Back in the 1950s, the founder of Angilo?s Pizza, Al Jones, used the skills he cultivated while working in a bakery to create his very own recipe for pizza crust and hoagie buns. Today, whether in Ohio, Kentucky, or Indiana, each and every family owned and operated Angilo?s location carries on Al's legacy by using those very same recipes with reasonable prices. The chefs sustaining that tradition hand toss the dough for their large- and medium-sized pizzas before layering them with a bevy of fresh cheese and toppings and Al?s homemade secret sauce?for which CIA agents don't even have clearance. They use fresh-baked hoagie rolls to stuff turkey, ham, beef, and cheese on their special double-decker sandwiches, of which there are 15. Because each Angilo?s Pizza location is individually owned, proprietors might also add in a few of their own specialties to the menu, such as Cincinnati-style chili or buffalo-chicken sandwiches.
Pasquale Giammarco grew up working in his parents' pizzeria, which they opened after emigrating from Italy to the United States when Pasquale was 9. In 1978, adult Pasquale opened his own pizzeria, Marco’s Pizza, where he continued to top pies in the sauce recipe he and his father refined together. Beyond the sauce, which harmoniously blends three types of vine-ripened tomatoes, Pasquale perfected his dough—made fresh daily—and his cheese, which never saw a freezer before bedecking a pizza.
Nowadays, Marco’s Pizza’s brand has spread to more than 250 stores scattered across 21 states. Their specialty pies—whose diameters extend up to 16 inches—emerge from the oven in variants such as the Meat Supremo, topped with pepperoni, ham, italian sausage, and bacon, or a vegetarian style complete with mushrooms, olives, and tomatoes. Alternatively, patrons can customize their pizza toppings to please their unique palates, which may register salt as sweetness or sweetness as a telltale sign that the tooth fairy is hiding behind their molars. Wings in three flavors complement the pizzas, along with freshly baked hoagies and verdant salads.
While the décor at HD Beans and Bottles Café may not change when the lunch hour comes to a close, the atmosphere certainly does. That’s because as the baristas file out after a long day of pouring coffee and crafting light sandwiches, the bar staff begins preparing for nightly activities. The chatter that fills the shop revolves around a range of activities and themes, which range from karaoke and UFC fights to hip-hop on vinyl and half-price wine nights. During these events, bartenders grab glasses to pour in one of more than 100 different beers and wines or whisper in reviews of popular films. Chefs keep preparing meals throughout it all, creating croissant sandwiches, veggie burgers, and flatbread pizzas.
Rusty's Ristorante's chefs craft a truly extensive menu that presents classic Italian and American cuisine side-by-side. The menu is characterized less by fusion than partnership; chicken livers and bacon share a menu page with veal marsala, and appetizers feature eggplant parmigiana or calamari next to good, old-fashioned hot wings. But beyond all of the choices, seafood, pasta, and veal hold the spotlight here, with specialties such as veal picatta, charbroiled halibut, and a dish made up of half spaghetti and half ravioli for the full Italian experience. Hoagies, burgers, and ribs help round out the menu, and all dishes can be complemented with a glass of wine or beer in a down-to-earth casual atmosphere.
Located across from Nordstrom, Trio Bistro, which is independently owned?and proudly celebrating its 25th anniversary?has spent nearly a quarter century perfecting its bounty of steaks, seafood, and specialty pizzas and flatbreads. Its culinary team of three is spearheaded by Executive Chef Adam Wylie, formerly of Boca and Nada. Wylie's entrees incorporate locally sourced fresh ingredients and flavors complimented by a new line of more than 25 craft beers. The menu draws inspiration from kitchens all over the globe?it's packed with pizzas that deliver Thai and Mediterranean toppings, fish that hails from Alaska and New England, and meatloaf, a 20-year mainstay. The bistro's small plates have earned them an excellent rating on Zagat. The eatery also features a new bar menu and tasty light snack bites.
When George Clooney was in town filming The Ides of March, he made reservations at Trio Bistro. Equal parts California wine bar and Florida coastal bistro, Trio Bistro has won over celebrities, critics, and patrons with its fresh seafood, including grouper flown in from Florida daily, as well as its meticulous service. Cincinnati.com praises Trio Bistro?s staff, saying, "there is clearly a good system in place that allows servers to do their job well," and Gayot lauds the "young vibe, all-ages clientele and a hip, circular bar made for hanging out." This carefully maintained ambiance accommodates any dining experience, be it an in-and-out dinner or a leisurely evening sharing a bottle of Orin Swift?s blend of zinfandel, cabernet, syrah, and petite sirah.
Sunlight comes flooding through the venue's elongated windows, glinting off cherry wood accents and warm white tablecloths. In the Veranda room, two fireplaces blaze.
Fish arrive fresh from the boat to fry on Tropics Restaurant's sizzling grill alongside a wealth of half-pound burgers, creative appetizers, and saucy pies forged from Mio's pizza products. The eatery’s floor-to-ceiling windows grant sweeping views of the Ohio River, replete with the bounty of boats and pet narwhals tethered to Manhattan Harbour’s slips.