This family owned business is a staple of the Richmond Community, being in business for over 60 years. Italian Kitchen is under its third generation of operators and continues to treat customers as they are a part of the family. The perfect place for a date night, family night, or special events!
With nearly fifty entrees on the menu, Pasta House has a dish to suit almost any customer. Meat eaters can tuck into platefuls of veal parmigiana and filet mignon grilled with saut?ed mushrooms. For pescetarians, chefs stuff fresh flounder with crab meat, and saut? salmon and shrimp with artichoke hearts and lemon sauce. And housemade fettuccine noodles dressed in a creamy alfredo sauce bring joy to the palates of vegetarians. The eatery itself sports a traditional aesthetic, blending deep mahogany wood with turquoise accents. The restaurant also boasts a banquet facility that fits up to 60 people, ideal for hosting a milestone birthday or four rhinos on a double date.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
The chefs at Mimmo's Restaurant whip up New York–style pizzas, hot subs, pasta dishes, and other Italian-American eats. Seven days a week, you can cruise the huge menu, which includes more than 10 types of calzones, 8-inch subs, and daily specials such as homemade spinach ravioli.
The chefs in the kitchen at Sapori craft both Italian dishes of pasta and chicken parmigiana with Latin classics such as sweet plantains. They craft each dish to order including empanadas stuffed with beef and ceviche cooked in natural lemon juice with ginger, red onions, and Spanish spices.
Long before she became the owner and executive chef at Europa Italian Cafe & Tapas Bar, Michelle Williams cut her teeth in the restaurant industry as a hostess and a cocktail waitress. Ambitious from the start, Williams soon finished a rigorous chef apprenticeship program, became a sous chef, and learned to cut onions so expertly that everyone nearby would weep tears of joy. Today as a founding member of the Richmond Restaurant Group, she oversees a slew of unique local eateries.
At Europa Italian Cafe & Tapas Bar, Williams and her cooking staff blend dozens of Spanish tapas with classic Italian pastas and seafood. The restaurant's signature paella mixes scallops, shrimp, mussels, clams, and fish to harmonious ends, and the meat paella alters the classic recipe, replacing seafood with chicken, chorizo, and lamb sausage. More than 50 bottles of European and American wine—as well as housemade sangria—complement the dishes.