Family-owned Marozzi's Pizzeria tickles taste buds with a menu of New York–style pizza and Italian classics. Customize your own pie with a selection of diverse toppings, including prosciutto, sundried tomatoes, and eggplant, or take advantage of Marozzi's by-the-slice policy to fill the stomachs of a nuclear family, an extended family, or the Royal Family of Tonga. Calzones and stromboli ($5.95) allow secretive diners to hide their palate preferences between the folds of Marozzi’s signature dough, which is baked in-house daily. Those pining for classic Italian dishes can choose from a gaggle of traditional pastas, from the aromatic veal-cutlet parmigiana ($9.95) to the melty cheese ravioli ($7.50).
Saying that chefs stick to Italian classics might imply a slim menu, but the culinary team at Giovanni's A Taste Of Italy prepares a wide range of dishes, from cheese-stuffed manicotti and homemade gnocchi to linguini tossed with mussels and clams. Beyond pasta, chefs flavor racks of lamb and 14-ounce T-bone steaks with cracked black pepper and extra-virgin olive oil before carefully searing them on the grill.
Old World varietals sourced from Italy and America comprise an equally extensive wine list with options to complement each hearty dish. After meals, digestives such as espresso, cappuccino, and specialty coffee spiked with Kahlua can settle stomachs and give diners the burst of energy they need to finish building a silverware ziggurat.
The chefs at Upper Crust Pizza Parlor splash scratch-made sauces and sprinkle fresh ingredients over never-frozen crusts served alongside saucy pastas, piled-high sandwiches, and the owner's original recipes. White, alfredo, and garden pies challenge the pizza status quo more than pepperoni’s recent placement on the endangered species list, and leftover crusts become newly desirable in a coat of honey-cream sauce that accompanies each pie. Fiery ovens continue spitting out cheese-blanketed pies past midnight every night to sate post-sundown hankerings.
The Carriage House Restaurant offers a page- and head-turning menu of hearty entrees. Lead with The Carriage House's signature relish tray ($2.99–$4.99), which is a smorgasbord of pepperoncini peppers, celery, black olives, pickles, and bread. For dinner, the flank-steak beef strips ($11.49–$12.99) come delectably marinated in a piquant blend of oils and spices, and the chopped sirloin steak ($9.99–$10.99) is freshly ground and served next to a sizable mountain of onion rings. Those yearning to remember their tenure as mascot for the Detroit Claw Hands can bite into the Maryland crab cake ($10.99), featuring tender snow crabmeat lightly coated in breadcrumbs and served with homemade cream sauce. Peruse Carriage House's wine and beer menu and flush down scraps with a glass of the light-bodied Bogle Sauvignon Blanc ($6) or the Asheville-brewed Highland St. Terese's Pale Ale ($3.50).
When guests sink their teeth into a slice of Brixx Wood Fired Pizza, there is a taste beyond the fresh Wisconsin cheese and made-daily pizza dough: there’s the subtle yet unmistakable flavor of a real wood fire. The brick ovens torch the pies moments before servers whisk them to diners, who dig into pizzas that come adorned with roasted chicken or artichokes. The meals easily conform to special dietary requirements by swapping in substitute ingredients, such as gluten-free crusts, vegan cheeses, and toppings that don’t contain an odd number of vowels.
Whether you come to Bianca's on a date, with friends, with family, or alone, the friendly Italian eatery's menu will have you composing off-the-cuff odes to a good life, mouthwatering food, and adorable baby chicks. Known for simple food done right, Bianca's stockpile of traditional favorites includes tender veal marsala ($18), large shrimp scampi with freshly chopped garlic ($18), chicken parmigiana ($15), veggie lasagna ($14), and homemade manicotti ($14). The restaurant's kitchen magicians also stray from the most beaten, breaded, and baked classics, serving up house-spun specialties such as scallops choron with a tarragon cream sauce ($18) and braciole, which consists of slices of beef rolled with zucchini, ground sirloin, and mozzarella cheese and warmed in a bubbling jacuzzi of fresh tomato sauce ($16). To ensure that no one leaves with persisting hunger pangs or superfluous belt notches, all entrees are served with the daily appetizer special, a house salad, garlic bread, and dessert. House specialties and classic entrees come with a side of pasta and sauce of the day.
Back in 1974, three undergrad friends in Atlanta, Georgia had a simple objective: to find a creative, progressive environment where they could enjoy the college staples of pizza and beer. When their search concluded without a spot they loved, the trio decided to open their own eclectic pizza joint in a beat-up building near the Georgia Tech campus. Today, their psychedelic pizza restaurant has locations throughout the US, with each eschewing a cookie-cutter feel by creating its own unique vibe.
The chefs specialize in gourmet pizzas, which come in eclectic flavors such as blue cheese, shrimp, and andouille sausage or chicken, cucumbers, and Thai chili sauce. Also on the menu are hearty, crusty hoagies and calzones, each with customizable options that allow clients to try out pairing ideas or see if tempeh and meatballs can coexist without canceling out all of existence itself. The shop caters to a range of dietary restrictions, offering seven styles of tofu and tempeh and vegan cheese, as well as gluten-free crusts and dough. Meals can be paired with any of the shop’s craft brews, and patrons who finish every variety receive an engraved mug, discounts, and a handshake from an employee dressed as Adolph Coors.