The Sawyer House is one of the only stone homes in Lake County, earning it a spot on the National Register of Historic Places. Inside the colonial-style cottage, owner Dennis Koury's love for food shines through in a menu of made-from-scratch dishes and De Cecco pastas imported directly from Italy. Seated at the linen-draped tables in the dining area, diners split a signature salad crowned with prosciutto, crumbled gorgonzola, and housemade dressing; dig into lasagna with sweet sausage; and slice center-cut filet mignon. As sunlight washes slowly from the sky, the restaurant fills with the sound of tuning instruments and forgotten drum kits being hastily whittled. Upbeat music streams from the Pauly's After Dark lounge area, which features weekly wine tastings along with specialty cocktails from the full bar.
In 1972, Joseph Catanese created Giuseppe’s Pizza & Subs on the square-crust foundation of Sicilian-style pies and oven-roasted sandwiches. Like their dough, the chefs in Giuseppe’s kitchen rise early and often, making breads from scratch daily. Their pizza canvases also fuel the efforts of other local eateries by providing them with pre-baked crusts and frozen dough balls, which are also ideal for training for an upcoming basketball-eating contest.
Though Rick and Renee have helmed Mama Roberto?s for 15 years, their family recipes are close to a century old. Multiple appearances on Fox 8, winning the News-Herald's Best of the Best award in 2010, 2011, and 2012, and receiving a 2011 and 2013 Silver Spoon Award for Best Italian and Best Place for Family Dining from Cleveland Magazine have helped spread the word about these handmade Italian dishes, which range from stuffed calzones and pizzas to veal and chicken saut?ed in delicate wine sauces. Diners may also solicit Mama Roberto?s catering services for up to 1,000 people or one very hungry humpback whale.
More than 50 creative and classic toppings crown freshly kneaded dough at J's Pizza Market, which has claimed a Readers' Choice award for best pizza from MentorPatch for its pizza-crafting prowess. Patrons can choose from 34 specialty pies for at-home cooking or hunker down for in-eatery feasts. Gluten-free, white, or wheat crusts bubble atop a provided take-home pizza disk that emulates the cooking abilities and imperviousness to wolves of a brick oven, browning a variety of toppings, including barbecue pork. The restaurant's in-house wood stone hearth oven melts the Little Havana pizza's vegetarian blend of black olives, banana peppers, red onions, and tomatoes into a bed of cheddar and mozzarella atop black-bean sauce. Meat-laden sandwiches and crisp salads are also available as alternatives to circular sustenance.
Inside The Wild Goose, which won the people’s choice award from the Taste of Willoughby, a stone oven bakes pizzas laden with eclectic ingredients, including elbow noodles, celery, and potatoes. Chefs top the Galway Bay pie with alfredo sauce, rock shrimp, crabmeat, cheese, and a sprinkle of parsley, and they slather the That’s A Buff Chick pizza with chicken, cheese, celery, crumbled blue cheese, and a drizzle of buffalo sauce. When not customizing crusts, they ladle up bowls of irish potato soup and fill hoagies with saucy meatballs as pro football games and amateur potato-peeling competitions play on televisions propped behind a granite-topped bar.
The servers at Arrabiata's dole out hearty portions of classic pastas and other Italian entrees, setting the delectable dishes on tables topped with white tablecloths. At the bar, patrons can enjoy martinis, beers, and glasses of vino. Chefs spike pans of marinara with mushrooms, meatballs, or sausage before blanketing plates of noodles in red sauce or dressing servings of veal Sinatra in tuxedos.