Each of Milano's Pizza's thin-crust pies start with fresh dough and house-made sauce, but from there the rest is up to you. To build-your-own pizza, you'll need to somehow choose from a list of nearly 30 toppings, including unusual items such as steak, fontinella cheese, artichoke hearts, and even crabmeat. Of course, if that's too overwhelming, you can always opt for one of the eatery's 18 tried-and-true specialty pizzas, including a pierogi pizza topped with mashed potatoes, onions, bacon, and cheddar. And although pizza is the specialty at Milano's, there are plenty of non-pizza items on the menu, too, such as pasta, calzones, and hoagies. Whatever the main course, you'll want to save room for dessert, where you can go the traditional route and order a chocolate-dipped cannoli or go the untraditional route and order another pizza.
The culinary crew at Calabria's, which is nestled on the crest of Frosty Valley Golf Links's manicured greens, crafts a dinner menu brimming with traditional Italian dishes and meaty entrees. The chicken vesuvius basks in a meadow of mushrooms and artichoke hearts, with a glimmering aura of lemon and oregano ($14.95), while the chicken Romano beckons tempted tongues with Romano cheese battered and sauteed with lemon butter ($14.95). Diners can dive into specialties such as gnocchi ($11.95) or pasta calabria, which showcases penne with spinach and tomato sauce ($12.95). Construct noodles with a choice of five pastas and eight sauces (starting at $9.95) or with mannequin heads and wigs. The newly renovated eatery also boasts a lighter lunch menu, a selection of specialty cocktails, a $20 bottle wine list, and outdoor seating.
Bado's Cucina understands that food is not merely sustenance, but an important part of community and family tradition. That's why his rustic restaurant is warmed by a traditional wood-fired stone hearth, and his pizzas and flatbreads are made with the same recipe for dough that he kneaded as a child in his Italian grandmother's kitchen. Visitors to Bado's Cucina gather amid wrought-iron accents and goldenrod-hued walls, watching chefs in the open kitchen bake toasty flatbreads, whip up homemade bread puddings, or stuff eggplants with a series of increasingly smaller eggplants. These sights and smells send patrons on a culinary tour of the Italian peninsula, featuring a carefully selected lineup of pastas, roasted seasonal veggies, and tender cutlets of pork, wood-fired salmon, and lamb chops.
The chefs at Luciano's Italian Brick Oven whip up prepared-to-order Italian cuisine with house-made meatballs and tomato sauce made from scratch. Divvy up a 14-inch alfredo pizza ($12.25) or embark on an archeological expedition through the lasagna's layers of cheese, lean ground meat, and house-made tomato sauce ($11.30). Diners revel in the sea’s tasty bounty with the shrimp scampi sautéed in lemon-butter sauce ($15.55) and sink forks into the flaky, breaded, and fried eggplant parmesan ($11.95). The chicken marsala, lightly sautéed in marsala wine and fresh mushrooms ($15.50), is as tasty as a framed chicken-marsala portrait is tasteful.
The readers of Pittsburgh Magazine have heaped mounds of praise on Alchemy N' Ale, a rustic pub known for its savory entrees and crisp libations. In a 2012 readers' poll, Alchemy received the second-place spot for Best Burger and took home first-place honors as Best Pub. To see what the fuss is about, all you need to do is sit down and look around. Faux ivy clings to exposed-brick walls, which surround diners as they sink their teeth into mouthwatering burgers or quintessential pub eats such as fish 'n' chips and shepherd’s pie. The recently expanded menu also showcases entrees for vegans and vegetarians as well as dishes forged from local, organic, and Fulbright scholarship–winning ingredients.
You can top off Pizza Parma's pies with any of more than 30 uncommon gourmet toppings. That includes cheeses such as gouda and greek mountain cheese, meats such as crabmeat, gyros, and steak, and veggies such as artichoke hearts, eggplant, and broccoli. The pizzeria’s chefs can put the same rich ingredients in a steaming calzone or string them on a necklace for a loved one. Alternatively, there’s a wide selection of wraps and hoagies, which, depending on what part of the country you're in, are also known as "grinders", "heroes", or "denver omelets".