At Uptown Pasta, owner Tony Manuel shares his love of homestyle cooking with a menu that showcases rich, made-to-order pastas and traditional Italian entrees. Savory spheres of gnocchi à la bolognese simmer in a meaty sauce flavored with wine ($14), and meatballs or sausage pair with al dente tendrils of fresh spaghetti ($13¬–$14) to lasso traditional appetites or keep forks from flying away. Piping-hot ovens produce herb-rich delights such as the baked manicotti ($13) or meatless ziti baked Sicilian style with eggplant and cheese ($13), and seven specialty entrees sate heartier cravings for spicy shrimp fra diavolo ($13) or chicken pesto with olive oil, cherry tomatoes, and linguine ($13). At the customer's request, chefs will readily swap traditional noodles for gluten-free pastas or add extra ingredients for $2.
Bellagios Pizza, locally owned and operated since 1996, brews ripe batches of tomato sauce and tosses fresh disks of dough daily at their Wilsonville location, while crews at each restaurant sprinkle pies with delicious toppings to create a menu loaded with pizzas, grinders, and calzones. Heaps of spinach, artichokes, and juicy tomatoes guide wandering bellies out of the desert with the Oasis pizza ($10–$19.99), while the Butcher Block throws a crust-top party of salami, pepperoni, canadian bacon, and italian sausage ($10–$19.99), coming together in hearty harmony like a chorus of lumberjacks. Diners interested in a wider variety of toppings or in teaching children about medieval class structure can opt for a pie cleanly divided down the middle, such as a half-cheese, half-pepperoni pizza ($8–$17.99). Slathered with pizza sauce and adorned with meaty toppings, the Bellagio grinder ($5.99) competes with a host of calzones ($10.99) for the silver medal to the pizza menu's gold.
Rovente Pizza's pizza artisans harvest their fresh goods from local farms to craft New York–style dough disks with crispy, crunchy crusts, vibrant toppings, and whole-milk mozzarella. Roll reading orbs over the enormous menu and choose between 10 gourmet carne pizzas, including the Maui Maui, which hosts flavor luaus on the tongue with canadian bacon, pineapple, green peppers, and roma tomatoes ($14.99–$28.99). Vegetarians can quell herbivorous hankerings with one of seven verdura pies ($12.99–$28.99), while custom pies can be created from more than 30 topping options ($11.99+). French-bread pizza sammies such as the barbecue chicken ($7.99) diplomatically unite Italian and French cravings, while the culinary court of the lasagna supreme greets grumbling belly grievances with meat, mushrooms, olives, tomatoes, zucchini, and a gavel made out of ricotta ($12.95).
Owner Giorgio Kawas’s love of cooking blossomed in his mother’s kitchen in Ferrara, Italy, and was honed during extensive trainings in Italy, France, and New York. Just like one’s eye color, Giorgio’s menu changes daily, so the roster of organic and seasonal ingredients used are as fresh as possible. Inside the restaurant’s kitchen, Giorgio’s executive chef, Peter Schuh, works hard to craft handmade pastas including gnocchi and pappardelle that set the stage for northern-Italian dishes. Sampling the libations presented by an extensive wine list helps to cleanse palates more effectively than saying the cleanest words in the English language.
Recently opened, The Globe brings the good life to everyday hunger-havers with an affordable selection of artisan pizza and tapas, tasty beverages, and nightly live music. Like a United Nations potluck party, the menu boasts an eclectic selection of social food staples such as the Maiale pizza, with ham, pork belly, caramelized onions, blue cheese, pears, and cream ($15). Tapas aficionados can choose from a plethora of small plates, such as the chianti-cured salami ($4), the bacon-stuffed eggs ($4), and the roast garlic and chickpea dip ($4). Wines and classic cocktails draw on regional blends for local flavor, while revolving taps dispense a cornucopia of craft beers.