Helmed by Vinny and Antonio Mannino, Mannino’s Family Restaurant offers diners the simple pleasures of Italian cuisine prepared by experienced chefs. Pizza-making pros toss doughy discs to craft more than 25 Sicilian and gourmet pies, topped with the likes of steak, mozzarella, and fresh basil. Veal nine ways includes classic preparations of piccata and marsala, stuffed pastas are filled with manicotti and meat confetti, and a kids’ menu is home to swirl-able plates piled with spaghetti and meatballs
The chefs in the kitchen of Limoncello's Italian Grill crown 75 different specialty pizzas with fresh ingredients including ricotta cheese, fresh garlic, and spinach. In addition to paninis stuffed with mozzarella and marinated eggplant, the cooks craft hearty lunch and dinner entrees such as grilled tilapia pesto with fried calamari, scallops, and tomato pappardelle pasta.
Chefs at Fat Tony's populate a family-friendly menu with bubbling pizzas, brimming subs, and classic Italian entrees. Pizzas are tossed fresh daily with handmade dough, including slices of inside-out deep-fried pizza ($4.25+), sicilian cheese pies ($13) that arrive bare but for creamy mozzarella and zesty sauce, and 13 different gourmet pies ($10.50–$16) bearing toppings such as prosciutto, pineapple, or pesto. Seven ounces of thinly sliced sirloin fill each steak sandwich ($5.50−$7) and the verdant vegetarian sandwich ($6) cultivates a garden of spinach, peppers, and broccoli inside its gate of fresh italian bread. Venerable Italian dinners such as sliced eggplant or chicken cutlet parmesan ($9.50) preside over debates between forks and tablecloths to see who can throw the most food on the floor.
Golden splatters of magma embellish the eatery's fire-red walls and draw eyes to the back of the dining room, where a 10-foot-high volcano pulses with flames. Well, it's actually a custom oven, but it houses real hot lava rocks designed to cook up to 10 large Mediterranean-inspired pies in two minutes flat.
Chefs top dough made fresh daily with eclectic ingredients ranging from grilled eggplant and sun-dried tomatoes to smoked gouda and meatballs. Sharing space inside the specialty oven are vulcanas, similar to calzones and jam-packed with meats, veggies, and gooey cheese. Other fare includes certified Angus beef burgers and pitawiches, all aptly washed down with chilly fountain drinks sourced from Magma Pizza & Pita's sister restaurant, located inside of a real underground igloo.
Fresh dough bubbles up around house-made mozzarella, sauces cooked daily, and recently reaped toppings at The Pizza Kitchen. The menu's savory starters parade bacon-wrapped scallops and potato skins cradling buffalo chicken and blue cheese, ideal for snacking on game day or luring a mascot out from under the bed. Stone-lined ovens, inspired by the co-owner's personal outdoor kitchen, exhale fiery currents across pizzas outfitted with meatballs, bacon, green peppers, mushrooms or a host of other toppings. Diners carry out dough disks and two liters of soda for at-home feasts or picnics uninterrupted by cutlery salesmen.
Using original family recipes that have been passed down through four generations, Cafe Europa’s sauce slingers make handcrafted thick sicilian and crispy brick-oven pizzas to create an authentic Italian vibe. Gourmet pizza toppings include shrimp, chopped clams, and rigatoni, and thinly sliced prosciutto and meatball parmigiana headline the café’s sandwich menu. To feed hungry late-night customers and ghosts who can’t sleep, the restaurant stays open until midnight seven days a week.