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.
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.
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.
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.
Guttuso's North End Trattoria's head chef Chris Luccari, a graduate of the Culinary Institute of America, takes patrons on a gustatory tour of Italy with a menu of wood-fired pizzas and homemade pasta. The wood-burning oven's loving arms and stern lectures raise a litter of dough disks, including the Grecian pizza, a veggie-strewn pie bedecked with feta and a splash of Ouzo ($11.75). Culinary archaeologists can uncover breaded cutlet and veggie layers in the veal and eggplant alla milanese, drizzled in asiago cream and bolstered by a foundation of sautéed spinach ($15.95). Linguine vines tangle in the shrimp scampi's pasta jungle, showered in pinot grigio ($15.95), and sweet teeth take a break from smooth-talking neighboring molars to sample the Limoncello tiramisu ($6).
Canvas@1206's comforting American fare accompanies a wealth of spirited drinks and live musical performances. In the evening, amours and amigos cluster together, sipping libations, nibbling on salads and sandwiches, and sharing appetizers such as a creamy baked brie. Cofounders Dawn Kirchmeyer and Steve McCarthy merged their mutual love for food and entertainment to create memorable meals scored by jazz and acoustic performances. Going beyond the bounds of the interior space, each in-house performance streams live on the restaurant's radio app. Canvas@1206 also keeps patrons stimulated with breakfast offerings and complimentary WiFi.