A family business since 1963, Star Lanes resonates with the boom of bowling balls colliding with pins on 24 automatic lanes. The alley's sunny yellow facility bustles with bowlers of all ages during daily open-bowling sessions and ripples with upbeat music during weekend Glow and Bowl sessions. An onsite pro shop outfits players with shoes, balls, and bags, and champion-bowler coaches Jeff and John Lizzi equip players with the techniques to master a grandfather clock's perfect pendulum swing. The venue also houses a bar with refreshments and a lengthy menu of specialty pizzas and sandwiches. Leagues for men, women, couples, and seniors practice in the alley throughout the week.
Pie connoisseurs ravish in the extensive noshing selection of Pagliai’s menu of specialty pizzas. Pagliai’s expert dough slingers toss original creations such as the Pagliai’s special, with sausage, pepperoni, green peppers, mushrooms, and onions ($17.25), to send taste buds on an ambrosial oven-baked adventure. Take a metaphorical leap over the pond to literally delight in the sauerkraut-stuffed German Delight, piled high with mouthwatering canadian bacon or sausage ($12). Sink biters into a garden-fresh, herbtastic vegetarian pizza, topped with ground-grown edibles, including mushrooms, green peppers, onions, and olives ($15.50). Other unique pies include such inspired geneses as the roast-beef special ($13.75) and the taco pizza, complete with a fiesta of border-hopping toppings to elevate tasters to a level of excitement usually reserved for the prospect of amnesty ($17.25). Pull up a chair to dine in, swing by to carry out, or call in to have a golden-crusted siring delivered to your doorstep. This deal is valid for any item on the specialty pizza section of the menu except for the Chef’s Delight.
DiBenedetto’s Italian Bistro whisks diners away to the luscious Tuscan countryside by way of a menu filled with authentically crafted Italian fare. Commence an evening of aromatic adventuring with a simple yet savory bruschetta that pairs slices of toasted baguette with tomato-basil relish ($7), or dive headfirst into a sea of steamed mussels ($9) steeped in the white wine, garlic, and zesty marinara of their natural habitat. Indulge in noodly delicacies, including the parmesan-dusted lasagna bolognese, layered with levels of creamy ricotta and mozzarella ($11), or the gamberi con aglio, which blankets a soft bed of fettuccine noodles, shrimp, and bacon with garlic-cream sauce and fresh basil ($13).
Vito's great pizza and subs has 16 locations We make great specialty pizzas. Try our award winning Sweet Baby Rays BBQ pizza, or the Pizza Pallooza award winning Chicken Bacon Ranch pizza, or our Tony Packo pizza. My favorite is the Mediterranean, which won the Miller lite pizza challenge.
The recipes at Rosie’s Italian Grille have spanned oceans and generations to appeal to present-day senses with aromatic Old World fare. Born in Montelepre, Sicily, Rosie immigrated to the United States in 1924, bundling with her a cache of culinary treasures mapped from mother to daughter. When the first Rosie’s Italian Grille opened on Sylvania Avenue, her three sons asserted that the hardest part of the entire enterprise was “translating her recipes.”
Today, executive chef Eric Kish continues to translate and update Rosie's culinary blueprints, marrying traditional and modern influences in a menu that boasts fine steaks, award-winning pizzas, seafood flown in from the Florida Keys, and fresh-baked desserts lauded for their presentation by the Toledo Blade. In the 27 years since the original Rosie’s opened, guests have delighted in not just the food, but the Tuscan-themed setting illuminated by flickering candlelight, which is more romantic than the flickering of a tableside cardiograph.
Like a camera obscura built around a dinner table, Home Slice Pizza stays forever focused on its cuisine. Within the brick-lined establishment’s kitchen, chefs toss and fire large and extra-large thin-crust pizzas topped with ingredients as classic as pepperoni and anchovies or as original as artichoke hearts, seasoned steak, and A1 sauce. Under this flavor ornamentation lies the pizzas’ true foundation: cheese. Blends of mozzarella, feta, ricotta, cheddar, parmesan, and romano provide a solid base for creative ingredient combinations and add a gooey warmth to every bite. Not content to be confined to pizzas alone, cheese also douses orders of pan-baked cheese bread and supports focaccia subs flecked with herbs and stuffed with hot ham, turkey, bacon, and veggies.