What $13 gets you: A medium-sized pizza with two toppings or an eight-piece mixed serving of Italian fried chicken with rolls, coleslaw and potato wedges.
Rizzi’s opened up just two months ago, taking over the space in a small, out-of-the-way strip mall from a seafood restaurant that went under. We went there two times: a weeknight about an hour before closing and at noon on a Saturday. A sign on the front door encourages you to BYOB, but the few customers we saw were – like us – only interested in takeout.
The best feature of the pizza is its crust which comes in somewhere between thin crust and deep dish. The toppings seemed a little on the salty side (we did a straight sausage, a pepperoni and mushroom and a pepperoni and black olive) but had a nice flavor overall. The pizza reheated well the next day in a toaster oven. Rizzi’s might want to work a bit more on presentation – as one of my dining companions commented, his sausage pizza didn’t look especially great, but it tasted good.
The Italian fried chicken was about average and didn’t seem too different from any other fried chicken in terms of seasonings. The breading was a bit lighter than most restaurants offer, which was fine by us.
The specialty of the house, though, is the potato wedges called “Those Potatoes.” Fried to a crisp brown on the outside, the potato inside was perfectly done with no lumps. They are superb, some of the best we’ve ever had.
The restaurant also offers grinders and various pasta dishes such as fettuccine alfredo, lasagna and chicken parmesan. Unfortunately the desserts (tiramisu, cannoli and cupcakes) looked like they’d sat in the cooler between our visits.
Recommended? Yes, for a quick trip after a late night at work or after athletic practice. Get the potatoes. Really, get the potatoes.
Daily lunch specials are in the $6 range with salads checking in at $2.50 to $8. Rizzi’s also has daily specials featuring combos of chicken and pizza.
Lucky for you: You can buy a large side of Those Potatoes for $8 – which may be the best deal of all here. – Margaret Downing