The of Taste of Italy's legacy began 25 years ago, when proprietor Giancarlo "JC" Schiano Di Cola began to study the culinary traditions of his family in his native Napoli. At age 13, he moved stateside, where he learned under the watchful eye of his father, Giovanni, who once worked in the kitchens of the Brooklyn restaurant circuit, including his own restaurant. After proving his skill through 20 years of cooking experience and successfully untying a Gordian knot of spaghetti noodles, JC opened the first Taste of Italy Pizza location in August 2004, with a second location in Canton coming seven years late.
With the use of his father's classic New York recipes, the Canton location blossomed into a bastion of old world culinary tradition. He now feeds the hungry masses at both locations with mouth-watering New York– and Sicilian-style pizzas, as well as traditional Italian pasta dishes. Plates of homemade lasagna, hearty gnocchi bolognese, and creamy tortellini alla panna share table space with fresh caprese and antipasto. In the kitchen, vats of from-scratch marinara sauce simmer on the burners while the dining room hums with a jovial buzz of casual dining. In addition to treating visitors to meals of authentic Italian and familiar American cuisine, Taste of Italy provisions banquets and celebrations with bountiful catered trays of salad and pasta as well as special meals for any occasion.
Chefs and servers at Summits Wayside Tavern specialize in pairing pub fare and frothy brews—partnering more than 140 drafts of beer with made-to-order burgers, salads, flatbreads, and sandwiches. Chefs make patties of prime beef, short rib and Kobe among others for made-to-order burgers smothered with add-ons spanning from applewood-smoked bacon to fried calamari. They also prepare fajitas, fish and chips, asian noodle stir fry, traditional ramen, kimchi fries, and buffalo chicken wings. Though the taps may vary from location to location, bartenders have recently poured brews from Pabst, Lagunitas, and Dogfish Head. In addition to their montage of frosty brews, Summits Wayside Tavern pours 20 different wines by the glass and boasts a large collection of spirits.
Tuscany Italian Restaurant’s epicures build gourmet meals from northern Italian recipes. Garlic and olive oil flavor homemade gnocchi and imported tortellini, and a white wine, lemon, and butter sauce smothers sautéed chicken and veal cutlets. Brimming with green spinach, red marinara sauce, and creamy white ricotta, ziti florentine sculpts abstract Italian flags on forks and plates. Instead of decorating pizzas with snazzy bow ties, diners can add edible accouterments such as fennel sausage, caramelized onions, and prosciutto di parma. The restaurant also caters events for up to 500 people, delivering trays of eggplant lasagna and chicken-caesar wraps to parties, meetings, and space capsules bobbing in the Gulf of Mexico.
Building on a tradition of Southern-style barbecuing, Bub-Ba-Q's vast assemblage of hearty, sauce-kissed cuisine fills the menu with smoky ease. Diners looking to sate wood-fired cravings can start out with a half-rack of barbecue-slathered baby-back ribs ($13.95). Sample a duo of meaty delights with the combo plates, such as chopped pork and chicken ($10.75), which is served with bread and a choice of two sides selected from an exhaustive list including baked beans, fries, mac 'n' cheese, corn fritters, fried okra, and more. Bub-Ba-Q also slings sandwiches, sliders, burgers, and a daily selection of cakes, pies, and cobblers, perfect for filling a basket for a complete, impromptu picnic.
Maxwell's Cigar Bar offers a homey haven for habitués to indulge in puffing fine cigars, lounging in plush leather couches, and enjoying libations. Catch the game on one of the flat-screen TVs while blowing smoke halos with premium cigars flown in from Nicaragua, the Dominican Republic, Honduras, and Miami. Pair a Nicaraguan Oliva cigar ($3.99+) with a panoply of inebriating potables, such as a ruddy Cabernet or a Stella beer.
The instructors at Hi-Caliber Firearms lead group and private classes that are tailored to particular clients and skills such as the Women's Basic Pistol course and the more advanced Cover & Position shooting class. When not tutoring pupils in the art of armed defense, they oversee a 10-lane indoor range built with a backstop that can absorb both handgun and rifle fire. The range's design also enhances shooters' comfort with 4-foot-wide booths, target retrieval, climate control, and an air-ventilation system. It also connects to a pro shop where Hi-Caliber's staff advise guests on gear. Meanwhile, the chefs at Tacos & Beer Mexican Restaurant churn out Mexican dishes ranging from corn quesadillas to skirt steak that arrives still sizzling. They also roll signature Monster burritos, and guests who finish the whole thing receive their very own Frankenstein.