The chefs at Vitale's whip up homemade sauces for a menu of classic Italian family recipes, which diners enjoy on the eatery's newly remodeled patio or in a comfortable dining room featuring more than 40 TVs. Meals can kick off with the diners' choice of soup or salad, or an appetizer such as shrimp scampi or italian nachos, which drown golden-brown fried cheese ravioli with creamy alfredo sauce and mozzarella cheese before sending the mouthwatering concoction to the oven to bake to gooey perfection.
In 1963, Ferdinando Pizzo brought his favorite recipes from Sicily to his new home, Fred’s Pizza. His son Sam operates the eatery today, having literally grown up there since he began washing dishes in the kitchen as a child. Sam oversees the kitchen crew as they craft a menu of old-country-inspired dishes, including pizza and pasta doused in sauce that's made in house. For cavatappi asiago, the cooks sauté grape tomatoes with spinach and fresh garlic, then bake the whole thing with a layer of asiago cheese. They stir pots of cream sauce, chop basil for pesto, and slice pizza to make them easy to eat and give third-grade math classes something to talk about.
Fazoli's expeditious culinary team assembles gondolas of oven-baked pastas and sandwiches for a palatable odyssey through comestible canals. Chicken submarinos ferry onions, peppers, provolone, and roasted red pepper toward mouths in bread battleships ($5.99), and the chicken piccata builds a noodle nest for grilled chicken with linguini in creamy marinara sauce, capers, and broccoli ($5.79). Diners can nosh on traditional Italian flavors with a plate of spaghetti in meat sauce or fettuccine alfredo ($5.99). Fazoli's bountiful menu also bursts at the seams with pizzas, fresh salads, and a supply of breadsticks that's as bottomless as a trapdoor in the Oval Office.
An array of specialty pizzas is joined by four side-by-side projector units spanning an entire wall with play-by-plays from the latest game. To the pulse of weekly live music and karaoke, tables populate with crispy fried apps, hearty calzones, and specialty pies in Chicago-style or gluten-free varieties. After spooling pastas and slurping a draft beer, patrons can stuff a half-pound burger in their back pocket as a surprise for an special dry-cleaning attendant.
For more than 40 years, Vitale’s Pizza’s staff has baked hand-tossed specialty pizzas loaded with a subset of more than 20 toppings. The capicola-laden Italiano pizza presents a cuisine sample of Europe’s most Italian-speaking peninsula, whereas the taco pizza’s tomato-, olive-, and onion-loaded slices offer a Mexican-styled culinary experience within the eatery’s seven-table dining area. To complement the restaurant’s syllabus of specialty pies, the oven-baked roast-beef sub quells belly rumblings with mayo and fresh mozzarella, and a bowl of spaghetti with the house’s signature meat sauce acts as an inconspicuous treasure vault for a shoestring thief.