Chefs at Amici Ristorante stir pots of their house made sauces to pair with linguini and tortellini or bake with their veal parimgiana. Along with their menu of classic Italian dishes, the restaurant owners also stock their bar with wines from Italy and around the world.
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.
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.
The cooks at Faso's Restaurant sauté eggplant with parmigiano sauce from scratch each day. In the upscale and cozy dining room, patrons can mop up marsala wine sauce from chicken capriccio entrees with soft garlic bread and then wash down lemon cake with raspberry sauce with sips of wine or beer.
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.
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).