At Esposito's Coal Fire Pizza, an acclaimed chef makes chewy, crispy coal-fired pies by hand, crowning their creations with leaves of fresh basil, slices of mozzarella cheese, grilled eggplant, and prosciutto. Guests sink their teeth into slices of margherita or arugula-and-goat-cheese pizza—or pair glasses of wine or cocktails with pasta plates of veal marsala and chicken parmigiano. Those looking to expand their palates beyond pies may sample from a menu of filets, ribeye steaks, and Chilean sea bass.
microbrews to complement its Italian-American bistro-style menu. Brewmaster Fran Andrewlevich—whose past work has won gold and silver medals at the Great American Beer Festival—whips up lagers, pilsners, and seasonal beers right onsite. In the open kitchen, chefs feed flatbread bruschetta and hand-stretched pizza dough to a hungry brick oven, and craft ranch burgers filled with Angus beef, bacon, monterey jack cheese, and dreams of running away to join the circus concession stand.
Chicken, roasted peppers, and parmesan. Artichokes, sun-dried tomatoes, and basil pesto. Spinach, kalamata olives, and gorgonzola. These fixings mingle with mozzarella atop City Pizza Italian Cuisine’s gourmet pies. For something more conventional, try the menu’s build-your-own pizzas or a customer’s creation such as the meat lover’s, topped with pepperoni, sausage, meatballs, ham, and bacon. The restaurant’s other Italian grub includes hero sandwiches, pasta, calzones, and stromboli.
Seated at booths or on an outdoor patio with brick floors, patrons of Pizza Stop and Pasta bite into New York-style pizzas with toppings such as baby spinach, roasted garlic, and sweet Italian sausage. Chefs also pile hero sandwiches with cold cuts and, bake pasta dishes, and toss chicken wings with tangy sauces.
The staff at Italiano's Pizza, Pasta & More cooks up Italian-inspired fare, rising early each day to begin kneading pizza dough and stirring sauces. In the busy kitchen, a panini press clamps down on slices of bread concealing prosciutto and mozzarella or chicken parmesan alongside plates of seafood and eggplant. Diners also concoct their own pasta dishes, choosing from five fresh-made sauces and a variety of noodle shapes, which each hold sauce in distinct fashions and allow macaroni-based greeting cards to convey more complex emotions.
At Amici's, diners can feast on 10" to 16" signature brick oven pizzas such as the pepperoni and peppers-strewn Classic, the mixed mushrooms and truffle oil-decked Shroomer, and the spicy BBQ chicken. The kitchen also serves up Californian paninis with grilled chicken and chipotle mayo and entrees such as chicken milanese. Craft beers on draft or in bottles quench thirsts for Bells Two Hearted Ale, Green Flash Hop Head Red, or a host of refreshing ales.