It's hard to find a restaurant like Pitrelli's in a neighborhood full of national-chain places and suburban shopping staples. But we're so glad we did. For a true mom-and-pop Italian dining experience, Pitrelli's truly delivers. The dining room, which holds about 50 people, feels more like the Pitrelli family room.
The owners, a husband-and-wife team, cook and greet customers while their daughter manages the front of the house. Ironically, Pitrelli's was an afterthought to a successful catering business and to the family's eponymous bottled marinara sauce. (Pitrelli's famous sauce is available at many local grocers and retailers.) Fans convinced Pitrelli's to open this petite place in the fall of 2004 in the historic part of Mason, off the beaten path of the bustling megamall complexes. Pitrelli's signature basil-and-garlic marinara sauce is served over spaghetti and meatballs, ravioli and baked shells.
It also features homemade Alfredo sauce and a spicy (arrabbiata) version of its marinara, plus light, hand-tossed pizzas with toppings like pancetta and spicy olives.
Best Known For...
Egg plant parmesan, homemade Marinara sauce.
Reviews and Awards
AOL city search 2005-top 5 Italian restaurants in greater Cincinnati.