Underneath a red awning emblazoned with the words ?Bites of Italy,? pizza chefs pop pie after pie into the oven. The crusts are covered with toppings galore, including grilled chicken, prosciutto, and buffalo mozzarella. And customers can also opt for other Italian favorites such as paninis, pasta, and calzones. The dining room?s dark blue walls are adorned with decorative vases, aprons, and framed prints of the Italian countryside and seaside.
We have been serving Stokesdale, Oak Ridge and the surrounding communities for over 20 years. After the untimely death of our brother and the founder of the original Stokey’s Pizza, John Johnston, we’ve decided to open back up as Stokeys Pizza Co. in honor of John.
Bill's Pizza Pub has a long history in the Spencer family, with the first location opening in the 1960s, when jukebox tunes and the flashing lights of a pinball machine mingled with restaurant chatter. Today, Donna Spencer, her husband, John, and their children manage two Bill's Pizza Pub locations. Though nearly 45 years have passed, the family continues to preserve those elements that first typified their eatery: handmade dough, pizza cut into squares, and a thriving social scene.
The menu compiles 14 specialty pizzas, from classics such as the margherita and the meat-peppered Bill's Feast to more inventive disks. The baked-potato pizza replaces tomato sauce with sour cream and sprinkles potato wedges, bacon, and onions over a bed of cheddar and mozzarella cheese. Wings, burgers, and submarine sandwiches provide ample alternatives to pies, and spaghetti dinners mix noodles with chicken parmesan and meatballs.
Its edible offerings might shift as new pizza experiments enter the fold, but Bill's remains married to its nostalgic ambiance. The restaurant's website collects stories from loyal patrons who describe their favorite memories, recounting first dates and that romantic moment when you realize that you both have pepperoni breath.
Elizabeth's Italian Restaurant may rely on traditional Italian recipes and ingredients to create its dishes, but that doesn't mean the chefs aren't flexible. Every night, they augment a menu of standards such as oven-baked ravioli and manicotti with special preparations of fish, lobster, or rib-eye steak. Meanwhile, more than 18 thin-crust pizzas range from the classic margherita to more unusual creations, such as pies topped with egg, salami, and ham or a maritime-themed blend of shrimp, calamari, and tuna. Live Italian music every Friday and Saturday night also lends to a welcoming atmosphere.
With its whitewashed brick fa?ade, french windows, and curlicues of wrought iron encircling the entryway, Caf? Pasta + Grille looks as if it's been plucked straight from a cobblestoned European street. A striped awning shades the easel resting outside the front door, which announces menu highlights and other news printed in Cubist script. Inside, chefs re-create traditional Italian dishes, such as lasagna and risotto, as well as contemporary recipes crafted from spicy veal sausage or almond-crusted fish. Live music entertains diners two nights per week, as do special events such as mixology tastings and holiday parties. Caf? Pasta + Grille also caters meals throughout the area and hosts celebrations in a pair of private banquet rooms for free.