Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Rulli’s culinarians dish up pizzas, pasta, 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, bristles 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.
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.
Antonio's Italian Ristorante stuffs hungry stomachs with pastas, pizzas, strombolis, a variety of wines, and other authentic Italian dishes. Guests can commence a journey through the expansive menu with an appetizer of pepperoni-and-mozzarella-stuffed bread sticks ($4.50). After properly preparing the palate, culinary matchmakers can try an entree of chicken stromboli, a mélange of grilled-chicken-breast strips, tomatoes, mushrooms, and mozzarella cheese snugly enveloped by fresh pizza dough ($6.95). A disk jam-packed with mozzarella, parmesan, feta, prosciutto, fresh basil, olive oil, and thinly sliced tomatoes takes shape as the prosciutto and pomodoro pizza ($14.99), like a popular rock band forming from a throng of bored investment bankers.
Papa Murphy’s serves up a tasty menu of handmade take-and-bake pizzas created using dough, cheese, meat, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's personable pizza fashioners will build the pizza in-store and then package it for customers to bake at home in the oven, a pottery kiln, or over a pile of burning cookbooks. Customers can select one of Papa Murphy's signature pizzas or customize their pie to a more specific taste, choosing from sauces, crusts, and the more than 20 toppings available. Italian sausage, mushrooms, and black olives are corralled into the Cowboy ($15/16"), and the Chicago-style stuffed pizza is packed with onions, cheese, four kinds of meat, and one of the most efficient public-transit systems in America ($16/16").
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.