Rulli’s culinarians dish up pasta, pizzas, and seafood dishes born from recipes central to southern Italy, serving patrons in their 25-year-old dining area at their Middlebury location or at their newest spot in Elkhart. A range of appetizers, such as 12 broaster-style chicken wings accompanied by dunk tanks of barbecue, ranch, or vidalia onion sauce, pave the way for heartier main courses or Stooge-level food fights. Velvety ricotta, parmigiana, romano, and provonello cheeses comprise the lasagna’s melty strata, which trundle italian sausage toward forks on fragrant avalanches of marinara and signature sauce. Rulli’s pizza, which has been served at the Elkhart County Fair for two decades, bristle with inventive toppings such as spaghetti and meatballs.
Vivid Italian artwork and murals from local artist Rocky Weaver pepper the dining room, a delightful prelude to the neighboring Rulli's Bella Luna sports bar’s fun neon signage, clacking pool balls, flickering high-definition TVs, and live music. Foam-flecked taps line the full-service bar boasting a selection of robust wines, which nicely complement rowdy bands wailing or grape stomping live atop a well-appointed stage.
In 2006, Paul Cataldo proved his pizza street cred by competing with the World Pizza Champions in Salsomaggiore, Italy. Paul and his family are first-generation Italians, and they have made it their mission to bring their Old World, southern Italian recipes stateside with Antonio’s Italian Ristorante. In the central dining room, sponge-painted beige walls and red clay tiles evoke a rustic Tuscan villa. Crisp tablecloths populate with fish and veal entrees and an array of gourmet pizzas, such as the U.S. Pizza Team's award-winning rosemary pie. After spearing forks through saucy pastas, guests can kindle romance on the outdoor patio with a bottle of wine, or kindle the tablecloth by aggressively rubbing two breadsticks together.
Since 1969, thin-crust pies have emerged from Z-Place Pizza’s oven crowned with custom combos of 15 ingredients, including banana peppers and chicken. Over time, Z-Place’s culinary team has even created its own specialties, including a variation of the Hawaiian pizza that swaps its custom-crafted pizza sauce for barbecue.
Along with favorites such as chicken-parm grinders, Z-Place’s cooks supplement their pies with some less common pizzeria dishes. Rather than grill or deep-fry, they opt to broast wings, fish, and pork chops. They even craft nine riffs on the baked potato, including versions with pizza and bacon-cheeseburger fixings. Feasts unfold inside Z-Place's booth-lined dining room, whose back wall is filled with arcade classics for pre- and post-meal gaming.
The pie builders at Avilla Pizza and Subs construct fresh pizza dough and breadsticks on a daily basis. Specialty pizzas range from pies that cradles taco toppings or vegetables to pies that flaunt chicken, bacon, ranch, and complex understandings of Euclidean geometry. Eager eaters can take a delectable vacation to an oven-baked island with the hawaiian pizza, or invoke the aromas of an outdoor cookout with the barbecue chicken pizza. Blanketed in garlic butter and parmesan cheese, an octet of delicious, doughy breadsticks dives into a choice of cheese or pizza dipping sauces, and a 2-liter bottle of soda introduces palates to bubbles as flavorful as candy-coated bio-domes.
800 Degrees is a family-operated Italian restaurant that specializes in Neapolitan-style pizza, brought to bubbling life in a wood-burning oven reaching temperatures of 800–1,000 degrees. Dough is made daily, with meats and toppings coming from local sources, including Gunthorp Farms. Make friends with the menu of traditional Italian eats by opting for a starter such as the oven-baked garlic bread ($4.50) or the mista salad, which drops toasted pine nuts, tomatoes, carrots, red onion, shaved fennel, a rice-wine vinaigrette, and parmesan cheese atop a bed of baby greens ($8). Pizzas range from simple cheese ($8.50) to the more exotic pulled-pork barbecue ($11), which corrals pulled pork, barbecue sauce, and mozzarella into a square dance of deliciousness. For diners wishing to test out their new ice-coated tongue, 800 Degrees slings its namesake pizza ($11.50), which boasts a culinary conflagration of house-made hot sausage, fire-roasted peppers, and chili oil. Gluten-free crust (additional $3) is also available.
Unique sourdough crust with a sauce recipe that will knock your socks off! Every pizza boasts a thick layer of mozzarella cheese, so if you have to ask for extra, it will be a small miracle! The company started in 1973...the location at 9011 Lima Road in Fort Wayne is the first Dine In restaurant to date. :) It's awesome.
In 1981, Gelormo and Elvira Parisi saw their dreams become a reality with the opening of Parisi's Ristorante Italiano, an intimate, traditional eatery celebrating their Calabrian legacy. Today, their son, Roberto Parisi, continues his parents' commitment to quality by serving a menu filled with recipes originating with Roberto's grandmother and a handful of magic beans. Chef Ken Bealor adds a slight Irish lilt to the preparation of the dishes, which include homemade pastas and sauces made from scratch. The chef also has the pleasure of working with the freshest herbs and vegetables as the restaurant grows many of their own, and often cooks with meat and seafood bought locally. For a complete Italian dining experience, Roberto has gathered a fine selection of wines from across the globe that, despite their varying allegiances to country, get along quiet well with each other.
In "The Court," diners imbibe views of the University of Notre Dame, or they can opt to enjoy a romantic meal in the dining room where pianist Christoforos Kostantinos Griveas twinkles the ivories to a medley of musical styles. During clement skies, the restaurant keeps the French doors to their patio open, which plays host to a Mediterranean garden, numerous TVs, and a full bar.