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MANKATO'S SLICE OF NEW YORK

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about us

PERFECTING PIZZA CRAFT

CJ and Pat partnered with Natasha O’hara who had previously worked at Tav on the Ave to open Dino’s in 2006 through a shared passion for high quality pizza and pasta. The restaurant has it’s signature double-stack brick oven and pizza line for guests to see their amazing food prepared. They worked with General Mills to develop the perfect scratch dough recipe and traveled to New York City and tried 25 different pizzas in 3 days to make sure Dino’s pizzas were exactly what they wanted. The basement and attached garage were the original warehouse for Absolute Catering believe it or not.

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MENU

QUALITY INGREDIENTS. QUALITY MEALS.

Oct Features

DECEMBER

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Cajun Alfredo

Spinach, tomato, basil, onion, bacon, cavatappi pasta, all tossed in our house cajun alfredo sauce.

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Italiano

Garlic buttered crust, mozzarella,

pepperoni, Canadian bacon, Genoa salami,

fresh mozzarella, finished with arugula and

a lemon oregano vinaigrette.

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Trio of Cannolis

Chocolate orange, brown sugar cinnamon,

and sweet cream peppermint.

I'm Sitting here about to go into a food coma! Absolutely amazing food. Good quality, good flavor, good everything.
 
- BRENT W.

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