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If Frank and Clara Montanile hadn't moved to New York City from Italy in the late sixties, Americans would be short one master pizza chef. Their son Domenick settled in Tempe about 15 years ago and has been tempting us with their Park Avenue Pizza, topped with tasty artichoke hearts, fresh spinach, garlic, tomato, and strips of grilled chicken. Venezia's crust is perfect: not too thick or too thin, and topped with homemade marinara and fresh mozzarella-magnifico! Don't miss their Sunday special: one large one-item pizza, a dozen chicken wings, and a two-liter soda for less than 20 bucks!
Venezia's has been around since only the mid-'90s, but this is a college town where restaurant turnover is so high that it's hard to stay on the map through the semester, let alone for well over a decade. Is it Venezia's party pizza, a 24-inch behemoth of a pie? The hot wings, which live up to their name because they're dipped in Frank's Red Hot sauce? Or the killer lunch specials, which ensure starving students can still afford a slice of the good life? Whatever it is, Venezia's has figured... More »
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