About this Business
From Our Editors
In 1939, Sam LoMedico moved from Italy to the United States with a little suitcase and big dreams. He learned the ropes at several restaurants before taking the leap and opening his own venture, Venice Pizza House, in 1954. More than 60 years later, his family continues to cook the same heralded recipes from scratch. They bake fresh pizza dough everyday and top them with homemade sausage, white onions, and artichoke hearts. Chefs roll crepes into manicotti and stuff the tubulars with four types of cheese. The chicken parmesan’s cutlet is encrusted with a special blend of bread crumbs and its marinara sauce simmers in a pot to a thick finish. And just like any well-respected Italian eatery or dentist’s office, the eatery offers hero sandwiches stuffed with Mortadella and provolone cheese.