Vito's great pizza and subs has 16 locations We make great specialty pizzas. Try our award winning Sweet Baby Rays BBQ pizza, or the Pizza Pallooza award winning Chicken Bacon Ranch pizza, or our Tony Packo pizza. My favorite is the Mediterranean, which won the Miller lite pizza challenge.
ZaZa Wood-Fired Pizza's map of Mediterranean home cooking doesn't stop at Italy. Instead, the chefs draw inspiration from throughout the region, creating inventive interpretations of perennial classics. This is readily apparent in the eatery's pizzas, which form satisfyingly crisp crusts while baking inside a wood-fueled oven. Instead of just layering handfuls of pepperoni and mozzarella, the chefs encourage diners to create distinctive pizzas by using more than 30 available toppings, decorating pies with everything from brie and marinated artichokes to turkey sausage and grilled eggplant. To round out the menu, ZaZa Wood-Fired Pizza also features a variety of vegan-friendly dishes as well as a number of Mediterranean staples, including falafel and chicken shawarma.
Specialty toppings such as buttery crab and corned beef adorn savory pies at Amie's Pizza Factory, an eatery that won top prizes at Pizza Palooza in 2010 and 2011. Though pizzas are a point of pride, there's more on the menu to savor: loaded salads, housemade lasagna, and cold beer are a few favorites.
The skilled chefs at Pasta Fina swirl 11 types of pasta with more than 15 sauces in their bustling kitchen, as well as prepare traditional Italian dishes, specialty pizzas, and Angus beef steaks. The bistro's wine list fills glasses with ambrosial red and white libations, and the free WiFi allows diners to check their mail or stay up to date on the latest spaghetti-stain fashions. The spacious dining room is also large enough to accommodate sizable fetes, such as board meetings and wedding receptions, with experienced staffers standing by to create custom catered menus comprising the restaurant's classic and contemporary fare.
The recipes at Rosie’s Italian Grille have spanned oceans and generations to appeal to present-day senses with aromatic Old World fare. Born in Montelepre, Sicily, Rosie immigrated to the United States in 1924, bundling with her a cache of culinary treasures mapped from mother to daughter. When the first Rosie’s Italian Grille opened on Sylvania Avenue, her three sons asserted that the hardest part of the entire enterprise was “translating her recipes.”
Today, executive chef Eric Kish continues to translate and update Rosie's culinary blueprints, marrying traditional and modern influences in a menu that boasts fine steaks, award-winning pizzas, seafood flown in from the Florida Keys, and fresh-baked desserts lauded for their presentation by the Toledo Blade. In the 27 years since the original Rosie’s opened, guests have delighted in not just the food, but the Tuscan-themed setting illuminated by flickering candlelight, which is more romantic than the flickering of a tableside cardiograph.
From its humble beginnings in 1959, Little Caesars has stretched its cheesy empire from coast to coast, doling out trademark deep-dish pizzas, sauce-drenched wings, and cheesy bread. In keeping with its history as a forward-looking franchise, Little Caesars has cooked up an iPhone application that highlights popular menu items and shoots out piping-hot pies from the phone's port. The pizza purveyor sends its Love Kitchen, a big-rig pizza kitchen on wheels, across the United States and Canada to fill the bellies of homeless people and disaster victims with its daily kneaded dough and freshly shaved mozzarella.