Though diners at Manolo's Italian Restaurante & Pizzeria must wait before digging into their entrees, as each one is made to order, they can pass the time nibbling on an antipasti. After putting away a plate of the eatery's grilled bruschetta appetizer, diners rejoice at the appearance of steamy entrees crafted under the watchful eye of Manolo's chef and owner and an always-watching Santa Claus. The chef's signature sauce may only grace a chosen few of the restaurant's 13 entrees, but mixed greens and oven-warmed bread escort every one of them to the table. After dinner, the wait staff fills cups with one of four aged ports or Café Manolo, rum- and Kahlúa-spiked coffee capped with whipped cream. Manolo's Italian Restaurante & Pizzeria also caters to wedding receptions and other special events in a banquet room with seating for up to 100 guests.
Santo's enraptures palates with a main menu of piping-hot, oven-fresh pizzas and a diverse lineup of Italian appetizers. Like the Italian national anthem sung by a Venetian gondolier, starters tastefully prelude pizza feasts with Italian notes, such as tomato-and-basil-topped bruschetta, or a fresh mozzarella alla capprezze drizzled in rich extra-virgin olive oil. Next, a retinue of cheesy, bubbling pies rolls out from Santo's ovens, dressed for dinnertime in alfredo or tomato sauce or in a birthday suit of no sauce at all. Veggie pizzas wear a tasty corsage of mushrooms, peppers, banana peppers, broccoli, and spinach, and the tutto bianca delivers creamy ricotta, mozzarella, and spicy garlic on a base of alfredo.
Westshore Pizza’s cooks evoke the flavors of a Philadelphian eatery by using sauce made from California tomatoes, house-made dough, and hand-grated Wisconsin mozzarella as they bake New York–style pizza. In addition to adding such savory toppings as bacon, broccoli, and jalapeños, the staff also stuffs philly cheesesteaks with melted cheese and sautéed vegetables. Dedicated to fresh, quality ingredients, cooks also grill half-pound patties of Angus beef for their hamburgers and bake their own italian bread from a recipe found etched into the side of the Liberty Bell.
Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
Primo's II Pizzeria treats mozzarella deficiencies with a menu packed with baked pastas, stromboli, hoagies, and three styles of pizza—square Sicilian, New York–style thin crust, and Chicago deep dish. Dough disciples can build their own pies ($9.99+) or choose from specialties such as The Works, a food frisbee loaded with pepperoni, sausage, onions, green peppers, and mushrooms ($15.99–$17.49). Carnivorous consumers satisfy protein quotas with meat lovers pizzas topped with pepperoni, bacon, smoked ham, and sausage ($16.99–$18.49). Stromboli serves as a massive dish of folded fantasy, enclosing sausage, pepperoni, vegetables, and marinara sauce, or as an efficient envelope for Italian expats to mail home Statue of Liberty key chains ($8.95–$13.50). Taste buds bellow with delight after devouring a dish of baked ziti ($10.95) or eggplant parmigiana ($7.99), and sweet teeth sing arias extolling the decadence of chocolate-chip-studded cannoli ($1.75–$3.50) and sfogliatelle pastries ($1.75). Enjoy meals inside Primo's II Pizzeria’s red, white, and green dining room or al fresco while reminiscing of time spent vacationing in Tuscan villas or cleaning Venetian blinds.