At Uptown Pasta, owner Tony Manuel shares his love of homestyle cooking with a menu that showcases rich, made-to-order pastas and traditional Italian entrees. Savory spheres of gnocchi à la bolognese simmer in a meaty sauce flavored with wine ($14), and meatballs or sausage pair with al dente tendrils of fresh spaghetti ($13¬–$14) to lasso traditional appetites or keep forks from flying away. Piping-hot ovens produce herb-rich delights such as the baked manicotti ($13) or meatless ziti baked Sicilian style with eggplant and cheese ($13), and seven specialty entrees sate heartier cravings for spicy shrimp fra diavolo ($13) or chicken pesto with olive oil, cherry tomatoes, and linguine ($13). At the customer's request, chefs will readily swap traditional noodles for gluten-free pastas or add extra ingredients for $2.
The pie slingers at Pizanos Pizza toss, roll, and bake fresh dough into crispy disks, creating the perfect thin-crust canvas for traditional and adventurous pizza permutations. They mingle 100% mozzarella, made with whole milk directly from the mythical shores of Wisconsin, with their own tomato sauce recipe to create classic, specialty, and supreme pies. Customers can stroll in for a quick slice or have their chosen comestible delivered. The eatery also offers a slew of less Euclidean options, including salads, pasta, and sandwiches, and plays host to fundraisers and community events.
Bellagios Pizza, locally owned and operated since 1996, brews ripe batches of tomato sauce and tosses fresh disks of dough daily at their Wilsonville location, while crews at each restaurant sprinkle pies with delicious toppings to create a menu loaded with pizzas, grinders, and calzones. Heaps of spinach, artichokes, and juicy tomatoes guide wandering bellies out of the desert with the Oasis pizza ($10–$19.99), while the Butcher Block throws a crust-top party of salami, pepperoni, canadian bacon, and italian sausage ($10–$19.99), coming together in hearty harmony like a chorus of lumberjacks. Diners interested in a wider variety of toppings or in teaching children about medieval class structure can opt for a pie cleanly divided down the middle, such as a half-cheese, half-pepperoni pizza ($8–$17.99). Slathered with pizza sauce and adorned with meaty toppings, the Bellagio grinder ($5.99) competes with a host of calzones ($10.99) for the silver medal to the pizza menu's gold.
Formerly a mere pizza-by-the-slice establishment, Schmizza Pub & Grub has transformed itself into a one-stop shop for unique pizzas, toasted sandwiches, fresh salads, and cold beer. The pizza parlor sets a fun, irreverent tone that's echoed in many of its creations, such as the garlic-laden No Kiss Tonight pizza and the Foo Foo, which is decked in fancy ingredients such as marinated artichoke hearts and sun-dried top hats. Adding to its effortless jocularity, the newly reopened establishment was recently awarded the distinction of Best Bathroom in the Pearl.
Recently opened, The Globe brings the good life to everyday hunger-havers with an affordable selection of artisan pizza and tapas, tasty beverages, and nightly live music. Like a United Nations potluck party, the menu boasts an eclectic selection of social food staples such as the Maiale pizza, with ham, pork belly, caramelized onions, blue cheese, pears, and cream ($15). Tapas aficionados can choose from a plethora of small plates, such as the chianti-cured salami ($4), the bacon-stuffed eggs ($4), and the roast garlic and chickpea dip ($4). Wines and classic cocktails draw on regional blends for local flavor, while revolving taps dispense a cornucopia of craft beers.