Nestled within the Cuyahoga County Airport, J B Milano's casual dining room entices travelers with maroon cloth napkins and burgundy leather chairs stippled in brass studs. Tabletop lamps throw light on exposed white brick walls and tablecloths sewn from pages of SkyMall. To pair with these decorative trimmings, JB Milano's dishes out homemade Italian fare from a menu of classic recipes.
Grumbling stomachs silence with comforting plates of pastas or withering stares from open-faced prime-rib sandwiches on toasted rye. Veal and fish filets arrive enveloped in savory breading and topped with such ingredients as artichoke hearts, capers, and delicate wine sauces. Hearty steak dishes, meanwhile, arrive at tables artfully arranged on sparkling white plates.
When La Dolce Vita Bistro's chefs aren't serving the crowds of diners during Little Italy's annual Feast of the Assumption Festival, they craft iconic Old-World cuisine for the restaurant's diners. The chefs dedicate themselves to the dishes' original flavors by ordering entire bales of Italian parsley and importing plum tomatoes through the Atlantic Ocean's subterranean tunnels. These ingredients add a distinctive Italian essence to the menu of oven-crisped pizzas, freshly blanched pastas, and sautéed veal tenderloins. Outside the kitchen, the atmosphere gets a dose of Italian essence from classic Italian films that, according to Gayot, are screened against the dining room's back wall. While taking orders, servers can help diners complete their meals by recommending wines from the 200-bottle-strong list.
Danny Boy's is a neighborhood, Rat Pack–themed Italian foodery with walls covered in records and photos of Frank Sinatra. Start a meal with garlic bread with cheese ($6.99) while perusing a classic Italian menu, which features salads, woogie melts, Rat Pack pizza starters, and more. The Hammy Davis Jr. stuffs sliced ham, ricotta, feta, fresh basil, tomatoes, house Italian dressing, cheddar, and crumbled bleu cheese into a baked doughy monument ($7.99). Frank's appetizer pizza pie is wall-to-wall EVOO, pepperoni, cheese, black olives, tomatoes, ricotta, and Italian spices ($8.99), and a plain cheese pizza ($9.99/six piece) can be customized with toppings, such as mushrooms, pineapple, and Canadian bacon. Uptown toppings, such as meatballs, artichoke hearts, and grilled shrimp ($1.50–$7.50) turn any standard disc into a visually stimulating feast.
Early every morning, the chefs of Joey’s Restaurant peruse Cleveland’s markets for the freshest vegetables and meats to incorporate into marinara-oozing lasagna, sherry-sautéed scampi, or Sicilian-style pizza. Chefs adhere to authentic family recipes that have been in use for more than 30 years, starting with fresh batches of homemade noodles that soak in sauces such as marinara, alfredo, or garlic butter. Servers set down dishes on red-checkered tables, organizing the plates family-style so each guest can sample and share dishes without having to compete for bites in a fierce game of musical chairs, and the exposed brick in the dining room adds a romantic air to a night on the town.
Cala's Pizzeria features a menu stacked with cheesy, fried, and saucy savories. Tantalize tongue buds with starters such as breaded mozzarella cheese sticks ($4.99) or Cala's signature jumbo wings, extra-large hunks of meat stuck to the bone, deep fried to crispy resistance, and generously slathered, like a store-bought baby, in one of ten flavor-packed sauces ($9.99 for 15). Multiple varieties of pizza baked to order are known to emerge from ovens ($9.99 and up for large 12-inch), and specialty pizzas such as the bacon-double-cheeseburger and Italian-meatball pizzas will appease variety-seeking diners ($10.99/small, $14.99/large, $17.99/family). Cala's french-bread pizzas fuse the flavors of two highly haughty cuisines into a cheesy sandwich ($5.99 and up).
Inside The Wild Goose, which won the people’s choice award from the Taste of Willoughby, a stone oven bakes pizzas laden with eclectic ingredients, including elbow noodles, celery, and potatoes. Chefs top the Galway Bay pie with alfredo sauce, rock shrimp, crabmeat, cheese, and a sprinkle of parsley, and they slather the That’s A Buff Chick pizza with chicken, cheese, celery, crumbled blue cheese, and a drizzle of buffalo sauce. When not customizing crusts, they ladle up bowls of irish potato soup and fill hoagies with saucy meatballs as pro football games and amateur potato-peeling competitions play on televisions propped behind a granite-topped bar.