Trellis Restaurant centers its menu around Milanese cuisine amid a glowing atmosphere of warm light and elegant simplicity. The appetizer list features a soup del giorno ($4.50 for a cup) and a multitude of salady selections, while pasta dishes swim in tomatoes, basil, and rich cream sauces ($9.95–$19.95). Sate grumbling stomachs with scrumptious tiger prawns sautéed in bordelaise sauce, garlic spinach, and orzo ($18.95) or try a teeth-watering grilled pork tenderloin accompanied by polenta, wild mushrooms, and roasted garlic sauce ($17.50). Enjoy entrees in between sips from the wine list, which includes both red and white domestic and Italian imports. Eaters eat in the Milan-inspired dining room or dine al fresco on the open-air patio, illuminated during the day with sunshine and during the night with moonshine.
Pizzas typically come in smalls, mediums, and larges. The culinary team at Five Star Pizza thought this was a pretty limiting roster, so they decided to pad the traditional lineup at both ends with 7-inch minis and 18-inch giants. These wide-ranging crusts serve as the doughy foundations for a tensome of specialty pizzas that includes a vegetarian pie, a garlic-chicken pie, and the Maui Chicken Luau pie, which hoists pineapple, barbecue sauce, and bacon. Guests can also ornament each pie as they see fit, choosing from more than 20 toppings such as artichoke hearts and louisiana hot sausage. Chefs round out Five Star Pizza’s menu with fried zucchini, double cheeseburgers, and oven-baked hot pastrami sandwiches.
Patxi's Chicago Pizza is a Best Pizza of the Bay Area establishment that caters to indulgent pizza partiers and intimate diners alike. Printed on resilient pizza dough, Patxi's menu features a build-your-own arsenal of toppings such as feta cheese, green bell peppers, Italian sausage, kalamata olives, sundried tomatoes, salami, zucchini, soy cheese, and many more available atop Chicago-style crusts ($14.40 for a 10'' before toppings) and thin crusts ($9.95 for a 10'' before toppings).
At Pasta Q, chefs roll out homemade pastas and gnocchi and douse their doughy exteriors with creamy sauces and redolent spices. Eighteen diverse pasta renditions share table space with classic Italian-style meats buffered by roasted potatoes. An eclectic selection of imported Italian wines pair with bites, and homemade desserts ease the burden of spaghetti strands trying to shape themselves into the form of tiramisu. The menu’s Mediterranean flourishes extend to the décor, with its deep-burgundy and mustard-yellow walls punctuated by mosaic-tiled benches and billowy white fabric suspended from the ceiling.