Vito's Pizzeria

Smoked salmon, asparagus, and pesto on a wood-fired whole-wheat crust is not what most pizzerias mean by a specialty pie, and the Salmone is where Vito's Pizzeria makes its case. The Forno a Legna section runs on whole-wheat dough fired in a wood oven, a choice that sets the kitchen apart from the standard Windsor slice shop before the pasta even arrives. This is a family-owned Walkerville Italian restaurant where the meal is built to open with antipasti and wood-fired pizza, run through pasta, and hold a separate panini lane for lunch. The menu is broad, but the path through it stays easy to read.

The antipasti make the strongest first impression. Arancini di Riso arrive as Sicilian rice croquettes filled with ground meat, peas, and parmigiano over bolognese, a starter specific enough to set the meal's direction. Calamari comes fried or grilled, Insalata Caprese pairs vine-ripened tomatoes with bocconcini and basil, and Cozze Vino Bianco steams mussels in white wine with fennel, garlic, and cracked pepper. The wood-fired pizzas run well past the Salmone: Vito's Frutti di Mare carries shrimp, calamari, and mussels under pesto and parmigiano, the Calabrese is built on hot peppers, sopressata, and eggplant, and the Pesto di Pollo layers grilled chicken with roasted red pepper. The Margherita stays plain — tomato, bocconcini, basil — for a table that wants the crust to speak for itself.