CiCi’s Pizza combines the variety of a family-friendly buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or alfredo sauce, as well as fully customizable signature salads. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
Since unfurling its first tablecloths nearly 25 years ago, Luigi's Restaurant has served up countless slices of hand-rolled pizza and introduced diners to innovative dishes such as pizza-roagies and fried cheesecake. Hinges swing on double-doored ovens, revealing pizzas topped with ham, anchovies, and tomatoes, as well as Italian classics such as house-made lasagna and tender veal parmigiano. Salads, subs, and sandwich baskets round out the hearty menu.
Tomato-orange walls line East of Chicago Pizza Co, an homage to the tangy sauce nestled beneath pizzas' gooey mozzarella layers. In the kitchen, cooks mix fresh dough each day, sculpting it into five types of crust that hold a choice of 14 toppings, such as pepperoni, black olives, and mild banana peppers. They stuff loaded crusts with pepperoni and cheese and mold Chicago-style crusts as deep as Descartes's diary entries.
Most pizzas come in six round sizes, and thin-crust varieties can be ordered as 16-piece squares. The crew also builds sub sandwiches from savory meats and coats buffalo wings with succulent barbecue and garlic sauce. Dutch-apple dessert pizzas end meals on a sweet note, with a hint of satisfying crunch far superior to the sound of Cap'n Crunch eating his own hat.
Brothers Sam and Chuck Owen founded Gionino's Pizzeria in 1990 with a vision of serving up signature pizzas, Italian dishes, and fried chicken, all made from fresh ingredients. In the years since, the eatery has expanded into more than 40 locations throughout Northeastern Ohio, at which cooks continue to prepare the brothers' signature menu. Patrons can also order family-style trays of salad and heaping, shareable servings of pasta loaded with meatballs or italian sausage.
Balls of homemade dough fly in the air as Posti's Pizza’s chefs spin them into original, New York-style, and Sicilian crusts. Afterward, they slather house-made sauce onto the discs and adorn each one with such bites as bacon, broccoli, steak, and sweet peppers. The pizza dough also serves as the base of wedge sandwiches such as the Big Dawg, an agglomeration of capicola, provolone, fries, buffalo wing sauce, lettuce, tomatoes, onions, and creamy Italian dressing. The chefs’ creative ventures continue into the menu’s salad selection, where they serve a mix of veggies and meats such as banana peppers and chicken tenders in a regular bowl, bread bowl, or a bowl carved from a large crouton.
The pie artisans at Artisan Pizza Co ladle homemade sauce over freshly made dough, forging gourmet bake-at-home pizzas for customers to cook from the comfort of their own homes. During the pizza-making process, they pay careful attention to every detail to ensure that each pie leaves their kitchen at the pinnacle of quality and tastiness. In addition, they concoct their gluten-free options in a gluten-free prep area with specially designated utensils to avoid cross-contamination, and, when in season, they source many of their ingredients locally from artisanal enterprises to guarantee they're as fresh and environmentally friendly as a vine-ripened Greenpeace boat. They also whip up salads and bake-at-home cookies that, like their pizza counterparts, come with easy-to-follow cooking instructions.