Like any great Italian meal, made-from-scratch dishes at Spaghetti Warehouse are created from family recipes passed down for generations. Using fresh ingredients ranging from ricotta, romano, and mozzarella cheeses to house-made tomato sauce and Italian sausage, chefs labor for up to three days to prepare batches of their 15-layer signature lasagna from scratch. The menu also offers perfectly al dente pasta, bottomless soups, and 12-layer chocolate cakes to share with family and friends.
It?s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine. To reach their table, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into Italian creations.
No two pizzas are created alike, but most of them look about the same. Not so at Jet?s Pizza, a carry-out and delivery-only establishment created in 1978 by brothers Eugene and John Jett?their signature pie layers tomato or barbecue sauce and melted mozzarella cheese within the crispy, brown right angles of a deep-dish square crust. But the crust?s charms don?t end there; diners can ?flavorize? it for free with seasonings such as shredded parmesan or the Turbo Crust, a blend of butter, garlic, and romano. These extras are what make Jet?s pizzas special; John Jett says ?If you're eating one of our pizzas and you don't have a smile on your face, then something is wrong." In addition to pies, Jet?s serves four flavors of chicken wings, subs, and breadsticks at locations spread across 13 states and two extrasolar planets.
Buttery dough made daily on the premises lays the savory groundwork for Uno Chicago Grill’s signature deep-dish pizzas, perfected from the Windy City’s original 1943 recipe. Today, at the Dayton outpost of the pizza empire, thick crusts don mozzarella and romano cheeses alongside chunky tomato sauce, slices of pepperoni, and caramelized onions. American dishes round out the hearty menu, from steaks and chops to sandwiches such as the Firecracker chicken stacked with housemade guacamole and spicy buffalo cheddar. Desserts, such as chocolate-strawberry pizza and bread pudding with salted-caramel sauce, top off each meal.