Martino's authentic Italian menu offers traditional dishes forged from fresh ingredients and swathed in sauce prepared daily. Begin a meal by dunking beer-battered slices of fried zucchini ($5.49) in marinara sauce before corralling house-made meatballs within an edible enclosure of imported Italian spaghetti ($9.95). Pizzas divvy themselves by slice ($2.50 for cheese; $0.50/topping) or fly from the oven as complete saucers ($9.95–$13.95), powered by toppings such as red peppers, pineapple, ground beef, and cheese fusion ($1.75–$2.50/topping). Chefs roll locally sourced chicken cuts in breading before frying them and smothering them in provolone for the chicken parmesan hoagie, served with italian bread and fries ($6.99). Postprandial selections from a battery of 15-20 house-made gelatos sate cravings of all flavors, as long as it's frozen.
In 1978, brothers Eugene and John Jetts lent their name to the sign above their pizza shop in Sterling Heights, Michigan. In the more than 30 years that followed, they’ve lost one of the Ts but gained more than 300 franchises across the country. Jet’s Pizza churns out thin-crust rounds and signature square-shaped pies in hearty deep-dish form. The eight-corner deep-dish style lets each member of a dining octet enjoy a slice of corner crust without fearing the paper cuts inherent in triangle slices. After loading pizzas with heaps of meats and veggies, guests have the liberty of flavorizing their crust for free, choosing from eight options such as garlic, sesame seed, Cajun, or poppy seed. To augment pies, Jet's chefs whip up triple-cheese turbo sticks filled with mozzarella, cheddar, and romano as well as regular and boneless wings draped in hot or sweet sauces.
Union Street Bistro conjures up images of the old world with pillars, leaf-and-grape accents hanging from the ceilings, and wooden wine racks lining the full-service bar. The space, however, doesn’t feel antiquated or stuffy—large, wall sized windows allow ample amounts of sunlight to illuminate the elegant, table-clothed tables speckled throughout the open space. In addition to the general dining room and large back area for large groups, the restaurant offers patio dining where guests can enjoy their meaty entrees, seafood dishes, or Italian pastas outside.
Chefs at Romano's Pizza toss handmade dough into pizzas with more than 15 toppings. Guests can choose a thick Sicilian crust or opt for a New York style pie, whose foldable shape allows it to be served as a convenient origami crane. More exotic ingredients such as Alfredo sauce, feta cheese, and hamburger meat top specialty pies, and chefs also cook classic entrees such as chicken piccata. Romano's rounds out its menu with regular or whole-wheat pastas, subs served in hoagie buns, and half a dozen desserts including cannoli and italian spumoni.