Roma's casual Italian eatery entices patrons with an expansive menu packed with New York–style hand-tossed pizzas, homemade pastas, hot subs, and gourmet salads. Each pie is hand-stretched and topped to order, whether you want to create your own or select from one of Roma's 14 gourmet pizzas, such as a large hometown Hazleton with spicy italian sausage, pepperoni, mushrooms, black olives, green peppers, onions, and mozzarella ($15.95). Keep it simple with a bubbling slice of cheese ($2.50) or pick a pie ranging in dimension from 10 inches ($5.95+) to the extra large 18-inch disk ($14.95+). Less circle-centric diners can nosh on any of the hot or cold sandwiches, such as Roma's specialty philly cheesesteak ($6.95) or turkey and swiss packed in a tomato basil wrap ($6.95). Burgers, salads, and a variety of pasta dishes fill out the nonround portions of the menu.
The professional pie'd pipers at Wize Guyz Pizzeria craft a full menu of Italian delights using premium ingredients, freshly grated cheeses, and local produce in the warm, family-run eatery. Hand-tossed, brick-oven pizzas run the gamut from a rustic, traditional cheese pie ($10.98–$13.97) to a stuffed meat pizza, which is packed shoulder-to-shoulder with pepperoni, sausage, ham, and mozzarella in a standing room-only crust ($19.75). Philly cheesesteaks ($6.76+) and hot subs ($6.78+) nestle between rolls, while traditional pasta dishes, heaped in sauces, harmonize with toasty warm garlic bread.
To reach their table at Spaghetti Warehouse, 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 signature plates of 15-Layer Lasagna or hand-rolled meatballs. Apart from the items they've amassed, each of the buildings also has a particular history, from the one-time ice-manufacturing plant in Columbus to Memphis's Civil War munitions depot. Given their storied pasts, it's no surprise that several of these venues house their own ghosts—at Houston's warehouse, for example, elevator lights have been known to flicker, objects are mysteriously found in new locations, and a lady in a white gown is said to roam the restaurant.
Yet the main attraction of the place is the delicious food. Like any great Italian meal, made-from-scratch dishes are created from family recipes passed down for generations via email. Guests devour the perfectly al dente pasta, crispy calamari, bottomless soups, and 12-layer chocolate cakes while dining 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.
Helmed by husband and wife team Elke and Anthony Catania, this friendly, cozy eatery boasts indoor and outdoor seating areas, fresh homemade fare, and an ever-changing bill of fare ideal for busy or easily bored taste sensors. Grab a ready-made feast or enjoy the rotating dine-in menu, both of which star tantalizing courses crafted from scratch each day. Face dive into treats ranging from savory soups and crisp salads ($3.50–$10) to handcrafted sandwiches ($6.95–$7.95) and hearty dinners served with two sides and a neutral mediator ($10.95–$16.95). Vegetarian and carnivorous options abound, and decadent desserts ($4–$6.99) range from classic New York–style cheesecakes to ecstatic éclairs. Specials change weekly, unlike calendar pages and the facial expressions on Mount Rushmore, which shift hourly.
Drawing on culinary insights gleaned over 20 years of refining family recipes, the cooks at Antonio's Pasta Grille fill plates with sauce-draped pasta dishes and pizzas built on homemade dough. As they dip freshly baked bread into herb-infused oil, diners can stare wistfully at a mural depicting rolling hills, stone bridges, and wars between groups of talking animals from young-adult novels.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
At CDB's Pizza & Italian Restaurant, the chefs compose dishes inspired by Italy's simple, rustic meals. The menu includes options such as stuffed ravioli, spaghetti with meatballs, and leaning towers of pizza. Visitors can also dine on American favorites, such as CDB's signature wings, and stacked club sandwiches.