Helmed by Vinny and Antonio Mannino, Mannino’s Family Restaurant offers diners the simple pleasures of Italian cuisine prepared by experienced chefs. Pizza-making pros toss doughy discs to craft more than 25 Sicilian and gourmet pies, topped with the likes of steak, mozzarella, and fresh basil. Veal nine ways includes classic preparations of piccata and marsala, stuffed pastas are filled with manicotti and meat confetti, and a kids’ menu is home to swirl-able plates piled with spaghetti and meatballs
The chefs in the kitchen of Limoncello's Italian Grill crown 75 different specialty pizzas with fresh ingredients including ricotta cheese, fresh garlic, and spinach. In addition to paninis stuffed with mozzarella and marinated eggplant, the cooks craft hearty lunch and dinner entrees such as grilled tilapia pesto with fried calamari, scallops, and tomato pappardelle pasta.
Chefs at Fat Tony's populate a family-friendly menu with bubbling pizzas, brimming subs, and classic Italian entrees. Pizzas are tossed fresh daily with handmade dough, including slices of inside-out deep-fried pizza ($4.25+), sicilian cheese pies ($13) that arrive bare but for creamy mozzarella and zesty sauce, and 13 different gourmet pies ($10.50–$16) bearing toppings such as prosciutto, pineapple, or pesto. Seven ounces of thinly sliced sirloin fill each steak sandwich ($5.50−$7) and the verdant vegetarian sandwich ($6) cultivates a garden of spinach, peppers, and broccoli inside its gate of fresh italian bread. Venerable Italian dinners such as sliced eggplant or chicken cutlet parmesan ($9.50) preside over debates between forks and tablecloths to see who can throw the most food on the floor.
Fresh dough bubbles up around house-made mozzarella, sauces cooked daily, and recently reaped toppings at The Pizza Kitchen. The menu's savory starters parade bacon-wrapped scallops and potato skins cradling buffalo chicken and blue cheese, ideal for snacking on game day or luring a mascot out from under the bed. Stone-lined ovens, inspired by the co-owner's personal outdoor kitchen, exhale fiery currents across pizzas outfitted with meatballs, bacon, green peppers, mushrooms or a host of other toppings. Diners carry out dough disks and two liters of soda for at-home feasts or picnics uninterrupted by cutlery salesmen.
Tomato sauce basks in lochs of extra-virgin olive oil atop the tomato pie, a thin-crust creation that Pomodoro’s channels from the osterias of Italy. Sicilian-style and mozzarella-spotted margharita pies round out the menu’s pizza selection alongside a variety of Italian cuisine, from gourmet pastas and handheld paninis to desserts such as homemade profiteroles. Crimson walls reflect off Formica tabletops within the cozy dining room, where an exhibition kitchen enables diners to view the chefs’ culinary prowess or to engage them in games of peekaboo.