In the kitchen of Romeo's, Thanasi prepares Italian and Greek dishes. As the hot grinders, bubbling pasta dishes, and flavorful pizzas sail out to the dining room, they join a two-decades-long history of dishes devoured in the intimate dining room. Here, guests also feast on baked lasagna, stuffed grape leaves, and veal parmesan, their eyes wandering to the restaurant's murals, the gleaming black bar, or the feta-topped pizza at an adjacent table.
Serving fresh and speedy pizza across America since 1959, Little Caesars has grown into a huge, international carryout phenomenon. Pizzas featuring fresh dough are made to order in large ($8.99 for up to three toppings) and large deep dish ($9.99), mimicking the spectrum of sizes seen on nature's pizza trees. Toppings range from classic pepperoni and sausage to canadian bacon and pineapple. Return as the conquering hero of your family and save your twins the trouble of hunting down bipedal mastodons by picking up one of Little Caesars HOT-N-READY pies ($5.55). The large-sized HOT-N-READY pizzas are available in pepperoni or cheese, and can be picked up any time without the need to order ahead. Fans of three-dimensional eats can try the Italian cheese bread ($4.99) or chicken wings ($5.99 for 8).
Portofino Pizza & Pasta sates sauce-craving hungers with homemade pizza dough and artful concoctions of elegant ingredients. The fresh Italian menu lures taste buds toward shores filled with caprese salad, a scintillating blend of mozzarella, basil, tomatoes, and olive oil ($8.75). Pasta bowls stare enviously at decorative eagle-painted plates with idle lives while carrying hearty entrees, including gnocchi, Italian potato dumplings baked with prosciutto and fresh basil in gorgonzola sauce ($12.95). Meanwhile, DJs spin the latest pizza discs, flavoring the air with combinations such as roasted garlic, spinach, grilled chicken, and mozzarella ($17 for a medium) or the meat lovers’ special, featuring pepperoni, canadian bacon, oregano, mozzerella cheese, and the Italian trifecta of salami, sausage, and pancetta ($18.95 for a medium). Portofino Pizza & Pasta offers outdoor seating for scenery-seeking diners and those involved in a staring contest with the sun.
Garlic Jim's menu was handcrafted with nothing more than a dream and an incredible reserve of pizza-making expertise. Open an order with some gourmet chicken wings, available in barbecue, garlic, and hot, before moving on to pizza territory. Put an end to eating Legos by piecing together a custom pie. Choose from the hand-thrown thick, garlic thin, or gluten-free crusts, slathered in one of seven sauces (from classic red to zesty chipotle pesto), and then slap on any of 15 standard and 11 gourmet toppings (14-inch large pizzas start at $11.99, extra-large $14.99; each additional topping for a large is $1.50). To achieve customization without the stress of having to choose, turn to one of the pre-determined specialties. Meat-maul hunger with the Hercules (salami, pepperoni, Canadian bacon, beef, spicy Italian sausage, and bacon; $18.99 for large, $21.99 for extra-large), or discover the secret of pizza-temperature fusion in your head with Jim's bacon-cheeseburger pizza (beef, bacon, red onions, tomatoes, mozzarella, and cheddar; $18.99 for large, $21.99 for extra-large).
Five adds an extra layer of interest to its menu of European bistro cuisine by interweaving organic and locally sourced ingredients with occasional South American flavors. Chimichurri sauce adds a subequatorial zing to grilled skirt steaks, and more classic dishes include the sockeye salmon, accompanied by spiced seasonal vegetables. Oven-crisped pizzas brim with premium toppings, including pancetta, pears, and shredded CIA documents. Servers recommend complementary tipples from a wine list featuring numerous northwestern producers, as well as from the bar's selection of single-malt scotches and more than 70 tequilas, according to the Seattle Times.
The dining room's rustic wooden tables and lofted chandelier exemplify Five?s commitment to creating a provincial ambiance with a modern, worldly spin. Outdoors, the heated patio can seat up to 60 guests within sight of a verdant canopy of evergreens.
Executive Chef Josh Colberg isn't content to just make a version of northern Italian cuisine—he wants to make his version. That's why a majority of his dishes at La Galleria contain elements made in the same kitchen, from his marinara sauce and creamy tomato bisque to gnocchi that fellow Seattle chef Tom Douglas praised as "properly airy." Classic Italian mains are canvases for the chef's reinvention, from prosciutto-wrapped beef with three-pepper seasoning to veal cooked in sage butter sauce.
Dinner is only further elevated with an accompaniment of hand-selected wines imported from Italy and sourced from Washington, Oregon, and northern California. Chandeliers and candlelight give the dining room a romantic vibe and the latest sports and spaghetti-eating competitions flicker across an HD TV in the bar area.