Loca Luna's chefs populate a menu of small plates embellished with compact Latin cuisine including tacos, tapas, ceviche, and paella. Chefs incorporate Latin ingredients such as plantains and mango into small portions of cold and hot tapas, which allows guests to order a number of small dishes to create a meal with as many permutations as a Choose Your Own Adventure story about a door factory. The lively bar keeps glasses filled until the wee hours, pouring drinks such as Loca Luna's famous original mojito, traditional South American caipirinhas, and a selection of domestic and imported beer.
Drawing loyal customers and celebrities alike, Loca Luna's spacious central dining room transports diners into a verdant, lively jungle setting with vibrant, leafy murals and tropical trees that delicately hang over tables and are known for routinely asking to sample the cuisine. The bar and lounge area serenades guests with live nightly tunes, and the restaurant's picturesque patio is perfect for practicing open-air ingestion. After dinner, customers can head to the dance floor to channel senses of Latin rhythm.
Chefs at Bito's Pizzeria & Grill hand-toss the dough for their signature pizzas, which don toppings such as sun-dried tomatoes, prosciutto, and bacon before baking in hot ovens. Grills sizzle burgers with grilled onions, applewood bacon, or mozzarella cheese, and chefs at the counter ladle au jus over roast-beef subs. During weekend performances, musicians take the stage to play tunes and test the resonant frequency of ham-and-swiss stromboli.
Chefs at Bulldawg Pizza’s two locations hand toss pizza dough to form regular-, thin-, and thick-crust vehicles for alfredo sauce, barbecue chicken, or feta cheese. They ready gourmet pies for delivery, carry-out, or dine-in (Baxter St. location only), loading spicy buffalo-chicken pizzas with a blend of blue cheese, ranch, and tomato sauce or piling Hawaiian pies with ham, pineapple, and ukulele sauce. As calzones and toasted subs share oven space, the chefs scoop house-made alfredo sauce over steaming plates of pasta.
In 1978, brothers Eugene and John Jett lent their name to the sign above their pizza shop in Sterling Heights, Michigan. In the more than 30 years that followed, they’ve lost one of the Ts but gained more than 200 franchises across the country. Jet’s Pizza churns out thin-crust rounds and signature square-shaped pies in hearty deep-dish form. The eight-corner deep-dish style lets each member of a dining octet enjoy a slice of corner crust without fearing the paper cuts inherent in triangle slices. After loading pizzas with heaps of meats and veggies, guests have the liberty of flavorizing their crust for free, choosing from eight options such as garlic, sesame seed, Cajun, or poppy seed. To augment pies, Jet's chefs whip up triple-cheese turbo sticks filled mozzarella, cheddar, and romano as well as regular and boneless wings draped in hot or sweet sauces.
Cuisine Type: Italian
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Parking lot
Most popular offering: Chicken Parmesan
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
Pro Tip: Let us know when using a coupon so we can ensure proper handling of your check
In your own words, how would you describe your menu?
The menu at Valenti’s is designed to compliment two different styles of dining: a la carte and traditional family style with a singular vision of bringing guests authentic and exquisite flavors, making any meal feel like an Italian feast.
Is there anything else you want to add that we didn't cover?
In the spirit of Italian culture, Valenti’s offers a large dining room, multiple family tables that can seat up to 20 people or more. Our private bar area features an extensive wine list and a full bar with a great selection of cocktails. Additionally, Valenti’s patio is a delight, overlooking the pond and its fountain creating an extremely romantic atmosphere perfect for any occasion.
Marco's Pizza founder Pasquale "Pat" Gianmarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh, never-frozen cheeses.