The proficient pie twirlers at Merlino’s blanket crusts of homemade dough in palatable piles of fresh cheese and toppings. A large 16" pizza quells the hunger pangs of game-day gatherings or an impromptu Thanksgiving with 12 slices of golden crust oozing with melted cheese. Although not included in the price of this deal, additions of pepperoni, sausage, jalapeños, pineapple, or green peppers ($1.95 each) add piquancy to each steaming bite, and specialty ingredients such as gyro meat ($3.25) add a gourmet touch to the comestible circlet. Fingers receive pre-meal warm-ups and postmeal cool-downs by lifting hefty doses of piping-hot wings, made all the more succulent when slathered in a choice of eight sauces, including hot barbecue, buffalo parmesan, Cajun, and butter garlic.
Pluma features flavors from across the globe, with Asian fusion, traditional American, hints of Tex-Mex, invasions of Grecian flavor, and Mediterranean traditionals. Crash-land your appetite on the restaurant’s runway-sized menu and scour the pages to settle on an appetizer such as fried provolone (breaded and fried provolone cheese with house-made marinara, $8.95). Then, split a 16-inch meat lover’s pizza with a carnivorous amore (house-made sauce, sausage, pepperoni, ham, bacon, and Italian cheeses, $9.95).
Asian Picnic helps each of its patrons evoke the muses of epicurean artistry as they gather around personal hibachi grills to craft their own scintillating specialties. While exploring the far reaches of the restaurant's expansive buffet, diners accumulate their choice of fresh meats, vegetables, and sauces before returning to their tables to season their ingredients or tax forms with just the right amount of fire. As feasters bond over the aromas of vegetables mingling with fresh pork, beef, chicken, shrimp, or squid, they may also take advantage of Asian Picnic's BYOB policy and pair a bottle of wine or an intricate brew with their carefully constructed delicacies.
For more than 50 years, the resident chefs at The Penn Monroe have been crafting classic Italian and American cuisine. Muffle neighing stomach horses with a starter of cheese-slathered banana peppers ($8.99) stuffed with hot italian sausage before sharpening incisors on a half-pound bacon-cheddar Black Angus burger ($8.50). Otherwise, grab, slice, or juggle one of The Penn Monroe's many hoagies stuffed with zesty vegetables and deli meats. The italian platter ($12.99) summons a triumvirate of ravioli, angel hair, and chicken parmesan to afford diners the privilege of sampling a wide range of Italian fare without rifling through a gondolier's lunchbox. A septet of televisions pepper the dining area, offering ample opportunities to view various sporting events or set up makeshift living rooms.
The "wood-fired pizza has us fired up about Bella Luna Trattoria," declared the Pittsburgh City Paper after its reviewers sampled the thin-crust pies pulled from the restaurant's blazing oven. Chefs adorn these doughy creations, available in sizes ranging from an 8-inch mini to a 14-inch large, with red or white sauces and an arsenal of traditional and inventive toppings. On the stovetop, freshly made angel hair, fettuccine, and linguine bathe in marinara, bolognese, and alfredo sauces, and the frying pan imbues cutlets of hand-breaded eggplant parmigiana with a golden tan worthy of the Italian Riviera.