New York-style pizza-by-the-slice is available outside of downtown, now that Pizza Di Roma has opened a location where Legends used to be.
The space is much brighter than Legends ever was but has an awkward set-up, primarily because it’s a counter-service restaurant integrated into a former sports bar.
In all the years I’ve eaten at the downtown location of Pizza Di Roma, I’ve never ordered anything but pizza, so in recent visits to the west side location, I explored the rest of the menu, which turned out to be bigger than expected.
A few appetizers lead off. The breaded cheese ravioli ($6.95) is massively breaded, but at least a lot of ricotta cheese greets you inside. You also can order chicken wings ($8.95) and fried calamari ($9.95).
You have lots of pasta dishes, including staples such as lasagna and tortellini, from which to choose. Among the more unique was the spaghetti putanesca ($9.95; should be spelled with two Ts). The black olive flavor is most prevalent, while the carrot shavings added an unwelcome texture. There were just a few pieces of anchovies, which were not overly salty.
Similar to the pasta dishes, the entrees will take 5-10 min. to prepare. The chicken arrabbiata ($10.95) sports an assortment of peppers, including jalapenos. The marinara sauce was average, the noodles were similar to sub-par ones found in a diner and the two thin chicken breasts were pretty tough.
Other entrees include shrimp marinara ($12.95) and eggplant parmesan ($11.95).
Among the subs, I got the sausage and peppers ($7.95). The slices of Italian sausage and strips of green peppers are topped with marinara sauce and cheese, then stuffed inside a huge roll. It’s a lot of bread, which turned out to be necessary to hold all the ingredients together.
The west side location of Pizza Di Roma is open for lunch and dinner Monday-Saturday.
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See more photos in our Pizza Di Roma Flickr album.
At the end of 2013, the owners of Cancun Mexican Restaurant shut down the operation and opened 
Let’s look at some of the other entrees, of which there are many. I don’t recommend the penne e pollo alla genovese ($10), only because there was barely any chicken in it. On the flip side, I enjoyed the big portions of flaky fish in the tilapia al limone ($12).
I was sort of surprised that Tutto Pasta in Middleton didn’t survive, but I’m more hopeful for its successor, 
I didn’t feel the same about the veal parmigiano ($23). The veal itself was seasoned well, and I did like the cheese on top, but the meat was rubbery, making it difficult to chew. Meanwhile, the accompanying pasta was a bit too al dente, as in, I think it should have been cooked about one more minute, and some of the vegetables were undercooked.
