Palermo Ristorante Italiano has been a mainstay on Elk Grove Online's Best Of lists since 2009—an even more impressive feat once you consider the diversity of its menu. Seafood and shellfish dishes steal much of the spotlight, including a cioppino stew of seasonal fish, housemade ravioli stuffed with crab, and linguini mixed with swordfish, mussels, and clams.
These all come from the Toccagino family's list of old southern Italian recipes, as do the rest of the entrees. Rotisserie-grilled chicken and lamb chops, for example, complement gnocchi that's dressed in the sauce of the day and, scandalously, nothing else. During the week, families can also order regular or gluten-free pizzas to share.
The founding family behind Pizza Bell starts each of their pies with their grandmother's dough recipe. Whole-milk mozzarella and Pizza Bell's signature sauce then invite toppings to form such creations as the All Meat Fantastico, the Garlic Chicken Supreme, and the Spring Veggie. To augment the circular sundries, Pizza Bell keeps a salad bar stocked with a slew of fixings and serves up toasty meatball subs straight from the oven. For dessert, sweet teeth can swan dive into cinnamon sticks or apple and raspberry twisters, whose recipes were discovered by playing Chubby Checkers records backwards.
It is not just the pastas, sandwiches, and pizzas that keep guests coming back to Pete's Restaurant and Brewhouse and Original Pete's—the handcrafted beers also play a major role, quenching thirsts with flavors ranging from the Uptown blonde’s light layers of honey to the highly hoppy profile of the Skinner’s Horse IPA. Pete’s team keeps meals in balance by offering food-and-beer-pairing suggestions, assuring diners that the Midtown ale harmonizes with fish tacos and that the Old Town red—a malty, medium-bodied amber ale—improves coordination for slam-dunking meatballs.
For more than 30 years, the chefs of De Vinci’s Elk Grove have been hard at work perfecting the traditional Italian recipes that stock their deli counter. They begin every morning with their hands floury, crafting doughs that will form the base of housemade foccacia breads, cheese-filled ravioli, and custom sandwiches. Joined occasionally by a fluffy ravioli mascot in a toque, staff combine dishes into prearranged packages ready for the family dinner table or parcel out single dishes by the pint, quart, gallon, or 10-gallon hat.
The first Cool River Pizza opened more than 10 years ago with a mission to serve handcrafted pies made from fresh ingredients and California cheese in a family-friendly environment. All of the dough is made fresh daily and each pizza sports Cool River's homemade sauce accented with more than seven herbs, spices, and umlauts. Over the years, Cool River Pizza has grown from a solo outfit to a family of restaurants in California and Indiana. Inside each location, televisions illuminate dining rooms packed with long wooden tables and board games for families to play while waiting for their orders.
Sings 1978, Steve's Pizza has been slinging pies and parceling out slices that have become a staple of the community. The pizzeria sticks to a simple menu of pre-imagined or customized pizzas. Folks can mix-and-match topping combos that include cilantro, smoked gouda, and artichokes, or go for something like The Steve covered with just about any type of meat you can imagine and homemade red sauce. Steve's also creates pies with certified gluten-free crusts upon request.