Drawing from family recipes and culinary know-how refined while working in a military mess hall during World War II, Italian native Edoardo Barbieri founded the first Da Edoardo restaurant in 1978 with help from his son. Three generations later, the chef's family carries on the epicurean legacy at Da Edoardo's four locations across the Detroit area, earning the 2012 Restaurateur of the Year Award from the Michigan Food and Beverage Association.
At each eatery, chefs follow the Barbieri family's guidance, authentic recipes, and instructional shadow puppets while assembling fresh, elegant entrees inspired by Northern Italian cuisine. They complement pastas and steaks with a convoy of wines from Italy, California, and Oregon and regularly dole out their creations for catered events amid the restaurants' chic, upscale environs.
Though many Michiganders risk their lives by swimming across the lake for a slice of Chicago-style pizza, Chicago 7 Pizzeria brings the Windy City's beloved deep dish closer to home. After making dough and sauce from scratch, cooks bake each 2-inch-thick pizza for up to 45 minutes?an authentic process that lets layers of crust and cheese cook over the bed of toppings hidden underneath. The pizzeria also specializes in hand-tossed pizzas topped with everything from barbecue chicken to artichoke hearts. Slices of the deep-dish and hand-tossed pies can be gobbled up at lunchtime, as can their burgers, subs, and hot dogs that, in another homage to the city across the lake, can also be served Chicago-style.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Family owned and operated Pizzaria for 20+ years. Specializing in "Detroit Style" Deep Dish. We strive to only use the freshest "Made in Michigan" ingredients, with whole milk blended cheese on our pizza. Best Crust you will ever taste.
Every feast at Cocina Mexican Grill Novi stems from only three decisions. The first is selecting a protein, which includes everything from veggie patties to flame-cooked meats and seafood, such as grilled shrimp and gyro meat. Seasoned in secret blends of herbs and spices, each succulent main can then grace one of nearly 10 meals, including Mexican pizzas and sizzling fajitas. Finally, 18 toppings, from Spanish rice to pineapple salsa, put the finishing touches on South-of-the-border-style creations.
The Toarmina family traces its origins to founder Lou Toarmina's grandmother, Santa Toarmina, a first-generation American who began the company by slowly garnering a loyal clientele in Detroit with her popular pizzas. Today, The Toarmina family keeps up the tradition of wowing their customer base with rousing tableside football coach halftime speeches and time-tested eats such as pizza made with grandma's original dough recipe, sweet tomato sauces, and generous helpings of cheese. They also oven-bake subs, whip up chicken wings, and barbecue ribs while delivering a shot in the arm to the regional economy with a network of successful franchises across the state.