At Frankie's Pizza, Italian–style gourmet pies begin with house-made dough prepared daily, topped with fresh cheese and a colorful array of veggies and meats. Cooks sprinkle on cilantro and pile on unique ingredients including pepperoncini and mild italian link sausage, accented with sauces in flavors such as zesty pesto ranch. Frankie's Pizza caters to patrons' individual dietary needs with gluten-free crusts, and provides optional sunbeams for customers who photosynthesize.
Diners sink into tufted dining chairs, preparing for a sumptuous meal as the restaurant's rich, Old World–inspired decor gives them their first hint of the eatery’s dedication to tradition. In the kitchen, gifted chefs summon fresh Italian ingredients that inspire a classic dinner menu, stacking plates with lasagna, stuffed ravioli, and simmering veal marsala. Brunello also boasts a sommelier who can deftly hand-select wines from across Italy to pair with dinner or to pour into a bathtub thus replicating the wine-filled canals of Venice.
Athens Pizza & Pasta is still going strong after 34 years. In 2013, its pizza was voted Best Pizza by readers of the Auburn Reporter. And although the praise for the eatery's pies are warranted?whether it's the Athens Special with three types of meat or the Spartan Special with feta cheese and black olives?the kitchen staff doesn't only toss together pizzas. They also make foot-long grinders, baked pastas, and hearty salads. In fact, the menu also includes barbecue chicken, spareribs, and other BBQ offerings.
Alpac Market & Pizza treats guests to hearty meals of pizzeria cuisine, serving up savory pies forged from fresh dough, cheese, and homemade sauce. Chefs roll out tasty pizzas topped with pepperoni and ham, ground beef and jalapeño peppers, and mushrooms and olives. In addition to chowing down on delicious pizzas, guests can devour toasty calzones and spicy chicken wings. Oven-toasted french-roll Subcontractor sandwiches are filled with bubbly mozzarella and savory meats and are named for construction-industry terms, such as Framing, Demolition, and Who Dropped the Wrecking Ball on My Car?
Tutta Bella owner Joe Fugere isn’t just a passionate pizza-maker, he’s a certified one. In 2004, Joe travelled to Naples to complete his training as a pizzaiolo under the guidance of the Associazione Verace Pizza Napoletana or VPN, an association that sets strict standards for the production of true Neapolitan pizza. Joe follows those strict standards to the letter, shaping each batch of dough by hand, sprinkling it with fresh, whole milk mozzarella and San Marzano tomatoes, and cooking it to soft, chewy perfection in a wood-fired oven. The finished pizza emerges hot, gooey, and fragrant, and covered in a range of VPN-approved toppings such as italian sausage and mushrooms or marinated eggplant and goat cheese. And, for a really authentic pizza experience, Tutta Bella recommends eating it "a libretto", or folded in half like a book, and smothered in grana padano cheese, like a really good book.
The chefs at Trattoria Amante use only the freshest ingredients to create gourmet pizzas, pastas, and subs. The eatery is all-around family-friendly, as it's a family business, uses family recipes, and is an ideal spot for a family night out. The northwest Italian and Mediterranean dishes on the menu include a large selection of specialty pizzas, such as the Spartacus, with a garlic olive oil base and a pile of Greek-inspired toppings such as gyro meat, feta, and tzatziki sauce.