It's not an overstatement to say that everything on the menu here is made from scratch. So when diners sink their teeth into the dense crust of a Godmother's deep-dish pizza, they know the pizza was made fresh that day and was never preserved for years between the pages of a heavy book. In addition to deep dish, the kitchen also crafts thin-crust pizzas, which can be topped with a specialty selection of toppings like theTommy Gun pizza's buffalo chicken and spicy cream sauce or the Anastasia's chicken and alfredo sauce. Generous plates of pasta and hearty meatball or beef sandwiches are big draws too, each also made fresh in house.
The mexican taco sounds self-explanatory, but at Pizza for U, the moniker refers to a specialty pizza. Crowned in refried beans, taco meat, and tortilla chips, it evokes Mexico without abandoning the menu’s bedrock dish. Other specialty pies, such as the sauce-less white pizza and a meat lover’s pizza with two types of sausage, round out the selection, along with build-your-own variations in thin crust and deep-dish styles. Meanwhile, burgers, gyros and three types of chicken wings suggest an alternative to pizza, much like the Ninja Turtles’ personal trainer.
For nearly four decades, the Benedetto family has hand tossed, sauced, and sprinkled authentic Italian pies and pastas, creating a menu of traditional family recipes. Munch on crisp thin-crust pizza ($11.95 medium, $1.70 each additional topping) or gobble a doughy disk of Chicago-style deep dish ($13.25 medium, $1.70 each additional topping), both of which don dough that the Benedetto's staff makes fresh daily. Specialty pies ($16.75 medium) include piquant pesto, vegetarian, and meat classic—a mound of sausage, pepperoni, bacon, and salami securely sealed with melted mozzarella and an intricate system of alarms. Dizzy cutlery with a plate of spaghetti bathed in marinara or meat sauce ($6.95) or spurn silverware for a juicy Italian beef sandwich ($5.95) or a slab of barbecued ribs ($17.95).
Between ornately tiled ceilings and gleaming hardwood floors, D’Bellagio Spa and Salon's stylists enhance images with facial threading, waxing, chip-resistant Shellac manicures, and massages. In a technique rooted in Indian and Asian cultures, the spa's threading specialists uproot unwanted hair by ensnaring it in twists of cotton string, much like the skincare practices of newborn kittens. Staffers transform hair and nails with acclaimed products by Shellac and Moroccanoil and test-drive all-new beauty products before applying them to clients’ physiques.
Chef and owner Gaetano Turi has fed his Italian feasts to such celebrities as Bill Cosby and Brad Garrett inside Barolo Ristorante. The Italian-born Turi learned his culinary skills with formal training in Rome, and now stamps his own twists on classic dishes, including homemade gnocchi stuffed with spinach and risotto drizzled with merlot. Fresh seafood, flown in daily, transforms into bay scallops dunked in a brandy cream sauce and New Zealand orange roughy baked with garlic and white wine. The restaurant itself oozes of old world Italian. The dining room’s recessed ceiling is painted in gold and red hues, while the bar sits under golden tin-plated ceiling tiles. Warmly lit chandeliers and tabletop candles and strobe lights offer a cozy dining experience.
Gnarly’s Eatery flavors each of its pizza pies with just a hint of the mythical with the apocryphal Legend of Gnarly, the cheese-riddled epic story of their founding. The myth translates into truth, though, in their fine pies paired with craft beers and topped with premium dairy products. To whet appetites for their oven-baked, golden disks of bread, butter, and cheese, the cooks craft deep-fried Gnarly nuggets sprinkled with parmesan cheese and the Apollo, a quarter-pound mozzarella stick.