According to legend, an elder Scriblioni was instrumental in building the Leaning Tower of Pisa, and its near failure got the family banned from construction in Italy. If it weren't for that, the story goes, the Scriblionis never would have gotten into the pizza business. Today, the kitchen crew at Mr. Scrib's Pizza crafts its classic pies using the exact same recipe the family perfected in 1961. The dough is made fresh every day, rather than once a month and preserved between the pages of a heavy book. Fresh veggies and a four-cheese blend adorn the tops of these pizzas, and fresh sausage made from a special family recipe is baked right on the pizza, instead of being pre-cooked and then frozen.
Daddy Dukes’ chefs flip and stretch dough into 18" pizzas and blanket pies with cheese and a selection of more than 15 toppings before tossing them into the oven. They also serve circles by the slice and craft more than 10 specialty pizzas, such as the mexican, covered with ground beef and jalapeños, and the Fat Hawaiian, a combination of pineapple, bacon, ham, and onion. Guests enjoy Mama Duke's clams and spaghetti and philly cheesesteaks in the cozy dining room with red-and-white checkerboard patterns covering the table and a babbling fountain for convenient mid-meal wishes.
Though the chefs at Sal’s Tuscan Grill spend their days skillfully spinning straight-from-Italy ingredients into flavorful pizzas and pastas, they're not about to tell you what to eat. That’s because the restaurant specializes in make-your-own pizza and pasta dishes that allow customers to make the final call when deciding what toppings should sizzle atop their wood-fired pizza or which of five pastas and six sauces will look best slathered across a bib. Alongside these customizable options, the Billelo family has curated a menu of their favorite pizzas, salads, and subs, all of which incorporate classic Italian ingredients such as genoa salami and pepperoncini and pair perfectly with a range of domestic and Italian beers and wines by the glass.
Local art and regional flavors foster a sense of community at the two locations of Taps Signature Cuisine and Bar, prompting ABC 15 to describe the Litchfield Park restaurant as "a place where you can kick off your shoes, stay a while, and enjoy some local music." The chefs add distinctive southwestern flavors to dishes by occasionally incorporating anaheim chilies or chipotle-spiced condiments from the area's naturally occurring ketchup geysers. These piquant touches lend a welcome kick to certain recipes, whereas the rest of the upscale American menu—which includes grilled rib eyes, organic chicken breasts, and roasted fillets of salmon—embraces more classic flavors.
It’s clear what the chef’s specialty is at La Bona Pasta. Ten delightful pasta dishes from creamy Salsa La Bona to simple Sicilia head the menu—each created with your choice of 8 kinds of noodles, such as fettuccini, angel hair, or penne. Yet, despite the decadent carbonara and meaty bolognese served daily, La Bona’s chefs don’t stop at pasta. They concoct unforgettable cream soups and assemble fresh Italian salads and antipasta with farm fresh ingredients. They simmer scampi, salmon, chicken, and veal in flavorful sauces and prepare perfect bruschetta. And, the most important part of an Italian meal—aside from arm-wrestling in-between courses—is the wine; La Bona Pasta fills glasses with two dozen varieties of reds and whites from around the world.