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.
Locally owned and operated by a family with more than 25 years of restaurant experience, Inner Circle Pizza has been spinning homemade pizza dough in Austintown since 1999. Watery-mouthed patrons can quell hunger pains with Inner Circle's versatile menu of munchables, which offers a variety of specialty pizzas. Nibble on a chicken bacon ranch pizza ($7.29–$19.99) or admire the thick crust shell on a taco pizza bedecked with sausage, cheddar, mozzarella, taco seasoning, diced lettuce, tomatoes, and a side of sour cream ($3.49–$19.99) as it explodes beautifully against an unadorned wall. Inner Circle Pizza's popular jumbo wings are made fresh and lathered in one of a plethora of sauces, such as garlic ranch, parmesan garlic, teriyaki, or kamikaze—an ideal snack for watching the big game or C-SPAN's newest congressional rock opera. The vast menu also boasts barbecue ribs ($9.49 half slab, $16.99 whole slab), pulled-pork sandwiches ($5.79), Philly steak sandwiches ($5.49), and meatball subs ($5.59), as well as traditional Italian pasta dinners. Thirsty patrons can delight in the full bar, equipped with liquor, wine, and nine different draft beers for making libations to pizzeria deities.
Nearly 40 years ago, Vaughn Sayers and Vincent Cibella opened Caesar's Italian Restaurant to share heartwarming meals reminiscent of Sunday dinners with their family. Chefs hand-form meatballs and simmer sauces for the spaghetti, and they also make soups, meatloaf, and breaded veal cutlets from scratch. Thick-crust pizzas range from individual slices to massive 24-slice sheets scattered with classic toppings and structural supports. The eatery is known for the chefs? secret recipe for fried chicken, served as an eight-piece family meals with salad and potatoes or as a platter of 100 pieces.
Since unfurling its first tablecloths nearly 25 years ago, Luigi's Restaurant has served up countless slices of hand-rolled pizza and introduced diners to innovative dishes such as pizza-roagies and fried cheesecake. Hinges swing on double-doored ovens, revealing pizzas topped with ham, anchovies, and tomatoes, as well as Italian classics such as house-made lasagna and tender veal parmigiano. Salads, subs, and sandwich baskets round out the hearty menu.
The chefs at Tuscany Square Ristorante recreate traditional Tuscan recipes, simmering savory sauces to ladle over a menu of pasta, steak, and seafood. Adept hands construct house-made lasagna, layering soft noodles between strata of bubbling homemade marinara and meat ($12.95). A 10-ounce slab of Choice sirloin ($16.95) ages for 30 days and debuts mature and ready to assume the responsibilities of pleasing a palate, filling a stomach, and refinancing a mortgage.
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.