A collection of neighborhood pizzerias with fresh American Italian food, addictively wonderful breadsticks and the best good-value Italian wine list in town. Known for craveable meatball subs and many savory vegetarian options, Pasquini’s really hits the spot with the best pizza and best lasagna in Denver.
Pasta Jay Elowsky cut his teeth in the restaurant trade at the age of 20, when he started washing dishes for his aunt and uncle at Sonny's Pizza in San Clemente, California. He went on to spend years in the Italian food business mastering the family recipes from a family that includes the chef and pizza taster for the first King of Italy. Eventually, Jay opened up the first Pasta Jay's in Boulder in 1988, dishing out handmade pizzas and pastas flavored with rich cheeses and savory sauces. His menu includes such classic plates as meatball stroganoff and crumbled sausage diavolo, or margherita and pesto pizzas.
Chef Matthew Franklin of Farro Italian Restaurant delights discerning palates with an extensive wine list and a menu of innovative Italian fare that won acclaim in the Denver Post. Catch a handcrafted, brick-oven-baked dough disk decorated with prosciutto, gorgonzola, and balsamic fig preserves ($12), or dive into spaghetti swimming with shrimp, scallops, mussels, and clams in a spicy red sauce ($17). The flat-iron steak, doused in gorgonzola butter and accompanied by a mountain of roasted Yukon Gold potatoes ($18), straightens out wrinkled tongues with an overload of savory flavors.
When most people think of Chicago-style pizza, they probably imagine a dense, deep-dish pie weighed down by an inches-thick layer of cheese. But the chefs at Nicolo's Pizza point to a different definition offered up by famed Chicago film critic Roger Ebert. In an interview with Vanity Fair , Ebert estimated that as much as 85 percent of Chicago's pizza is built upon a thin crust, and that what really sets the city's pies apart is the homemade sauces and crusts cooked up by Chicago's abundant Italian population.
That's exactly the type of Chicago-style pizza that Nicolo's has been dishing up for more than 30 years, using recipes born generations ago in Italy. Each thin or hand-rolled crust is made fresh every day, topped with a choice of sauce such as traditional red, alfredo, or garlicky extra virgin olive oil, then baked in an authentic stone-bottom oven. Patrons can choose their own ingredients––which range from artichoke hearts to green chilies––or choose one of the shop's specialties such as Buffalo Pie, a ranch-based pizza topped with chicken, celery, carrots, and mozzarella, or the Besto Pesto with Chicken, featuring chicken, black olives, artichoke hearts, and provolone cheese with a pesto sauce. Beyond the pizza pan, chefs painstakingly assemble layers of fresh noodles, ricotta, and sauce into classic meaty or vegetarian lasagna and slather chicken wings in a variety of sauces, including pomegranate chipotle and thai peanut.
When guests enter Luigi's Italian Restaurant, they're greeted with the scents of baked pasta, meatloaf, lamb shanks, and minestrone. Chefs prepare each margherita pizza and prosciutto-stuffed chicken with fresh cheeses, meats, produce, and spices, presenting each meal amid the charmingly familiar decor of red-checkered tablecloths, a darkly stained wood bar, and the saltshaker from your grandmother's kitchen. Diners clink glasses of rich Italian wine over plates of italian meatloaf and eggplant parmesan or order offsite catering for their parties and banquets. Occasionally, the restaurant also hosts events, such as a New Year's Eve bash set to live jazz.
With aged dough and Wisconsin whole milk mozzarella the chefs at Willie's NY Pizza make stone oven-baked pizzas. They heed customers' requests for more than 20 toppings, adding bell peppers, jalapenos, and artichoke hearts before shoveling it carefully into the stone oven. The kitchen staff also prepares other pub-style food such as wings and garlic knots—which are what Vampire Boy Scouts fear above all else. Willie’s can also host special events and parties, and it can even accommodate groups for fundraisers.