CiCi’s Pizza combines the variety of a family-friendly buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or alfredo sauce, as well as fully customizable signature salads. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
Although they specialize in traditional New York-style pizza, the chefs at Gus' Italian Grille also add their own spin to their creations. Consider the baked potato pizza?a medley of bacon, ranch, cheddar, and mozzarella cheeses, the pie replicates the tastes of the signature dish without the need for tinfoil or a potato farm. The family-owned eatery is also home to pierogis, pasta dishes, and saucy buffalo wings.
Brothers Sam and Chuck Owen founded Gionino's Pizzeria in 1990 with a vision of serving up signature pizzas, Italian dishes, and fried chicken, all made from fresh ingredients. In the years since, the eatery has expanded into more than 40 locations throughout Northeastern Ohio, at which cooks continue to prepare the brothers' signature menu. Patrons can also order family-style trays of salad and heaping, shareable servings of pasta loaded with meatballs or italian sausage.
Tomato-orange walls line East of Chicago Pizza Co, an homage to the tangy sauce nestled beneath pizzas' gooey mozzarella layers. In the kitchen, cooks mix fresh dough each day, sculpting it into five types of crust that hold a choice of 14 toppings, such as pepperoni, black olives, and mild banana peppers. They stuff loaded crusts with pepperoni and cheese and mold Chicago-style crusts as deep as Descartes's diary entries.
Most pizzas come in six round sizes, and thin-crust varieties can be ordered as 16-piece squares. The crew also builds sub sandwiches from savory meats and coats buffalo wings with succulent barbecue and garlic sauce. Dutch-apple dessert pizzas end meals on a sweet note, with a hint of satisfying crunch far superior to the sound of Cap'n Crunch eating his own hat.
Chef Fiore Moletz has garnered a following with the gourmet, grass-fed beef he serves at Burgh'ers. He also mans the kitchen next door at Della Terra, where the menu aligns more closely with his classical Italian culinary training. Specialties include traditional pastas, panini, and wood-fired pizzas that are made fresh in house. Bartenders pour regional Italian wines and mix craft cocktails that incorporate Italian spirits.
Ovens at Gianni's Pizza & Wings melt the cheese and bake the crusts of specialty or custom-designed pizzas as cooks coat wings in 34 flavors of sauce and spice. They adorn bacon-cheeseburger pizzas with three types of cheese, bacon, and ground beef and philly steak pies with steak, green peppers, and onions to fill in the large cracks ringing them like the Liberty Bell. Crusty strombolis and calzones surround steak, mushrooms, and A-1 sauce or vegetables and cheese, and toasted hoagies sport gyro meat and meatballs with red sauce.