizza, such as the Candy BBQ Chicken, the Live It Up Mushroom Madness, and the Blue Cheese Steak.
The servers at Arrabiata's dole out hearty portions of classic pastas and other Italian entrees, setting the delectable dishes on tables topped with white tablecloths. At the bar, patrons can enjoy martinis, beers, and glasses of vino. Chefs spike pans of marinara with mushrooms, meatballs, or sausage before blanketing plates of noodles in red sauce or dressing servings of veal Sinatra in tuxedos.
Plating up palatable Italian cuisine for nearly 20 years, Daddona’s offers lunch and dinner menus loaded with saucy carbs, savory meats, and sautéed love. Kick-start unstopped-up stomachs to savory surfeit with a platter of olive-oil-and-garlic-sautéed Hungarian hot peppers ($5.95) or a portion of unbreaded eggplant parmigiana ($9.95). After sampling a white garlic sauce and romano-cheese-cloaked aglio e olio pizza ($6–$8), reinforce your fork’s self-esteem with a serving of pasta with meatballs or sausage ($10.90), a plate of fettuccine alfredo ($13.95), or a few thoughtful words spoken in kindness. At lunchtime, experiment with ratatouille ($7.95), Daddona’s mix of vegetables sautéed with marinara sauce and topped with mozzarella. For dinner, extend the warmest of saliva-gland welcomes to a breadcrumbed veal romano ($15.95), chicken marsala ($14.95) decorated with fresh mushrooms, or linguine-foundationed frutti di mare ($20.95) of shrimp, scallops, mussels, and clams. Wine, beer, and liquor service is available for those who suffer from water allergies.
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.
White Oaks Restaurant began business in 1928, but its doors wouldn?t open until staff had spied visitors through a peephole, creating an aura of mystery that?s never quite left this fine-dining establishment. Proudly touting its history as a hotspot for imported booze and high-stakes gambling during the Prohibition era, the restaurant?voted Cleveland's best romantic restaurant by viewers of Fox 8 in 2011?now celebrates the legalization of spirits with a towering wine rack and solid-gold bust of Johnnie Walker. Six wood-burning fireplaces cast their crimson glow off plates piled with high-end American cuisine, from succulent seafood to creative game dishes such as venison. Elegant wood paneling spans the lodge-like dining room, where a glass wall on the east end overlooks an arboreal wonderland and burbling creek.