To recreate an authentic pizzeria as one would find in Naples, Chef Paolo imported all the right elements, beginning with the special domed brick oven. Here the pizzas are cooked on the masonry floor, alongside burning wood. Fueled by Tennessee oak, the oven's blaze approaches 900 degrees.
Inspired by the concept that potatoes are "the new pasta," Potato Bowl drapes hand-cut fries and baked potatoes with unconventional toppings that range from garlic parmesan alfredo to thai chili sauce. Drawing ingredients from locally harvested vegetables and beef from local farmers, Potato Bowl's chefs create each potato topper from scratch. The gluten-free and MSG-free bowls include the ClarksVegas, which is topped with black-bean turkey chili and can also be used to lure raccoons into your boss’s filing cabinets.
Amerigo’s executive chef Stephen Ward maintains a healthy rapport with local farmers to source fresh ingredients, which fill the eatery with the aromas of garlic, basil, tomatoes, and polenta. The Nashville Scene has lauded his efforts to work with area agrarians, and Amerigo also received the 2009 Diner's Choice award from OpenTable. In the bustling kitchen, chefs pull pizzas from the rippling-hot waves of a brick oven, where pickled onions cook into molten feta from Tennessee-based Bonnie Blue farms. Gluten-free and wheat pastas as well as ravioli and tortellini stuffed with smoked chicken and crab swim in a range of house-made sauces, and the complex earthy scent of cedar wood mingles with the aromas of fresh fish. The wine list brims with local elixirs and wines from Italy, which clink together in glasses with the soft jangling of robots playing Twister.
At CiCi’s Pizza, feasters can sample hearty slices of pizza and a wide selection of buffet fare ($4.99 per person over 10 years of age), filling bellies like a pouch-stuffing kangaroo preparing to weather the harsh Australian winter. Offering endless helpings of fresh salads, tantalizing pastas, tasty desserts, and oven-fresh pizzas, CiCi’s tames the most voracious hunger attacks via all-you-can-eat tactics. Pizza dough is made fresh daily and doused in a savory sauce crafted from vine-ripened tomatoes and prescience-instilling spices, while salads are hand-tossed with the freshest ingredients delivered hourly via teleportation.
When you bite into the juicy tomatoes and finely tuned sauces that grace the pizza pies and strombolis at Johnny Brusco's New York Style Pizza, you're experiencing a genealogy of flavor that extends back to the recipes of Johnny Pace in his 1965 Manlius, New York, pizza shop. Today the restaurant prides itself on using the finest ingredients and a diligent sauce-stirring wrist to deliver a lot of love (and just a sprinkle of hatred to give it zing) into every savory bite.
Using traditional family recipes and generations of cooking expertise, the taste technicians at Katie’s Kitchen supply a varied menu of ready-made meals to hungry patrons on the go. Highlighting Cajun, Italian, and Southern dishes, Katie and her team handle all the prep-work, letting customers pop pre-made selections in the oven at their convenience. Culinary warriors can claim the glory from flavorful casseroles such as the artichoke chicken ($8.95–$24.95) or the egg-and-sausage ($5.95–$15.50) during impromptu brunches, or pick up zesty garlic bread to ward off both hunger and uninvited vampires ($2.50).