With more than 20 California-style pizzas and other sumptuous Italian eats on its menu, Wolfman Pizza satisfies the hunger of pizza lovers and bloodthirsty shape-shifters alike. Using freshly baked dough, house-made tomato sauce, and daily-shredded whole-milk mozzarella, Wolfman Pizza cooks up tasty specialty pies such as the Greek-inspired Mykonos pizza ($15 for 12-inch), a Homeric ode of roma tomatoes, red onions, Greek olives, capers, and feta. Construct a stairway of Italian sausage and black olives in your gullet with the Led Zeppelin pie ($7.49 for 8-inch). Or concoct a personalized vision of pizza perfection by festooning a create-your-own pie ($6 and up) with nontraditional toppings such as black-bean sauce, gruyere cheese, and scallions.
The epicurean engineers at The Original Italian Pie slather homemade sauce across gourmet pizzas, which beckon hungry stomachs from a mouthwatering menu stocked with salads, pastas and sandwiches. A meaty triumvirate of pepperoni, italian sausage, and ground beef joins forces with a bevy of fresh veggies to invigorate combo pies, and modest margherita masterpieces enjoy simpler existences with sliced tomatoes, fresh basil, and mozzarella. A garden of more than 25 toppings, including canadian bacon, herbed ricotta, and jalapeños ($0.95–$2.75 each), endows customers with more choices than an edible Choose Your Own Adventure novel at the create-your-own pizza or calzone station. Unlike their circular counterparts, a selection of salads, pastas and entrees, such as seared tuna salad ($9.95), spinach lasagna ($10.95) and chicken parmesan ($11.95), provide a purpose for utensils, keeping hand-jealous forks from throwing themselves off the table.
Brothers Eugene and John Jetts opened their homonymically eponymous pizza parlor in 1978, creating recipes that eventually grew the chain to more than 200 locations throughout the U.S today. Jet's Pizza's signature is the squared, deep-dish crust, which can be rolled out into a pie cut so that every piece provides bites of the crisp edges and soft interior. Their cooks also hand-toss a traditional round crust and a New York–style thin crust, all of which can be flavored in eight ways with a dusting of Cajun seasoning, poppy seeds, or a combination of butter, garlic, and romano cheese dubbed the Turbo. As masters of repurposing, cooks can also cut romano-topped pizza dough into 8-inch slices to make toasted subs or a beret that attracts comely pigeons. Salads and hot wings make deliveries into multicourse meals for easy family dinners and catered events.
The newly renovated Randy Loren's Dolce Vita Ristorante infuses classic Italian dishes with a love of music that permeates the classic atmosphere. As diners enjoy plates of lightly breaded veal and parmesan-encrusted tilapia, on Fridays and Saturdays performers take to the dining room’s elevated stage to coax melodies from a white grand piano sitting under a disco ball and colorful lights. In addition, trimming decorated like piano keys accentuates the wooden bar, whose array of liquor and wine bottles would produce its own grand symphony if it were ever hit with a bunch of tiny pebbles.
At Table 274, talented chefs are dedicated to crafting wholesome lunch, brunch, and dinner menus. In order to support local agriculture, they work to forge a sizeable portion of their entree roster from locally acquired produce, which freshens their culinary cast more than Will Smith freshens a room when he films a sitcom in it. Their outdoor patio and spacious indoor dining area grant varied environs for sampling wood-fired pizzas topped with roasted vegetables, braised short ribs, or figs and prosciutto. To complement the diverse cuisine offerings cataloged on the menu, Table 274's mixologists shake and stir specialty cocktails with vodkas, citrus, and liqueurs, while curating a list of draft beers with selections from local breweries within the state.
Arooji's selection of red and white wines pairs well with any of the eatery’s dishes celebrating Tuscany. As with any Italian kitchen, the chefs boil pots of water and heat the ovens to cook platefuls of gnocchi, lasagna, and lobster-stuffed ravioli. Other classic meals include lasagna slathered with creamy meat sauce and salmon finished with lemon-butter sauce and capers. In this versatile establishment, guests in the mood for a quick meal can opt to dine in the drop-in eatery, while those looking for a more formal dinner can enjoy a four-course meal.