Via Nove specializes in the delectable fare predominantly cooked in southern and central Italy, saving taste receptors thousands in air-travel costs to Rome by bringing scintillating entrees to Michigan. Commence your culinary tour of the Italian motherland with an appetizer, such as tortellini ($7) stuffed with ricotta cheese and asparagus. Freshly made pasta headlines Via Nove's absorbing and moderately absorbent menu. Sample the spaghetti carbonara ($16), interspersed with Italian bacon and egg, or indulge in the petto di pollo Montecarlo ($19), a seared chicken breast sidekicked with sautéed zucchini. Via Nove's wine list is a veritable who's-who's of Type A grape bloods, with such bottles as a 2006 Santa Margherita Pinot Grigio ($39) and a 2002 del Vesuvio Lacrima Christi ($35) available for consumption. Those with special liquor requests can even email the bar manager, who'll attempt to concoct whatever specialty drinks amateur mixologists can conceive.
Pizza has been the main draw at Tania's Pizza since the restaurant opened in 1987. That's not much of a surprise, but this place does have a few tricks up its sleeve. Chief among these are the creative specialty pies, which include the Sam's Hawaiian (ham, pineapple, bacon, and onion) and the Royal Oaker topped or stuffed with cheese, pepperoni, ground beef, onions and banana peppers. The eatery complements its signature dish with oven-baked calzones, meatball subs, and other traditional dishes hailing from the quaint town of Italy, Michigan.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
At Antica Pizzeria Fellini, passionate chefs fashion wood-fired pies, sandwiches, and salads from traditional Italian ingredients and cooking methods, as live musicians fill the aromatic air with the sounds of strings and Latin jazz. Each delicious disk on the pizza menu bubbles with authenticity from being spread with imported italian cheese, sauce, flour, and olive oil and cooked in a traditional Neapolitan wood-fired oven, before finally being cast as an extra in a Scorsese film. Hand-sliced mozzarella cheese covers pizzas with creamy flavor, and the house-made dough kneaded from flour, sea-salt, and yeast instills pies with a mouth-watering simplicity. In addition to gracing dinner tables with the aromas and tastes of freshly baked pizza, Antica Pizzeria Fellini dishes out salads loaded with crisp, wholesome veggies, and traditional central Italian saltimbocca sandwiches.
Uncle Andy's Pizza's kitchen crew crafts dough from scratch each day to serve as a base for traditional and deep-dish pizzas, which complement the carryout menu's sandwiches and finger fare. For square deep-dish, round traditional crust, or thin and crispy crust pies (thin crust available on small and large only) choose from small with six slices ($5.99+), medium with eight slices ($7.49+), large with 10 slices ($8.99+), x-large with 15 slices ($10.99+), and party tray with 30 slices ($19.99+). Round or rectangular crusts give shape to specialty pizzas ($9.99–$29.99), such as a bacon-cheddar-cheeseburger pie. Hungry digits deconstruct half slabs of barbecue ribs ($9.99) and stretch around 10 buffalo wings ($6.99) slathered in a choice of four sauces. The kitchen staff forms 16-inch grinders ($9.99) and beckon teeth to excavate the italian sub's salami, baked ham, and three-cheese blend. When not baking edible wheels, Uncle Andy's Pizza often holds fundraisers for local charities and helps out-of-work forks find jobs as staple removers.