Italian Restaurants in Downtown Tempe


Select Local Merchants

  • Gluttons
    Using local ingredients, Executive Chef Ryan Praedel incorporates classic Chinese flavors into dishes such as braised pork feet, garlic cabbage, and chicken gizzard skewers. To complement the chef's cuisine, Gluttons' bartenders man taps full of beer from local breweries and mix seasonal and custom cocktails such as the Angry Ginger, a blend of cinnamon-flavored whiskey, hard cider, and ginger ale. For an infusion of whatever scientists claim are in fruits and vegetables, the eatery blends smoothies chalk full of strawberry, banana, and avocado.
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    203 East 7th Street
    Tempe, AZ US
  • Revo Pizzabar
    The concept of building your own meal at a restaurant is nothing new. But at Revo Pizzabar, all the room for creativity makes it fun. Build-your-own pizzas begin on a traditional, wheat, or gluten-free crust, followed by options for a marinara, olive oil, or pesto-based sauce. From there, the toppings might include anything from proscuitto to caramelized onions or figs. Diners can also build their own mac 'n' cheese skillets with cavatappi pasta and the fixings of their choice. Of course, the chefs also make pizza suggestions of their own, such as the Island pie with jalapenos, pineapples, bacon, and parmesan. A full bar with handcrafted cocktails, wines, and local brews make for perfect pairings with pizzas. And in the mornings, before the chefs fire up the pizza ovens, they serve espresso and pastries.
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    200 East 5th Street
    Tempe, AZ US
  • La Bocca Urban Pizzeria
    At La Bocca Urban Pizzeria, preparations for pizza crusts start a full day before they hit the brick oven. Chefs knead organic dough by hand, watch it rise for 24 hours, and then top the crusts with gourmet, locally procured ingredients such as Queen Creek Olive Mill olives, Schreiner’s Fine Sausages meat, and housemade pulled pork. The rest of the Mediterranean-inspired menu proves equally indulgent. Chefs layer bruschetta planks with fig and smoked prosciutto and toss pastas with housemade sauces and meatballs molded from grass-fed beef. To grant molars breaks from the rigors of chewing, servers are happy to recommend pairings from the drink menu, which features handcrafted cocktails, European and Arizonan wines, and award-winning sangria.
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    699 S Mill Ave.
    Tempe, AZ US
  • Slices
    Load up on toppings or opt for a simple slice of cheese at Slices, Tempe's classic pizza venue. It s best to save your lighter eating habits for another day, though, as low-fat is not featured on the menu here. Youngsters don't need to sit out a trip to Slices — it's super family-friendly and perfect for little diners and their folks. At Slices, the prime seating is on the patio. Come check out what all the buzz is about. No need to dress up for a trip to Slices — the casual pizzeria encourages laid-back attire. Or, take your food to go. For those who choose to drive to Slices, both garage parking and street parking are available. The food here is super budget-friendly, too, with most items costing less than $15. Slices serves breakfast, lunch, and dinner, so stop by whenever is most convenient for you.
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    11 E 6th St
    Tempe, AZ US
  • My Big Fat Greek Restaurant Tempe
    At My Big Fat Greek Restaurant, flames dance atop pieces of imported kefalograviera cheese as servers enliven the dining area with traditional Greek dances. The lively space also tickles the senses with scents of spanakopita and lamb carved straight off of the rotisserie. And in the back kitchen, dishes come together to form classic combinations such as spaghetti with meatballs and shrimp santorini.
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    525 South Mill Avenue
    Tempe, AZ US
  • Mellow Mushroom Phoenix
    The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, grilled and deli-style hoagies are assembled and calzones and pizzas baked in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
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    740 S Mill Ave.
    Tempe, AZ US