Hand-tossed pizza was once as common as bowler hats and retirement benefits. The pies on Bow Mar's menu resurrect this lost American tradition with sauce and dough made in house and a taste as fresh as a brand-new set of bocce balls. Get three to ten toppings on a full-fledged pizza for $9.99, or stick to cheese for $6.99 (cheese sticks are $3.99–$4.99). A meat-feast specialty pie ($9.99) comes with pepperoni, Italian sausage, ham, and meatballs. If one is your loneliest number, personal pizzas provide ample company ($3.49–$4.49). For more-three-dimensional sustenance, try 10 hot-'n'-spicy or honey-barbecue wings ($6.99), an 8-inch Italian beef or meatball sub ($5.99), or a large garden salad ($3.99).
Citysearchers give Romano's Italian Restaurant in Littleton a 4.5-star average, and Yelpers give the same location a four-star average. Four Yelpers give the Highlands Ranch location a 4.5-star average. Eighty-one percent of Urbanspooners like the Littleton location, and 70% of Urbanspooners like the Highlands Ranch location:
When most people think of Chicago-style pizza, they probably imagine a dense, deep-dish pie weighed down by an inches-thick layer of cheese. But the chefs at Nicolo's Pizza point to a different definition offered up by famed Chicago film critic Roger Ebert. In an interview with Vanity Fair , Ebert estimated that as much as 85 percent of Chicago's pizza is built upon a thin crust, and that what really sets the city's pies apart is the homemade sauces, sausages, and crusts cooked up by Chicago's abundant Italian population.
That's exactly the type of Chicago-style pizza that Nicolo's has been dishing up for more than 30 years, using recipes born generations ago in Italy. Each thin or hand-rolled crust is made fresh every day, topped with a choice of sauce such as traditional red, alfredo, or garlicky extra virgin olive oil, then baked in an authentic stone-bottom oven. Patrons can choose their own ingredients––which range from housemade italian sausage to artichoke hearts and green chilies––or choose one of the shop's specialties such as The Big Cheese, a gooey combination of mozzarella, provolone, parmesan, bleu cheese, and ricotta, or the Hawaii Five-O, topped with chicken, red onions, and pineapple, layered between teriyaki sauce, mozzarella, and a signed photo of Jack Lord. Beyond the pizza pan, chefs painstakingly assemble layers of fresh noodles, ricotta, and sauce into classic meaty or vegetarian lasagna and slather chicken wings in a variety of sauces, including pomegranate chipotle and thai peanut.
When guests enter Luigi's Italian Restaurant, they're greeted with the scents of baked pasta, meatloaf, lamb shanks, and minestrone. Chefs prepare each margherita pizza and prosciutto-stuffed chicken with fresh cheeses, meats, produce, and spices, presenting each meal amid the charmingly familiar decor of red-checkered tablecloths, a darkly stained wood bar, and the saltshaker from your grandmother's kitchen. Diners clink glasses of rich Italian wine over plates of italian meatloaf and eggplant parmesan or order offsite catering for their parties and banquets. Occasionally, the restaurant also hosts events, such as a New Year's Eve bash set to live jazz.
Local foodie Brett Shaheen got his start as a sous chef at Sambuca, then took at spot as chef de cuisine at local eatery Luca d'Italia before becoming executive chef at Osteria Marco. His business partner, Jane Duncan Knauf, followed a similar career trajectory, starting out as a server, then quickly blossoming into a general manager of Sambuca and director of food and beverage for The Magnolia, a downtown boutique hotel.
Their backgrounds help shape The Wooden Table into a classy Italian restaurant that combines attentive—not to mention friendly—service with a mouth-watering menu. And it's gotten them noticed, too—The Denver Post is just one outlet to herald their specialness as a suburban dining destination. What exactly do they offer? For starters, the Italian sausage is made in-house, and the hefty beef tenderloin entree is allowed to age for three weeks before chefs cook it. Elsewhere, team's beverage mixers invite diners to wash down entrees with wine or a specialty cocktail, such as the lavender lemon drop or the walnut Manhattan, made with walnut liqueur imported from the iconic waterfall in Times Square.