Restaurants in Canton

After more than a quarter-century of layering sandwiches, whipping up fresh salads, and ladling out bowls of piping-hot soups, Vineyards Deli Basket has the delicatessen business down to a science. The extensive menu lists more than 100 entries, broken down into sections for breakfast, lunch, and dinner, as well as specialized options for healthy choices and Jewish catering. There are traditional deli standbys, such as a BLT or turkey reuben, as well as less traditional selections, such as barbecue wings or the jumbo Vienna hot dog, which is the size of a city bus.

The aromas of fresh-baked bread and roasted deli meats lure passersby into Central Park Deli, where they encounter a menu chock-full of sandwiches, burgers, soup, and family meals for any time of day. When they aren’t piling baked ham, turkey, or hot pastrami onto rye bread or kaiser rolls, the sandwich makers prepare an assortment of catering trays to satisfy appetites at business conferences, retreats, or really ambitious lunch dates.

At Antica Pizzeria Fellini, passionate chefs fashion wood-fired pies, sandwiches, and salads from traditional Italian ingredients and cooking methods, as live musicians fill the aromatic air with the sounds of strings and Latin jazz. Each delicious disk on the pizza menu bubbles with authenticity from being spread with imported italian cheese, sauce, flour, and olive oil and cooked in a traditional Neapolitan wood-fired oven, before finally being cast as an extra in a Scorsese film. Hand-sliced mozzarella cheese covers pizzas with creamy flavor, and the house-made dough kneaded from flour, sea-salt, and yeast instills pies with a mouth-watering simplicity. In addition to gracing dinner tables with the aromas and tastes of freshly baked pizza, Antica Pizzeria Fellini dishes out salads loaded with crisp, wholesome veggies, and traditional central Italian saltimbocca sandwiches.

The Fiddler’s doors only open Thursday–Sunday, but when they do, they send the smell of home-cooked Russian cuisine wafting far afield. There, you’ll find dollops of sour cream dissolving into bowls of borscht and cucumber slices circling a mound of tomatoes, dill, and red onions to form Russian summer salads. The rest of the menu reflects the vastness of the Eurasian nation, with tender morsels of lamb glistening in garlic and parsley marinade and sauteed whole cornish hens joining Turkish and Mediterranean dishes such as kebobs and sweet and savory blintzes. For dessert, guests can browse from a selection of sweets that includes the seven-layer Napolean Fiddler cake. The Fiddler hosts live music on Friday and Saturday night, occasionally welcoming the festive and folksy sounds of a live fiddler.

The pizza-twirling foodsmiths at Valentino’s Pizzeria hand-toss freshly made dough into sliceable discs before layering them with a sauce free of preservatives and corn syrup. After a dusting of mozzarella cheese, the pizza snuggles into a giant oven until it turns a bubbling golden brown or screams. Non-circular foods delight diners as well, with 16 oven-baked subs and crisp, freshly prepared salads ready to quash hunger in no time.

Though well versed in whipping up hearty salads and gourmet pizzas, the true culinary calling of iBurger Lounge’s chefs lies in the art of burger creation. As chefs man the sizzling grills and chop cheese into thick, meltable slices, savory wafts of halal-certified beef patties and sautéed wild mushrooms drift from the kitchen to greet patrons eagerly awaiting their meals in the window-lined dining room. Daring to depart from the burger’s traditional beefy nature, the staff delights in assembling atypical bun-ensconced noshes, from a burger forged from crab cakes to a vegetarian iteration that replaces the patty with a portobello mushroom. In the warmer months, an alfresco eating area beckons guests outside for open-air munching, protecting them from the elements with snowy white umbrellas who aren't afraid to punch the wind.