That's amore

While Two Dads Pizzeria recently was boasted as having the best pizza and pasta in Canton, their family-style restaurant, accompanied by a friendly staff and mouth-watering desserts, will have anyone singing “Mama Mia.”

Two Dads Pizzeria, located at 1453 Riverstone Parkway, opened just a few months ago; however, the establishment is no stranger to the aroma of marinara and garlic, as Casidelli’s Pizzeria used to occupy the suite. 

Jessica Wagner| Ledger-News Jonathan Knoro, a chef at Two Dads Pizzeria, throws a pie in the air. This Italian tradition can be seen everyday at the Canton location.

“My dad owned a restaurant in south Florida,” said Mike. “I grew up in the restaurant business. I can remember chasing lobsters across the floor.”

While Mike’s decision to open a restaurant may have sprung from his upbringing, he was the first to admit that his passion for cooking came straight from his mother, who he called an amazing cook.

Growing up in south Florida, Fort Lauderdale to be more specific, Mike said he learned a lot about cooking Italian food, and more importantly, how to make his stand out from the rest.

When he was only 11 years old, Mike said, he found a way to make a garlic knot burst with flavor, not only on the outside, but on the inside as well.

“When I was younger and would eat garlic knots, I would always have to dip them in more garlic after taking a bite. The inside was all dough,” he said. 

By putting a twist on a traditional appetizer, Mike figured out a way to infuse garlic and cheese into one mouth-watering sensation called the Mama Luc or “mama’s boy.”

In addition to their garlic knots, which, he said, will have taste buds dancing, Mike and F.J. also recreate a 120-year-old meatball recipe daily, one Mike said he would challenge against Food Network star and chef Bobby Flay.

“Our food is good here. We are a pizza and pasta place with a fine dining taste,” Mike said. 

The pizzeria has two main chefs, and their main job, Mike said, is to make sure the food is consistent everyday. 

“Things have to be a certain way, with a certain quantity,” he said. “That doesn’t mean everything is perfect; it just means it is consistent. Once you have the system down, you will have a good, consistent product.”

While all of the items at Two Dads are consistent, Mike said he favors the fettuccini with meatballs or a calzone with meatballs.

His wife, however, leans towards the Greek salad, which is drizzled with Italian dressing and covered with red onions, banana peppers, fresh tomatoes, black olives, feta cheese and piled onto a bed of fresh greens.

“I just love the Greek. It’s always been my favorite,” she said.

According to Mike, everyone also loves the Greek pizza, which has a pesto sauce base and is complemented by tomatoes, spinach, artichoke hearts, black olives, feta cheese, oregano and mozzarella.

The Anna Capri, Mike said, also is a fan favorite, which is light on marinara, but big on taste.

According to Mike, at Two Dads the marinara sauce is always homemade.

“The thing about our sauce is that it has a perfect blend to appease everyone’s palate,” he said.

Moving on to the more traditional pizzas, Mike said Two Dads has created a pizza that is firm, yet soft and chewy.

The pizzas are available in three sizes: 16-inch, 12-inch and 10-inch, Mike said, noting that a 16-inch non-specialty, cheese pizza costs under $12.

And, what would a meal be without dessert?

In order to satisfy his customer’s sweet tooth, Mike created the Caramolli, a blend of caramel, soft dough and a decadent filling.

As for the restaurant’s name, Two Dads has multiple meanings, Mike said.

Working to have the ambiance of Italian dining, while remembering those they loved, Mike and Karen decided on the name Two Dads Pizzeria after his father, Frank Sweet, and her father, Ed Hill. 

In addition to keeping their fathers’ memories alive, both Mike and F.J. also are fathers to 10 children, collectively.

Mike and Karen are parents to Jennifer (a Purple Heart recipient), Diane and Michael, all of whom graduated from Cherokee High School.

F.J. and his wife, Kelly, are the parents of Shannon, Danielle, A.J., David, Sara, Mary and James.

Shannon, Danielle and Michael  all work as members of the Two Dad’s employee staff at the restaurant, in keeping with the “mom and pop” atmosphere.

Much as things always will be consistent at Two Dads, Mike said the service also will be friendly.

“We have a great staff,” Mike said, noting that if he does not trust a person, he will not hire them on.

Although there is only one Two Dads to date, the owners said they are looking to expand to three more locations, two of which will be a pizzeria and one will be a bistro-type restaurant. 

Currently, Two Dads’ Canton location delivers as far north as Waleska and Ball Ground and as far south as Exit 11.

“We don’t mind delivering to East Cherokee or Waleska; all we ask is that you tip our drivers because gas is not free,” Mike said. “Just take care of the drivers.”

In addition to a potential expansion in the next few years, Two Dads also will be making changes in the near future, including the addition of soups, a Philly cheesesteak and wings.

“I don’t want our wings to taste like everyone else’s, so ours will be baked not fried, and we will have a garlic mild, medium and ‘boom boom’ hot,” Mike said.

Two Dads is open 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. on Friday and Saturday and 12 p.m. to 9 p.m. on Sunday.