To create their authentic Italian flavors, the cooks at LaCucina Restaurant don't import ingredients from Italy. Rather, they rely on locally sourced fixings, such as the little-neck clams they toss with handmade linguini and a choice of red or white clam sauce. Plenty of other dishes showcase seafood, too, including capellini topped with 1.25 pounds of lobster, only 103.75 pounds shy of qualifying for the high-school wrestling team.
The eatery's other old-world specialties center on different proteins, from veal coated in white-wine demi glace to chicken breast stuffed with lobster meat and dried cranberries. Served amidst touches of exposed brick and paintings of the old country, feasts can be complemented by reds and whites from LaCucina's extensive wine bar.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Owner Tony Lanni's mother Maria oversees all of the chopping, grilling, saut?ing, and baking that unfolds inside of Il Fornello's kitchen to ensure that each Italian dish gets seasoned with adequate amounts of homey comfort. Piles of pasta, sizzling steaks doused in a variety of sauces, fresh seafood, and juicy chicken dishes adorn golden tablecloths inside the ruby-hued dining room, where rollaway dividers offer increased privacy and can be configured into barricades for impromptu food fights. Il Fornello also hosts private parties for up to 80 people and offers comprehensive catering services for soirees at other locations in the solar system.
Each dish that leaves executive chef Robert Hennemann’s kitchen is made from scratch. He ladles housemade sauce over breaded chicken breasts and puffs up ravioli with a hefty infusions of cheese. Servers cart platefuls of broiled scallops and house-cut sirloin to tables topped with lace cloths that can double as veils for impromptu weddings.
The affable staff of This Guy’s Pizza ushers parades of mozzarella-haloed pizza pies to the gaping gullets of yearning patrons. Veteran crust cutters decorate a regular or thin-crust canvas with red sauce, white sauce, or a paint-by-numbers combination of the two. Then pies are adorned with an included topping from hordes of fast-talking meatballs, broccoli bouquets, glimmering pepperoni, or 1 of 13 other available toppings. After emerging sufficiently crisp and bubbly from pizza infernos, pies are deposited to customers' tables or hands by sliding down This Guy's in-store rainbow arc.
Il Piccolo Ristorante's menu is a cornucopia of traditional Tuscan fare. Initiate a feast with bruschetta del nord—italian toast capped in roasted eggplant, tomato, and pecorino cheese ($6.50 dinner, $5.95 lunch)—or pan-fried calamari fritters ($9.95), which perform well with a red or white accompanist from the extensive wine list or a cocktail from the fully stocked bar. The fettuccine pollo e timo ($15.95 dinner, $9.95 lunch) is a popular feeding choice, and bellies can admirably accessorize their inner chambers with tortellini katiuscia, an imported dish whose pasta purses are filled with mild blue cheese and ensconced in creamy vodka pink sauce ($14.95 dinner, $9.50 lunch). Gnocchi piemontese pampers taste buds with a soothing massage of house-made chive ricotta pasta, mushrooms, herbs, tomato sauce, parmigiano, and mozzarella carefully forged from curds ($14.95 dinner, $9.50 lunch).