The chefs at Lido's Pizza & Restaurant make pizza dough fresh each morning for their specialty pies topped with buffalo chicken and provolone. In addition to the scratch-made pies, they also toss imported spaghetti noodles with sautéed Italian sausage and fresh garlic and mushrooms and bake 9-inch subs in their ovens.
Though the red-brick walls of Santino's Pizzeria invoke an all-American homeyness, the kitchen’s stone ovens gather their inspiration from a more distant source—the time-tested edifices of ancient Rome. The pizzas that emerge from those ovens wear their Italian heritage on their thin crusts, which chefs lade with toppings such as garlic-alfredo sauce, chicken, and italian sausage. The aromas of spiced italian meats and cheeses give away the locations of submarine sandwiches, which surface at tables alongside plates of spaghetti cushioned by meatballs and melted cheese. The steam that rises from these plates shares the air with the sounds of convivial chatter in the dining room and delivery orders shouted over phones in the kitchen.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Dough flips through the air, releasing a cumulonimbus of flour as it lands softly in the hands of chef David Zadnik, who crafts the crucial ingredient each day with help from local ingredients and family recipes. The heritage of the eatery doesn?t just shine through in culinary formulas; the walls at both locations shimmer with old family photos from David's basement and glossy sports memorabilia. Strains of Frank Sinatra spread out smoothly behind conversations in dining rooms dappled with warm wood accents, occasionally spilling out to an outdoor patio or across the Westerville location's outdoor bocce-ball court. Guests sit down for pastas, sandwiches, and suds from Great Lakes Brewery and Peroni, often unaware that these tables held a victory dinner for pugilist Buster Douglas when he returned from defeating Mike Tyson in Japan, but before he picked up his victory dry cleaning.
Generations of the Morone family can always be found at their namesake restaurant tucked within the Bethel Centre. Grandchildren tend to the front of the house hosting and serving guests while Grandpa Morone acts as an unofficial taste tester in the kitchen. But it’s at the eatery’s tables that diners will truly feel the Morone love as they dig into hearty, homemade Italian entrees, from ricotta-stuffed shells and meatball subs to Sicilian-style pizzas crowned with imported romano cheese.
If you ever called nonna's cooking casual, you’d wind up with a wooden spoon cracked across your backside. Not the case at Rotelli in Gahanna, a proud to be formality-free Italian restaurant with a menu that would still make grandma proud. Pull up a chair at the family-friendliest table with today’s deal: for $9, you get $20 toward your bill at Rotelli. Your Groupon is only good for dine-in, forcing you to suffer through the restaurant’s inviting and friendly atmosphere.