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.
Inside The Wild Goose, which won the people’s choice award from the Taste of Willoughby, a stone oven bakes pizzas laden with eclectic ingredients, including elbow noodles, celery, and potatoes. Chefs top the Galway Bay pie with alfredo sauce, rock shrimp, crabmeat, cheese, and a sprinkle of parsley, and they slather the That’s A Buff Chick pizza with chicken, cheese, celery, crumbled blue cheese, and a drizzle of buffalo sauce. When not customizing crusts, they ladle up bowls of irish potato soup and fill hoagies with saucy meatballs as pro football games and amateur potato-peeling competitions play on televisions propped behind a granite-topped bar.
More than 50 creative and classic toppings crown freshly kneaded dough at J's Pizza Market, which has claimed a Readers' Choice award for best pizza from MentorPatch for its pizza-crafting prowess. Patrons can choose from 34 specialty pies for at-home cooking or hunker down for in-eatery feasts. Gluten-free, white, or wheat crusts bubble atop a provided take-home pizza disk that emulates the cooking abilities and imperviousness to wolves of a brick oven, browning a variety of toppings, including barbecue pork. The restaurant's in-house wood stone hearth oven melts the Little Havana pizza's vegetarian blend of black olives, banana peppers, red onions, and tomatoes into a bed of cheddar and mozzarella atop black-bean sauce. Meat-laden sandwiches and crisp salads are also available as alternatives to circular sustenance.
Nestled within the Cuyahoga County Airport, J B Milano's casual dining room entices travelers with maroon cloth napkins and burgundy leather chairs stippled in brass studs. Tabletop lamps throw light on exposed white brick walls and tablecloths sewn from pages of SkyMall. To pair with these decorative trimmings, JB Milano's dishes out homemade Italian fare from a menu of classic recipes.
Grumbling stomachs silence with comforting plates of pastas or withering stares from open-faced prime-rib sandwiches on toasted rye. Veal and fish filets arrive enveloped in savory breading and topped with such ingredients as artichoke hearts, capers, and delicate wine sauces. Hearty steak dishes, meanwhile, arrive at tables artfully arranged on sparkling white plates.
When La Dolce Vita Bistro's chefs aren't serving the crowds of diners during Little Italy's annual Feast of the Assumption Festival, they craft iconic Old-World cuisine for the restaurant's diners. The chefs dedicate themselves to the dishes' original flavors by ordering entire bales of Italian parsley and importing plum tomatoes through the Atlantic Ocean's subterranean tunnels. These ingredients add a distinctive Italian essence to the menu of oven-crisped pizzas, freshly blanched pastas, and sautéed veal tenderloins. Outside the kitchen, the atmosphere gets a dose of Italian essence from classic Italian films that, according to Gayot, are screened against the dining room's back wall. While taking orders, servers can help diners complete their meals by recommending wines from the 200-bottle-strong list.
While travelers from nearby Cleveland Hopkins International Airport enjoy Pasta Lear's Pizzeria and Deli's lunch six days a week, they aren't the only ones. When the auxiliary bishop of Cleveland, Roger Gries, visited Pasta Lear's Pizzeria and Deli in 2007, he was so impressed with the cuisine that he wrote a letter telling the owners that their linguine with clams in a white sauce was one of the best renditions of the dish he had ever tasted?even when compared to the times he ate the dish in Rome. Pasta Lear's still serves up this dish, with white or red sauce, plus other pastas, corned beef sandwiches, spinach salads, wraps, creative pizzas with such toppings as hot peppers stuffed with italian sausage. In addition to their local and international catering services, their private dining room is also available for rehearsal dinners, showers, and parties.