The chefs at Pietro's Famiglia Ristorante Italiano simmer a bevy of homemade sauces to complement their menu of pasta, meat, and seafood dishes. From their location on the second floor, chefs plate classic lasagna and spaghetti along with veal parmigiana, lamb chops, and an ever-changing fish of the day. Beverages from the full bar, melodies from the weekend entertainment, and leis made of linguine complement the meals served in the pink-walled dining room.:m]]
The pizza spinners at Spanish Springs Pizza Factory, which was featured in the Sparks Tribune, toss pies for dine-in, take-out, or delivery. They craft pizza pies in various sizes, including wagon wheels decked out with toppings such as pepperoni. Their menu also carries familiar pizzeria cohorts, including hot wings, calzones, sub sandwiches, and deli sandwiches.
The clean white linen tablecloths at Bella Italia sit like yet-to-be-painted canvases. The restaurant’s chefs, or culinary painters, if you will, use Italian recipes to put a little beauty on display. And their palette’s hardly skimpy—16 pasta entrees form the core of the extensive menu, anchored by fusilli with pesto and rigatoni with sausages and vegetables. Ravioli, risotto, and seafood dishes such as salmon with lemon and capers complement the primary color that is the restaurant’s pasta selection. To boot, the kitchen prepares seven veal entrees, one for each veal entree Napoleon attacked with his fork during his Elba exile.
Bronx Pizzeria creates homey Italian cuisine using housemade marinara and local ingredients whenever possible. Like the transdimensional time warp just off Interstate 15, each slice of thin pizza, covered with toppings such as anchovies and meatballs, brings a piece of New York City to the West, as do the hero sandwiches with sausage, eggplant, or chicken parmesan. Pasta lovers dig into dishes of polenta and vegetables or ever-popular spaghetti and meatballs. Housemade ice cream and root-beer floats add a note of creamy sweetness after a hearty Italian feast.
Cuisine Type: Hand Tossed Pizza
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Red Rock Special
Alcohol: Beer and wine only
Delivery / Take-out Available: Yes
Outdoor Seating: No
Pro Tip: Friday night is our busiest time and wait times can be in the hour range
Starting out at one spot in 1979, the Pizza factory has since expanded to five states, baking up their reputable pies in more than 110 locations. In the kitchen at each restaurant, cooks roll out their own pizza dough from scratch daily, topping it with 100% mozzarella cheese, premium meats, and fresh local vegetables. In addition to customizable pies, they build eight gourmet pizzas, such as the spinach and garlic, and the greek, which sports green bell peppers, red onions, black olives, and crumbled feta cheese. They also prepare calzones, pastas, and seven ?awesome? sub sandwiches with oven-roasted rolls, slices of provolone cheese, and tiny periscopes.
Although some franchised eateries lose sight of tradition, the cooks at each Godfather’s Pizza locale stick to a 30-year-old practice of slathering thick, original-recipe crusts with vine-ripened-tomato sauce and quality cheese. Not all pizzas begin on robust foundations, however. The cooks also prep golden, buttery, pan-style crusts as well as thin and crispy crusts that allow toppings—such as such as green peppers, artichoke hearts, and seasoned chicken—to take the spotlight. Many Godfather's Pizza locations even offer gluten-free crusts, and a few locations serve pizzas in boxes that are weatherproofed so that they can be reused as sleds.