The Arcobasso family has a decades-long tradition of success in the restaurant industry. Over the years, they’ve gained popularity with patrons thanks to Italian family specialties made with freshly made sauces. At Domenico's Italian Restaurant & Lounge, the expansive menu includes everything from Italian sausage sandwiches to USDA choice steaks. And, of course, there's plenty of pasta—chicken fettuccine, baked spaghetti, and Hallie's Special, with linguine noodles, veggies, and red wine tomato sauce. Desserts such as the vanilla bean crème brûlée will help you forget about the giant flaming space meatball that's on a collision course with Earth.
Macaroni and cheese might not seem the likeliest of pizza toppings, but CiCis Pizza serves just such noodle-topped, cheesy creation at the buffet and in to-go boxes. Traditional, thin crust, and deep dish pizzas, dotted with toppings such as jalapenos, Italian-style sausage, and pineapple, pair with garden salads, garlic breadsticks, and apple dessert pizza, all of which may be feasted on at home or as a part of the appetizing buffet.
The dough-wielding dynamos at Gumby's Pizza expertly spin and slice hearty pizzas and cheese-covered breadsticks, accommodating late-night eaters with a 3 a.m. closing time Thursdays through Saturdays. Fourteen-inch pies, laden with sauce and dotted with a topping of the diner's choice, sail to tables with a grace matched only by pepperoni-covered ballerinas. Chefs speckle melted mozzarella with fresh mushrooms, bacon, feta cheese, or another of more than 25 available toppings. Alternatively, patrons can opt for a large order of the golden-brown Pokey Stix, composed of the pizzeria's signature garlic bread, topped with parmesan cheese, and served with a savory double-team of dips. As feasts bubble in the oven, guests wile away the time with pool, air hockey, or gravity-defying ceiling soccer. While not included with this Groupon, desserts, salads, and cold brews are also available.
Kostaki’s Pizzeria’s cooks hand-toss their dough, lending it an airy texture before stuffing it with mozzarella and cutting it into St. Louis-style squares within its Cherry Hill kitchen. They can customize pizzas with gyro meat, banana peppers, and the piquant sauces that also flavor their chicken wings. They also whip up a 14 specialty pies, such as a BBQ Chicken, Hawaiian, and the Flagstone, which hoists hefty toppings of peppers, mushrooms, pepperoni, ham, and italian sausage. The restaurant rounds out its menu with chicken wings, half-pound Angus beef burgers, gyros, and beers from Boulevard and Leinenkugel.
Ashland Pizza and Pub's unassuming redbrick building holds in bold aromas of bubbling cheese, garlic, tomato sauce, and crisping dough. Chefs can stretch their thin-crust pies to diameters of 8 inches, 12 inches, and 16 inches, although a bounty of topping options—including pepperoni, mushrooms, ground beef, black olives, bacon, and pineapple—enables patrons to control the exact height of their pizza. Specialty pizzas include The Eagle Supreme, a hearty creation that incorporates four styles of meat, and are served alongside customizable subs. The pizzeria also makes life a little easier for the busy lunch crowd by having hot slices ready to go from 11:30 a.m. to 2 p.m.
For diners with time to spare or a physics of baseball exam to study for, Ashland Pizza and Pub hypes a 150-inch projection screen, as well as many other large-screen TVs in the casual sports bar area. Live music is also offered every Friday night starting at 8 p.m.
It’s easy to toss some regular cheese and pepperoni on a pizza and call it a day, but the chefs at Sophia's strive for something more with their pies, something that awakens the palate. That’s why they crown their gourmet pizzas with ginger-apple chutney and gruyére cheese. Beyond pizzas, they whip up tapas-sized portions of housemade baked italian meatballs and sea scallops wrapped in smoky bacon. Their cuisine draws inspiration from Southern European dishes—in that vein, the chefs use stocks of fresh seafood and pastas to craft entrees such as the ravioli aragosta with lobster-, shrimp-, and scallop-stuffed pouches and asiago cream sauce. Glasses of wine complement the upscale food, and the vino menu catalogs more than 100 different selections. They range from sweet rieslings and sparkling wines to pinot noirs as bold as a third grader enrolling in college.
The cuisine’s elegance doesn’t go unmatched by the decor—lofted ceilings affect an airy modern atmosphere, which complements the contemporary paintings of local scenery by artist David Spear. Spear hails from Missouri, and he’s been ensconced in Columbia’s art community for more than a decade now. His evocative paintings evince scenes of colorful individuals in an urban setting, as well as black-and-white works.