At Frankie's Pizza, Italian–style gourmet pies begin with house-made dough prepared daily, topped with fresh cheese and a colorful array of veggies and meats. Cooks sprinkle on cilantro and pile on unique ingredients including pepperoncini and mild italian link sausage, accented with sauces in flavors such as zesty pesto ranch. Frankie's Pizza caters to patrons' individual dietary needs with gluten-free crusts, and provides optional sunbeams for customers who photosynthesize.
Pallino serves up a menu of fresh, made-to-order Italian specialties in a casual setting inspired by family gatherings and leisurely bocce games. Antipasti such as roasted garlic and cheese flatbread ($5.95) prep palates for main dishes and help patrons evade amorous vampire kisses. Featuring braised beef and pork with Chianti-spiked tomato sauce and a whisper of cream, mama's meat sauce with rigatoni ($8.95) banishes any doubt about how mama used to get her little noodles to sleep through the night. Pizzas round out the menu with combinations including prosciutto and roasted fig ($6.95/$12.49) and Italian sausage and mushroom ($6.95/$12.49), and paninis ($4.75 for a half; $6.95 for a whole) come with a choice of warm chips or carrot sticks, which are less warm, but make up for it with their svelte figures and pretty faces. Decadent gelato is maneuvered into an array of desserts—it's squeezed between two cookies in gelato sliders ($5.95), topped with espresso and whipped cream in an affogato ($3.50), and bobbing in a soda float, flavored with a choice of syrup ($4.95). Most importantly, the friendly staff and quick service will allow you to make the most of a hearty dinner enjoyed in the clean dining room or as a speedy carryout order.
In addition to serving up slices at four brick-and-mortar locations, Mad Pizza delivers its meat- and veggie-laden pies throughout Seattle. From store to store, the menu of each restaurant shares madness-themed entree names, such as the Mad pepperoni, the Maditerranean pizza—which hoists pesto, salami, and capers—and the Mad Scientist pizza, baked over a bunsen burner. They also prepare succulent Chicago–style italian beef sandwiches and meatball subs.