Luigi’s chefs lovingly prepare traditional Italian dishes, compiling a menu of hand-rolled pizza, meaty entrees, and pastas soused in house-made sauces. Kick off an evening of noshing, conversing, and imitating old Frankie Blue Eyes with an appetizer of breaded cheese sticks ($3.49) or a five-piece ensemble of fried ravioli ($3.29). In the chicken fettuccine, a crew of Cajun-seasoned chicken strips reclines on a buttery bed of noodles replete with tomato throw pillows ($12.99). The lasagna stacks its many layers with sauce and meat ($9.99), and the veal marsala pairs tender, milk-fed beef with mushrooms beneath a canopy of decadent wine sauce ($17.99). After rolling out doughy canvases for their pizzas ($11.99 for a large), chefs slather the floury spheres with savory sauce, cheese, and toppings from a bevy of ingredients, which include ham, hot peppers, and morsels of succulent hamburger ($1.79/large topping). Cap off dining experiences with one of the desserts, such as a slice of fried New York–style cheesecake that flaunts a frock of graham crackers and a Pollock-inspired drizzling of strawberries or chocolate ($4.49).
Since 1993, the chefs at Opies Pizza have adhered to a simple yet tasty pizza formula—they make each pie with fresh dough, tangy sauce, and tons of toppings. They customize each thick-crust pizza with more than 10 toppings and its own at-bat song. Or they throw together one of Opies' specialty pizzas such as the Maxxed, a catchall combo of two meats and five veggies. Alternatively, they also bake pizza toppings into a 10-inch stromboli.
The chefs at Tuscany Square Ristorante recreate traditional Tuscan recipes, simmering savory sauces to ladle over a menu of pasta, steak, and seafood. Adept hands construct house-made lasagna, layering soft noodles between strata of bubbling homemade marinara and meat ($12.95). A 10-ounce slab of Choice sirloin ($16.95) ages for 30 days and debuts mature and ready to assume the responsibilities of pleasing a palate, filling a stomach, and refinancing a mortgage.
Balls of homemade dough fly in the air as Posti's Pizza’s chefs spin them into original, New York-style, and Sicilian crusts. Afterward, they slather house-made sauce onto the discs and adorn each one with such bites as bacon, broccoli, steak, and sweet peppers. The pizza dough also serves as the base of wedge sandwiches such as the Big Dawg, an agglomeration of capicola, provolone, fries, buffalo wing sauce, lettuce, tomatoes, onions, and creamy Italian dressing. The chefs’ creative ventures continue into the menu’s salad selection, where they serve a mix of veggies and meats such as banana peppers and chicken tenders in a regular bowl, bread bowl, or a bowl carved from a large crouton.
Mike N' Dangelo's Italian Restaurant & Pizzeria welcomes guests with a spread of more than 90 menu items. Chefs hand-roll housemade meatballs before stuffing them inside sub sandwiches or pairing them with spaghetti noodles. Each day, they slow-cook the sauces that top stuffed shells and chicken parmesan. Gourmet pizza options include the Mexi Melt with ground beef, taco seasoning, veggies, sour cream, and a spicy Mexi sauce.
The pie artisans at Artisan Pizza Co ladle homemade sauce over freshly made dough, forging gourmet bake-at-home pizzas for customers to cook from the comfort of their own homes. During the pizza-making process, they pay careful attention to every detail to ensure that each pie leaves their kitchen at the pinnacle of quality and tastiness. In addition, they concoct their gluten-free options in a gluten-free prep area with specially designated utensils to avoid cross-contamination, and, when in season, they source many of their ingredients locally from artisanal enterprises to guarantee they're as fresh and environmentally friendly as a vine-ripened Greenpeace boat. They also whip up salads and bake-at-home cookies that, like their pizza counterparts, come with easy-to-follow cooking instructions.