Mazzio's Italian Eatery's staff rolls out a buffet for lunch and dinner populated with tasty Italian cuisine that they also serve à la carte. The restaurant's staff has been perfecting its culinary modus operandi for more than 50 years, long enough to evolve the pizza selection to include three levels of thickness. Chefs bake standard, deep-dish, and thin crusts—available in gluten-free form—and load each with toppings such as caramelized onions and giant pepperoni. The kitchen makes pasta plates to order, some baked in the oven, such as lasagna, and some tossed in sauce, such as the mainstay spaghetti and meatballs. The signature calzone radiates the ambrosial scent of pizza dough stuffed with meat and cheese, and it's meant to be shared, unlike a pogo stick.
Rick’s Place’s expert chefs whip up rib-hugging southern-style meals served by a friendly staff within the casual eatery or amid Mother Nature's embrace in the outdoor seating. Dining duos commence a flavor symphony with spinach and artichoke dip, which layers a creamy, veggie-filled white sauce over fried bow-tie pasta formally attired in a tuxedo with cummerbund, or the seafood toast, an amalgam of crab, shrimp, and crawfish lounging atop slices of french bread more fluffy than a cumulous cloud swaddled in a blanket of cotton candy. After a shared first dish primes bellies, pairs can dig into hearty entrees, tucking into a shrimp or chicken crawfish pasta or an 8-ounce hamburger steak cloaked in onion gravy and accompanied by a potato sidekick, which can arrive to tables baked, in french-fry form, or doing the hula.
At Papa's Pizzas, the cooks crown hand-tossed dough with some pretty creative ingredients, everything from gyro meat and tzatziki sauce to tortilla chips and taco toppings. Of course, they also create more traditional pies, such as the Pepperoni Mania, which has 1,000 pepperonis per square inch. Or, they can bake your choice of pizza topping into a flaky calzone, as well as whip up wings, lasagna, and hot and cold sub sandwiches.
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.
The chefs at El Potrillo prepare authentic Mexican dishes using quality ingredients such as USDA-certified Angus beef, crisp vegetables, and housemade sauces. House specialties brimming with sweet scallops and pork carnitas arrive on sizzling molcajetes—traditional Mexican cooking tools made of volcanic rock. Healthy dishes include spinach enchiladas topped with green tomatillo sauce and chicken fajitas, all part of the massive nine-page menu that also features classic margaritas, wine, and imported and domestic beers.
CiCi’s Pizza combines the variety of a 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. The buffet is stocked with a plethora of fresh pastas, as well as signature salads with the option to put tossing talents to the test at the salad bar. 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.