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Tizzone Wood-Fired Kitchen
Hand made garlic Parmesan dough knots served with our house marinara sauce. Vegetarian.
A blend of fresh tomatoes, garlic, fresh basil, Parmesan, balsamic vinegar, olive oil, served with toasted crostinis. Vegetarian.
Finished in our wood fired oven, served naked with hot sauce on the side.
4 fresh scallops, seared in our w2ood-fired oven, topped with our new bourbon-peach sauce. Served with toasted crostinis.
Imported soppressata, pepperoni, prosciutto with merlot cheese, 4 years aged white cheddar, and handmade Gouda cheese from our lady of the Angels Trappist Cistercian Monastery located in Crozet, Virginia, along with pickled fruits, imported olives, sun-dried tomatoes, homemade fig spread, whole grain mustard, toasted crostinis.
A chilled mix of shrimp, tomatoes, cucumbers, onions, and pickled jalapenos, with fresh lemon, lime and cilantro. Served with fresh tortilla chips.
A house made blend of artichoke hearts, fresh spinach, cream cheese, finished with a panko topping. Served with rosemary round bread from Nick of Thyme bakery.
This amazing dip uses fresh avocado, cilantro and an array of spices to give it some kick! Topped with house-made corn salsa. Served with fresh tortilla chips.
Vegetarian.
A bed of romaine lettuce topped with fresh-made black bean corn salsa, roma tomatoes, fresh avocado, and two homemade salmon croquettes. Served with house-made chipotle ranch dressing.
Romaine, arugula, spinach with Roma tomatoes, red onions, imported olives, artichoke hearts and feta cheese. Served with housemade Greek dressing and fresh local bread. Vegetarian.
Our own hydroponically grown salad mix with sliced apples, strawberries, walnuts, chopped figs, blue cheese crumbles, avocados and red onions. Served with housemade strawberry-basil vinaigrette and fresh local bread.
Baked breaded chicken breast on a bed of romaine, arugula, spinach, with craisins, dried cranberries, goat cheese, sliced almonds and Roma tomatoes, served with cranberry poppyseed vinaigrette and fresh local bread.
Tomato sauce and all-natural mozzarella. Vegetarian.
Pizza with imported pepperoni. Vegetarian.
Tomato sauce, all-natural mozzarella, smoked Gouda, asiago, fresh basil, shaved Parmesan. Vegetarian.
Tomato sauce, all-natural mozzarella, fresh mushroom medley, fresh rosemary, and truffle oil.
Tomato sauce, all-natural mozzarella, Italian sausage, pepperoni, bacon, prosciutto, soppressata.
Pesto, all-natural mozzarella, feta, artichoke hearts, sliced Roma tomatoes, fresh garlic and spinach. Vegetarian.
Grilled chicken breast, roasted garlic, sauteed onions, bacon, sundried tomatoes, and all-natural mozzarella. Topped with arugula, fresh avocado, black pepper and chipotle ranch.
Grilled chicken breast, hot sauce, sauteed onions, bacon & mozzarella. Served with a side of ranch or blue cheese.
Garlic butter sauce, goat cheese, sun-dried tomatoes, roasted red peppers and fresh basil. Vegetarian.
Honey BBQ sauce, all-natural mozzarella, smoked gouda, pulled pork, BBQ, bacon, caramelized onions, roasted red peppers.
Tomato sauce, fresh mozzarella, smoked Gouda, Italian sausage, roasted red peppers, fresh mushroom medley.
Tomato sauce, all-natural mozzarella, Italian sausage, soppressata, roasted red peppers, red onion and fresh mushroom medley.
Garlic butter sauce, all-natural mozzarella, marinated shrimp, fresh broccoli, fresh garlic, scallions, shaved Parmesan and cracked black pepper.
Tomato sauce, all-natural mozzarella, prosciutto, arugula, shaved Parmesan, cracked black pepper.
Ricotta, olive oil, all-natural mozzarella, bacon, red onion, Roma tomatoes and arugula.
A thick cut 12 oz. NY strip steak prepared to order in our wood-fired oven, topped with Drew's peppercorn brandy sauce.
A pair of house-prepared jumbo lump crab cakes with a house-made Dijon remoulade.
Local, organic chicken breast, rolled with honey-glazed ham, smoked gouda, fresh spinach. Wood-fired to perfection and topped with our creamy pesto garlic sauce.
Atlantic salmon with an ancho chile rub, cooked in our wood-fired oven and finished with a maple glaze.
Wood-fired Australian sea bass topped with your homemade Spanish Romesco sauce.
Wild-caught scallops atop penne pasta topped with vodka sauce made with our house marinara, vodka, heavy cream, garlic, onions and spiced.
Wild-caught scallops atop of penne pasta tossed with vodka sauce made with our house marinara, vodka, heavy cream, garlic, onions and spices.
