Replicating the boisterous atmosphere and hearty repasts of traditional Italian hearths, Patricia's of Tremont piles plates with familial favorites from the pages of the multifaceted menu. Patricia's dough decathletes pound out a personalized dinner discus from an array of pizza possibilities, with entries including the Patricia, an eponymous, olive and asparagus-laden pie ($9.75–$18), gas-cooked or wood-fired to diner specifications.
The ovens at Lil Joe's Pizza And Pasta work long hours to cook up a menu full of Italian favorites. Pizza crusts are smothered with cheese and varied toppings such as chicken, broccoli, onions, pineapple, and sausage. Platters of veal and eggplant parmesan can be enjoyed on their own, or as part of a sandwich. Chefs simmer pots of Lil Joe?s signature spicy vodka sauce, and boil gnocchi, ravioli, and spaghetti to create classic Italian meals.
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.
Since 1958, this Zagat-rated restaurant has plated authentic Italian cuisine handcrafted from the freshest ingredients in Chef Salvatore Cucullo’s kitchen. Open for lunch and dinner, the 50-seat eatery’s specialties range from spicy seafood dishes made with generations-old family recipes to saucy pastas and comforting chicken and veal entrees. Wines culled from across the globe lend meals an international flair and boast subtle notes of jet lag, and Fratelli’s catering services help satisfy packs of peckish minglers.
The Iron Pizza Kitchen chefs are so proud of their creations that the second a pizza pops out of the oven, it is placed in a display case. That way, guests can ogle every pie and select the exact piece they want to devour. Crusts hide under layers of pizza sauce, pepperoni, spinach, mushrooms, peppers, chicken, and gooey cheese. For other pizzas, chef eschew sauce completely, and instead cover crusts with enough dairy to give a T.rex a milk mustache, or use unique toppings like kale, buffalo chicken, and tomato bruschetta.
At Roberto's Pizza & Pasta, diners chow down on plates of sauce-laden pasta, toasty and cheesy calzones, and nearly two dozen varieties of pizza. Pies arrive crowned with toppings ranging from chicken marsala and Philly-style cheesesteak, to penne alla vodka and baked ziti.