Marco's Pizza founder Pasquale "Pat" Gianmarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh, never-frozen cheeses.
Dough goes airborne in Bella-Roma's kitchen as chefs hand-toss crusts for pizzas and calzones. After crisping thin crusts in the oven, chefs ladle on generous toppings to create specialty pizzas such as the Roma Supreme, laden with sausage, beef, and peppers, or the barbecue chicken, which lies on a thick carpet of smoked gouda and fontina cheeses. Alternately, square deep-dish pizzas deliver thicker crust, deeper layers of cheese, and square-cut pepperonis for patrons who are allergic to circles.
Once prepped, pies are set atop tables for dine-in or slipped into boxes for takeout. Bella-Roma also serves up nonpizza fare, including beef or five-cheese lasagnas and sub sandwiches on 8-inch hoagie rolls.
At King Tut Grill, guests feast on a smorgasbord of Mediterranean-inspired sandwiches, salads, pastas, and grilled meats. The food unites a diverse spectrum of cuisines from all over the world, with falafel sandwiches, ribeye steaks, oven-baked clams, and eggplant casseroles served side by side. Dinners vary from day to day, with special menus such as Thursday's grilled chicken, Friday's fish bake, or Wednesday's Egyptian night with Middle Eastern delicacies. On Saturday, King Tut's chefs summon up a romantic dinner atmosphere with feasts of fruit salads, t-bone steaks, and tender chicken marsala accented with candlelight and servers pretending to play the violin through mime.
Locally grown fruits and vegetables fill Aubrey's Restaurant's menu across seven locations in eastern Tennessee. In addition to Southern recipes for buttermilk fried chicken and pulled pork, the kitchen also stirs housemade pimento into a savory dip and marinates chicken in lemon and lime. Old-fashioned patty melts and other sandwiches join pastas such as the Rattlesnake linguine, with grilled chicken, spinach, green peppers, and Southwestern alfredo that are charmed into stillness with the twirl of a fork. Desserts, such as the chocolate turtle cake with Hershey's chocolate and Breyers ice cream, help top off each meal.
Rita's lures sweet teeth into its shop in Market Square with its cool, customized treats. The treat haven’s desserts, which include custard, italian ice, and mixtures of the two, marry fresh fruit and sweet cream to conquer confection cravings. More than 50 flavors of sugar-free and regular italian ice can keep patrons cool inside the shop or on the patio. Rita's catering services deliver their frozen delights to corporate events, birthday parties, or family reunions of homesick settlers from Antarctica, which is surprisingly lacking in frozen treats.
White columns connected by rock-façade arches line the walls and windows of the restaurant half of Holy Land Market & Deli. At the sunlit tables, guests order a variety of Middle Eastern dishes, such as freshly made falafel and lamb-kebab plates, or New York deli sandwiches such as corned beef and a meatball hero. The grocery-store section offers canned hummus, dates, and spices from all over the world.