Look out the window of Zinna's Bistro and you'll spot a lush, vibrant garden from which the BYOB restaurant's chefs cull freshly grown produce to fuel their salads, pastas, and pizzas. An ample dinner menu showcases the Italian-American bistro's veggies: arugula, cherry tomatoes, and red onion make a bed for strips of succulent steak grown from the garden's steak trees. For a closer look at the flowering garden, patrons can sit outside on a patio while dining on ravioli stuffed with four cheeses or breaded chicken smothered in tomato sauce and mozzarella, all the while listening to live acoustic music on Tuesdays, Thursdays, and Saturdays.
Golden splatters of magma embellish the eatery's fire-red walls and draw eyes to the back of the dining room, where a 10-foot-high volcano pulses with flames. Well, it's actually a custom oven, but it houses real hot lava rocks designed to cook up to 10 large Mediterranean-inspired pies in two minutes flat.
Chefs top dough made fresh daily with eclectic ingredients ranging from grilled eggplant and sun-dried tomatoes to smoked gouda and meatballs. Sharing space inside the specialty oven are vulcanas, similar to calzones and jam-packed with meats, veggies, and gooey cheese. Other fare includes certified Angus beef burgers and pitawiches, all aptly washed down with chilly fountain drinks sourced from Magma Pizza & Pita's sister restaurant, located inside of a real underground igloo.
The chefs in the kitchen of Limoncello's Italian Grill crown 75 different specialty pizzas with fresh ingredients including ricotta cheese, fresh garlic, and spinach. In addition to paninis stuffed with mozzarella and marinated eggplant, the cooks craft hearty lunch and dinner entrees such as grilled tilapia pesto with fried calamari, scallops, and tomato pappardelle pasta.
Renovated to accommodate more than 50 eaters since its grand opening in 1985, Dusal's Italian Restaurant & Pizzeria teleports palates to the bustling eateries of Italy with staples including pizza, pasta, and seafood. Exposed brick outlines painted stone archways that soar over Tuscan-inspired portraits of rolling countryside and Italy's legendary pepperoni orchards. Friendly servers dart expertly between clans seated at wooden tables with popular pizzas crafted from age-old recipes, such as the buffalo chicken and personal pies, hoisted aloft.
At A'Tavola Ristorante, Chef George Fusco draws on his 20 years of experience to prepare a menu of elegant Italian entrees from scratch in an open kitchen. He and his kitchen staff top linguine with littleneck clams and fra-diavolo sauce and souse veal milanese in sherry vinaigrette and a balsamic-reduction sauce. For dessert, they whip up freshly filled cannolis, sugar-speckled crème brûlées, and new york–style cheesecakes, whose crusts are perpetually under construction.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.