White wine, fresh lemon, butter and crushed red pepper tossed with shrimp, broccoli, angel hair pasta. Topped with shaved parmesan and fresh scallions.
Local, organic chicken breast breaded with garlic, Parmesan, panko served atop of a bed of bucatini pasta with house-made pancetta & San Marzano tomato sauce with black pepper and Romano cheese. Spicy or not spicy, available house made marinara sauce.
Tri-colored tortellini stuffed with a blend of ricotta, Asiago, Parmesan, tossed in our house-made cream sauce with pancetta, crimini mushrooms, sweet peas. Topped with basil and shaved Parmesan.
Rigatoni noodles tossed in a house made creamy meat sauce, layered with ricotta, topped with mozzarella.
Panko & Parmesan breaded chicken breast, served with broccoli over a bed of fettuccine, tossed in a smoked Gouda, bacon, roasted garlic, black pepper Alfredo sauce, finished with shaved Parmesan and fresh basil.
A bed of spaghetti topped with our house made marinara sauce. Vegan.
Made with locally raised pork and beef.
4 soft tacos filled with pan-seared ahi tuna, prepared rare, topped with soy ginger dressing and citrus slaw. Served with a side of homemade tortilla chips & Tevel's spicy avocado dip.
4 chef Tevel's cast-iron seared lamb lollipops topped with garlic pistachio pesto, served with sauteed kale, tomato and sunflower seeds, with garlic mashed potatoes.
A sauteed medley of fresh garlic, red onion, mushrooms, broccoli and roasted red peppers, tossed with mango curry sauce & angel hair pasta, finished with fresh scallions.
Fresh scallops, pan seared and topped with our mango curry sauce & fresh scallions, over coconut rice.
A 10 oz. farm-to-table chop, locally sourced from Alleghany Springs, VA, fire-roasted & topped with a zesty housemade chimichurri sauce. Served with garlic mashed potatoes & wood-fired asparagus.
An 8 oz. fillet mignon cooked to perfection in our wood-fired oven. Topped with a savory red wine reduction sauce. Served with garlic mashed potatoes & wood-fired asparagus.
Cast-iron roasted pork tenderloin, topped with a Succulent old fashioned reduction of Bourbon, peaches, and cherry served with broccolini and mashed potatoes.
Sliced sauteed eggplant, provolone cheese, caramelized onions, roasted red peppers, sliced avocado, fresh spinach, and roasted red pepper garlic sauce on ciabatta. Vegetarian.
Served on a locally baked brioche bun with lettuce, tomato, and our housemade Dijon remoulade.
Roma tomatoes, fresh mozzarella, garlic, fresh spinach, olive oil, balsamic reduction. Served on locally baked ciabatta bread. Vegetarian.
Roma tomatoes, fresh mozzarella, garlic, fresh spinach, olive oil, balsamic reduction. Served on locally baked ciabatta bread. Vegetarian.
Sliced turkey dreast, pesto sauce, fresh mozzarella, Roma tomatoes, and fresh spinach. Served on locally baked ciabatta bread.
Tomatoes, fresh mozzarella, smoked gouda, fig spread, spinach on ciabatta. Vegetarian.
Tri-colored quinoa and couscous along with freshed sliced avocado, edamame, craisins, and black bean corn salsa. Served with a side of our housemade ginger-scallion dressing. Vegetarian, vegan.
Tri-colored quinoa and couscous along with sun dried tomatoes and feta cheese, finished with fresh lemon zest and oregano. Served over a bed of arugula with our housemade Greek dressing.
3 soft tacos filled with pan-seared ahi tuna, prepared rare, topped with soy ginger dressing and citrus slaw.
A cast iron skillet filled with a bed of seasoned red potatoes with cheddar cheese, mushrooms, onions, roasted red peppers, Roma tomatoes, Italian sausage, and bacon. Topped with 2 fresh local fried eggs. Served with Texas toast.
A cast iron skillet filled with a bed of seasoned red potatoes with cheddar cheese, mushrooms, onions, roasted red peppers, Roma tomatoes, imported olives, and artichoke hearts. Topped with 2 fresh local fried eggs. Served with Texas toast.
A cast iron skillet filled with a bed of seasoned red potatoes and loaded with corned beef hash. Topped with 2 fresh local fried eggs. Served with Texas toast.
A cast iron skillet filled with a bed of seasoned red potatoes with cheddar cheese, mushrooms, onions, roasted red peppers, Roma tomatoes, died jalapenos, and bacon. Topped with 2 fresh local fried eggs. Served with Texas toast and side of salsa
A cast iron skillet filled with a bed of seasoned red potatoes with feta cheese, fresh spinach, roasted red peppers, Roma tomatoes, imported olives, and artichoke hearts. Topped with 2 fresh local fried eggs. Served with Texas toast.
Menu for Tizzone Wood-Fired Kitchen provided by Allmenus.com
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