Saljo's Pizza’s kitchen crew mixes fresh batches of dough each day before hand-tossing and flattening their finished products into New York–style and deep-dish Sicilian pizza crusts. Though the pizzas enjoy a privileged mention in the restaurant’s name, they share space on the menu with a host of traditional Italian dishes. Chef’s recommendations include veal cannelloni rolled with spinach ricotta and mozzarella cheeses and fettuccini noodles tossed in a creamy sauce of herbs and parmesan cheese. Like the pizza dough, each hearty dish is made from scratch daily and hand-tossed to ensure that its various ingredients are all equally susceptible to gravity.
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