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. Customers can also have their pies delivered to their home.
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 10 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.
After a reported two-day binge on Isabella's Italian dishes, underground rapper Home$lice is said to have created a series of mixtapes dedicated to the pizza and pasta hub. Though the artist is known for his secrecy, an undisclosed source has recovered the following lyrics in a marinara-stained notebook: "Isabella's in the club, mad subs in the bun fold, veal parmigiana? marsala, now you’ve been told. Crust gold like championship rings, rising high as a Benz hop, marinara sauce in that ricotta mozzarella drop top. Stay for a soufflé or carry out an entree, gonna’ go with merlot as though it were my birthday."
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.