Homemade meatballs, ham smothered in sweet-barbecue sauce, and melted cheeses cover pizza crusts and fill the space inside hoagie rolls at Fatty Patty’s Pizza, named one of Cincinnati's 50 Best Pizza Places of 2012 by Cincinnati Magazine. Diners can build their own pies from the ground up or place their trust in Fatty Patty's capable hands by ordering pizzas off the menu, such as the pizza bianca topped with fresh garlic, ricotta cheese, and tomatoes or the buffalo-chicken pizza with hot sauce, jalapeños, and grilled chicken. The kitchen stays open until 3 a.m. on weekends, and a staff of delivery drivers is on hand for whenever people get a craving for steak or chicken hoagies at home or while stuck in line at the DMV.
Each day, from the lunch hour until 10 p.m., the chefs at Zazou Grill & Pub keep the ovens hot. Preparing a menu of pub-style food, they plate up pairs of soft, warm pretzel pillows with a zesty queso blanco sauce for dipping?or dress half-pound cheeseburgers with bacon and a fried egg and serve them alongside tater tots, sweet potato fries, and other sides. The bar is also home to a handful of games, such as bar bowling and Golden Tee, and frequently hosts karaoke night, during which visitors can belt out their best renditions of "Ave Maria."
Back in the 1950s, the founder of Angilo?s Pizza, Al Jones, used the skills he cultivated while working in a bakery to create his very own recipe for pizza crust and hoagie buns. Today, whether in Ohio, Kentucky, or Indiana, each and every family owned and operated Angilo?s location carries on Al's legacy by using those very same recipes with reasonable prices. The chefs sustaining that tradition hand toss the dough for their large- and medium-sized pizzas before layering them with a bevy of fresh cheese and toppings and Al?s homemade secret sauce?for which CIA agents don't even have clearance. They use fresh-baked hoagie rolls to stuff turkey, ham, beef, and cheese on their special double-decker sandwiches, of which there are 15. Because each Angilo?s Pizza location is individually owned, proprietors might also add in a few of their own specialties to the menu, such as Cincinnati-style chili or buffalo-chicken sandwiches.
Aromas of roasting pine nuts, pesto sauces, and baking lasagna fill the air as chefs at Ferrari’s Little Italy and Bakery craft traditional Italian fare according to the owners' family recipes. They sprinkle the signature insalata Ferrari with cranberries, pine nuts, and gorgonzola cheese and top the pollo basilico's roasted chicken with rigatoni, sun-dried tomatoes, and pesto cream sauce. Additionally, a pair of bakers slides around 150 loaves of fresh focaccia bread into their ovens each day, yielding slices topped with three colors of bell peppers, spinach, and gorgonzola cheese. These appear in glass bakery cases alongside pastries and artisan gelato from local dessert makers Madisono’s Gelato and Sorbet.
Inside Ferrari's multiple dining areas, gas fireplaces flicker among exposed-brick walls, and family photos help create a homey feel. On the outdoor patio, fragrant wisteria vines climb a wooden pergola, and a picturesque fountain quietly babbles recommendations from the wine list.
Cici?s Pizza fills bellies with a sprawling buffet filled with more than 28 varieties of pizza, as well as pastas, salads, and dessert. Their eclectic offerings include Cheeseburger pizza with crumbled beef, crisp dill pickle slices, and mac ?n? cheese sauce; Hog Fest pizza with bacon, italian sausage, ham, and pepperoni; and Zesty Veggie pizza with seasoned parmesan-ranch sauce. Pizza pies rest on a made-from-scratch crust, which cooks lovingly adorn with a variety of sauces, including homemade marinara. After filling plates with all-you-can-eat portions, eaters can settle into an environment more family friendly than an animated movie that shows viewers how to clean a house. The eatery?s carry-out menu allows on-the-go diners to top their pizzas with pineapple, onions, jalape?os, and more.
Rusty's Ristorante's chefs craft a truly extensive menu that presents classic Italian and American cuisine side-by-side. The menu is characterized less by fusion than partnership; chicken livers and bacon share a menu page with veal marsala, and appetizers feature eggplant parmigiana or calamari next to good, old-fashioned hot wings. But beyond all of the choices, seafood, pasta, and veal hold the spotlight here, with specialties such as veal picatta, charbroiled halibut, and a dish made up of half spaghetti and half ravioli for the full Italian experience. Hoagies, burgers, and ribs help round out the menu, and all dishes can be complemented with a glass of wine or beer in a down-to-earth casual atmosphere.