The chefs at Mimmo's Pizza Cafe & Catering favor Grande Mozzarella—a tender and buttery Italian cheese that can bake in high-temperature pizza ovens without getting scorched. They shower this magical mozzarella atop thin-crust and Sicilian-style pies before adding on fresh toppings such as eggplant, garlic, and green peppers. The versatile chefs also extend their culinary expertise toward a variety of other traditional Italian dishes, including ravioli, lasagna, and chicken parmigiana. They layer focaccia bread with turkey, ham, and roast beef, along with brie and dabs of spicy mustard.
As chefs slice up pizza pies and hot subs in the kitchen, baristas busy themselves behind the café counter. They whip up espresso beverages with a variety of decadent ingredients, from shaved almonds to sweet chocolate syrup to juicy cherries plucked from the gardens of ancient Roman deities.
Mozzarella Italian Restaurant & Pizzeria's owners, who also founded the catering company Chefs To Go, draw culinary inspiration from a chef and cooking instructor they hold high regard: their mother. In their kitchen, chefs conjure up the comforting flavors of home-cooked meals by making gourmet pizzas from scratch and anchoring plates with hearty pastas slathered in an array of sauces. After revving up their appetites with fried calamari or bruschetta, diners can split a margherita pizza embellished with sliced tomatoes and basil, or dive their forks into a warm bowl of cheese tortellini. Staying true to its owners' roots, Mozzarella Italian Restaurant & Pizzeria also caters for special events.
Flavors of Italy and Peru form a mouthwatering marriage within Nonna’s kitchen where chefs conjure platefuls of both countries’ signature dishes. They entangle homemade pastas with meatballs and sausage, slather marinara over tender slices of veal or eggplant, and sear up thick pork chops and sirloin steaks. On the Peruvian half of menu, the spotlight shines on seafood-bejeweled stir-fries, citrusy ceviches, and hearty chicken and pepper stew. The restaurant also caters to on-the-go diners and proud computer owners with online ordering for pickup and delivery.
The chefs at Argenti Pizza adorn their deep-dish pizzas—dubbed Argenti-style pies—with such creative ingredients as blue cheese, eggplant, pimientos, and chicken alfredo. The family-friendly eatery also piles plates high with spaghetti, ravioli, or chicken parmesan, their savory aromas mingling with karaoke tunes on Friday and Monday nights. At the other end of the pie spectrum, thinner New York–style crusts bake to a golden brown before being eaten or subbed in during frisbee golf.
Pies baked in homemade sauce bake to a crisp, golden finish over hot embers inside ovens at Giovanni's Coal Fire Pizza. 15 homemade Italian dinners, authentic pastas, chicken dishes, sandwiches, and salads top tables inside both locations, which each sport exposed-brick walls and a bevy of flat-screen televisions.
Sicilian?born chef Agostino Vedda has been cooking for more than 40 years, and it shows at Sophia's Pizzeria & Restaurant. The restaurant, which he runs with his wife Vilma, is known for its housemade sauces that flavor pastas and chicken, veal, and seafood entrees. Sophia's also serves up more casual Italian cuisine such as calzones, sub sandwiches, and the only the food that astronauts are allowed to bring into space: pizza.