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.
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.
Specializing in thick deep-dish pizza, Jet's has indulged palates since 1978, when the eponymous Jetts brothers opened the first joint in Sterling Heights, Michigan. Stacks of meat and veggies pile onto piping-hot Jetzee subs, and a variety of healthy salads helps to avoid the wrath of the Food Pyramid's ancient golems armed with giant wooden tongs.
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.
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.
Handmade pizzas and calzones complement a lineup of pasta dishes at Trio, where chefs satisfy Italian cravings with a lengthy menu of the region’s most authentic and recognizable dishes. The team kicks off the workday by making housemade sauces for its dozen or so pasta dishes. Chefs make the classics, such as tomato and basil over angel-hair pasta, as well as the more complex recipes, including a seafood trio of shrimp, scallops, and mussels in marinara.
Chefs also craft hand-tossed white or wheat pizza dough and top it with sausage and peperoni for a traditional pizza. They can also smother crusts with sweet-and-spicy molasses barbecue sauce for a signature barbecue pizza before firing it in the wood-burning oven until it reaches a perfect golden brown. Guests can also get pizza-like creations, including pies folded into calzones or heart-shaped Valentine’s Day cards.
Non-pizza entrees include a slow-roasted rotisserie chicken and a menu of gluten-free specialties. Desserts, including crème brule and tiramisu, make a fine finish to any meal—especially one paired with a glass of one the eatery's more than 25 varieties of wine.
Housemade dough rises twice every day in Frodo's Pizza's kitchen, where each batch follows a recipe perfected since the restaurant's founding in 1979. Whole-milk mozzarella cheese joins customizable toppings such as artichoke hearts and italian sausage; specialty pizzas such as the Hawaiian combine pre-calibrated selections of ham, pineapple, and bacon. Frodo's also serves an all-you-can-eat lunch buffet, and placates sweet teeth with chocolate chip dessert pizza and soda poured by the cup, half-gallon, or mouthful.