Locally owned and operated by a family with more than 25 years of restaurant experience, Inner Circle Pizza has been spinning homemade pizza dough in Austintown since 1999. Watery-mouthed patrons can quell hunger pains with Inner Circle's versatile menu of munchables, which offers a variety of specialty pizzas. Nibble on a chicken bacon ranch pizza ($7.29–$19.99) or admire the thick crust shell on a taco pizza bedecked with sausage, cheddar, mozzarella, taco seasoning, diced lettuce, tomatoes, and a side of sour cream ($3.49–$19.99) as it explodes beautifully against an unadorned wall. Inner Circle Pizza's popular jumbo wings are made fresh and lathered in one of a plethora of sauces, such as garlic ranch, parmesan garlic, teriyaki, or kamikaze—an ideal snack for watching the big game or C-SPAN's newest congressional rock opera. The vast menu also boasts barbecue ribs ($9.49 half slab, $16.99 whole slab), pulled-pork sandwiches ($5.79), Philly steak sandwiches ($5.49), and meatball subs ($5.59), as well as traditional Italian pasta dinners. Thirsty patrons can delight in the full bar, equipped with liquor, wine, and nine different draft beers for making libations to pizzeria deities.
Featuring homemade, fresh Italian dishes, Anthony's menu comforts rumbling stomachs with starters such as bruschetta with hearty toasted bread ($5.59) and crispy eggplant fries ($2.99). Make your mouth an offer it can't refuse with Anthony's Godfather, a mix of two fresh beef patties topped with provolone, ham, and bacon on a toasted bun ($5.99), or punch up palates with pasta plates such as the aglio olio, spaghetti served with Anthony's butter and garlic sauce ($6.99) as well as the fettuccini with alfredo sauce ($9.59). Then, cleanse your esophagus with a bevy of bottled and tap beers or specialty cocktails such as the Moscow mule, a mix of Vodka, ginger beer, and a fresh squeezed lime over crushed ice and served in a copper mug.
The chefs at Tuscany Square Ristorante recreate traditional Tuscan recipes, simmering savory sauces to ladle over a menu of pasta, steak, and seafood. Adept hands construct house-made lasagna, layering soft noodles between strata of bubbling homemade marinara and meat ($12.95). A 10-ounce slab of Choice sirloin ($16.95) ages for 30 days and debuts mature and ready to assume the responsibilities of pleasing a palate, filling a stomach, and refinancing a mortgage.
Brothers Sam and Chuck Owen founded Gionino's Pizzeria in 1990 with a vision of serving up signature pizzas, Italian dishes, and fried chicken, all made from fresh ingredients. In the years since, the eatery has expanded into more than 40 locations throughout Northeastern Ohio, at which cooks continue to prepare the brothers' signature menu. Patrons can also order family-style trays of salad and heaping, shareable servings of pasta loaded with meatballs or italian sausage.
Tomato-orange walls line East of Chicago Pizza Co, an homage to the tangy sauce nestled beneath pizzas' gooey mozzarella layers. In the kitchen, cooks mix fresh dough each day, sculpting it into five types of crust that hold a choice of 14 toppings, such as pepperoni, black olives, and mild banana peppers. They stuff loaded crusts with pepperoni and cheese and mold Chicago-style crusts as deep as Descartes's diary entries.
Most pizzas come in six round sizes, and thin-crust varieties can be ordered as 16-piece squares. The crew also builds sub sandwiches from savory meats and coats buffalo wings with succulent barbecue and garlic sauce. Dutch-apple dessert pizzas end meals on a sweet note, with a hint of satisfying crunch far superior to the sound of Cap'n Crunch eating his own hat.