Before chefs at Carini's Pizza, Subs & Pasta pick up a single pepperoni or shred of mozzarella, they mix, knead, and hand-stretch dough and prepare sauce from scratch. Then, and only then, pizzas are personalized with more than two-dozen toppings, from chicken and bleu cheese to ground beef, sour cream, tomatoes, nacho chips, and mozzarella. But the menu also includes alternatives for guests who ate pizza for breakfast and lunch: pasta and sub sandwiches can stop them from consuming three round meals.
Portalli's Chef Keith Holsey portions his dishes according to the traditional Italian four-course meal. This doesn't stop the chef from crafting a menu of creatively interpreted Italian classics, though, such as Cioppino over fettuccine or Salmon con Granchio. Chef Holsey's creations consist of uncomplicated flavors that, according to the Baltimore Sun, allow "good and simple ingredients to work together." Portalli's also caters to families with dishes such as spaghetti and meatballs or meatball flatbread pizza, which teaches kids about fractions so they don't have to learn about them on the street.
Inside Nora Cafe & Bakery, housemade cakes and Italian-style cookies gather in the long, sloping pastry cases that line one side of the casual dining room. Referencing generations-old recipes, Nora’s team of bakers craft handmade dough to create fluffy puff pastry, pies, and cakes. The restaurant also serves Italian dinners, with plates of lasagna, spaghetti, and steaks complemented by garlic bread almost as warm as a blanket that’s on fire. The team serves those dishes between bright, orange walls flecked with framed photos, amid a sea of red tables with cushioned chairs.