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.
Garlic Jim's menu was handcrafted with nothing more than a dream and an incredible reserve of pizza-making expertise. Open an order with some gourmet chicken wings, available in barbecue, garlic, and hot, before moving on to pizza territory. Put an end to eating Legos by piecing together a custom pie. Choose from the hand-thrown thick, garlic thin, or gluten-free crusts, slathered in one of seven sauces (from classic red to zesty chipotle pesto), and then slap on any of 15 standard and 11 gourmet toppings (14-inch large pizzas start at $11.99, extra-large $14.99; each additional topping for a large is $1.50). To achieve customization without the stress of having to choose, turn to one of the pre-determined specialties. Meat-maul hunger with the Hercules (salami, pepperoni, Canadian bacon, beef, spicy Italian sausage, and bacon; $18.99 for large, $21.99 for extra-large), or discover the secret of pizza-temperature fusion in your head with Jim's bacon-cheeseburger pizza (beef, bacon, red onions, tomatoes, mozzarella, and cheddar; $18.99 for large, $21.99 for extra-large).
Tutta Bella owner Joe Fugere isn’t just a passionate pizza-maker, he’s a certified one. In 2004, Joe travelled to Naples to complete his training as a pizzaiolo under the guidance of the Associazione Verace Pizza Napoletana or VPN, an association that sets strict standards for the production of true Neapolitan pizza. Joe follows those strict standards to the letter, shaping each batch of dough by hand, sprinkling it with fresh, whole milk mozzarella and San Marzano tomatoes, and cooking it to soft, chewy perfection in a wood-fired oven. The finished pizza emerges hot, gooey, and fragrant, and covered in a range of VPN-approved toppings such as italian sausage and mushrooms or marinated eggplant and goat cheese. And, for a really authentic pizza experience, Tutta Bella recommends eating it "a libretto", or folded in half like a book, and smothered in grana padano cheese, like a really good book.
The chefs at Trattoria Amante use only the freshest ingredients to create gourmet pizzas, pastas, and subs. The eatery is all-around family-friendly, as it's a family business, uses family recipes, and is an ideal spot for a family night out. The northwest Italian and Mediterranean dishes on the menu include a large selection of specialty pizzas, such as the Spartacus, with a garlic olive oil base and a pile of Greek-inspired toppings such as gyro meat, feta, and tzatziki sauce.
A lion's head stands guard over the brick oven at Pizzeria Guido & Wine Bar, bearing its fearsome jaws at any who would try to pilfer the restaurant's family recipes. Thankfully, the only way most diners attempt to gain insight into the establishment's Tuscan traditions is through the food. Slivers of buffalo mozzarella, basil, and fresh tomatoes accent antipasti plates in the colors of the Italian flag, and the wood-fired oven spills forth the aromas of prosciutto, capers, and fontina cheese topping pizzas and filling calzones. Glasses of Italian wine click together in the halos of steam rising from pastas. Waiters move through the spacious dining room, and their white dress shirts and smart red ties complement the wall's gentle orange and yellow tones, which call to mind the warming glow of a sunset or a haunted ventriloquist dummy finally burning.