For John Capone, pizza is more than just food—it’s a family thing. That’s why he pulls from the vault of Capone family recipes to craft their distinctive sauce and dough. For build-your-own pies, John spreads homemade marinara sauce and add up to six toppings, such as banana peppers, artichokes, or Italian sausage, atop hand-tossed, whole grain, or deep-dish crusts. Those same ingredients also flavor Capone’s specialty pies, along with extra-fancy options such as eggplant and housemade ranch sauce. Beyond pizza, John fills their menu with a combination of Italian and pizzeria staples. They dot the Italian end of the spectrum with numerous handmade delicacies, including chicken parmesan and tiramisu. Pizzeria eats range from Chicago-style hot dogs crowned with homemade chili to slow-roasted chicken wings tossed with a choice of more than 10 sauces, including roasted garlic parmesan.
Those interested in going out for a night on the town can take a load off in the casual dining room, which boasts flat-screen televisions beaming with the latest sports games.
Distinguishing itself from the proliferation of fly-by-night pizzerias that pop up every other day, Villa Rose has firmly established itself as one of the area's oldest and most beloved, serving their signature thin-crust pies since 1957. Customers can build their own pizzas with toppings that range from jalapenos to meatballs, or order a specialty pie, such as the Pomodoro with fresh tomatoes, garlic, olive oil, and mozzarella. Over the years, Villa Rose has built off a foundation of their classic pies, adding a slew of Italian mainstays to the menu: there's sandwiches teetering with piles of Italian cold cuts, Philly steak, or sausage and peppers, as well as pasta dinners—one for each finger's unique appetite. The entree selection includes Italian classics such as veal parmigiana and calamari arrabiata entangled in linguini.
Ever since 1981, owners Joe and Helen Mineo have been serving generous portions of wings and seafood, integrating New York–style pizza seamlessly into their menu years after. Mineo’s tempts taste buds with dishes that range from lightly battered wings and spaghetti with chili to fried scallops and catfish sandwiches. It also dazzles palates with a raw bar, which features clams and oysters that appear raw, steamed, Rockefeller, or casino. No matter what they order, diners marvel at Mineo’s atmosphere of warmth and familiarity, fostered by the three generations of employees on staff and their leader, Debbie Carvalho, who’s been managing the restaurant since the day it opened.
Jump to: Reviews | Important Moments in Nuclear Fusion1905: Einstein's famous equation, E = mc2, hypothesizes a fusion-style reaction, while Einstein himself hypothesizes a romance between Meg Ryan and Tim Robbins. 1946: Designer bombs tested at Bikini Atoll create a variety of decorative cloud shapes, including beach ball, dolphin, and silhouette of the United States.1978: Attempts to use nuclear fusion to prevent illusionist David Copperfield from appearing on TV are largely successful. 2010: Simultaneous, worldwide experiments with nuclear fusion result in the renewed popularity of player pianos and the transformation of friendly cats into gigantic-instrument-of-mayhem cats.
Hungry Howie’s grew into a nation-spanning franchise from a humble start in Taylor, Michigan in 1973, when founder Jim Hearn converted a hamburger stand into a pizzeria. With the help of business partner Steve Jackson––who started as a delivery man at the original location––the two men franchised a decade later and began expanding their delicious operation, resulting in nearly 600 locations spread across 24 states in the 3rd dimension alone. Almost 40 years after its start, Hungry Howie’s continues to earn the most attention for its specialty flavored crust pizzas––which infuse dough with a choice of eight seasonings such as ranch or garlic herb––as well as zesty pizza accompaniments such as oven-baked meatball and chicken parm subs.
Owner Jeff Cohen can still be found manning The Pizza Loft’s line more than 30 years after its inception, dishing up a menu of made-to-order Italian cuisine in an ultramodern kitchen wholly devoid of deep fryers and microwaves. Crafted by hand and topped with a robust homemade tomato sauce, the Loft’s piping panoply of pizzas is doughy shores bedecked with 100% real dairy mozzarella, fresh veggies, and hearty servings of sliced meatballs, ham, and sausage ($10.95+). Diners can scale the lasagna’s precarious layers, fixing pickaxes into its meat-packed peaks while scooping up the aromatic avalanche of a rich mushroom sauce ($11.95+). Plates of eggplant parmigiana, like Italy's organically grown supermodels, tastefully swathe themselves in stylish shrouds of spaghetti noodles ($13.95), and penne pasta dishes come sautéed-to-order in fragrant lochs of garlic butter or alfredo sauce ($9.95+).