A fourth generation restaurateur, Ferrante’s owner Amy Ferrante-Gollwitzer mines her rich ancestry to feed the North Shore irresistible Italian cuisine made from enduring family recipes. Pie guys go for specialty pizzas such as the olive oil and garlic-coated tomato basil ($22.15 for a large) or the Amy’s, a meaty mix of sausage, pepperoni, bacon, and ham (22.15 for a large).
Chow down on hearty sandwiches while sipping fruit smoothies at The Hub, a cozy spot offering a bevy of huggable, Chicago-inspired comfort eats amid an inviting atmosphere. Patrons can choose from a host of menu items that satisfy both discerning and cast-iron palates. Allow taste buds free reign across the asiago roast beef panini, a melty marriage of roast beef, asiago cheese, ground mustard, optional red onions, and toasty italian bread ($6.49). All-beef Chicago-style hot dogs bench-press neon relish, diced onion, yellow mustard, and sport peppers atop a poppy seed bun ($3.39 each). The Hub features plentiful vegetarian options, such as the veggie dog ($3.19), three-cheese panini with mozzarella, provolone, and fontina on tart sourdough bread ($5.95), and harmoniously crunchy salads ($5.95–$7.95). Smoothies ($3.75 regular, $5.50 large) sweet-talk blushing tongues with a variety of flavors, including the breezy Brazilian Orchard (with açaí, peach, pear, and apricot), strawberry pineapple, and bubblegum. Bubble teas ($3.75) and milkshakes ($3–$3.50) pack a flavorful punch that’s more rejuvenating than outrunning a territorial badger during a morning jog.
Pino Piroso dedicated himself to founding a distinctive, Roman-style pizzeria, saying that "after years of hard work, we knew we had built something very special." His lauded chain eventually grew to include franchises in six states and two countries outside of the United States. Despite their geographic separation, each location has the same stringent standards for their ingredients and their Exit-sign locations. No kitchen stores pizza fixings in a freezer—instead, the cooks begin every morning by stirring sauces, kneading dough, and dicing fresh seasonal toppings from local farms. The circular or rectangular pies can support as many as 33 of these familiar and nontraditional toppings, such as goat cheese, sweet corn, and roasted chicken.
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Tazinos Pizza & Salad Bistro provides patrons with a buffet-style smorgasbord of specialty pizzas, pastas, and salads. Already cooking at three locations, a fourth eatery in downtown Milwaukee is slated to open its doors this summer. Each casual restaurant revolves around an all-you-can-eat menu of fresh, nutritious Italian fare, including pizzas crafted from natural Wisconsin cheeses and dough that is kneaded onsite every morning using unbleached flour and absolutely no high-fructose corn syrup, trans fats, MSG, or magic beans. Pies range from classic pepperoni and authentic Italian margherita to the specialty Tailgater, topped with Klement's bratwurst, green peppers, brown mustard, and barbecue sauce. Salads, such as a sweet Asian-style slaw, and pastas, ranging from mac 'n' cheese to garlic-and-herb fettuccini, keep forks gainfully employed, and each meal is rounded out by a selection of soups, desserts, and spicy pepperoni rolls.
On Saturday and Sunday, Sunriza pizzas fend off the morning munchies with renditions of breakfast favorites in pie form. Topping choices include eggs and bacon, eggs ranchero, and morning-fresh veggies, and each slice may be enjoyed alongside other breakfast staples such as french toast, cereal, and mini cinnamon rolls.