A Cincinnati favorite, Mio?s has been baking up their signature pizzas for adoring clientele since 1975. Their original, buttery crust is a canvas for splotches of pizza sauce, which peek through a smattering of cheese and various toppings such as sausage, banana peppers, and black olives. Before deciding on an original or stuffed pizza, guests can whet palates with an order of garlic bread or hot wings. For those who prefer personal servings, calzones and hoagies are stuffed with enough juicy meats and veggies to feed an accomplished linebacker.
The pizza at Papa Murphy’s Take 'N' Bake Pizza is always cold. Not because it's old, but because it’s so fresh that it hasn’t been cooked yet. Assembled and customized before your eyes, the colorful, unbaked disk is then taken home and thrown into your own oven. The crust crisps to exactly your preference, whether a thin crust bubbling with chicken, bacon, and artichoke, or a Chicago–style stuffed with salami, pepperoni, sausage, and ground beef. Each pizza can also be customized from scratch, with ambitious eaters choosing from 8 meats, 4 cheeses, and 15 veggie toppings. A bevy of side plates complements any meal, with crisp salads, bake-your-own cookie dough, and dessert pizzas.
Perhaps most well loved in the area for its colorful, aromatic lunch buffet, Kanak India Restaurant also offers a vast menu of classic Indian cuisine. Cooked in the authentic clay oven, tandoori chicken emerges sizzling and crisp on the outside with a tender, juicy inside, and disks of naan are peeled from the hot clay sides, soft and bubbly.
Montgomery Inn has seen a lot of famous faces over the years; Johnny Cash, Brittany Spears, Cameron Diaz, countless professional athletes, and every US president since Gerald Ford. The real stars, though, are the restaurant's award-winning ribs. Founders Ted and Matula Gregory started serving them in the late 1950s using Matula's homemade barbecue sauce. The ribs were an instant hit with diners and earned their first official accolades from the Cincinnati Post in 1968.
Years later, Montgomery Inn has expanded both its menu?specialties now include housemade Saratoga chips and barbecued spring chicken?and locations, but the ribs still steal the show. In recent years, they've been lauded by The Today Show, CNBC, and Fox News. The restaurant has even their own grocery line, so customers can enjoy their ribs and sauces at home.
Harking back to the first American-made coal-fired pizzas, the ovens at Delicio Coal Fired Pizza are home to smoldering embers that imbue the pies with a rich, smoky flavor. These pizzas emerge from the ovens with Southwestern-influenced flavor profiles, with topping combinations such as roasted chicken, black beans, and green chiles, or carnitas with pepper jack, spicy pickles, and red onions. Cocktails fuse together the Southwestern and Italian themes of the food menu, featuring zesty micheladas, sweet prickly pear margaritas, Italian mojitos, and housemade limoncello.
At age 11, while other Jersey kids were playing ball up the block, Tony Aponte was treating his four siblings to pizzas in the family kitchen. More than three decades have passed since those days. Tony has found new digs. He's moved to Ohio to be closer to his three daughters. But he is still crafting pizzas, drawing on those childhood experiences and a greatly expanded palette of toppings and ingredients available at Aponte's Pizzeria, which was featured on The Food Network's Restaurant Impossible.
In the pies he makes now, house-made sauce, hand-tossed white or wheat dough, and fistfuls of whole-milk cheese support capicola, genoa salami, grilled peppers, and artichoke hearts. While pulling apart slices, guests at Aponte?s Pizzeria can drink from a full bar or glance up at five flat-screen TVs to check sports scores or see if the anchorman is still wearing their friendship bracelet. Sports photos and team insignias pepper the marinara-red walls, and the tables clatter with plates of subs and baked pastas.