Cuisine Type: Pizza, pasta, and appetizers
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Pizza. Try our chicken alfredo pizza
Alcohol: Full bar
Delivery / Take-out Available: Yes
Outdoor Seating: No
Pro Tip: Try our new pizza offerings and have a frozen drink from the bar while you wait.
What is one of your most popular offerings? How is it prepared?
One of our most popular offerings is our chicken fettucini alfredo. We make our own alfredo sauce and we cook our chicken fresh right in our kitchen.
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Our decor reflects our casual dining experience. We have large heavy wooden chairs and tables. The front of our restaurant has floor-to-ceiling windows.
In your own words, how would you describe your menu?
Our menu is family-friendly [and] offers half sizes for kids. We offer a wide range of pastas and, of course, our pizza. We prepare our sauces every day, and we cook everything to order.
Is there anything else you want to add that we didn't cover?
We cater to large groups, ball teams, and parties. We offer a buffet line on request to groups.
While the heart of Johnny Carino's menu is rooted in genuine Italian traditions, forward-thinking creativity has birthed what they like to call their signature dishes. Led by executive chef Chris Peitersen, the seasoned kitchen staff blends fresh ingredients along with extra time to create high-quality, spiced Italian preparations. Diners will find entrees such as 16-layer lasagna with made-from-scratch sauce, and pizzas made with home-baked crust. Other signature choices include the spicy shrimp and chicken, baked stuffed mushrooms topped with house lemon basil cream sauce, and tiramisu made from the ground up. Entrees can be paired any selection from Carino's extensive wine list and drink menu.
When designing Chiusano’s Brick Oven Pizzeria, the owners had a problem. They wanted to use their family’s southwestern Italian pizza recipe, but they knew they couldn’t replicate the dish’s savory flavors and crisp textures in a standard oven. So they decided to outfit their kitchen with a traditional brick oven, which is capable of the focused heat needed to add crispiness to the homemade dough that staff double-kneads by hand. Chiusano's takes pride in their pizza's authentically cooked crust and maintains that their fare is close to the pizza found in Italy. And while they cook their dishes traditionally, they are a bit more contemporary with their topping selection. The chefs layer gourmet ingredients such as brie, elk sausage, shrimp, and lamb on top of their housemade sauce to create custom pies or one of their own specialty pizzas, such as the Thai chicken with veggies and peanut sauce.
To complement their pizza, they also serve authentic Italian favorites such as chicken parmesan, Italian sandwiches, and desserts such as gelato and bread pudding. Their signature dessert, however, is their made-to-order zeppoles, which are piping hot Italian donuts served with caramel and chocolate dipping sauces to add a slight touch of sweetness and confirm why you always wear a bib.
Granite City Food & Brewery, a casual family restaurant founded by hospitality experts, has an on-site brewery and a menu stuffed with more steak, seafood, pasta, flatbread pizza, burger, and sandwich options than Abe Lincoln had dollar bills stuffed in his top hat. Gourmet pub-grub appetizers and many other generously portioned dishes are listed alongside the beers that bring out their flavors. The intoxicating taste of the inebriated vodka mussels ($12.99) is suggested alongside Northern Light––a light creamy beer––and the juicy, tender meatiness of a 14-ounce New York strip ($25.99) is advised along with Brother Benedict’s bock––a brownish German-style lager. Others among Granite City Food & Brewery's six specialty brews are the Irish-style Broad Axe stout, known for its nose of roasted chocolate and coffee notes, and Duke Of Wellington, an IPA with muscle-bound malt character and a deep-seated dislike of Napoleon.
Cooking up Italian staples and baking pizza has been a Walker family tradition since 1969, first at a pizza franchise and now at their own Old Shawnee Pizza and Italian Kitchen. They use the skills they've perfected over the last 40 years to make everything from their Alfredo-topped ravioli stuffed with three types of seafood to their Midwest-style pizzas on homemade dough.
They first top their inventive pizzas with sauces such as the classic red, salsa, spicy peanut, or garlic olive oil. From there, they use their multitude of unique toppings to create most any pie their customers can dream up, barring ones that bear an uncanny resemblance to Burt Reynolds. They also cook up specialty pizzas such as the Caribbean Jerk, made with jerk sauce, chicken, onions, pineapple, and roasted red peppers.
The people behind Gambino’s Pizza really love pizza, and they’ll make any pie in the shape of a heart to prove it. Traditional round pies are on the menu, too, in five sizes and three crust options: original, thin, or buttery pan. Specialty pizzas overflow with meats, veggies, and a blend of shredded mozzarella and provolone cheese. Some are even topped with sweet pineapple to round out the food pyramid. Diners can also order oven-baked subs and individual- or family-size pasta dishes that come with garlic bread and napkins folded into tiny togas.