The Black Rooster Pasta Bar provides an organic menu of made-to-order Italian pasta selections and all-day breakfast cuisine nestled among rustic décor. Begin by creating a carb nest of noodles ($7) such as linguine, cavatappi, or rice noodles, before selecting a cream, tomato, or olive-oil-based sauce (addtional $1 for gorgonzola, rossa, or terra sauce) to circumvent the noodle friction that can lead to disastrous pasta fires. Next, dive into an array of additional toppings (starting at $0.50) such as a sliced 5-ounce chicken breast, jumbo shrimp, or a de-contextualized BLT of bacon, spinach, and sun-dried tomatoes. Break a fast with pane al sole, boasting cinnamon and maple syrup drizzled over Tuscan bread, brimming with mascarpone cream cheese, and crowned in seasonal fruit ($6) or end an evening meal with sweet-teeth-slaking tiramisu ($4) and cannolis ($1.50 each).
Like any great Italian meal, made-from-scratch dishes at Spaghetti Warehouse are created from family recipes passed down for generations. Using fresh ingredients ranging from ricotta, romano, and mozzarella cheeses to house-made tomato sauce and Italian sausage, chefs labor for up to three days to prepare batches of their 15-layer signature lasagna from scratch. The menu also offers perfectly al dente pasta, bottomless soups, and 12-layer chocolate cakes to share with family and friends.
It’s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine. To reach their table, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into Italian creations.
Since 1954, dough-sculpting artisans at LaRosa’s have crafted a menu of delectable Italian specialties using heaps of fresh ingredients and a family recipe. An array of tasty pies awaits hungry visitors, from the double pepperoni ($5.99–$14.99) to the buffalo chicken, which entertains a devoted entourage of black olives, tomatoes, and jalapeños ($6.79–$19.99). Customers can also hire toppings for freelance work on pizzas of their own creation ($4.79–$12.99 plus toppings). Shy meats and veggies hide inside calzones, such as the Philly cheesesteak calzone, which provides a toasted cavern of shelter for sirloin, white cheddar, onions, and stray cheese ($5.99). In addition, LaRosa’s boasts a spectrum of hoagys, salads, and pasta and offers a sweet adieu to finished meals with a dessert of Italian crème cake ($4.89) or cinnamon-sugar dippers ($3.99).