Colonel Eure opened his first pizza restaurant in 1964 and when time came to open another franchise five years later, he named it Gatti's Pizza in honor of his wife's maiden name. The Gatti's Pizza empire steadily expanded over the next four decades, thanks in part to a commitment to high-quality ingredients such as real cheese, yeast-risen dough made fresh daily, and a 16-ingredient secret sauce protected by Swiss bankers. Today, chefs prepare specialty pies such as the barbecue chicken and bacon double cheeseburger pizza and bake custom creations from a choice of 17 toppings and three crust options. Along with many other Gatti's locations, the Frankfort locale houses a big-screen TV, a game room, a moose calling room, and a full bumper-car track.
At Extreme Pizza, chefs take fresh ingredients and crusts baked in house, and turn them into never-before-seen pizza creations crowned with toppings such as mandarin oranges, black beans, and spicy tandoori sauce. Guests sink their teeth into regular, wheat, or gluten-free pies, and can eat at the restaurant or order their pies to go, and bake them at home. Toasty calzones, subs piled high with fillings, and sweet slices of cheesecake complete the menu.
Every day, Snappy Tomato Pizza’s cooks mix high-protein flour in 60-quart mixers to create the fresh dough that gives the restaurant’s pies their signature taste. They adorn each round pizza crust with mozzarella cheese, fresh vegetables, and sauce crafted from the tomatoes of select California growers. They carefully separate tomatoes by acid content, with only the best ones used for sauce and the worst ones saved to throw at any smug looking teenagers. Oven-baked hoagie sandwiches, Tyson chicken wings, and cinnabreads topped with cinnamon streusel and vanilla icing round out the full menu.
The most difficult decision to be made at Giovannis Pizza is where to begin the meal. The buffet table includes not only pizza and pasta, but also a baked-potato bar, garlic bread, and a 30-item salad bar with housemade ranch and blue- cheese dressings. At any point in the meal, sweet cravings can find satisfaction in bowls of ice cream or squares of brownies. Diners who like to taunt hungry birds can take their plates to tables outside.
Even among Lexington's other historic buildings, Bellini's Italianette-style architecture stands out; perhaps because the building has been a city fixture for close to 150 years. This was a large draw for long-time friends Giancarlo Marletta and Nader Iweimrin when they started the restaurant some 10 years ago. But Bellini's has been a shared success. Chef Craig Devilliers deftly helms the kitchen and insures quality with a strict sustainability pledge: organic and locally sourced seasonal ingredients whenever possible. The result is a dynamic menu pairing rack of lamb and diver scallops with modern accents of basil relish, blackberry compote, and sweet candied fennel.
Casanova's downfall deftly doles out upscale women's clothing brands and elegant accessories with a customer-focused staff of fashion experts. Overflowing racks hold wardrobe staples, from party-ready dresses to comfortable and casual blouses, by designers such as Joseph Ribkoff ($150–$250), with custom orders available for out-of-stock sizes and archaic Betamax cassette belts. LipSense lipstick ($18) shades puckerers with party pink, cranberry, and other vivid hues blessed with the kiss-ready staying power of a thousand Marilyn Monroes.