CiCi’s Pizza combines the variety of a family-friendly 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, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or alfredo sauce, as well as fully customizable signature salads. 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.
Fratelli’s Is Your Neighborhood Independent Pizzeria; Our Commitment To Quality, Fresh Ingredients And Authentic Taste Can’t Be Matched!
We make our dough daily from scratch, we use quality flour and 100% natural Italian Extra Virgin Olive Oil that has no chemicals or additives, and hand stretch every pizza to order.
Sturdy, huge, and basking in the warmth of candles suspended overhead, the tables inside Mia Cucina's Powell outpost are an apt metaphor for the spirit of the restaurant. At both locations, a sense of hospitality vies with the aromas of house sauces to charm those who walk through the doors. Children—who dine gratis on Mondays and Wednesdays—peruse a specialized menu with mazes and games and absorb trivia about Italy's climate, its inventions, and the volcanoes that spew marinara sauce. Adults scan their own menu, which embraces Italian staples made with fresh and locally sourced pastas along with more updated plates, from chicken parmesan to pesto-rubbed mahi mahi filets.
When they aren't browsing the cuisine, their eyes might linger on the shelves of the floating bar, where wine bottles and glasses levitate over the counter instead of bogarting the chairs. The surrounding wall mimics gray stonework, adding a rustic cellar ambiance to the setting, though the white cloths draped over each table bespeak modern sophistication. The murmur of conversations between families, friends, and couples pervades the genial space, where Mia Cucina insists "everyone's Italian."
Purveying pizzas and subs is a family affair for the friendly staffers at Flyers, who have been offering patrons saucy circulars and savory sandwiches since 1976. Like the devastating barrage of cake and ice cream that the Air Force drops on other countries during their birthday, The Bomber signature pizza bombards unsuspecting tasters with palatable flavors, particularly its combination of provolone cheese, mushroom, green peppers, and a gathering of meats ($7.99 for stromboli, $13.99 for 11"; $17.49 for 13"; $19.99 for 15"). Peruse pizza and sandwich options here.
The chefs at Antonio's Pizzeria transform normal pies into tasty works of art, painting tomato sauce, cheese, and toppings onto canvases of newly kneaded dough. Visiting eaters can start with homemade bread sticks, which coat themselves in garlic butter and parmesan cheese before basking in the fiery glow of an oven ($4.99). Taking a bread stick to bold new places, the classic stromboli stuffs a doughy Italian roll with homemade sausage, pepperoni, banana peppers, and provolone cheese, with a side of marinara sauce to dunk thumbs in for good luck ($14.99). Nonna's white pizza blends ricotta, whole-milk mozzarella, and provolone cheeses, sprinkling them with special seasonings and fresh tomato to create a disc of bubbly, golden-brown treasure ($9.99+), and the buffalo-chicken pizza settles heated food debates by layering seasoned buffalo chicken atop a pizza saucer and smothering it beneath sheets of aged-provolone and sharp-cheddar cheeses ($10.99+). Named in honor of Italy’s only submarine, The Italian Sub, the Italian sub dolls up an oven-baked roll with salami, ham, capicolla, provolone cheese, vegetables, banana peppers, and signature Italian dressing ($6.99).