At The Original Primo Pizza & Grill, chefs whirl handmade dough and whole, peeled tomatoes into a variety of thin-crust pizzas. While the menu includes classic standbys such as the hawaiian pizza, customers can also create their own perfect pies from toppings such as garlic, mushrooms, pepperoni, and sausage. What really shines through, however, is the restaurant’s large selection of specialty pies: buffalo-chicken pizza is topped with chicken and zesty buffalo sauce; Nutella pizza with brown and powdered sugar; and the American-style pizza gets topped with steak, peppers, onions, american cheese, and a pervasive dislike of the metric system.
While pizza dominates the menu, diners can also explore traditional Italian entrees, including dinner specialties such as chicken scampi, veal milanese, and spaghetti with clam sauce.
The nimble chefs at Salvatore of Soho smother handmade Neapolitan pizza crusts in fresh mozzarella cheese, San Marzano tomatoes, and organic herbs before warming pies in a custom-built coal-fired brick oven to craft a classic menu of Italian fare. Deft dough handlers coat the customer-favorite clam pie in hand-shucked clams, imported oregano, and freshly grated romano cheese ($19.95 for a small, $29.95 for a large), and they slather the vodka pie in its titular creamy tomato sauce and a cocktail olive garnish speared on a toothpick ($11.95 for a small, $22.95 for a large). Diners can also fork up individualized carbs with pastas such as the lasagna ($14.95) or dive into a vat of cheesy baked manicotti ($12.95) to eliminate pasta-deficiency headaches. Salvatore of Soho’s 1950s atmosphere allows customers to soak in the aura of simpler times without sitting through a Leave It to Beaver marathon.
Soho Pizza Factory's handmade Neapolitan-style pies are covered in authentic toppings and oven-fired to create perfectly crisp crusts. Fresh mozzarella, meats, and veggies smother the chewy, smoky foundations, allowing diners to summon eggplant, ricotta, or sausage to the table from a collection of 16 possible toppings ($6.95+ for a small Neapolitan; $11.95+ for a large). Diners can also fork up individualized carbs with lasagna ($11.95) or dive into a vat of cheesy baked manicotti to eliminate pasta-deficiency headaches ($10.95).
Under the warm glow of crystal chandeliers in Ill Amici Ristorante’s elegant dining room, the Lavorato family adorns tabletops with expertly prepared fare from the northern and southern regions of Italy and ambrosial vino from an extensive wine list. Owner and executive chef Giovanni Lavorato began his culinary training in Italy at the age of 14, has cooked all over Europe and North America, and has racked up numerous awards, including Man of the Year in 1995 by Il Ponte Italo-Americano international cultural magazine. The recently renovated dining room charms patrons with classy Old-World decor and a deficiency of singing moose heads, and the Venetian-style lounge and spacious banquet hall provide accommodations for sophisticated revelry.