The glowing embers inside Bucci's signature brick oven do more than just heat up food. They infuse dishes with a signature flavor and rustic warmth that can only be found in authentic Italian cuisine. Homemade accents can be found throughout Bucci's Brick Oven's menu, from the meatballs balanced atop plates of spaghetti to the cavatelli featured on Food Network's Best Thing I Ever Ate. Guests slice through the chicken prosciutto's layers of italian ham, tomatoes, and lightly breaded chicken, or warm themselves with the legendary parmesan entrees packed with veal, chicken, or eggplant and a bubbling layer of provolone cheese.
Alfonso's Restaurante's kitchen crafts special-recipe red sauce for many of its classic Italian dishes. In the sicilian casserole, it boosts the flavor of tri-colored peppers, meatballs, and sausage, and it sweetens the layers of ricotta and meatballs in the baked lasagna, much better than a paste made from red Pixy Stix. Among a generous menu of pasta, veal, and seafood entrees, other house favorites include breaded and pan-seared walleye and long bone pork chops in a tomato pozzuoli sauce.
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.
Mike Santosuosso got into the restaurant game early. At age 15, he left his father’s bar business to work in a pizza shop, where he learned all the tricks of the trade and secret handshakes he needed to open up his own pie joint only a few years later. Now, Mike collaborates with his wife, Debbie, to create an authentic Italian dining experience, loading their menu with homemade ravioli, tender cutlets of veal, and fresh-from-the-grill steaks. They also whip up pizza dough from scratch every day, before layering it with fresh tomato sauce and toppings such as meatballs, artichokes, and imported romano cheese.
West Park Station simultaneously pleases international- and domestic-leaning palates with a trio of Italian, Irish, and American menus and a United Nations of libations and sudsy brews. Starters such as the Erin-Go-Brie—puffed-pastry-wrapped brie served with fruit accouterments—blazes a path toward the main course, leaving a trail of ciabatta behind ($10.50). Fungus fanatics can chomp the portobello-mushroom sandwich cloaked in provolone and basil pesto on a grilled brioche bun ($10). The beer-battered fish 'n' chips ($11.25) and slow-cooked corned beef and cabbage ($11) transport diners to Ireland and Mom's homemade meatloaf sandwich reminds diners to make their beds ($7). A late-night menu, served until midnight Sunday–Thursday and until 1 a.m. Fridays and Saturdays, keeps night owls fed.
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.