From Our Editors
The chefs at Antonio's Pizzeria transform normal pies into tasty works of art, painting tomato sauce, cheese, and toppings onto canvases of newly kneaded dough. Visiting eaters can start with homemade bread sticks, which coat themselves in garlic butter and parmesan cheese before basking in the fiery glow of an oven ($4.99). Taking a bread stick to bold new places, the classic stromboli stuffs a doughy Italian roll with homemade sausage, pepperoni, banana peppers, and provolone cheese, with a side of marinara sauce to dunk thumbs in for good luck ($14.99). Nonna's white pizza blends ricotta, whole-milk mozzarella, and provolone cheeses, sprinkling them with special seasonings and fresh tomato to create a disc of bubbly, golden-brown treasure ($9.99+), and the buffalo-chicken pizza settles heated food debates by layering seasoned buffalo chicken atop a pizza saucer and smothering it beneath sheets of aged-provolone and sharp-cheddar cheeses ($10.99+). Named in honor of Italy?s only submarine, The Italian Sub, the Italian sub dolls up an oven-baked roll with salami, ham, capicolla, provolone cheese, vegetables, banana peppers, and signature Italian dressing ($6.99).