With multiple varieties at each location, there are enough options to pleasantly coat any mozzarella-covered tongue in tasty toppings. Veggie fans will appreciate the veggie supreme, dotted with mushrooms, green peppers, onions, black olives, and tomatoes. For feasters who can't decide between this or that, the super combo comes stocked from crust to crust with Canadian bacon, pepperoni, mushrooms, onion, black olives, and extra cheese. Offerings vary by location, so consult the menu at your nearest location before ordering.
In a wash of soft light from chandeliers, tidy cloth-clad café tables at Bistro 4 house diners nibbling on breakfasts of veggie omelets and bagels with lox, or lunches of strip steak and Reuben sandwiches. Like subtly pronouncing "cream cheese" as "crème cheese", the menu is a tasteful blend of French and American influences, including plates of seared tuna nicoise salad and wine-kissed coq au vin sharing menu space with chicken wings and beefy burgers. The newly opened bistro remains grounded in a traditional approach to its food, cultivating relationships with local producers such as Silver Canyon Coffee, Aspen Ridge Natural Beef, and Morning Fresh Dairy to source its ingredients.
Inside India Tavern, a large bay window casts a natural glow on grape and lime-green walls and plates of homestyle Indian fare. Named 5280 Magazine's Editors' Choice of their Top of the Town feature, diners can cozy up to a table beside the stone fireplace as they partake of clay-oven tandoori dishes made with chicken, lamb, or goa fish. After sopping up a ginger or saffron curry entree with fresh-baked naan bread, they can also question a knowledgeable server on the difference between mild, medium, and hot spice or why humans drive on parkways and park on driveways.
Named for a city in Emilia-Romagna, Italy, which earned culinary acclaim for its parmigiano-reggiano cheese and prosciutto, Parma Trattoria dedicates its menus to the region's homespun cuisine. Led by Italian-born executive chefs Marco Monnanni and Silvio Cuomo, the kitchen incorporates imported cheeses from Rome and Naples into its entrees alongside organic ingredients from local farmers. To maintain the flavors of a home-cooked, Mediterranean meal, they roll their own meatballs, cut fresh pasta, and make some of their lactose-free cheeses in-house.
The dining room, decorated with sunset-orange walls and an arched ceiling over its central seating area, also features a mozzarella bar with a large flat-screen television displaying live footage of chefs working in the kitchen. During the warmer months, the outdoor patio lets up to 50 diners enjoy their meal al fresco or watch neighborhood children remove the engines from parked automobiles.
Marco's Pizza founder Pasquale "Pat" Giammarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh cheeses.