Since its conception, Pepe’s has opened an additional seven locations. This is a Northeastern pizza genre unto its own, and Pepe's is the best of them all — freshly shucked, briny littleneck clams, an intense dose of garlic, olive oil, oregano, and grated Parmigiano-Reggiano atop a charcoal-colored crust. Pastas are homemade (try the Tour of Italy, with spaghetti and ravioli topped with meatballs and sausage), and other longtime favorites include greens with garlic, lasagna, cannelloni Florentine, veal and chicken parm, and roast pork with mashed potatoes and broccoli rabe.What should you order at this checklist destination? Homemade soups and thin, crispy pizzas are also popular.While devoted regulars may have trouble steering themselves away from Stitt’s classic dishes at Café Bottega like the seared beef carpaccio, Niçoise salad, and chicken scaloppini, they’ll find themselves particularly rewarded by any of the eight pizzas on the menu.There’s a white pie with fennel sausage, a grilled chicken and pesto combination, and even a pizza with okra and corn.), but the signature margherita will recalibrate your pizza baseline forever: tomato sauce, fresh mozzarella, and basil.Wood Stone has been bringing top notch pizza to South Fayetteville’s Mill District since summer 2014.
Now’s as good a time to visit as any – Quince has been bumped from two Michelin stars to three.The Italian restaurant in America has changed in style over the past several decades probably more than any other genre of restaurant.Even as recently as 50 years ago, the phrase "Italian restaurant" conjured images of red and white checkered tablecloths, carafes of middling Chianti, and a red sauce-heavy menu with classics like chicken parmigiana that were more Italian-American than authentic Italian.Owners Bobby Stuckey and Lachlan Mackinnon-Patterson have created a warm and inviting space that can accommodate an impromptu dinner or an evening of fine dining.They offer three unique menus that change daily – a four-course menu for (with dishes also available à la carte); a “Friulano Tradizionale” menu of Friulian regional specialties for 5; and a four-course Monday tasting menu.