Jet City Pizzas start from the crust-up. Cooks press dough made from micro beer batter into the bottom of pans, or hand-toss buttermilk discs into shape. A gluten-free formula accommodates dietary needs, and a Seattle-style thin crust gains its trademark flatness by resting under an entire edition of the Encyclopedia Britannica. Next come the toppings, ranging from the Jumbo Jet's traditional mixture of meats, onions, and peppers, to such creative entries as the Gyro, a melange of tzatziki sauce, gyro meat, red onions, and Roma tomatoes. And if pizzas aren't enough on their own, there are plenty of sides, available, including cheesy garlic bread, saucy wings, and meatball grinders.
Because it’s located in a strip mall, Villa Nuova Santana Ristorante Italiano can be easy to overlook. “Don’t let the unassuming cover fool you; Villa Nuova is certainly worth discovering for yourself,” the Herald says in a review. Inside, crisp white tablecloths make space for fresh bread and olive oil seasoned with a house recipe of garlic, red pepper, and top-secret deliciousness. Generous glasses of wine pair with mussels and clams served in a buttery white-wine sauce. Other entrees include heaping helpings of cannelloni and pork tenderloin sautéed in gorgonzola cream sauce. Artwork on the walls evokes the spirit of the Sistine Chapel, except here visitors can eat and enjoy the sights without a permanent crick in their neck.
Faux marbled walls, stark white pillars, and gold- and burgundy-hued drapes create a stately dining backdrop inside the dining room of Capri Ristorante Italiano. An Italian mural is painted in vivid blues and whites on the domed ceiling, and chandeliers illuminate diners sitting in wrought iron and leather chairs, which is the seating style that 17th-century nobility would have envisioned being in spaceships. Notes from a piano float through the air as servers dispense classic Italian dishes such as meat-stuffed raviolis, chicken parmesan, and four-cheese pizza. Outside, a sculpture recessed in the marigold wall watches over al fresco diners, who also get a front-row seat on select nights for the area’s summer-concert series.
At Frankie's Pizza, Italian–style gourmet pies begin with house-made dough prepared daily, topped with fresh cheese and a colorful array of veggies and meats. Cooks sprinkle on cilantro and pile on unique ingredients including pepperoncini and mild italian link sausage, accented with sauces in flavors such as zesty pesto ranch. Frankie's Pizza caters to patrons' individual dietary needs with gluten-free crusts, and provides optional sunbeams for customers who photosynthesize.
A smiling image of Voula Athan, half of the husband-and-wife team that runs Voula?s Good Eats, beams from the cover of the menu, welcoming diners to try the simple comfort foods within. Voula?s husband, Bill, crafts the soups, salad dressings, and cream pies from scratch, other components, such as the spaghetti sauce and tartar sauce are also made in house. The couple?s shared Greek heritage shines through in the traditional ingredients that they infuse into classic diner dishes. Feta cheese and kalamata olives tumble into omelets, and the sandwich list showcases gyros and chicken souvlaki alongside reubens and burgers. The couple reflects the comforting nature of the food in their warm, inviting dining room with high wood rafters that allow in plenty of natural light and leave plenty of room to enjoy meals while still forming a human pyramid.
Though nonculinary pursuits first brought Le Petit Terroir’s owners, Dave and Karin Shoup, to Europe, the pair was quickly taken by regional Parisian and Italian food. Inspired by the continent’s open-air markets filled with fresh meats, cheeses, and produce, Dave and Karin sought to build their own Mediterranean-style bistro that incorporated the tastes of the Pacific Northwest. They hired chef de cuisine Jason Custer to develop a menu that would reflect these interests, dotting dishes with housemade sausage, fresh-baked breads, and herbs and flowers from the onsite garden. Meats, which help to build plates of house-crafted charcuterie, all come from the Northwest, forming the base of freshly prepared meals available for dining in, catering, or eating while running from several bulls.