The chefs at Minutello's Restaurant & Lounge work from scratch when assembling gnocchi dumplings or crafting the tomato sauce they spread over baked ziti casseroles. Staff hand-toss each pizza before sprinkling the crust with a special blend of spices and layering it with freshly grated cheese. Patrons can personalize their pies by adding meatballs, green peppers, or pieces of monogrammed stationery before they slide into a brick oven.
The chefs at Pizzutti's Restaurant roll and slice delicate ribbons of spaghetti, and other pastas in the bustling kitchen. The housemade pastas, alongside other noodles imported from Italy, act as anchor for dishes that also feature housemade pesto. Classically prepared Prince Edward mussels with tomatoes and chives join the seasonally rotating menu, served indoors, on the patio, or next to a Leaning Tower of Pisa hologram.
Dishing out saucy discs since 1979, Casa Del Sole Pizza treats diners to a multifarious menu of hand-tossed specialty pies. A medium tuscan club ($11.95) comes loaded with fresh-cut garlic, bacon, and grilled chicken, held down by gooey cheese in case gravity fails. Large italian-deluxe pizzas ($14.50) appease protein yens with pairings of pepperoni and sausage, and extra-large Calabrese pies ($15.95) invite green thumbs to harvest heaps of spinach, artichoke, garlic, and feta cheese. With a soft touch and carrot-and-stick technique, Casa Del Sole's dough masons also coax floured globules into customer-designed edibles ($7.95–$10.95), which can be adorned with choice toppings such as steak, mushrooms, or artichokes. Non-pizza gems include spring-mix salads ($4.50–$6.95) and oven-toasted hoagies, such as the Godfather hoagie, a fusion of steak, fries, veggies, and a special hoagie dressing ($10 for a whole).
Bradlios Pizza's menu reads like the wedding vows of Italian and American fare. Kick off a culinary journey with a spicy order of a dozen wing dings ($8.99) followed by a red- or white-sauced regular pizza (large $9.99+) or gourmet pie (large $14.99) built upon a foundation of homemade dough. Square in shape, the Sicilian (large $11.99+) starts with Tomanetti's soft, thick crust and piles on toppings such as pepperoni and spinach ($1.75 each). The veggie stromboli arrives filled with warm sauce and melted cheese (large $9.99), and the Italiano hoagie flavors itself with Italiano flavors (whole $7.99).
Passed down through three generations of the DelPizzo family, Del's Bar & Ristorante earned its place as a neighborhood treasure with a rich history and mouthwatering helpings of traditional and contemporary Italian fare. The lunch menu overflows with tasty midday meals, such as the Del's muffaletta panini, boasting a meaty core of mortadella, capicola, sopressata, and olive relish ($10.95), and the chicken cacciatore, conditioning a head of angel hair with sliced chicken breast, peppers, mushrooms, and rich marinara sauce ($10.95). The dinner menu promises evenings graced with the welcome presence of family-recipe veal parmigiana ($21.95); specialty pasta pairing of ravioli and stuffed shells in meat, marinara, mafalda, or alfredo sauce ($15.95); or traditional italian wedding soup ringing in the happy union of palate and ladle ($4.95).