Owner Giorgio Kawas’s love of cooking blossomed in his mother’s kitchen in Ferrara, Italy, and was honed during extensive trainings in Italy, France, and New York. Just like one’s eye color, Giorgio’s menu changes daily, so the roster of organic and seasonal ingredients used are as fresh as possible. Inside the restaurant’s kitchen, Giorgio’s executive chef, Peter Schuh, works hard to craft handmade pastas including gnocchi and pappardelle that set the stage for northern-Italian dishes. Sampling the libations presented by an extensive wine list helps to cleanse palates more effectively than saying the cleanest words in the English language.
The pie slingers at Pizanos Pizza toss, roll, and bake fresh dough into crispy disks, creating the perfect thin-crust canvas for traditional and adventurous pizza permutations. They mingle 100% mozzarella, made with whole milk directly from the mythical shores of Wisconsin, with their own tomato sauce recipe to create classic, specialty, and supreme pies. Customers can stroll in for a quick slice or have their chosen comestible delivered. The eatery also offers a slew of less Euclidean options, including salads, pasta, and sandwiches, and plays host to fundraisers and community events.
Formerly a mere pizza-by-the-slice establishment, Schmizza Pub & Grub has transformed itself into a one-stop shop for unique pizzas, toasted sandwiches, fresh salads, and cold beer. The pizza parlor sets a fun, irreverent tone that's echoed in many of its creations, such as the garlic-laden No Kiss Tonight pizza and the Foo Foo, which is decked in fancy ingredients such as marinated artichoke hearts and sun-dried top hats. Adding to its effortless jocularity, the newly reopened establishment was recently awarded the distinction of Best Bathroom in the Pearl.