Nové Italian Restaurant’s chefs whip up feasts of Italian cuisine with an eye towards authenticity and freshness, blending rich tomato and basil sauces with meats and seafood delivered to the restaurant daily. They craft dishes of broiled and sautéed fish and shrimp and tender steaks of chicken breast and veal, and pull crispy pizzas from brick ovens. The décor surrounds diners with an atmosphere that's both regal and cozy, much like a crushed velvet cape, with warm light from chandeliers bathing dark hardwood tables, half-brick walls, and classical white columns.
Giavano’s sates sauce-craving tongues and cheesy appetites with a classic menu of gourmet Italian fare in a casual setting. Meaty pizzas, including the swiss and bacon ($7.95–$22.95), can be shared with a clan of finger-food fanatics or cardboard cutouts of giant mutant turtles, and the veggie pizza ($8.95–$26.95) satisfies the garden yearnings of hungry herbivores. Those who prefer their fare enclosed can opt for a calzone ($5.95) or an appetizer of stringy mozzarella sticks ($4.45–$5.95). Sink teeth into the dangerously delicious pepperoni sub ($4.95–$6.95), which longs to be launched into the depths of stomach oceans, or sit down for a classy feast with an array of Italian dinners, including the chicken and broccoli alfredo ($8.95). Giavano's also satisfies picky progeny and the young at stomach with an accomodating kids' menu.
The white oak wood-fired oven in Brickhouse Pizza & Grille can top 600 degrees when it cooks the restaurant’s signature hand-tossed crusts to a golden brown. The pizza chefs also top tables with traditional New York–style pizzas, taking form with gluten-free and whole-wheat crusts and diverse toppings such as baby shrimp, roasted red peppers, and grilled chicken. Housemade pastas compete for stomach space with sandwiches that include the Diesel burger—a mammoth half-pound patty stuffed with cheddar cheese and bacon, then audaciously tempura battered and deep-fried. The eatery entertains patrons on select nights with trivia and live music.
Behind the counter at Mick's Pizzeria, handmade dough regularly pirouettes through the air, flung by the fingers of a pizza chef carrying on the nearly century-old tradition of New York–style pizza making. They top the pies to order, combining flavors from a pantheon of 26 ingredients that range from bacon and shrimp to eggplant and peppers. Delving into the menu, diners also might encounter other pillars of Italian-American cuisine, including chicken parmesan and baked ziti. The cooks supplement their pies with baskets full of tasty chicken wings, slathered in one of six spices and ready to singe taste buds.
In 1972, family patriarchs Andrea and Rina Adonnino and Anthony and Ida Bennice opened the doors of Home Style Pizza, and it's been a fundamental fixture of their families ever since. To pair with a menu of authentic Italian dishes, the Sicilian-style café is strewn with display cases installed by Rossi Dimensions of Pesaro, Italy. In the kitchen, skilled chefs employ combinations of 20 toppings to coat thick pan pizzas that are baked inside real brick ovens—far more filling than those baked inside a mime’s invisible “oven.” Customers can enjoy a hot or cold sub sandwich on the outdoor patio, or they can nosh on a calzone, a stromboli wrap, or hearty pasta in marinara, light rosa, or pesto cream sauce.m]]
CiCi’s Pizza Buffet Restaurant combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough that’s made from scratch daily and then showered with marinara and toppings, from classic pepperoni and italian sausage to more creative buffalo chicken and mac 'n' cheese. The buffet is also stocked with a plethora of fresh pastas, signature salads, and independent salad ingredients. After feasting on savory options, diners can revisit the buffet for desserts including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.