In the four decades since the first Papa Saverio’s opened its doors, the pizzeria has expanded to more than 20 locations but stayed true to the family recipes its founders brought from Italy. As a tribute to their long paddle across the Atlantic, a Venetian gondola wraps around the pizzeria’s logo; though the boat’s five-pronged prow has become its signature of sorts, it’s Saverio’s oven-baked pies that continue to earn the eatery new fans. Guests can choose from a menu of specialty pizzas or create their own from more than 25 toppings and five crusts, including a double-stuffed crust that nearly bursts with melted cheese. Chefs also churn out Italian classics, such as calzones, family-size pasta dishes, house-specialty ribs, and fried chicken. Lest anyone question the Italian origins of the latter two items, the pizzeria serves each with a buttery garlic breadstick.
At Luigi’s Pizza and Fun Center, no belly goes unfilled, and no guest leaves bored. Between bites from a menu offering hamburgers, hot wings, and pizzas, kids and adults alike can explore Luigi’s entertaining confines. An arcade with more than 100 games entices with flashing lights, cheery sounds, and whispered advice on how to get to the kill screen, and a mini-bowling alley hosts frames. Nearby, a three floor, 4,500-square-foot laser-tag arena glows with friendly beams, and ghostly black lights transform the space into an otherworldly battlefield.
The menu at Amato's Pizzeria spans the entire spectrum of Italian cooking with lasagna, meatball sandwiches, panzerotti, and calzones each eliciting their share of salivating, but the pizza is the true centerpiece of the menu. Since the establishment's inception in 1966, the chefs have whipped up their own pizza sauce from scratch and made dough fresh each morning to create a delectable canvas for 24 available toppings. Pies arrive in thin-crust, double-dough, pan-style, and stuffed Chicago-style forms, piping hot and ready to be devoured by the slice or handed out to members of an easily persuaded jury.
Before buying his own restaurant, Mario DeMarco spent 10 years in the imported Italian-food business, and his experience with high-quality ingredients is evident throughout the menu at Mario’s Pizza, Pasta & More. Fresh pasta is used in every pasta dish, breadsticks are made from scratch, and imported prosciutto fills paninis along with high-quality, extra-virgin olive oil. Pizzas come in varying styles, from thin crust to deep dish, and can be customized with flavorful toppings such as italian sausage, fresh garlic, and artichokes. And as the sister restaurant of Salt Creek BBQ, Mario’s serves Salt Creek's rib slabs and hand-pulled pork sandwiches.