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).
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.
Any Irish pub worth its weight in Guinness can make a mean corned beef. It takes a special kind of visionary, however, to stack that corned beef on top of a towering American hamburger. Like most of its regular patrons, Croagh Patrick's Pub has a thick streak of green in its lineage. Willoughby's premier neighborhood hangout finds common ground between its Irish ancestry and its American present, creating such crossover dishes as Celtic egg rolls and the aforementioned Irish-American burger.
The name Burgers-N-Beer is straightforward. That’s why first-time visitors may be surprised by the scope of the eatery’s offerings. Cooks sculpt juicy half-pound patties by hand, piling on toppings such as fried eggs or marinara sauce. They also stuff burgers with fillings such as gorgonzola or creole-inspired olive tapenade, and they sometimes go to extremes by crafting burgers that weigh in at a full pound.
Patrons can also opt for slabs of ribs, corned-beef sandwiches on rye, and Italian specialties such as fried ravioli or italian wedding soup. 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.
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.
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.