In creating Brixx Wood Fired Pizza, the owners sought to combine an upscale dining experience with tasty casual food, and so they came up with a foolproof formula: wood-fired brick ovens plus craft beers and microbrews. The ovens are used to create more than 22 specialty pizzas that come adorned with traditional Italian-style toppings or fun twists such as buffalo chicken, pimento cheese, or classic Thai flavors. To cater to everyone, they prepare their pies with traditional, whole-wheat, or gluten-free crust and aim to always have vegan cheese in the kitchen.
Just Pizza—family-owned for two generations—houses an old-fashioned brick oven, which slowly bakes hand-tossed pies to a chewy, crispy finish that occupies a happy medium between thin crust and deep dish. On February 5, the sports-minded staff supplies get-togethers with enough party fare to fuel marathon cheering sessions or celebrations lasting one hour for each year the president—the first president—has aged. Two large pies support a duo of toppings—such as pepperoni, hot dogs, or jalapenos—under a turf of stringy, gooey mozzarella. Between slices, guests can run routes around their fellow diners while clutching a basket of cheesy breadsticks and diving toward frosty two-liters of soda sitting on the table.
Amante Gourmet Pizza’s dedicated chefs hand twirl more than 20 specialty pizzas prepared without additives, preservatives, optical illusions, or artificial coloring. The prosciutto italiano pizza ($14.50 for a medium; $16.99 for a large) crowns its crisp shell with mozzarella, sun-dried tomatoes, roasted red peppers, and imported prosciutto, and the la giardino ($14.50 for a medium; $16.99 for a large) garnishes a whole-wheat crust with garden-fresh toppings, including red and white onions, mushrooms, and roma tomatoes. Chefs jazz up a traditional hawaiian pizza ($12.75 for a medium; $15.49 for a large) with juicy mandarin-orange slices, and tone down the robust flavors of garlic, goat cheese, and basil with a drizzle of honey to create the Lolita ($13.75 for a medium; $16.49 for a large). Amante’s menu also includes a large selection of sandwiches stacked on freshly baked bread ($5.49–$7.75), as well as create-your-own pizzas and calzones (pizzas, $5.99+; calzones, $6.75+), customizable with seven sauces, 10 cheeses, 24 fruits and vegetables, and dozens of trendy nicknames.
With its whitewashed brick façade, french windows, and curlicues of wrought iron encircling the entryway, Cafe Pasta looks as if it's been plucked straight from a cobblestoned European street. A striped awning shades the easel resting outside the front door, which announces menu highlights and other news printed in Cubist script. Inside, chefs re-create traditional Italian dishes, such as lasagna and risotto, as well as contemporary recipes crafted from spicy veal sausage or almond-crusted fish. Live music entertains diners two nights per week, as do special events such as mixology tastings and holiday parties. Cafe Pasta also caters meals throughout the area and hosts celebrations in a pair of private banquet rooms.
Flat-screen TVs display the game at Corner Slice's wood-paneled bar, where 10 bottled brews and 14 drafts, such as SweetWater IPA and Duck-Rabbit milk stout, fuel game-day cheers. Specialty pizzas including the Archer—with roasted red-pepper sauce, chicken, bacon, and red onions—anchor the menu (diners can also build their own or order by the slice). Though appetizers include sports-bar classics such as chicken wings and potato skins, the kitchen also sends forth innovative starters, such as baked breaded mac ‘n’ cheese bites and three flavors of crab dip. Patrons are welcome to munch oven-toasted subs, saucy wings, and pita wraps out on the patio tables, which are shaded from the jealous stares of passing birds by umbrellas.
Native Sicilian chef Nico Scavone channels the spirit of Southern Italian hospitality and the memories of his mother's home cooking in his made-from-scratch pasta, mozzarella, bread-and-ricotta filled cannoli, and gelato. As the nuanced flavors in each of the restaurant's handcrafted pasta dishes unravel with each bite, it's easy to imagine aromas from the same meals of handmade tortellini, ravioli, and fresh-caught seafood calling the young chef and his brothers to the dinner table in their Italian seaside hometown. Diners share in the flashback with a selection from Nico's extensive wine list (not covered under this Groupon) and an order from one of the eatery's menus, each dish and antipasto elevated with modern twists and escorted to tables alongside wine in dozens of varieties.