It should come as no surprise that pizza is a specialty at JUST PIZZA & Wing Co. The restaurant's cooks infuse specialty crusts with sesame seeds, lemon pepper, and other seasonings, pile on fresh cheese and toppings such as sirloin steak and tiger shrimp, and even bake whole-wheat and gluten-free pies. But contrary to its name, JUST PIZZA & Wing Co.'s menu doesn't end there—non-doughy options include chicken wings in a variety of sauces. Patrons can even explore possible wine pairings on JUST PIZZA & Wing Co.'s website.
Guttuso's North End Trattoria's head chef Chris Luccari, a graduate of the Culinary Institute of America, takes patrons on a gustatory tour of Italy with a menu of wood-fired pizzas and homemade pasta. The wood-burning oven's loving arms and stern lectures raise a litter of dough disks, including the Grecian pizza, a veggie-strewn pie bedecked with feta and a splash of Ouzo ($11.75). Culinary archaeologists can uncover breaded cutlet and veggie layers in the veal and eggplant alla milanese, drizzled in asiago cream and bolstered by a foundation of sautéed spinach ($15.95). Linguine vines tangle in the shrimp scampi's pasta jungle, showered in pinot grigio ($15.95), and sweet teeth take a break from smooth-talking neighboring molars to sample the Limoncello tiramisu ($6).
The cooks at Faso's Restaurant sauté eggplant with parmigiano sauce from scratch each day. In the upscale and cozy dining room, patrons can mop up marsala wine sauce from chicken capriccio entrees with soft garlic bread and then wash down lemon cake with raspberry sauce with sips of wine or beer.
The disk artisans at Bocce Club Pizza make their pizzas from scratch daily using hand-stretched dough, a selection of 30 toppings, 100% whole-milk mozzarella, and sauce recipes that have been crafted into tasty combinations since 1946. Chunks of pineapple and canadian bacon surf mozzarella waves on the Hawaiian specialty pizza ($16.59), and steak and sautéed peppers make snow angels in a garlic spread on the steak white pizza ($18.59). All of the menu’s dough saucers boast a hearty whole-wheat doppelganger available upon request, and gluten-sensitive customers can play matchmaker between their single stomachs and a gluten-free quarter pie. To raise the edible altitude, Bocce Club Pizza also features un-flat fare such as the chicken fajita sub ($7.99) and a basket of 10 buffalo wings ($7.99), which—like romance novels—can be made hot, medium, mild, or Victorian.
Using time-honored family recipes, Bruno's Pizzeria offers a robust menu of pizzas, subs, homemade soups, and classic Italian fare. A stuffed hot-pepper pizza ignites mouth-roofs with flavor ($15.95), and the "1274" Grilled Delmonico Steak sub ($8.95) appeals to patrons with food-slots too narrow to fit whole pizzas inside. Starving parties of misguided mountaineers can stage a reunion with long-lost pepperoni using Bruno's catering services to feast on dishes by the pan or from buffet packages, which start at $8.95 per person (20 person minimum). Catering entrees include chicken picatta, eggplant parmesan, and sausage cacciatore.
From its charming Bryant Street storefront, Trattoria Aroma serves up authentic boot-country fare using local and organic products whenever possible. Launch a decadent dining experience with an order of peppercorn-seared pork belly, served with a cracked egg, sweet-pea pesto, and shaved parmesan ($9), or opt for the crispy fried artichoke hearts over parsley pesto ($7). Gourmet pizzas ($12+) and house-made pastas, such as the lobster ravioli with fried leeks and brandy cream ($21), offer sophisticated twists on familiar flavors, while Trattoria Aroma's meaty fare perks up frownful Florentines. Poultry loyalists exchange regal high-fives over juicy bites of chicken saltimbocca, a fragrant sage- and prosciutto-enhanced dish with asparagus, roasted potatoes, and a white-wine-lemon sauce ($22). Vela osso bucco Milanese, with saffron-parmesan risotto and gremolata ($29), offers a marrowful meal for opulent meat-lovers and makes an ideal accompaniment for any of the fermented favorites off of Trattoria's award-winning wine list.
Prospero Restaurant chef Frank Provenzo pays homage to his eatery's wizardly namesake by conjuring rustic Italian dishes from local ingredients, fresh veggies, and carefully simmered pasta. Cheeses such as mozzarella and ricotta stuff meaty entrees such as sautéed veal cutlets and bacon-wrapped pork tenderloin. And with the create-your-own pasta option, patrons can choose to douse plates of spaghetti, penne, or other noodles with their choice of sauce.