Gambino's Pizza, an eatery with locations in five states, makes a pizza for nearly every palate. German pizzas with sauerkraut, taco pizzas, and even dessert pizzas with fruit and frosting are but a few of the specialties that cooks fashion on regular or low-carb crusts. They also prepare pasta dishes, crisp salads, and hefty sub sandwiches.
Ever since Sam Wolfinbarger opened up his downstairs bar in the early '40s, Sam's Cellar has been a favorite watering hole among happy hour crowds, strangers passing through, and neighborhood regulars alike. Guests sip frosty draft glasses and bottles of beer as they dine on wood-fired pizzas, oven-baked penne pastas, and light chicken wraps.
Named the #1 pizza by Coweta Readers’ Choice in 2010, Goodfella's Pizzeria lifts cheese and sauce from the dreams of Italian chefs and serves them in a simple, laid-back atmosphere. Saddle up taste buds to scrumptious menu items such as the Boss pizza, a customer favorite loaded with pepperoni, beef, two kinds of sausage, Canadian bacon, and a garden of vegetables plopped onto a thick cushion of cheese ($10.49 small, $16.99 large). Or enjoy the Hoffa buried-in-cheese pizza, on which layers of pepperoni rest beneath a thick, gooey entombment ($9.49 small, $15.99 large). Besides pizza, Goodfella's fetes diners with homemade subs, fresh salads, breadsticks, buffalo wings, and packed calzones that serve as a handy snack for those swathed in the tail end of a two-person horse costume.
House-made dough rises every day in the Parmesan's Pizzeria kitchen, where chefs toss it into pizza crust or bake it into the restaurant's signature cheesy breadsticks. Creative toppings crown these specialty pies, such as spaghetti and meatballs, spinach-and-artichoke dip, chicken cordon bleu, and the Padre pizza, whose five meats and extra cheese arrive baked within a World's Best Dad trophy. Calzones and sub sandwiches round out the hearty bill of fare, which patrons can have delivered at home, pick up themselves, or munch in a dining room equipped with a large-screen television.
Old Chicago serves a menu teeming with tasty Italian eats, anchored by fresh pastas and piping-hot pizzas tossed with made-from-scratch dough. The sicilian pepperoni roll—a potent mix of pepperoni, pepper jack, mozzarella, green onion, and ranch dressing baked into a doughy fuselage ($7.99)—leads an arsenal of appetizers equipped to soothe early hunger pangs. Eight offerings of pasta include the santorini, a motley crew of mediterranean vegetables, including black olives, sun-dried tomatoes, and artichoke hearts, lovingly embraced by romano-and-parmesan-garnished cavatappi noodles ($10.79).
Every bite of hand-stretched, mozzarella-covered crust at Sbarro can trace its roots back to Naples, Italy. It was there that the Sbarro family began its rich culinary tradition, and when Gennaro and Carmela Sbarro came to America, they brought that tradition with them. In search of the American Dream, the pair opened their first salumeria in Brooklyn in 1956. And the neighborhood took notice. The homemade mozzarella and flavorful sausage soon earned the grocery a reputation for having fresh, authentic Italian food, a reputation that helped the Sbarros pepper New York with additional locations over the next decade. Then, in 1967, they established their first mall-based restaurant inside the Kings Plaza Shopping Center. With its open kitchen and speedy service, that eatery laid the groundwork for what would become one of the world's most popular pizzerias.
Today, Sbarro has grown into more than 1,000 restaurants across the globe. At each, chefs decorate their New York-style pizzas with everything from mushrooms and sausage to pineapple and broccoli, along with sauce made on-site using fresh herbs. And while Sbarro serves more than 70 million pizzas every year?enough to make pepperoni one of agriculture's most lucrative cash crops?they also craft other Italian favorites from recipes that have been passed down since 1947.