Thin-crust pizzas with fresh mozzarella bear more than three dozen toppings, such as roasted garlic, shitake mushrooms, and grilled chicken.

Rustic, wood-grained furnishings & northwoods-inspired decor surround meals of double-decker pizzas & icy mugs of draft beer.

Hand-tossed pizza dough flattens out into New York–style or deep-dish Sicilian pies, which accompany meaty lasagna dishes and sub sandwiches

Margherita & sicilian pizzas feed groups alongside chicken wings, short-rib dinners, pastas, or chicken knickerbocker

Exposed brick walls prepare senses for oven-baked traditional or deep-dish pizzas, sandwiches & hearty pastas of marinara, alfredo & pesto.

Cooks craft each pizza to order, piling housemade italian sausage and customized toppings onto fresh dough.

Cooks craft house-made thin-crust pizzas with dough made fresh daily & douse wings in one of seven sauces

Take-and-bake pizzas feature ingredients such as canadian bacon or feta cheese; most desserts combine ice cream and candy toppings.

Aromas of baking bread & bubbling sauce pique palates' interest with oven-baked hoagies, cheesy pizzas & meatball-strewn pastas.

Chefs craft brick-oven pies with 20+ toppings, layer meat between fresh bread & cook Sicilian-style fare in family eatery open since 1972