Frankie, Johnnie & Luigi Too! has been a classic Italian eatery since 1956, from the family-style meals and traditional dishes down to the red-checkered tablecloths. The building that houses its original restaurant in Mountain View has been around since the 1920s, and it has vacillated from a speakeasy to a coffee shop to its current state as a friendly Italian restaurant. At each of the company’s five locations, chefs masterfully toss pizza dough in the air to create specialty pies such as the vegetarian fantasy or seafood ecstasy, piled with scallops, shrimp, clams, and high concentrations of euphoria. The intoxicating aromas of garlic and marinara waft through the air as families and friends enjoy meals of house-made meatballs, New York-style Italian sausage, and veal scaloppini.
Chefs inside Palo Alto Pizza Co.’s kitchen forge dough for their signature West Coast¬–style thick crusts and New York–style thin crusts from scratch. They crown each housemade round with fresh, gourmet toppings and sauces, such as spicy chipotle cream sauce, salsa fresca, balsamic-marinated tomatoes, and mesquite grilled chicken.Diners can portion out these meat-laden and vegetarian-friendly pies in the eatery’s modern dining room, which creates a warm ambiance with its rustic wood paneling and red-accent walls lined with high-definition TVs. Guests can also descend on carryout boxes filled with signature pizzas and spicy chicken wings, ready to serve in their homes, offices, or secret home offices.
The simple red, green, and white sign on Ramona’s Pizza's façade may seem minimalist, but their menu of casual Italian food is anything but. Chefs stuff more than 10 types of calzones with a signature spicy tomato sauce and piles of vegetables and meats. A 9-inch sesame french roll creates the foundation for each of their 11 hot subs, which also bubble with layers of melted mozzarella cheese. But, the true stars of the menu are 19 different New-York-style pizzas, whose creative toppings range from barbecue chicken with onions and pineapple to clams and fresh garlic. Diners can order a whole pie, savor that day's lunch slice, or demand a pie shaped like Brooklyn for additional authenticity.
Bob Sadri opened Gumba's Italian Restaurant in 1988 and managed it for many years. He eventually retired, and turned his beloved business over to the trusted hands of current owner Tony Valle. But Bob never stays away for long: on any average morning, he can be seen at Gumba's, helping to prepare the restaurant for its busy day of pasta-, pizza-, and sub-slinging. This personal sense of ownership and connection informs every meal at Gumba's, where every dish is made with care and patrons are treated like family, with staff doling out free noogies at will.
Nizario's Pizza has been satisfying customers since 1983 with its simple menu of tasty pies. Nine speciality pizzas satisfy with tried-and-true flavor pairings, such as the Greko's black olives, garlic, feta, and pesto, and the Hawaiian's Canadian bacon and pineapple. They also delight tongues with more unique combinations, such as the Tijuana's pepperoni, pineapple, and jalapeños. Customers feeling creative can crown pizzas with their own topping selections and then put them in a shadowbox.