With the fresh fish delivered daily, Executive Sushi Chef Tony, crafts his original sushi fare with care and patience. Inspired by his nearly forty years of experience as a sushi chef, Tony's creativity reveals itself in the delicacies and treats he creates for Miyagi's guests. Celebrated as a pioneer for introducing fresh techniques to the world of Sacramento sushi, many notable executive chefs have worked with and learned from Tony. (from http://www.miyagisushi.com)

We start with fresh dough, made from scratch every day. Then we add a layer of tangy tomato sauce made from the finest quality tomatoes and our special blend of herbs and spices. Next, we cover your pizza with a generous portion of creamy 100% Mozzarella cheese. Finally, we pile on your favorite fresh vegetable and meat toppings. It is baked to a golden perfection and served to your table in our beautiful dining room or delivered to your door.

Known for its homemade sauces and authentic flavors, Vung Tau gained its initial popularity with a loyal following among Vietnamese people who longed for the authentic cuisine of their homeland.

Lidia’s Pittsburgh opened in March of 2001. The menu features a daily pasta tasting, with homemade pastas that incorporate the seasons freshest ingredients in addition to hearty Italian favorites such as the Osso Bucco, a braised Heritage Pork Shank with barley risotto. The Scallopine of Chicken Breast with roasted lemon, capers, and olive and Grilled Salmon Fillet with Yukon gold potatoes, reflects that essence that is Lidia’s cooking. (from http://www.lidias-pittsburgh.com)