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Pita-stuffing combos, such as chicken caesar and philly steak, compete for diners’ attention on a robust list of build-your-own-pita options
100-year-old barn-turned-restaurant pays homage to the Cavatore family’s roots in the North Italian–countryside
Traditional Italian entrees, such as chicken picatta with veal cannelloni, and stone-oven-baked pizzas served in a pub-style atmosphere
Hand-tossed New York–style pizzas covered in toppings such as buffalo chicken, artichoke hearts, and a fresh margherita blend
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