Vito's great pizza and subs has 16 locations We make great specialty pizzas. Try our award winning Sweet Baby Rays BBQ pizza, or the Pizza Pallooza award winning Chicken Bacon Ranch pizza, or our Tony Packo pizza. My favorite is the Mediterranean, which won the Miller lite pizza challenge.
Back in 1957 when Marie and Joseph "Jo-Jo" Hashim founded Jo Jo's Original Pizza, they decided to concoct original recipes for their breads, crusts, and housemade sauce. Fifty years later, most of these savory instructions are still in use, guiding chefs as they craft traditional pies as well as Jo Jo's specialty hawaiian and taco pizzas. Run today by Marie and Joseph's descendants, Jo Jo's rounds out its menu with other classic Italian fare, including housemade lasagna, pastas, and subs.
The skilled chefs at Pasta Fina swirl 11 types of pasta with more than 15 sauces in their bustling kitchen, as well as prepare traditional Italian dishes, specialty pizzas, and Angus beef steaks. The bistro's wine list fills glasses with ambrosial red and white libations, and the free WiFi allows diners to check their mail or stay up to date on the latest spaghetti-stain fashions. The spacious dining room is also large enough to accommodate sizable fetes, such as board meetings and wedding receptions, with experienced staffers standing by to create custom catered menus comprising the restaurant's classic and contemporary fare.
Like any great Italian meal, made-from-scratch dishes at Spaghetti Warehouse are created from family recipes passed down for generations. Using fresh ingredients ranging from ricotta, romano, and mozzarella cheeses to house-made tomato sauce and Italian sausage, chefs labor for up to three days to prepare batches of their 15-layer signature lasagna from scratch. The menu also offers perfectly al dente pasta, bottomless soups, and 12-layer chocolate cakes to share with family and friends.
It’s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine. To reach their table, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into Italian creations.
Specialty toppings such as buttery crab and corned beef adorn savory pies at Amie's Pizza Factory, an eatery that won top prizes at Pizza Palooza in 2010 and 2011. Though pizzas are a point of pride, there's more on the menu to savor: loaded salads, housemade lasagna, and cold beer are a few favorites.
The recipes at Rosie’s Italian Grille have spanned oceans and generations to appeal to present-day senses with aromatic Old World fare. Born in Montelepre, Sicily, Rosie immigrated to the United States in 1924, bundling with her a cache of culinary treasures mapped from mother to daughter. When the first Rosie’s Italian Grille opened on Sylvania Avenue, her three sons asserted that the hardest part of the entire enterprise was “translating her recipes.”
Today, executive chef Eric Kish continues to translate and update Rosie's culinary blueprints, marrying traditional and modern influences in a menu that boasts fine steaks, award-winning pizzas, seafood flown in from the Florida Keys, and fresh-baked desserts lauded for their presentation by the Toledo Blade. In the 27 years since the original Rosie’s opened, guests have delighted in not just the food, but the Tuscan-themed setting illuminated by flickering candlelight, which is more romantic than the flickering of a tableside cardiograph.