Avellino's Italian Restaurant is truly a family affair. Owners Peter and Grace Del Franco run the restaurant with the help of their children. Chef Del Franco specializes in classic Italian dishes made with fresh ingredients, delighting diners with timeless plates of pasta, seafood, chicken, and veal. Servers deliver these dishes to guests in the charming dining room, where terracotta flooring, warm coral walls, and dark wood accents mimic the welcoming vibes of an old-world home. Italian music also floats through the room, giving guests something to listen to as they admire the fresh flowers that grace each table.
House-made sauces top each classic Italian dish on the menu at Biscotti's Ristorante, sending up ribbons of steam as waiters bear loaded plates across glossy hardwood floors. Specialty pizzas borrow toppings from meat- and seafood-rich entrees such as chicken parmigiana and clams casino, and a to-go family meal arms patrons with enough pasta, soup, salad, and bread to stun four bellies into a satisfied silence. Happy-hour drink specials at the attached full bar help patrons to escape workday stress without slipping out early down office ice luges.
At Vino on the Brick Walk, sapphire walls cast a nautical vibe across booths and white-clothed tables. There, dishes of Italian, Mediterranean, and seafood specialties pair with drinks from an extensive wine list. The blue hues that surround meals inside also follow diners out onto an outdoor patio, splashing across umbrellas that unfurl to shade tables or conveniently fold down to become giant toothpicks. Brick groundwork also accompanies patio visits, as do plants and flowerpots that combine to create a leafy framework.:m]]
At The Original Primo Pizza & Grill, chefs whirl handmade dough and whole, peeled tomatoes into a variety of thin-crust pizzas. While the menu includes classic standbys such as the hawaiian pizza, customers can also create their own perfect pies from toppings such as garlic, mushrooms, pepperoni, and sausage. What really shines through, however, is the restaurant’s large selection of specialty pies: buffalo-chicken pizza is topped with chicken and zesty buffalo sauce; Nutella pizza with brown and powdered sugar; and the American-style pizza gets topped with steak, peppers, onions, american cheese, and a pervasive dislike of the metric system.
While pizza dominates the menu, diners can also explore traditional Italian entrees, including dinner specialties such as chicken scampi, veal milanese, and spaghetti with clam sauce.
When Giulio Cavalli began cooking in his native town Ripi, Italy, he learned by watching others. And now, 35 years after opening Luigi's Restaurant, he still creates dishes by seeing what his customers desire and need. For example, he now tosses gluten-free pizzas alongside his classic Italian versions so all his customers can enjoy slices topped with clams, caprese, and salami. Alongside these, he still concocts customer favorites such as the risotto tossed with shrimp and porcini mushrooms or gnocchi sautéed with broccoli and garlic.
For over 30 years, Portofino Restaurant has sated appetites with a menu of Italian cuisine and New York-style pizza. Pastas include marinara with or without meatball or sausage over linguini, penne, or spaghetti, alongside filled ravioli or gnocchi. Layers of eggplant parmigiana nestle next to baked ziti, while sirloin steaks wear a crust of gorgonzola. Pizzas carry toppings such as ricotta, clams, broccoli, or sun-dried tomatoes.