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.
Marinades Pizza Bistro’s menu quenches cravings for Italian eats with a plethora of specialty pizzas, pastas, sandwiches, and more. Pizza prodigies forge each pie in the flavor-infusing heat of a wood-fired oven before loading them with an array of artisanal toppings and sauces. The cheezie alfredo ($4.75–$20.95) reinvents a classic recipe by topping a toasty disk with button mushrooms, fresh basil, and cheese draped in a creamy alfredo sauce, and the chicken barbecue ($5.95–$22.95) unites the tasty trifecta of chicken, barbecue sauce, and blended cheese to invoke fond memories of backyard grill-outs or Fourth-of-July egg hunts.
Under the quality-driven guidance of owner Jesse Pohlad, the team at JD’s Pizza Co. pile hand-rolled pizza crusts with house-made sauce and fresh toppings. Along a long counter, they top tomatoe-y swirls with custom combinations of veggies, sausage, and cheese while patrons gaze at their deft hands from behind a glass barrier. After a ride on a pizza peel and a quiet meditation session in a gunmetal-gray oven, each pizza—including JD’s signature Chicago-style deep dish—sports a crispy crust and bubbling surface of cheese. For those in the mood for other casual Italian fare, grinders, salads, and pasta dinners round out the menu.
Dr. David Wilkes does much more than fix achy backs. His adjustments alleviate pain from crown to all 11 toes and can treat headaches, carpal-tunnel syndrome, tingling in the feet, and fibromyalgia. To ensure that each symptom is treated properly, Dr. Wilkes conducts a thorough consultation and examination to root out the causes of discomfort before beginning treatment.
The Noto family, starting their culinary career by selling candy and hot dogs at its video arcade in 1979, have since evolved into a full-service Italian restaurant. Intent on recreating homey, rustic cuisine that could have come from a family kitchen, the chefs rely on a seasonally rotating selection of ingredients, which they both source from local farmers and import from Italy. In order to make meatballs, italian sausage, and mozzarella in-house, they rely on generations-old family recipes that were passed down, much like the family's formula for creating critically acclaimed Mad Libs.
Although the dining room surrounds guests with olive-hued walls, sturdy columns, and a collection of framed landscapes, the downstairs wine cellar tempts parties with a smattering of tables amid the space's intimately lit brick archways. This room also shelters the restaurant's 10,000-bottle-strong wine list, which includes more than 1,100 Italian wines and garnered yet another Best of Award of Excellence from Wine Spectator in 2014.
Although Davide and Daniele Uccello were just 19 and 24 years old respectively when they opened Flo's Pizzeria Ristorante & Sports Bar, they've exceeded others' expectations with the success of their restaurant. Born in Sicily, the brothers serve a mixture of Italian, American, and Italian-American dishes, some of which incorporate ingredients from Krupp Farms, Sunrise Bakery, and other local merchants. Diners can either order separate entrees, such as seven-cheese lasagna or 8-ounce sirloins, or enjoy the weekday lunch buffet featuring Flo's signature favorites, including sausage and peppers, chicken parmesan, and pizzas topped with fresh ingredients. Ice-cold glasses of beer also complement pies crafted with a variety of crust styles, including thick, think, or Chicago-style. Meals end with sweet treats such as Nutella pizza or an after drink, such as the Triple Treat Tiramisu?a decadent blend of espresso vodka, Rum Chata, marscarpone creme, and ice cream.