Satisfy your cravings for Italian classics at Geraci's Restaurant, a neighborhood fixture that’s been turning out meatballs and other Old World favorites since 1956. Today the daughters of the original owners are running the joint, where cash is still the only form of payment and locals still crowd in for menu mainstays like the popular pepperoni pizza. The dough is made fresh several times a day, then rolled out, slathered in sauce, heaped with mozzarella and blanketed in extra-thick pepperoni.
Guy Fieri checks out some longtime favorites. In Cleveland, an Italian joint where the same family has been making pizza, meatballs and chicken parmesan for more than 50 years; In Buffalo, a 50-year-old diner where they're smoking their own bacon and making ham and red-eye gravy from scratch; and in Attleboro, Mass., a local landmark since 1911, serving New England classics like French meat pie and Fisherman's stew.
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