Hand-pressed dough, homemade sauce, and a mozzarella-provolone blend make up the tasty foundation of pies from Lucky's Pizza. From there, the possibilities are virtually endless: guests can create their own inventive pizza with toppings like meatballs, banana peppers, bacon, and feta, or pick a pre-imagined specialty pizza such as a buffalo chicken or double cheeseburger. No matter what kind of pie you order, each one gets baked to perfection in Lucky's deck oven?an oven that distributes heat evenly.
Along with pizzas, guests can also fill up on calzones, wings, and bacon-ranch bread. For the ultimate pizza fan or brave soul, Lucky's holds a Supreme Challenge. Folks get a chance to finish the 16-inch Shamrock Supreme pizza, and it's mountains of pepperoni, sausage, bacon, mushrooms, veggies and more meat in just 20 minutes. The rare guest who finishes this quest will not only get their pizza refunded and a commemorative t-shirt, but also get a spot of glory on the Wall of Fame. Of course, folks can split the Shamrock Supreme with the family, albeit with a little less fanfare.
In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.
Gabriella's serves up a menu of customizable pizzas alongside classic Italian pastas, sandwiches, and homemade desserts. A starter of crispy calamari ($6.95) primes taste buds for entrees such as chicken marsala served with pasta and italian bread ($8.95). An 18-inch pizza arrives fresh from the oven with an array of toppings ($10.50), such as pepperoni, banana peppers, and spinach ($1.50 each), while a personal pizza ($5.25), like a studio apartment, offers the freedom to arrange toppings ($0.75 each) however you'd like within 10 inches of personal space. Diners can twist fettuccine alfredo around forks with a choice of chicken or shrimp ($8.95–$9.95) before ending meals on a sweet note with a homemade cannoli ($2.75).
For the past 20 years, the chefs at Sammios Italian have been perfecting a luscious meat-sauce recipe. The rich tomato gravy studded with tender, savory meat arrives at tables over platters of noodles—spaghetti, lasagna, and ziti, to be specific. In addition to pasta, the chefs marinate pork chops in their own seasoning blend and bread eggplant before smothering it with parmesan cheese. In addition to the dining room, meals are also served amid fresh air on the patio. There, servers continue to roll out dishes such as rib-eye steaks stamped with the USDA’s seal of approval—the outline of a cow waving a white flag.
Even the most inexperienced pizza architects can build-their-own slices of heaven using Marco's abundant arsenal of pizza toppings such as Italian sausage, mushrooms, pineapple, and anchovies. Scope out Marco's menu in person or try their easy online ordering system, which lets hungry web-crawlers specify the amount of cheese and sauce they'd like slapped on top of freshly baked crusts and homemade sauce. For a finishing touch, pair the edible masterpiece with a complimentary sprinkle of crust seasoning or a side of Ranch dressing. Marco's oven overseers are able to prepare pizzas in 15 minutes upon request, providing a quick solution for feeding hungry packs of ninjas, turtles, and ninja-turtle hybrids.
Led by owner and head chef Liz Varnedoe, Bella Villa’s culinary wizards continue their nearly quarter-century-long tradition of crafting made-to-order Sicilian dishes, which populate a fresh, ever-evolving menu. Warm up digestive engines with a scale re-creation of Abraham Lincoln’s boyhood log cabin constructed of Italian cheese sticks ($5.95) before diving into eggplant parmigiana ($8.95) or meat-laden gnocchi bolognese ($9.95). Specialty pizzas include the protein-packed Bella Villa Special, loaded with pepperoni, meatballs, and sausage ($16 for a large), and the cheesivore-pleasing white pizza topped with ricotta and mozzarella ($12 for a large). The eatery’s affinity for its clientele is reflected in menu selections suggested by and named after loyal customers, including Lee’s lobster ravioli ($14.95) and Wallace’s complimentary glass of water.