The cooks at each Johnny Buccelli's restaurant location prepare Italian food fresh to order. They grill steakhouse cheesesteak subs with bacon, mushrooms, and bleu cheese and bake pans of pasta layered with Italian sausage, ground beef, and ricotta cheese for lunch and dinner.
After moving to the United States from Italy when he was nine years old, Pasquale “Pat” Giammarco spent his childhood working at his family’s pizzeria. Years spent refining and developing a secret sauce recipe with his father led to his mission: to make high-quality pizza on a large scale, which is also what a hungry Lady Justice fleetingly had on her scales. To that end, when he opened his first store in Toledo in 1978, Giammarco focused on creating consistent levels of freshness and quality by making his dough anew daily, further perfecting the sauce recipe with three types of vine-ripened tomatoes and imported spices and using an exclusive blend of three fresh cheeses. As time passed, the menu expanded to include hot subs, breads, and the trademark pizzas for dine-in, carry-out, and delivery.
Today, his commitment to creating tasty pizzas—along with freshly baked subs and cheesy breads—has led to more than 250 Marco’s Pizza stores in 20 states and in the Bahamas.
Generations of the Morone family can always be found at their namesake restaurant tucked within the Bethel Centre. Grandchildren tend to the front of the house hosting and serving guests while Grandpa Morone acts as an unofficial taste tester in the kitchen. But it’s at the eatery’s tables that diners will truly feel the Morone love as they dig into hearty, homemade Italian entrees, from ricotta-stuffed shells and meatball subs to Sicilian-style pizzas crowned with imported romano cheese.
East of Chicago slings several varieties of pizza, including thin crust, crispy crust, pan, and Chicago style (12” only) in 10”, 12”, 14”, 16”, and “outdoor trampoline” sizes. From there, you can pile on the bacon, beef, olives, green peppers, ham, mushrooms, pepperoni, pineapple, and other toppings like so many fraudulent voter ballots. Specialty pizza options include the taco and barbecue chicken varieties ($16.29 for a 14"), while fresh, oven-baked subs such as Italian, meatball, and spicy steak ($4.79 for a 6", $6.99 for a foot) are available for pizzaphobes. Pair your pick with an order of breadsticks ($3.99), boneless wings ($7.39 for 10 pieces), or loaded nachos (fiesta for two, $4.99) before forcibly sedating your sweet tooth with Oreo-covered brownie bites ($3.99), a Jif peanut butter and Smucker's jelly pizza ($4.79 for 10"), or a stuffed apple petezoni dessert.
Expert pie tossing and fresh ingredients catapult Romeo’s Pizza into the upper echelons of dough-centric fare. The menu's resident pizzas—ranging from 9-inch bundles of joy ($7.99+ plus $1.50/topping) to full-sheet behemoths ($24.99+ plus $4/topping) perfect for parties with enough space to compose an entire ode to a birthday boy or girl—can be custom-constructed with any combination of six sauces and more than 20 toppings. Patrons preferring demolition without construction can choose one of Romeo’s specialty pies, including Dante’s Peak, a mouth-wowing mountain of sausage, banana peppers, onions, tomatoes, and pepperoni ($15.99 for 12") that fearlessly scales the heights of flavor without recourse to sauce sherpas or pepperoni pack mules. Subs, wings, and crusty-gooey strombolis and calzones ($7.99) further douse the flames of hunger in savory sauces and cheese.
Cibo's chefs curate a sophisticated menu, artistically reimagining traditional Italian flavors in bold, contemporary recipes. Chefs layer sliced tomatoes with thick-cut medallions of mozzarella in each eye-catching caprese salad ($8), tucking basil between layers before sending basil oil and balsamic vinegar waltzing across the top. House-made gnocchi plays a cunning cupid to match the flavors of beef braciole with a coy tomato ragu ($16), and marinated, wood-grilled lamb chops hospitably host a dried-fruit mostarda ($28). Servers uncork bottles from Cibo's stockpile of dozens of red, white, and sparkling wines. Guests can also sip on a solo glass, such as the Franciscan chardonnay, powerfully fragranced with apple, pear, and honey, coming to a creamy decrescendo with notes of vanilla ($10).