Jobi’s Pizza's staff of dough whisperers shapes a hearty menu of pizza, pasta, and classic Italian cuisine. Tuck the tablecloth into your shirt before digging into a specialty pizza ($12.95/12") such as the works pie, a belly-stuffing behemoth piled with eight toppings including bacon, green pepper, and a 5-ton sprig of parsley. Classic Italian entrees such as fettuccine alfredo ($9.95) let diners play with forks and knives, and sandwiches such as the sirloin-stuffed philly cheese steak ($5.45/6") give grabby hands a chance to shine. Because today's Groupon is for dine-in only, patrons have a welcome excuse to linger among the padded booths, red-checked tablecloths, and carved-garlic statues of Christopher Columbus that bedeck Jobi's interior.
Though flavorful Italian cuisine is at the core of Cogan's Pizza, taste buds aren’t the only sensory receptors that perk up when visiting the vibrant eatery. The interior provides a visual feast with huge chandeliers casting subtle twinkles across pressed-tin ceilings and walls covered with posters and music memorabilia. The music motif also engages ears and vocal cords with regular live performances and karaoke.
At the bar, more than 30 beers flow from a lineup of seasonally rotating taps, each carbonated with the perfect number of bubbles to wash down cheesy and meaty pies. For patrons who adhere to a more plant-based diet, the cooks can also top crusts with faux meats, soy cheese, or an evil aunt’s favorite orchid. Pasta dishes, hot sandwiches, and subs stacked with roasted chicken, italian sausage, or roast beef round out the menu.
When a pair of former Virginia Beach lifeguards came up with the idea to open the first Chicho's Restaurant in 1968, they had one goal in mind: use nothing but fresh ingredients to make the best pizza they could. Decades later, this simple philosophy has grown into a statewide franchise where every topping is freshness and every pizza is hand tossed. A flavorful layer of marinara, garlic and herb, or hot and spicy sauces cover traditional and thin-crust pies scattered with more than 20 toppings in specialty and build-your-own combinations. Boneless chicken bites and wings soak up 10 different sauce varieties, including Cho's fire, garlic parmesan, and teriyaki. After two-handing a 5-ounce burger or hearty sub, guests can improve hand-eye coordination or get rid of cursed quarters by playing the games in Chicho's arcade.
At Pie-tanza, chefs slide Neapolitan-style pies into wood-fired ovens, along with assembling traditional Italian fare subs, and giant salads. With 35 toppings ($1.49 each), including pine nuts, pancetta, and fontina, diners can decorate a 12-inch pizza in countless fashions ($9.69) or select from specialty pies such as onion and gorgonzola pizza ($11.99). Meanwhile, nine pasta dishes such as the twice-baked meat lasagna ($11.99) fill the dining room with rich scents and 13 subs, sandwiches, and wraps keep hands from compulsively slapping their owner's cheeks. Customers celebrating a birthday or hosting a seminar can also count on Pie-tanza to cater their event with fare such as baked ziti ($44 for a half pan) and goat cheese salad ($46 for a large bowl).
Windowpanes stretch from the floors to the 20-foot ceilings at Bistro 27, flooding the spacious dining room's wood floors and white tablecloths with natural light throughout the day. This sense of refined comfort extends to Brazilian-born chef Carlos Silva's menu of French- and Italian-inspired cuisine, which draws from the passion he developed while studying classical European cuisine in culinary school.
After immigrating to America in 1993, Silva honed his techniques by manning the stovetops in a French café, an Italian eatery, and an Easy-Bake Oven focus group, polishing the skills he would eventually use to develop his menu at Bistro 27. In addition to house-made pastas, the kitchen also fills diners' plates with high-end proteins such as Wagyu Kobe-style beef, cage-free chicken, and Scottish salmon.
If the murals in Tuscany Ristorante Italiano's romantic dining room didn't tip you off to the eatery's Italian influence, the scents coming from the kitchen would. In there, chefs sauté Gulf shrimp, cuts of veal, and fillets of fish before tossing them with the house's pasta and sauces. They also craft traditional thin-crust pizzas using their own freshly made dough, basil, and natural cheese to capture traditional Italian flavors. The shop opens its doors from breakfast onward and begins building light breakfast dishes as well as bistro sandwiches and salads that burst with spinach, grilled chicken, and goat cheese, just like a farmer's piñata.