A family owned and operated Italian restaurant, Wheelhouse Pizza & Deli capsizes hunger with gourmet pies, hot and cold sandwiches, and wings and wraps. The restaurant employs an authentic stone oven to cook its pizzas, enabling it to produce New York- or Chicago-style crusts that get adorned with 20 different toppings. Pizza alternatives include deli-fresh wraps and sandwiches, as well as perfectly baked wings served with a side of bleu cheese.
Gigi's Italian Restaurant is a family-owned eatery that has been injecting diners with the recommended dose of pizza, pasta, and parmigiana since 1967. Initiate meal time with appetizers such as the calamari, lightly fried to crispy resistance ($8), or Gigi's bruschetta, a toasty platform topped with fresh tomatoes, zesty snips of red onion, and dewed by balsamic vinegar and olive oil ($7). The specialty brick oven pizzas tempt taste seekers with the minimalist pizza margherita ($14.17 for a medum) and Gigi's special, an ensemble of pepperoni, mushrooms, onion, sausage, and green pepper peacefully playing culinary bocce ball within the boundaries of a thin-crusted circumference ($21.94 for a medium). Gigi's dinner menu represents the full gamut of authentic Italian favorites, including creamy pasta carbonara ($12), chicken piccata sautéed in a lemony garlic sauce ($15), and eggplant a la parmigiana, where slices of thick, breaded and fried eggplant are crowned with Gigi's sauce and accompanied by a hearty portion of pasta ($14). Pair plates with beer and wine, or a libation from the full liquor bar at the South Pasadena and St. Petersburg locations.
Since 1992, Britt's Coal Fire Pizza has been baking Old-World culinary goodness by way of classic coal-fire cooking techniques. Behind the restaurant's red-and-yellow façade, chef John Parker brings 20 years of culinary experience to baking pizzas at more than 800 degrees in a custom-built coal-fired oven. He makes marinara and pizza sauces from imported ingredients, and he makes his dough, bread, and meatballs from scratch every day. Parker has also added an inventive twist to hot wings, roasting them with extra virgin olive oil and then serving them with grilled onions and warm bread. Parker's team serves wine, smoothies and homemade desserts, too, which can be enjoyed on the patio or indoors.
Hand-tossed New York-style crust forms the doughy foundation for the pizzas that the chefs at Marco's Pizzeria make fresh every day. Next, they sprinkle on tried-and-true toppings including pepperoni, meatballs, and veggies. In addition to specialty pies such as the meat lover's and white pizzas, they also bake gooey homemade lasagna and stuff pasta shells with ricotta cheese. The menu's supporting cast members include wings, wine, and beer, which the restaurant will happily deliver to customers' homes or human-sized snow globes.