Squisito Pizza & Pasta dishes out an immense, palate-pleasing menu of Italian favorites and innovative originals. Starters, such as the shrimp gondola paddling with parmesan-cream sauce in a toasted italian-bread canoe ($8.99), pacify peckish gullets. Seasoned chefs dress pasta in a variety of disguises, from the penne Popeye cloaked in grilled chicken, sautéed spinach, roasted red peppers ($12.99) to the fettuccine bolognese shrouded in creamy rosé meat ragu ($10.99). Piping-hot pizza pies come in Chicago, New York, and flatbread styles, crowned with both classic and gourmet ingredients. Bite into a healthy skyline with the New York–style roasted veggie pie, a foldable dough disk topped with zucchini, red peppers, roasted eggplant, goat cheese, and balsamic ($16.99), or dive into a flavorful Great Lake with the Chicago-style Squisito ($17.99), a deep dish dotted with pepperoni, mushrooms, sausage, extra cheese, onions, green peppers, and optional anchovies ($17.99). Wee visitors to Squisito Pizza & Pasta receive a free ball of dough, a welcome alternative to children's typical dining distractions, such as flopping around on the floor and drawing leg mustaches on fellow diners.
In the mines of northeastern Pennsylvania, workers heave loads of clean-burning anthracite coal and ship them to businesses such as Coal Fire, where chefs scoop the same coal into their 900-degree ovens to bake pizzas and wings. Before baking the pies, the chefs hand-toss the aged dough, then cover it with one of three original sauces and thick, house-made mozzarella cheese, as well as only the freshest produce and toppings such as sun-dried tomatoes and pepperoni. Outside the kitchen, servers slide across the polished floorboards, delivering platters of steaming pizzas and frosty drinks from the full bar.
At Mistero Bar and Italian Grille, it's easy to express yourself through pizza. The restaurant's make-your-own pies come with a choice of more than 10 toppings, from fresh mozzarella and tomato to pineapple and crispy bacon. When the chefs aren't baking custom pizzas in their brick oven or having recurring dreams about mozzarella, they're crafting other Italian delicacies: plates of penne tossed with crispy diced eggplant and goat cheese, for instance, or a seafood risotto studded with shrimp and crab.
Eddie and Enrico, proprietors of Ciao Pizzeria, invite customers to sink their teeth into their Italian-inspired food. New york?style pizzas can be ordered by the slice and topped with standard pepperoni and mushrooms. Pies also feature unique toppings such as taco seasoning and salsa, or buffalo chicken and blue cheese. Customers can sate themselves with hot and cold subs, as well as housemade Italian entrees such as fettuccine alfredo and eggplant parmesan.
A restaurant started with thecustomer in mind. Great food at an affordable price so that everyone can come in and enjoy a meal. We make the majority of our items from scratch so that you can have the best experience from our cuisine. From soups and salads to breads and desserts. Krust the way you like it.
The friendly crew at The Wild Tomato Pizzeria slings flavorful pizzas, sandwiches, and salads made with natural ingredients, including vegetables grown in-house and whole-wheat dough. Cheesy disks come in specialty neopolitan and Chicago deep-dish form, from the Roma, with provolone, romano, and oregano ($8–$13.50), to the fungal disco favorite, Mushroom-O-Rama ($10–$16.50). Discover wonders of the oven in the fryer-free kitchen with crispy baked chicken wings ($8 for 12) or provolone- and marinara-topped baked meatballs ($5), before sampling sandwiches such as the vegetable, mozzarella, homemade pesto, and carnivore-pranking Veggie Weggie (half, $5.50; whole, $7.50). Wheat-allergy allies reside in the marinated chicken over gluten-free penne ($10), and the gluten-free crusted Spicy Amber pizza, covered in italian sausage and—like the Mona Lisa—painted with spicy red-pepper oil ($13).