The chefs at Milano Pizzeria have been perfecting the art of the pizza for more than 40 years. On any given day, they may cook any of the 20+ specialty pies on the menu or custom blend toppings for original orders. Milano’s classic pizzas include the greek pizza with feta and hot peppers, the meat lover’s pizza with salami and italian sausage, and the Hawaiian Plus with handfuls of olives and crispy bacon. Though Milano is known for its pizzas, its expansive menu brims with other entree specialties from all over the world; hearty lasagna, veal parmesan, and meatball subs further root the eatery in Italian culinary traditions, and burgers, poutine, and chicken shawarma round out the eclectic menu.
Mr Mozzarella's sauce slingers encircle several varieties of homemade sauces within the crisp, golden confines of homemade crusts on 35 signature pizzas. The Deli pizza's hearty pepperoni, ham, italian sausage, and bacon weigh down slices, protecting them from the grasp of grabby low-flying helicopter pilots, and the contents of the poutine pizza—with gravy, fries, and cheese—threaten to breach dough borders. The Mamas Garden flashes a colourful cape of sun-dried tomatoes, red peppers, and green olives atop garlic sauce, challenged only by the Bandito's bacon, jalapenos, red onion, red peppers, and corn for style accolades. After placing an order, customers can pick up the piping hot masterpieces from Mr Mozzarella and take them on a whirlwind tour through town before singing them a lullaby and tucking them snugly into bellies.
On the second story of a quaint building, the chefs of Tata's House of Pizza & Pasta churn out pies slathered in housemade sauce and decorated with toppings ranging from salami to fresh garlic. Along with a menu of bubbling pizzas, the staff slathers wings in honey-garlic and “Suicide” sauce, dress up burgers with bacon and cheese, and pile slabs of housemade lasagna onto plates with fresh-made garlic bread.
At Bailey's Casual Dining, Chef Scott Brindley creates dishes for breakfast, lunch, and dinner using local, freshly harvested ingredients. Mornings rely heavily on eggs with three-egg omelets, eggs benedict, and fried-egg sandwiches. Lunch introduces deli sandwiches such as BLTs, tuna melts, and gravy smothered hamburgers side-kicked by hand-cut fries. Dinner satisfies taste buds with bacon-wrapped sea scallops, grilled Atlantic salmon, and baby-back ribs rubbed with sweet pepperberry and drizzled in a maple barbecue sauce.
Mustache Joe's, named for the man?and the mustache?who founded the restaurant, is a casual and comfortable spot for a business lunch or special evening meal. From the menu, chefs plate familiar classics, starting off with colorful and fresh caprese salads before transitioning to larger, heartier plates of their signature seafood linguine, tossed with shrimp, scallops, and lobster meat. During lunch, guests can head up to the counter for a quick, easy meal of pasta, panini, or a small personal pizza.