Infused with the culinary methodology of Italian and Greek cuisine, Bellagio Pizzeria's menu of pizza, pasta, and sandwiches is expertly culled from fresh ingredients. Served with dip-worthy blue cheese dressing and crunchy celery, buffalo wing appetizers whet the appetite with their savory piquancy, and bubbly 2-liter sodas cleanse the palate for impending pizza slices. At 18-inches across, pies are capable of spanning most scale models of the Grand Canyon, and come freshly baked with your choice of two toppings from Bellagio Pizzeria's stockpile that includes imported ham, ricotta cheese, steak, and shrimp. As today's Groupon is valid for dine-in, carryout, or delivery, hunger havers can transform nearly any locale into an impromptu pizza party, be it at home, at the office, or on the witness stand.
Venetian Palace serves up Italian cuisine and American classics in an atmosphere that the Baltimore Sun called "bright and cheerful, just like the very efficient waitstaff." Chefs charbroil tender steaks and center-cut pork chops, knead fresh pizza dough, and sauté chicken breasts in marsala wine sauce. Platters of broiled seafood hint at the restaurant's close proximity to the water, and a full bar stocked with international wines suggests the secret vineyard in the basement.
The comestible construction crew at Italian Gardens crafts a blueprint for fine Italian dining with a menu of tantalizing pastas, pizzas, and seafood, and décor that transports diners to lush Italian landscapes. Patrons practice taste-bud calisthenics with an order of battered and fried zucchini sticks with ranch dressing ($5.50) before working out their mandibles with orders of shrimp scampi, which rests jumbo shrimp, garlic, white-wine sauce, mushrooms, and broccoli on a springy mattress of penne noodles ($17.95). The chicken-breast parmigiana swaddles two tender chicken fillets in tomato sauce and mozzarella cheese ($14.50) to sate solitary cravings, and an 18-inch New York–style cheese pizza is best shared among friends or amicable space botonists ($13.95).
The chefs at Egyptian Pizza trace their cooking techniques to a different side of the Mediterranean Sea. Ancient Egyptians pioneered the practice of rising dough when they cooked crushed wheat germ and water inside early conical ovens. Honoring their forefathers’ methods, the versatile cooks pull more than 30 types of gourmet thin-crust pizzas out of their wood-fired ovens, along with a lengthy menu of Middle Eastern sandwiches and specialties. They take pains to use natural, fresh, and healthful ingredients to whip up plump fish kebabs, tender meat shawarmas and housemade sauces that have won over the palates of reporters from the Baltimore Sun. Their kitchen looks out onto the casual dining room, where servers help uncork BYOB bottles of wines beneath artwork depicting famous Egyptian landmarks, such as the pyramids, the Sphinx, and other toys left behind by aliens.
The chefs at Yia Yia's Pizzeria toss specialty pizzas topped with imported ham and various cheeses and forge a menu's worth of pasta dishes and sandwiches. Diners divvy up a 14-inch cheese pizza ($9.99) or hire a geologist to identify the various layers of lasagna in meat sauce ($9.99). Five-piece chicken tenders quell poultry cravings beside an order of fries, and the lamb gyro ($5.99) complements a greek salad. Punch-card-carrying patrons can gather around a 16-inch rib-eye philly steak pizza inside the restaurant or await free delivery of a hawaiian pizza stacked with imported ham and fresh pineapple chunks. Diners can customize a 16-inch pie with any two desired toppings or by spelling out the name of their accountant in pepperoni.