Weekly Specials

First, we coat the entire RIBEYE (yes, we put ribeye on a pizza) in the marinade and massage every last bit of seasoning into the meat. Then, we slow cook it all together for nearly 6 hours in our low-temperature “amore” ovens. From there, we take our dough made from imported Italian 00 flour, smear it with cheese sauce, a sprinkle of mozzarella cheese, and then we layer on thinly sliced marinated ribeye. We then blanket the ribeye with provolone slices and layer on sautéed red onions, mushrooms, and hot cherry peppers, then another sprinkling of mozzarella (just for good measure). When it comes out of the oven, we finish the V-Way (with pecorino Romano, oregano, and olive oil)!