Feeding a crowd can often mean sacrificing quality for quantity, but not at Parkside’s Pizzeria. Owner Brenda does her culinary degree proud by fashioning each piping-hot pie to order and stuffing hot and cold subs with high-quality meat and cheeses. Specialty pizzas bear toppings as diverse as broccoli and cheddar or taco meat, lettuce, and tomatoes, whereas specialty bone-in or boneless wings arrive in a choice of seven sauces ranging from extra hot to charbroiled barbecue. To cater to different-size appetites, the shop offers most of its Italian specialties in a choice of two sizes, from modest 9-inch sandwiches and 12-inch pizzas to 2-foot party subs and expansive 24-slice sheet pizzas designed to fit over any standard mattress.
In Bob & John’s recently remodeled confines, new head chef Mark Meager of Wellington Pub fame fries up crispy wings and bakes pizzas golden, such as the bacon chicken ranch. While the interiors and the chef is new, the eatery has been pleasing customers with comfort food for more than 40 years, heaping plates high with spaghetti and meatballs and building more than 25 hearty subs and sandwiches such as the blue cheese spinach and mushroom. They also make their menu eclectic with the addition of burritos and stromboli.
It should come as no surprise that pizza is a specialty at JUST PIZZA & Wing Co. The restaurant's cooks infuse specialty crusts with sesame seeds, lemon pepper, and other seasonings, pile on fresh cheese and toppings such as sirloin steak and tiger shrimp, and even bake whole-wheat and gluten-free pies. But contrary to its name, JUST PIZZA & Wing Co.'s menu doesn't end there—non-doughy options include chicken wings in a variety of sauces. Patrons can even explore possible wine pairings on JUST PIZZA & Wing Co.'s website.
Sunlight floods through rustic stained-glass windows onto the hardwood bar and tabletops of The Oakk Room's historic dining room, which was originally an automobile shop before it was converted to a pub in the late 1980s. Surrounded by walls laden with taxidermy pieces and an antique wooden horse trained to stand completely still, servers bring forth plates of jerk chicken and freshly baked cornbread, and bartenders shake up a menu of 17 different specialty cocktails. The restaurant slakes thirst on Wednesday with $4 martini specials and throws weekly Friday fish-frying events.
When Mike's Subs first opened in 1956, the menu was simple: cold-cut subs, on untoasted buns, topped with the kitchen's only condiment: Mike's Special oil. Mike's prepares hot and cold subs alike, such as buffalo chicken and sausage spinach, which are topped with rich sauces, vegetables such as mushrooms and garlic, and cheese such as provolone and sharp cheddar. While chefs slice sandwiches lengthwise, deep fryers bubble with french fries or onion rings, and pizza pies are tossed with ingredients like their traditional buffalo pizza. Mike's also arranges party platters of dinner rolls, meats, and cheeses, which allow parties of up to 40 people to build their own sandwiches. Mike's has also recently expanded with a full dining room.
Slice of Italy’s pizzas look like landscapes: the thin crust a sprawling prairie sprinkled with freshly fallen pepperoni, and the olives and fresh basil shrubs poking up through still-bubbling puddles of cheese. These photogenic New York–style pies are hand-tossed, and come with toppings that range from sausage to smoked salmon. Sharing space with the pizzas are plates of pasta, subs stuffed with cheese steak or buffalo chicken fingers, and burgers topped with onion rings perfect for proposing to your significant onion.