For years, dough has complained about its crummy countertop view, which is why the gluten rehabilitators at Andolini's hand-toss each of their pizza's rounded crust-disks. Toppings are mercilessly sliced daily, and cheese is hand-grated in house. Signature pizzas (ranging from $8.95 for 10" to $26.95 for 20", depending on toppings) include the clemenza, a savory wreck of meatballs, genoa salami and italian sausage, and the alliterative pistachio pesto pizza, with ricotta cheese, mozzarella, and pesto made with fresh-ground pistachios. All the recipes on the menu come straight from the owners’ (brothers Jim and Mike Bausch) family table; they’re personal recipes crafted with fresh, authentic ingredients. Run taste buds over the selection of salads, strombolis, calzones, sandwiches, pasta, entrees, and desserts.
Piatto Cucina Italiana's chef, Giuseppe Greco, calls upon his Italian childhood and extensive education in Italian cooking to concoct a menu of deceptively simple dishes, locally sourced and freshly prepared. Piatto allows the ingredients in the antipasto misto appetizer ($14) to speak for themselves as cured meats from Italy, fresh mozzarella, and Mediterranean olives communicate Italian flavors with the aid of a personal translator. The rigatoni Lovera ($15) summons spicy italian sausage from Lovera's Market in Krebs, then adds bell peppers and a light spicy tomato sauce. Piatto's linguini mediterraneo ($21) conceals mussels, clams, gulf shrimp, and sea scallops amidst linguini in a spicy tomato sauce. The restaurant also offers gluten-free linguini substitutions for pasta dishes.
Like any great Italian meal, made-from-scratch dishes at Spaghetti Warehouse are created from family recipes passed down for generations. Using fresh ingredients ranging from ricotta, romano, and mozzarella cheeses to house-made tomato sauce and Italian sausage, chefs labor for up to three days to prepare batches of their 15-layer signature lasagna from scratch. The menu also offers perfectly al dente pasta, bottomless soups, and 12-layer chocolate cakes to share with family and friends.
It?s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine. To reach their table, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into Italian creations.
While the heart of Johnny Carino's menu is rooted in genuine Italian traditions, forward-thinking creativity has birthed what they like to call their signature dishes. Led by executive chef Chris Peitersen, the seasoned kitchen staff blends fresh ingredients along with extra time to create high-quality, spiced Italian preparations. Diners will find entrees such as 16-layer lasagna with made-from-scratch sauce, and pizzas made with home-baked crust. Other signature choices include the spicy shrimp and chicken, baked stuffed mushrooms topped with house lemon basil cream sauce, and tiramisu made from the ground up. Entrees can be paired any selection from Carino's extensive wine list and drink menu.
Oliveto Italian Bistro’s Tuscan-inspired menu contains dishes with artisan ingredients and 20 bottles of wine under $25. In the kitchen, chefs move around stock pots with sauce made from scratch and cast-iron skillets with citrus cedar-plank salmon. Pizzas are constructed from artisanal dough that is made in-house daily, and the whole-milk cheese layered onto them is melted during a quick tenure in a brick oven. Out in the dining room, patrons can pair pastas and pan-seared tilapia with wines from California and Italy or cocktails infused with fruity flavors. In addition to eating good food, patrons at Oliveto are also fulfilling a good act: a portion of each sale is donated to the Tulsa Sooner Chapter of the Cystic Fibrosis Foundation.
People wage wars at America's Incredible Pizza Company—against other drivers on the go-kart track, golfers on the glow-in-the-dark mini-golf course, and the limits of their own stomachs at the buffet. The funporium’s buffet—featuring more than 100 items—centers on pizza, including original, thin, and deep-pan crust (gluten-free upon request) crowned with more than 30 toppings. Verdant greens and freshly made dressings await visitors at the popular salad bar, and the baked-potato station comes with every necessity for side-dish construction, from cheese to the bacon bits from which bacon is built. A variety of sauces enliven the buffet’s fettuccine and spaghetti noodles, and homestyle eats on offer include hot dogs and frito pie.
In the indoor adventure park, meanwhile, gamers zip around a track in two varieties of go-karts—the stock-car speed and the slower Busch speed—as announcers report each turn. Visitors also can instigate harmless car crashes in the bumper-car area.