Cala's Pizzeria features a menu stacked with cheesy, fried, and saucy savories. Tantalize tongue buds with starters such as breaded mozzarella cheese sticks ($4.99) or Cala's signature jumbo wings, extra-large hunks of meat stuck to the bone, deep fried to crispy resistance, and generously slathered, like a store-bought baby, in one of ten flavor-packed sauces ($9.99 for 15). Multiple varieties of pizza baked to order are known to emerge from ovens ($9.99 and up for large 12-inch), and specialty pizzas such as the bacon-double-cheeseburger and Italian-meatball pizzas will appease variety-seeking diners ($10.99/small, $14.99/large, $17.99/family). Cala's french-bread pizzas fuse the flavors of two highly haughty cuisines into a cheesy sandwich ($5.99 and up).
Alesci’s embraces family traditions. If it’s not already apparent by the third generation of brothers who co-manage the deli and grocer, it shimmers to the surface in the stories of old regulars and those who remember Grandpa Frank Alesci. Starting with Frank, and now for more than 50 years, the Alesci family has curated a collection of imported products, providing immigrants with the sought-after goods from across the pond. Beyond that, it’s a place for fresh, crusty bread, pizza, a myriad of cheeses, and deli meats sliced by hand. Inside the 7,000-square-foot location, shelves are lined with everything from polenta to biscotti, olives to olive oil, and peppers who share space with their natural enemy: the tomato.
In 1972, Joseph Catanese created Giuseppe’s Pizza & Subs on the square-crust foundation of Sicilian-style pies and oven-roasted sandwiches. Like their dough, the chefs in Giuseppe’s kitchen rise early and often, making breads from scratch daily. Their pizza canvases also fuel the efforts of other local eateries by providing them with pre-baked crusts and frozen dough balls, which are also ideal for training for an upcoming basketball-eating contest.
The name Burgers-N-Beer is straightforward. That?s why first-time visitors may be surprised by the scope of the offerings the eatery has offered to hungry Willoughby-area residents since 1999. The restaurant spotlights their menu with slabs of renowned fall-off-the-bone St. Louis-style ribs, slathered with Mimi's Family Recipe Sauce as pictured above. Customers can gather crowds of their own, as ribs can be packaged for parties. Cooks also sculpt juicy half-pound burger patties by hand, piling on toppings such as fried eggs, creole-inspired olive tapenade, or marinara sauce.
But the food isn?t the only reason to stop by. Burgers-N-Beer exudes what one Cleveland Scene writer described as "old-time charm, cheery atmosphere, and prompt, friendly service?all seemingly designed to make a midweek dinner feel like a getaway at a lakeside resort.? On Friday and Saturday nights, the restaurant stops eager patrons from abandoning still-rolling cars with complimentary valet service.
A red-and-white-striped awning welcomes patrons into Burger Nuts, where more than 35 toppings—all available for no extra charge—adorn seven types of patties and three varieties of bready encasement. Egg, multigrain, and pretzel buns clasp never-frozen certified Angus beef, bison, turkey, Kobe, bratwurst, chorizo, and veggie burgers, which patrons can decorate with such eclectic ingredients as pepperoni, peanut butter, sauerkraut, and pepper jack cheese. Burger-free fare includes grilled-cheese sandwiches, chicken fingers, and hand-dipped milk shakes that are served at the exact same temperature as that of a healthy polar bear's nose.