In the kitchen of Romeo's, Thanasi prepares Italian and Greek dishes. As the hot grinders, bubbling pasta dishes, and flavorful pizzas sail out to the dining room, they join a two-decades-long history of dishes devoured in the intimate dining room. Here, guests also feast on baked lasagna, stuffed grape leaves, and veal parmesan, their eyes wandering to the restaurant's murals, the gleaming black bar, or the feta-topped pizza at an adjacent table.
Jet City Pizzas start from the crust-up. Cooks press dough made from micro beer batter into the bottom of pans, or hand-toss buttermilk discs into shape. A gluten-free formula accommodates dietary needs, and a Seattle-style thin crust gains its trademark flatness by resting under an entire edition of the Encyclopedia Britannica. Next come the toppings, ranging from the Jumbo Jet's traditional mixture of meats, onions, and peppers, to such creative entries as the Gyro, a melange of tzatziki sauce, gyro meat, red onions, and Roma tomatoes. And if pizzas aren't enough on their own, there are plenty of sides, available, including cheesy garlic bread, saucy wings, and meatball grinders.
With dozens of classic Italian dishes to choose from, it's clear Pegasus Pizza & Pasta is family friendly. Along with its signature pizzas and pastas, Pegasus serves hot oven grinders, calzones, and low-carb options, such as the chef's saut?ed chicken. Kids can order off their own menu or, if they have the appetite of a two-toed sloth aiming to become a three-toed sloth, they can order off the adult menu. While dining in, patrons can participate in trivia on Mondays, take in live music performances on Wednesdays and Fridays, and croon karaoke on Thursdays and Saturdays.
At Frankie's Pizza, Italian–style gourmet pies begin with house-made dough prepared daily, topped with fresh cheese and a colorful array of veggies and meats. Cooks sprinkle on cilantro and pile on unique ingredients including pepperoncini and mild italian link sausage, accented with sauces in flavors such as zesty pesto ranch. Frankie's Pizza caters to patrons' individual dietary needs with gluten-free crusts, and provides optional sunbeams for customers who photosynthesize.
Lorenzo Scordamaglia was raised in Tropea, an Italian coastal town known for its fresh, quality produce and seafood. After traveling the world for nine years as a cruise-line waiter, Lorenzo landed in Seattle, where he worked at a number of Italian restaurants. He opened Tropea Ristorante Italiano in 1996, as an homage to his seaside town—from the restaurant's fresh seafood and hearty comfort food, to a mural on the wall that offers a glimpse of the coastal town itself. The restaurant offers sautéed prawns served in a choice of four different sauces, including a white wine and tomato sauce, or butter and hot peppers. But the pastas steal the limelight on the menu; 27 varieties are available, peppered with prosciutto, eggplant, italian sausage, or a host of other authentic ingredients.
After leaving his hometown of Naples in 1964, Mario Vellotti made his living tossing pizzas in various kitchens across New York City, eventually opening pizzerias in all five boroughs. Now, he’s brought his famous pies to Seattle. In the New York tradition, his slices “are so huge that just one and a beer probably put you over the recommended daily intake of carbohydrates,” according to Seattle Weekly. For those who prefer whole pies, he makes massive 18-inchers to order, topping them with gourmet ingredients such as Italian ham, homemade pesto, and gorgonzola cheese.
Big Mario’s maintains its laid-back vibe with the help of a full bar, the star of which is a collection of 40-fluid-ounce cans of Olde English 800. There’s even Jägermeister on tap for diners who are in the market for something harder or who are looking to do a post-pizza shot.
As if giant slices and shots weren’t appealing enough to party-loving crowds, Big Mario’s also keeps late-night hours. It stays open until 2 a.m. on weekdays and until 4 a.m. on weekends. After bars begin closing, regulars here start lining up at the walk-up window for a final slice, which they can chow down on while sitting at the bar or just standing on the sidewalk.