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.
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.
Family is important at Cascone's Restaurant, a fact illustrated by the portraits adorning their lobby walls and the relatives working side by side in the kitchen and dining room since the first eatery opened four generations ago in 1954. Chef Victor Cascone draws from the family's Sicilian heritage to plate traditional pasta and meat dishes. He also draws inspiration from family members young and old to put a fresh spin on time-tested dishes, as evidenced by nachos made from pasta. That sense of camaraderie spreads to the restaurant's spacious banquet facilities, making it suitable venues for families gathering for birthday parties, rehearsal dinners, and spaghetti-slurping contests.
At two locations, The Other Place’s staff fires up ovens to bake pizzas, italian subs, and sandwiches to a golden brown—the color of Pharaoh’s mask after he eats a chocolate bar. Atop hand-made pizza crusts made from a 40-year-old recipe, the kitchen team layers toppings such as italian sausage, salami, and sun-dried tomatoes, lubricated by tomato, alfredo, and barbecue sauce. Submarine-shaped bread holds italian meats, veggies, and toppings. In both eateries’ dining areas, more than 50 TVs stream sports games. The Other Place also often entertains guests with karaoke—America’s most underappreciated sport, and the one with the least funding in most school districts.
Founded in 1964 by a tile maker as an edible canvas on which to practice his square-cutting, Imo’s original St. Louis–style pizza features a thin, cracker-crisp crust topped with homemade sauce and Provel cheese, then sliced into squares. The love child of a culinary fromage a trois between cheddar, Swiss, and provolone cheeses, Provel melts into a soft, creamy pool reminiscent of the delicious dairy lagoons tucked away high in the Swiss Alps, and can be enjoyed on Imo’s pizza for its minimalistic beauty or as a blank canvas for a DIY pizza experience ($12.38–$14.76 base price for a large). Pile on any of Imo’s 14 fresh toppings—including pepperoncini, hamburger, Canadian bacon, and jalapeno—or indulge in one of its popular specialty pies (less than $20 at either location). The all-meat pizza combines sausage, hamburger, bacon, Canadian bacon, and pepperoni, while the veggie deluxe (mushroom, onion, green pepper, and tomato) hosts a stately garden party in one’s mouth.
Ricco’s Italian Bistro is your destination for a romantic dinner retreat. Start off fresh with the classic Bruschetta appetizer and follow with a crispy spinach or Mediterranean salad. Ricco’s specialties include dishes such as Mushroom Risotto, Chicken Florentine and Veal Scallopini. The pasta menu features staple favorites like Fettuccine Alfredo and Spaghetti with Ricco’s marinara, while the pizza menu offers all that one would want in a pizza. For those who just can’t decide on which pizza to order, there is a pizza entitled the Garbage Truck pizza which includes pepperoni, spicy Italian sausage, mushroom, onion, green pepper, mozzarella, provolone and Ricco’s marinara sauce. Guests should plan to visit at least every day of the week to take advantage of the delectable daily specials.