Specialty pizzas—such as a Divine Goddess pie with white sauce, ricotta, and spinach—made with organic and locally sourced ingredients

Owners Tim and Kathy serve homemade specialties such as biscuits with made-from-scratch sausage gravy and lean quarter-pound burgers

Family-friendly Italian eatery with specialty pastas, pizzas, and grinders

Chefs sling regionally inspired eats such as Louisiana poboy sandwiches, Texas-style southern-fried steak, and Chicago dogs until 2 a.m.

Oak wood and Pennsylvania anthracite coal fuel an 850-degree brick oven for hot subs, housemade pizza dough, and heartily sauced pasta

Menu includes 20 kinds of nigiri and 90 different maki with inventive fillings, including steamed shrimp and spicy honey sauce

Cicerone-certified bartenders pour 12 beers that pair with burgers stuffed with cheese and meats

De Cecco noodles from Italy cloaked in sauces such as roasted garlic in Sawyer House, a building on the National Register of Historic Places

Made from dough with natural spring water, pizzas and calzones emerge from stone hearths while patrons choose from more than 100 brews.

Certified Angus beef and jumbo shrimp served in upscale bistro and lounge