Since 1974, the kitchen crew at Pizza Cottage has measured out precise amounts of tomatoes, garlic, vegetables, and seasonings to create its signature sauce. Cooks layer the family-created original blend over servings of pasta and baked lasagna, and between sheets of cheese and dough on a variety of signature pizzas. More than 15 topping options adorn pizzas, which come in sizes suitable for individuals, families, and families of giants.
The son of a Greek immigrant from the small village of Nostimo ("delicious" in Greek), Tommy Tsiros spent his youth surrounded by the aromas of tomatoes, onions, garlic, and olive oil—all of the essential ingredients in Greek and Italian cuisines. Tommy’s love for the homestyle dishes of his childhood led him to open his first restaurant, a downtown deli that soon became a popular lunch spot among locals. Though his 10 years at the deli established his reputation for delicious Italian fare, it was not until he left the deli and opened Pomodoros Greek & Italian Café that he was able to follow his true culinary passions.
Those passions are manifest in the dishes Tommy grew up with and that chefs now cook to perfection in his restaurant—dishes that include homemade spaghetti bolognese, grilled wild salmon, and veal piccata. Greek and Italian cultures contribute heavily to Tommy’s vision, and the balance between the two is apparent on the menu as well as in the warm staff and the togas draped across each table. No Mediterranean feast is complete without wine, and the café’s wine list proves its worth with a selection that has won numerous Wine Spectator Awards of Excellence.
With more than 30 years of dough-kneading experience, the chefs at Iannucci's Pizzeria & Italian Restaurant have crafted a menu of time-tested, authentic Italian food and pizzas. Choices such as eggplant and hamburger top Iannucci's housemade dough and sauce, allowing pie lovers to build a large 16 inch or Sicilian style to their liking or to look like them. For dinner, pasta fans can quell hunger tides with the baked ziti a la joi or satiate carnivorous cravings with the veal parmigiana, each chaperoned by the pizzeria's signature breadsticks. When the time comes to celebrate a birthday, reunion, or AVP: Alien vs. Predator anniversary, patrons can ogle the catering menu to spice up the shindig with a tray of meatballs or italian sausages, meat or spinach lasagna, or a large greek, italian, or house salad.
Vincenzo's Ristorante & Bistro's owners understand that people have different tastes, or sometimes just feel like a different experience. So, they decided to split their space in two. In the ristorante, they ferry fine Italian cuisine to candlelit, white-linened tables. In the bistro, they serve deliberately more casual fare as live singer-songwriters ply their trade at the piano with jazz and blues standards.
Outside The Mill Pizzeria & Pub stands a rustic sign that bears the eatery's name and a disc painted to resemble a giant pizza. The sign was clearly made by hand, perhaps to hint at the handcrafted menu of oven-baked pizzas and sandwiches sizzling just inside. Nearly all the ingredients the kitchen uses are either made by hand or delivered fresh, and each pizza and sub is prepared only once it's ordered, rather than being made ahead of time and being forced to hug each other to keep warm. A $1,000 prize is offered to any two people who complete their two-topping, 40-inch pizza eating challenge. The spartan dining room exudes a homey feel, inviting diners to pull up a chair at either the knotted burl counter or the simple wooden booth near the fireplace.
Eddie Spaghetti’s menu spans from pastas and parms to pizzas, calzones, and stromboli, uniting just about every cornerstone of Italian cuisine. Manager Cassie Schmitt told the Citizen Times that one of her favorite dishes is the eggplant rollatini, a baked dish composed of thin slices of eggplant rolled around gobs of ricotta cheese, all smothered in tomato sauce and melty mozzarella. Cassie’s team might also serve cannoli and cheesecake to sate sweet teeth after dinner or attract hummingbirds when pureed into a nice, sludgy liquid.