John's Incredible Pizza Co. graces guests with acres of incandescent entertainment options and a fully stocked buffet ($9.49 value, $1.50 value for drinks). In addition to a slew of soups, salads, pasta, desserts, and traditional pizza choices, the buffet brandishes a bouquet of specialty pizza creations, including spicy peanut-butter, barbecue chicken ranch, and alfredo pizza.
Corleone Italian Restaurant's cooks transport the rich culinary landscape of Sicily to the United States through mouthwatering Italian pizzas, pastas, and desserts served in a warmly lit space. Head Chef Salvatore dazzles taste buds with a menu of seafood, veal, and flavorful sauces made from seasonal ingredients. Inside, pictures of old Italy pepper the walls and tables frame house-made pizzas and elegant desserts with a dressy-casual atmosphere. In addition to enrapturing palates with plates of fresh Sicilian fare, Corleone keeps eardrums entertained with live music from Mark Carter and Tony Millot, who delight audiences on Wednesday and Thursday nights.
When owner Frank White took over this Downey eatery—then called Granata's Italian Restaurant—in 2011, the Granata family had already been serving Italian cuisine there for more than 54 years, according to the Downey Patriot. Today, White still plucks recipes from the family cookbook but has also added his own touch with a new menu of hot and cold Spanish-style tapas. Made with gourmet ingredients such as fresh clams, spanish piquillo peppers, and rich serrano ham, the new plates are small enough to be shared with friends or slingshotted spitefully at enemies. The chefs also use locally sourced ingredients for classic Italian meals whenever possible, festooning linguine carbonara with fresh sweet peas and veal parmigiana with rich tomato sauce.
In the renovated dining area, blue pendant lamps light the full bar and surrounding cherry-wood tables and chairs. Flat-screen TVs share wall space with murals of the Venetian canals where Leonardo da Vinci first learned to jet ski.
When it came time for the team at Johnny Carino?s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create Italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he?s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino?s many menu items that follow the restaurants? approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a crispy pepperoni burger capped with mozzarella and fried pepperoni, or saut?ed tilapia spiced with garlic and jalape?o. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.
At Georgio's Pizza & Subs, the Meat Lovers pizza has to contend with the Athena: a pesto-covered disk decked in roasted red peppers, kalamata olives, eggplant, feta cheese, and pine nuts. The Athena is just one of four vegetarian combinations that share menu space with 10 other specialty pies, such as the barbecue chicken and the classic margherita. Though their topping options span a wide spectrum, all of them lie atop hand-spun, housemade dough.
The word housemade permeates much of the Italian menu, preceding several of its pasta sauces, the meatballs in its submarine sandwiches, and the breadsticks in its appetizer section. Salads, calzones, and calamari constitute savory side plates, and slices of original New York–style cheesecake conclude meals with the rich decadence of some French palace.
From founder Bill Larson?s first quaint pizza parlor, which he opened in 1959, Round Table has grown to more than 500 stores, which sprinkle across seven states like pepperonis across a sizzling pie. Self-proclaimed purveyors of ?the last honest pizza,? Round Table cooks make dough from wheat grown on family farms in Idaho. That dough is rolled from scratch every day, in every restaurant, to pair with premium meats and fresh-cut veggie toppings.
Wood-paneled walls give the Fullerton location an old-school feel, which contrasts with modern amenities such as flat-screen TVs and robot chefs to replace the outdated steam-powered ones. The dining room?s ceiling fans whirl the steam from oven-baked pizzas in sizes from single-person smalls to 16-slice extra-larges that feed up to five. Besides create-your-own options, Round Table dishes up specialty pies named for medieval court characters such as King Arthur, Guinevere, and Frank, the little-known castle custodian.