House-made dough rises every day in the Parmesan's Pizzeria kitchen, where chefs toss it into pizza crust or bake it into the restaurant's signature cheesy breadsticks. Creative toppings crown these specialty pies, such as spaghetti and meatballs, spinach-and-artichoke dip, chicken cordon bleu, and the Padre pizza, whose five meats and extra cheese arrive baked within a World's Best Dad trophy. Calzones and sub sandwiches round out the hearty bill of fare, which patrons can have delivered at home, pick up themselves, or munch in a dining room equipped with a large-screen television.
Ever since Sam Wolfinbarger opened up his downstairs bar in the early '40s, Sam's Cellar has been a favorite watering hole among happy hour crowds, strangers passing through, and neighborhood regulars alike. Guests sip frosty draft glasses and bottles of beer as they dine on wood-fired pizzas, oven-baked penne pastas, and light chicken wraps.
Named the #1 pizza by Coweta Readers’ Choice in 2010, Goodfella's Pizzeria lifts cheese and sauce from the dreams of Italian chefs and serves them in a simple, laid-back atmosphere. Saddle up taste buds to scrumptious menu items such as the Boss pizza, a customer favorite loaded with pepperoni, beef, two kinds of sausage, Canadian bacon, and a garden of vegetables plopped onto a thick cushion of cheese ($10.49 small, $16.99 large). Or enjoy the Hoffa buried-in-cheese pizza, on which layers of pepperoni rest beneath a thick, gooey entombment ($9.49 small, $15.99 large). Besides pizza, Goodfella's fetes diners with homemade subs, fresh salads, breadsticks, buffalo wings, and packed calzones that serve as a handy snack for those swathed in the tail end of a two-person horse costume.
Gambino's Pizza, an eatery with locations in five states, makes a pizza for nearly every palate. German pizzas with sauerkraut, taco pizzas, and even dessert pizzas with fruit and frosting are but a few of the specialties that cooks fashion on regular or low-carb crusts. They also prepare pasta dishes, crisp salads, and hefty sub sandwiches.
To replicate the thin-crust pies found in New York's Italian-American neighborhoods, Giovanni's chefs make everything from scratch and bake their five-borough recreations atop a toasted hearthstone. They load their slices with layers of fresh mozzarella and an eclectic mix of toppings. Tables, draped in classic red-and-white checkered cloths, buckle under the weight of the pies, including the Coney Island piled with freshwater clams, garlic, and spices.
In addition to baking circular eats, the cooks marinate Sicilian-style chicken in extra-virgin olive oil and herbs before fire-roasting it on the rotisserie. Forks excavate the lasagna's layers, burrowing through strata of imported pasta, mozzarella, ricotta, and housemade tomato sauce, to unearth hearty pieces of meat or veggies.
Old Chicago serves a menu teeming with tasty Italian eats, anchored by fresh pastas and piping-hot pizzas tossed with made-from-scratch dough. The sicilian pepperoni roll—a potent mix of pepperoni, pepper jack, mozzarella, green onion, and ranch dressing baked into a doughy fuselage ($7.99)—leads an arsenal of appetizers equipped to soothe early hunger pangs. Eight offerings of pasta include the santorini, a motley crew of mediterranean vegetables, including black olives, sun-dried tomatoes, and artichoke hearts, lovingly embraced by romano-and-parmesan-garnished cavatappi noodles ($10.79).