At The Original Primo Pizza & Grill, chefs whirl handmade dough and whole, peeled tomatoes into a variety of thin-crust pizzas. While the menu includes classic standbys such as the hawaiian pizza, customers can also create their own perfect pies from toppings such as garlic, mushrooms, pepperoni, and sausage. What really shines through, however, is the restaurant’s large selection of specialty pies: buffalo-chicken pizza is topped with chicken and zesty buffalo sauce; Nutella pizza with brown and powdered sugar; and the American-style pizza gets topped with steak, peppers, onions, american cheese, and a pervasive dislike of the metric system.
While pizza dominates the menu, diners can also explore traditional Italian entrees, including dinner specialties such as chicken scampi, veal milanese, and spaghetti with clam sauce.
The pizza slingers at Papa John's toss each doughy discus by hand, and top their signature sauce with decadent mozzarella, fresh vegetables, and quality meats. Pie Picassos design two pies with up to two toppings each, and can commission a portrait of baby portobello mushrooms and spicy italian sausage posing against a backdrop of chewy crust or forge a blend of three cheeses smattered with crispy bacon. Tongues tiring of pizza's circular logic can take between-bite breaks with a side of breadsticks or parmesan-garlic breadsticks. A splashy two-liter beverage keeps taste buds on their toes. Order online to arrange a pickup or delivery, or visit a Papa John's location to dine right where the cheese sticks are harvested.
At Luigi's Pizza & Restaurant, the chefs make sure their ingredients don?t have to travel far from field to plate. They cull all their produce from local farmers?from the spinach tossed atop New York?style pizzas to the fire-roasted peppers that tuck into paninis and wraps. This attention to quality goes throughout their extensive menu that boasts more than 100 options, which would have made for a light appetizer for King Henry VIII. They serve whole pies and pizza-by-the-slice, whose flavor combinations range from the traditional?margherita and Meat Lovers' pizzas?to the more avant garde?the buffalo chicken pizza and the Vodka Pie with fresh mozzarella and vodka sauce. Beyond pizza, the chefs bake classic Italian entrees, such as chicken marsala and eggplant parmigiana, and pasta dishes including tortellini dressed in a bacon alfredo sauce and shrimp scampi.
Inside an expansive dining room, servers float between elegant table settings carrying Italian dishes that have earned various accolades since Panico’s inception in 1987. Below the diffused light of wall sconces, conversations buzz along the expansive leather banquette as vodka-sauce penne, pan-seared lamb, and seafood-stuffed ravioli make their way from the kitchen. Diligent servers painstakingly debone the grilled whole fish of the day tableside before pouring bottles of red and white vino from the extensive wine list. To conclude meals or inadvertently incite stooge-level food fights, they serve a lineup of desserts that includes Italian sorbetti, amaretto cheesecakes, chocolate-chip cannolis, and apple and pear cobblers.
For more than 20 decades, the staff at the family-owned PJ's Grill & Pizza has instilled everything from Sicilian pies to veal parmesan with the personal touch of homemade recipes. In addition to classic pizzeria fare, the menu also boasts a few Mediterranean classics such as falafel, gyros, and greek salad, and moist slices of red velvet cake make for a satisfying end to a meal or effective energy boost during a marathon.
At each of Michelino's Restaurant?s four locations, kitchen staffers build upon three different depths of pizza crust?thin, deep dish, and Sicilian-style?with ingredients such as sausage, sun-dried tomatoes, steak, and pineapple. The tasty results are served alongside platefuls of baked pastas and hot sub sandwiches layered with veal cutlets, eggplant, or chicken and mozzarella, all adding their own rich scents to the dining rooms? Italian perfume.