Amaretto Bistro produces a menu of Italian-centric dishes that feature rich and simple ingredients. Housemade venison link sausage and mussels seasoned with white wine and butter serve as preludes to Amaretto's entrees, which include fresh pastas, seafood, and steak such as the bone-in rib eye with radish-chive compound butter. For lighter fare, the kitchen churns out goat-cheese salad tossed with green-apple and raspberry-chianti vinaigrette.
Walking across the red-and-gold carpeted floors at Salvatore’s Restaurant, a quick view explains why the fine dining spot was first known for its over-the-top decor. Chandeliers, racks of fine wines, heavy red drapes, and white linens splash across the various rooms. Even the ceiling appears to twinkle. And guests sitting at the patio don’t miss out on the decor, either: white linens paired with high-backed black chairs make the patio feel more elegant than most formal dining rooms.
The menu is equal parts decadence and comfort. Steaks are aged 36 days then rubbed with sea salt, black pepper, and fresh rosemary, and broiled to order. Then, homemade steak butter tops it off, plus grilled asparagus drizzled with balsamic and orzo. Italian specialties and seafood also abound on the menu, from prosciutto tortellini and lobster ravioli to sea bass and yellowfin tuna. And if you’re concerned about drink pairings, brace yourself: the wine list is 17 pages long.
What started as a single corner pizza shop has expanded into a dozen Just Pizza outposts that dish out over 75 varieties of pizzas. Offerings include innovative combos such as the chicken club with bacon and Virginia ham and the shrimp scampi with sweet peppers. Even classic recipes get a twist from surprising toppings. For example, the Hawaiian delights those expecting just ham and pineapple with maraschino cherries and sliced almonds. The rest of the menu features a smattering of subs and salads, as well as chicken wings glazed with interesting sauces such as blackberry bbq and spicy orange. And for the sophisticated palate, Just Pizza even offers a page on their website with suggestions for what wine and what formal bib goes best with each of their styles of pizza.
Standalone favorites such as chicken fingers, tacos, and steak transform into pizza toppings at Gerace's Broadway Pizzeria, allowing guests to satisfy multiple comfort-food cravings at once. Along with these specialty pizzas, guests can order traditional pies—sized from personal pies to party sheets—piled with any combination of classic Italian toppers, such as meatballs, mushrooms, spinach, and green peppers. Wings, hot and cold subs, calzones, and tacos round off the menu of party snacks.
The smell of rising dough is ever present at Pizza Del Aureo's, where pizza craftsmen slather the scratch-made crusts with housemade sauce to form the bedrock of their eclectic pies. Their do-it-yourself menu offers 15 toppings, from mainstays such as pepperoni and sausage to novel additions such as hamburger and grilled chicken. The chefs also create 10 gourmet and specialty pies, including the chicken cacciatore—a savory symphony of grilled chicken breast, sweet peppers, and olive oil. The kitchen’s flair for fresh-baked bread also emerges in their grandwiches, whose housemade rolls hold hot or cold deli combos ranging from sizzling steak and mozzarella to thin-sliced salami.
The expansive menu at Leo's Pizzeria is designed to suit a multitude of tastes. Pizza lovers have no shortage of options, from specialty bacon-cheeseburger or stuffed-hot-pepper pies to party-friendly sheet pizzas with 32 slices. Aside from its pizza, Leo's Pizzeria prepares hot and cold subs, specialty sandwiches such as the hot pretzel melt?roast beef, ham, or turkey served on a pretzel roll and doused in nacho cheese?and chicken fingers and wings.