Since unfurling its first tablecloths nearly 25 years ago, Luigi's Restaurant has served up countless slices of hand-rolled pizza and introduced diners to innovative dishes such as pizza-roagies and fried cheesecake. Hinges swing on double-doored ovens, revealing pizzas topped with ham, anchovies, and tomatoes, as well as Italian classics such as house-made lasagna and tender veal parmigiano. Salads, subs, and sandwich baskets round out the hearty menu.
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.
As a complement to Mike N' Dangelo's Italian cuisine and pizza, Charley Biggs' chicken adds a helping of home-cooked soul food to the menu. Each piece is marinated and double-battered—just to be safe—before being fried in Mike N' Dangelo's own kitchen and served hot. The eight-piece box ($10.99) fosters a peaceful balance between light and dark meat, with breasts, thighs, legs, and wings (two of each), and since Charley Biggs' chicken is never frozen, no pieces will suddenly awake after centuries of cryogenic stasis.
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.
Back in 1994, the proprietors of Phillippi's traveled to Arnold, PA, to buy a 70-year-old secret pizza recipe from a mysterious couple known as Lefty and Mooney. Today, this exclusive formula is used with housemade dough and fresh, housemade sauce to create Birdville pizzas, named for Natrona Heights' former moniker. As special blends of cheeses bubble atop baking pies, cooks deftly grill up Black Angus burgers, stack hoagies with meatballs, and crisp ironically flightless buffalo wings in the trans-fat-free deep fryer.