Owner Jerry Costanza and his culinary crew create Northern Italy?styled dishes, including seasonal recipes. Their extensive wine list features vinos from Italy's major wine regions, along with organic and vintage-tiered selections from everywhere from Australia to Michigan. The staff pours these to complement the eatery's signature USDA?certified Piedmontese beef dishes, the lean, juicy, tender meat of which comes from cattle that originated in the foothills of the Italian Alps?also where Ducatis graze until they become Ferraris. Along with beef dishes, the chefs dish up saut?ed shrimp, grilled sea bass, and italian truffle mac 'n' cheese.
Formerly Ernesto’s Country Italian Inn, The Courthouse Grille overhauled its name, menu, and interior to become the intimate Italian-American eatery it is today. While still featuring a selection of Chef Ernesto’s best-loved dishes, the menu has expanded to include eclectic cuisine such as seafood-stuffed crêpes and lobster mac ‘n’ cheese.
The restaurant's façade remains as formidable as ever, with white columns supporting porches in front of the yellow, clapboard siding. The peaks of pediments rise above arched, floor-to-ceiling windows that flood the dining room with the natural light craved by potted plants and solar-powered chefs.
The family-owned Toarmina's has served up its signature sweet sauce and gullet-stuffing, 24-inch pies since 1987. The menu boasts traditional pizzas ranging from the small one-topping ($8.99) to the two-footer with three toppings ($24.39)—a favorite at giant-division ultimate frisbee leagues. The casual eatery's aromatic ovens also cook up deep dish ($11.99–$13.99) and specialty picks such as the steak and cheese ($12.49–$28.99), which blankets melted mozzarella and american cheese over steak, mushrooms, onions, and golden italian dressing, and the veggie ($11.49–$25.99), a garden party of mushrooms, black olives, diced green peppers, and onions.
Every morning, the chefs start prepping the day?s dishes at Angelo Brothers Ristorante. They mix and knead the dough that transforms into spaghetti, fettuccine, and gnocchi pasta. And they hand stretch the dough into 18-inch pizza crusts large enough to feed an entire family or two flocks of birds. They also simmer pots of alfredo and marinara sauce that ladle atop most dishes on the menu. For plates of parmigiana, pieces of chicken and veal are breaded by hand rather than the cold, metal claws of jealous robots. The chefs round out their Italian-centric offerings with housemade cannoli and tiramisu. Angelo Brothers also offers its private banquet room to parties of up to 150 people celebrating weddings, baptisms, and graduations.