Anthony Russo, a first-generation Italian, spent years in the kitchens of his parents and other Italian chefs learning authentic Italian recipes for sauces and pastas. He eventually drew on his experience kneading New York?style pizza to open his own chain of coal-fired pizza franchises. Exposed bricks surround the burning embers at the core of the oven, which bakes thin-crust specialty pizzas, such as escargot with pesto, alongside heart-healthy pies with fresh spinach and artichokes. After sliding out golden-crusted pizzas and singed fairy-tale witches, chefs fill ovens with calzones and flatbreads. A full wine list supplies bold cabernets and crisp pinot grigios.
An homage to the end of Prohibition, Roosevelt's at 7 pays it forward with a menu boasting American plates, 45 microbrews, and a slew imports on tap, as well as hard to find bottles of beer from countries near, far, and imaginary. The aura of 1930's personalities grace Roosevelt's at 7 with inspired dishes such as the Coolidge’s Cuban sandwich ($10) with spiced pork and Swiss cheesy goodness, Capone’s Spanish Pizza, with pesto, Spanish prosciutto, soppressata, cappocolo, Spanish chorizo, peppadews, pepper jack cheese, and years of delicious back taxes ($12). Or, try Frank Sinatra’s Spring Fettuccini with homemade alfredo sauce, spinach, sun dried tomatoes, mushrooms, fresh basil and lemon zest ($8). Pair any of Roosevelt's paninis, salads, appetizers or entrees with Belgium's Delirium Tremens or the All American Fat Tire ale, or try a sweet cider for contrast.
Everything about Fromage Bistro beckons an extra moment to take in its beauty, from the white leather couches and glittering chandeliers to each perfectly plated European-style entree. The sophisticated menu stars fondue, crepes, and steaks balanced with a wine list that spans the continents. Not only are elevated cheese fondues represented, as in the Gouda-Emmenthaler blend, but oil-based hot pots are a staple here as well, which diners use to cook seafood and beef themselves at the table. Lunch and dinner have their distinct callings, with popular Paris-reminiscent sandwiches by day and seared ahi and duck in the evenings. The bistro takes on a more lounge-centric feel with black-and-white silent-movies at 7 p.m., Monday ? Saturday, just like it's done weekly at the Moulin Rouge.