There's a dish to satisfy every taste at Spaghetti Works, where diners can customize meals to their hearts’ and mouths’ content. Plates of fettuccini or whole-wheat mostaccioli can be enjoyed with sweet italian sausage, beer-cheese sauce, and a wide variety of other toppings. Meanwhile, the restaurant's cooks also prepare classic Italian dishes, such as homemade lasagna and shrimp scampi, and craft gluten-free pizzas and pasta bowls. Diners can cap meals with beer, wine, a cocktail, or more than 20 flavors of Italian sodas.
Known as a family-friendly establishment, Spaghetti Works delights both children and adults with its quirky decor. All three locations feature red-checkered tablecloths and vintage model T trucks, the backs of which hold salad bars with all the fixings. And at all three locations, guests can admire the setting sun from an outdoor patio—a sight almost as beautiful as that of a kitten hatching from its shell.
Located along scenic Copper Creek Lake, Bella Italia satisfies both eyes and appetites with classic Italian pastas and piping-hot pizzas and calzones. Diners inaugurate meals by proposing the marriage of taste buds to flavor with a crunchy order of mozzarella sticks ($5.99). Pastas such as the fettuccini alfredo with chicken ($12.99) cosset mouths with homemade sauce silkier than the Olympic ribbon-dancing tryouts.
Mezzodi's Italian eats transport continental American mouths to continental European plates with pastas, pizzas, and peninsular classics. Hand-breaded fried green-pepper rings ($5.99) dunk impatient appetites in an above-plate appetizer pool of marinara sauce. Mezzodi's Italic prowess shines in the specialty thin-crust pies, including The Joe, with Italian sausage, roasted red peppers, basil, and mozzarella cheese ($11.99 lunch, $13.99 dinner). Meatball lasagna ($8.99 lunch, $14.99 dinner) crams two classics into one dish with layers of sliced meatball, spinach, and ricotta cheese sporting marinara sauce. Filet mignon ($23.99) sates meaty cravings with bacon-wrapped steak juiciness, garlic mashed potatoes, and sautéed vegetables, and it fulfills surf 'n' turf longings when paired with a side of shrimp scampi ($4).
A cartoon meatball scowls beneath a Roman soldier's helmet, clutching a spear and looking defensive. Maybe he voted against the Pax Romana. Or maybe he knows he's about to be made into a spicy meatball pizza?one of Mad Meatball's many dishes centered around their homemade spheres of beef.
The meatball caricature is just the newly opened under new management restaurant's logo, but its fiery spirit is indicative of the menu's newly expanded, daring spin on Italian food. The traditional meatball sub becomes three bite-sized sliders, while pepper rings are coated in bread crumbs, fried a golden brown, and served with a side of house marinara sauce. Diners enjoy these dishes, as well as a wide assortment of pizza pies?from veggie to buffalo bacon ranch?in the spacious dining room or outside on the brick patio.
The chefs inside Godfather?s Pizza?s kitchen crown Original, Thin, Mozza-Loaded, and Gluten-Free crusts with fistfuls of more than 15 meat and veggie toppings. Predesigned pies simulate the flavors of other foods in configurations such as the Bacon-Cheeseburger Pizza with beef, bacon, cheddar, pickles, and onions. Sandwiches and hot wings round out feasts. In the dining room at some locations, ice clatters cheerily from Coca-Cola Freestyle machines, which dispense more than 100 flavors of soda as well as resum? advice for robot bartenders. Delivery drivers bustle past, filling orders or toting catered fare, and Godfather?s Pizza brims with happy chatter during field trips that introduce students to the pizza-creation process.
Angelo's Pizza's sunlit dining room fills with the aroma of thin crust pizzas baking and Cincinnati-style chili simmering. As specialty thin crust pies rise within a vintage 1947 oven, pots of what the Des Moines Register called "great melting pot chili" bubble on stoves. In the Cincinnati tradition, customers can order the sweet, thin concoction with cheese, spaghetti, diced onions, kidney beans, or shredded Ohio road atlases. Co-owner Mark Nicola brought the dish to the restaurant, drawing on his childhood devotion to the Cincinnati Reds and fondness for their home city's unusual breed of chili.