At Napoli's, reverent chefs recreate the tastes of their Old World ancestors in the form of scratch-made pizzas, pastas, and sandwiches. Build-your-own pies arrive sprinkled with 100% real provolone and toppings ranging from pepperoni, ham, and bacon to onions, black olives, and green peppers. Doused in house-made sauces, Napoli's pastas include Italian mainstays such as spaghetti and meatballs, ravioli, and five-cheese lasagna. Their sandwich menu continues the old country love fest, filling plates with Mediterranean specialties including chicken cacciatore subs, meatball heroes, and paninis cut into the shape of Silvio Berlusconi.
Lotsa Noodles' Paulo Paes has a simple mission: to serve fresh and nutritious food with speed. He corrals recipes from across the globe for his diverse menu of pasta dishes, rice specialties, and sandwiches, which are made to order, covered in housemade sauces, and filled with fresh ingredients. Soups such as creamy tomato basil and veggie-laden pot sticker take the edge off hunger, helping diners pace themselves when it comes time to share slices of the mac 'n' cheese pizza.
Deli-meat missionary Danny Falcone emigrated from New York's Little Italy to bring Falcone-family favorites to Oklahoma City. A hot sandwich, such as the meatball parmigiana, makes an Italian classic accessible in the forkless wasteland that is lunchtime eating ($7.95). A slice of spinach pizza satisfies triangular cravings ($3), and an entire square Sicilian pie corners growling stomachs ($14.99). Try a Manhattan Special soda, which washes down deli delights in a sugary sarsaparilla bath, or tickles sugar tusks with vanilla bean-y bubbles ($2.50). For those who prefer to eat at home, where there’s a comfortable armchair and no unfamiliar ghosts, there are by-the-pound deli items, such as olives stuffed with prosciutto, garlic, jalapeño, and cheese ($9.50 per pound) and imported Italian artichokes ($12.99 per pound). Click here to see the full menu.
Trattoria il Centro's chef, Christine Dowd, a graduate of the Culinary Institute of America, brings years of experience in the garlicky, pesto-soaked trenches of Chicago and New York to her preparation of each seasonal dish. The menu tips over dinner's domino cascade with seared beef carpaccio ($10.95) and a salad of asparagus wrapped in pancetta and topped with parmesan foam ($9.95) before burying hunger alive beneath filetto con ravioli in a barolo red wine sauce ($28.95). The kitchen’s savants of semolina also hand-make an extensive list of pastas, such as the seafood-stuffed ravioli di mari ($17.95). Trattoria's pizzas—fresh from a wood-fired oven—range from traditional margherita ($9.95) to a quattro stagione ($13.95) with kalamata-olive tomato sauce and an egg sunny-side up.