At Antica Pizzeria Fellini, passionate chefs fashion wood-fired pies, sandwiches, and salads from traditional Italian ingredients and cooking methods, as live musicians fill the aromatic air with the sounds of strings and Latin jazz. Each delicious disk on the pizza menu bubbles with authenticity from being spread with imported italian cheese, sauce, flour, and olive oil and cooked in a traditional Neapolitan wood-fired oven, before finally being cast as an extra in a Scorsese film. Hand-sliced mozzarella cheese covers pizzas with creamy flavor, and the house-made dough kneaded from flour, sea-salt, and yeast instills pies with a mouth-watering simplicity. In addition to gracing dinner tables with the aromas and tastes of freshly baked pizza, Antica Pizzeria Fellini dishes out salads loaded with crisp, wholesome veggies, and traditional central Italian saltimbocca sandwiches.
Uncle Andy's Pizza's kitchen crew crafts dough from scratch each day to serve as a base for traditional and deep-dish pizzas, which complement the carryout menu's sandwiches and finger fare. For square deep-dish, round traditional crust, or thin and crispy crust pies (thin crust available on small and large only) choose from small with six slices ($5.99+), medium with eight slices ($7.49+), large with 10 slices ($8.99+), x-large with 15 slices ($10.99+), and party tray with 30 slices ($19.99+). Round or rectangular crusts give shape to specialty pizzas ($9.99–$29.99), such as a bacon-cheddar-cheeseburger pie. Hungry digits deconstruct half slabs of barbecue ribs ($9.99) and stretch around 10 buffalo wings ($6.99) slathered in a choice of four sauces. The kitchen staff forms 16-inch grinders ($9.99) and beckon teeth to excavate the italian sub's salami, baked ham, and three-cheese blend. When not baking edible wheels, Uncle Andy's Pizza often holds fundraisers for local charities and helps out-of-work forks find jobs as staple removers.
Via Nove's stylish, multilevel eatery specializes in the delectable fare cooked predominantly in southern and central Italy, saving taste receptors thousands in travel costs by bringing scintillating entrees to Michigan. Commence your culinary tour of the boot-heeled motherland with a three-course dinner from a prix fixe menu, which presents appetizers such as seared scallop and applewood-smoked bacon, romantically perched atop an Italian-style potato crêpe. For your entree, use your fork as a divining rod to discover the Lake Michigan whitefish fillet meunièr, interspersed with potato, parsley, capers, and lemon; or rest on the pillowy house-made tortelloni, made pleasantly plump with braised beef tenderloin and painted in a vodka-palomino sauce. Then, similar to the curtain call after most high-school plays in Candyland, a double-chocolate cake tips its hat of chocolate mousse and espresso anglaise to raucous audience applause.