Mike Santosuosso got into the restaurant game early. At age 15, he left his father’s bar business to work in a pizza shop, where he learned all the tricks of the trade and secret handshakes he needed to open up his own pie joint only a few years later. Now, Mike collaborates with his wife, Debbie, to create an authentic Italian dining experience, loading their menu with homemade ravioli, tender cutlets of veal, and fresh-from-the-grill steaks. They also whip up pizza dough from scratch every day, before layering it with fresh tomato sauce and toppings such as meatballs, artichokes, and imported romano cheese.
The glowing embers inside Bucci's signature brick oven do more than just heat up food. They infuse dishes with a signature flavor and rustic warmth that can only be found in authentic Italian cuisine. Homemade accents can be found throughout Bucci's Brick Oven's menu, from the meatballs balanced atop plates of spaghetti to the cavatelli featured on Food Network's Best Thing I Ever Ate. Guests slice through the chicken prosciutto's layers of italian ham, tomatoes, and lightly breaded chicken, or warm themselves with the legendary parmesan entrees packed with veal, chicken, or eggplant and a bubbling layer of provolone cheese.
Alfonso's Restaurante's kitchen crafts special-recipe red sauce for many of its classic Italian dishes. In the sicilian casserole, it boosts the flavor of tri-colored peppers, meatballs, and sausage, and it sweetens the layers of ricotta and meatballs in the baked lasagna, much better than a paste made from red Pixy Stix. Among a generous menu of pasta, veal, and seafood entrees, other house favorites include breaded and pan-seared walleye and long bone pork chops in a tomato pozzuoli sauce.