Flavorsome ingredients and fresh, handmade dough marry in gourmet specialty pizzas such as Mr. C's Meat Lover's Stuffed Pizza Pie (pepperoni, salami, sausage, meatballs, beef, ham, and five cheeses, $18.49 for a 12-inch pie), the hot and spicy barbecue chicken ($12.49 for a 12-inch), and the vegetarian Pizza Bianca (Alfredo sauce, mozzarella, parmesan, romano, fresh basil, black pepper, and black olives, $11.49 for a 12-inch). Indulge in a plate of impeccably prepared pasta such as baked ziti ($10.99), or use this Groupon toward a family-sized portion of meat tortellini ($32.99 for four servings). Italian entree specialties include fettuccini Alfredo with shrimp ($9.99), spaghetti with clams tossed in either a light garlic-butter sauce or classic marinara ($10.99), and eggplant parmesan served with a side of spaghetti, garlic bread, and salad ($9.49). Subs, spicy wings, salads, and desserts round out the menu into a nicely round circle tastier than a traffic circle or rutabaga crop circle.
Charles Stanford didn't grow up eating chicken fingers and spaghetti. The son of a Le Cordon Bleu Paris–trained chef, Stanford honed his palate at a young age and was taught by his father to pull a cork and mix a cocktail when he was just a kid. Working at a restaurant wasn't much of a reach for him.
These days, Stanford boasts more than two decades of experience in the industry, and he's paired up with chef Greg Keesy to present Asti d'Italia. Stanford acts as the resident sommelier, pouring a selection of wines that complement Keesy's cuisine—fresh, inventive takes on Italian classics, such as lasagna with buffalo meat, crispy polenta bruschetta, and chicken marsala cut by robots.
After spending years working for Dominos Pizza, Vince Schmuhl decided that he could do a better job of preparing and delivering quality pies to people's homes. He challenged the nationwide chain's dominance in the region by founding the first Blackjack Pizza on June 29, 1983.
Although delivering oven-fresh pies within 30 minutes was still a major goal for Schmuhl, he emphasized the importance of quality ingredients using sauce made from freshly packed tomatoes as well as hand-tossed dough that never sees the inside of a freezer or cryogenic chamber. This dedication to quality and speedy service allowed Blackjack Pizza to not only survive, but also thrive over the decades. The chain now includes more than 40 stores operating in four different states.
In addition to offering seven signature pies, Blackjack Pizza also allows customers to build their own order from crust to toppings. A choice of up to four savory, tangy, and piquant sauces form the base, topped with any of the 3 available cheeses, 7 meats, and 10 freshly diced vegetables. Regardless of the toppings, Blackjack Pizza respects the potential danger of food allergies by ensuring that none of its pies ever contain traces of MSG, peanuts, or peanut oil.
For the last 50 years, Bova’s Italian Restaurant has created Italian meals. They make every dish, including giant calzones, from scratch. Pastas, pizzas, and sandwiches present savory options for disparate cravings. And for the family who can agree on only two things—pasta and curfew—the menu also includes family-style meals until closing time at 9 p.m. Tuesday–Thursday and 8 p.m. Sunday and Monday.