At The Original Primo Pizza & Grill, chefs whirl handmade dough and whole, peeled tomatoes into a variety of thin-crust pizzas. While the menu includes classic standbys such as the hawaiian pizza, customers can also create their own perfect pies from toppings such as garlic, mushrooms, pepperoni, and sausage. What really shines through, however, is the restaurant’s large selection of specialty pies: buffalo-chicken pizza is topped with chicken and zesty buffalo sauce; Nutella pizza with brown and powdered sugar; and the American-style pizza gets topped with steak, peppers, onions, american cheese, and a pervasive dislike of the metric system.
While pizza dominates the menu, diners can also explore traditional Italian entrees, including dinner specialties such as chicken scampi, veal milanese, and spaghetti with clam sauce.
The front counter at Little Italy showcases the spectacular array of pizzas that the skilled chefs whip up back in the kitchen—thin-crust pizzas lined with gooey circles of mozzarella, deep-dish pizzas dotted with sausage, and square-shaped pizzas decorated in slender slices of lemon. Once pizzas are showered in combinations of vegetables, seafood, or meat, and loaded into the oven, chefs turn their attention to other Italian specialties—cheesy chicken parmigiana, crunchy Italian-style subs, and plump calzones.
Customers split orders of wings out in the warm dining room, where soft, white curtains surround large, light-baiting windows. Others opt for delivery services, preferring to enjoy meals in the comfort of their own home or the fancy bank lobby they like to pretend is their home.
At each of Michelino's Restaurant’s four locations, kitchen staffers build upon three different depths of pizza crust—thin, deep dish, and Sicilian-style—with ingredients such as sausage, sun-dried tomatoes, steak, and pineapple. The tasty results are served alongside platefuls of baked pastas and hot sub sandwiches layered with veal cutlets, eggplant, or chicken and mozzarella, all adding their own rich scents to the dining rooms’ Italian perfume.
Soho Pizza Factory's handmade Neapolitan-style pies are covered in authentic toppings and oven-fired to create perfectly crisp crusts. Fresh mozzarella, meats, and veggies smother the chewy, smoky foundations, allowing diners to summon eggplant, ricotta, or sausage to the table from a collection of 16 possible toppings ($6.95+ for a small Neapolitan; $11.95+ for a large). Diners can also fork up individualized carbs with lasagna ($11.95) or dive into a vat of cheesy baked manicotti to eliminate pasta-deficiency headaches ($10.95).
The chefs at Bario's Restaurant whip up a menu of both traditional and low-carb Italian fare. Diners prime their bellies with a savory serving of garlic knots before entrees steal the scene, rolling out a palate-pleasing opera starring fresh mozzarella, tomato, basil, and the prima-donna fried eggplant who adamantly refuses to sign autographs ($14.95) and a lean steak pizzaiola reciting lines from Hamlet along with peppers and mushrooms ($14.95). Pizzas grace tables in forms such as the lasagna pie, which makes the stratified Italian staple finger friendly by layering a crust in chopped meat, tomato sauce, cheese, and veggies ($7.97–$19.95). Culinary wizards attempt to conjure up slimmer waistlines with health-conscious options such as low-carb pasta topped with grilled chicken, grilled veggies, and zero-calorie rocks ($8.95).
At Nunzio's Pizzeria, pizza experts whip up more than 20 varieties of specialty pizzas with inventive topping combinations such as chicken and alfredo sauce or fresh mussels. In addition to pies, they extend their culinary expertise towards a variety of other pizzeria classics—including hot subs, calzones, and mozzarella sticks—as well as authentic Italian favorites like eggplant rollatini pasta and veal saltimboca. Diners can split these dishes on intimate tabletops in the sunny seating area, or opt for carryout service to enjoy pizza and ill-advised food juggling routines in the privacy of their own homes.