Soho Pizza’s menu allows diners to create their own pizza-topping ensemble or summon a prearranged gourmet food disc. The teriyaki chicken pizza is a mozzarella cheese and tomato sauce dojo in which teriyaki chicken breast senseis train with green-belt green peppers, white-belt mushrooms, and translucent-belt onions ($13.99 for a medium). Non-saucer noshings include ziti, ravioli, and stuffed shells ($6.49 and up), boneless and buffalo wings ($7.99 per dozen), hot subs with al dente pasta sauce and melted mozzarella cheese, and crisp, cool sandwiches. Soho's Pizza spins saucy LPs out of its record playing brick oven until 2 a.m. 364 days a year.
LAX on Lark specializes in two distinct cuisines. There's the Italian end of the spectrum, including options such as chicken-parmesan sliders, and then the Asian end, with choices such as chicken satay. LAX's culinary team doesn't keep these flavors separate for long. Besides classic Italian and Asian mains, cooks create their own fusion dishes, from coconut salmon and red-curry sauce tossed with linguine to pizzas crowned with chicken teriyaki and sesame seeds.The kitchen supplies such feasts until 1:30 a.m. nightly, while bartenders pour and craft myriad libations, including a lychee-flavored cocktail made with sake.
V & R Italian Ristorante nestles visitors in a quiet, low-key atmosphere, provisioning them with feasts of hearty Italian American baked pastas and steaks, as well as delicate seafood plates and colorful leaves of broccoli raab. Like Garibaldi's celebratory pizza party after the Capture of Rome, the bill of fare unites northern and southern Italy through the medium of food, serving dulcet slices of tiramisu along with southern specialties, such as a spicy penne alla arrabbiata. Seafood dishes feature prominently on the menu, with shrimp swimming in piquant fra diavolo sauce, and scallops soaking up a rich white-wine-and-butter concoction. Beef ribs and broiled pork chops satisfy carnivorous cravings with tender, juicy flavor and texture.
For nearly a century, the chefs at Lombardo’s Restaurant have packed the dinner menu full of shrimp simmered in marinara, veal sautéed in butter, and chicken stuffed with cheese. Diners can convey their approval of such group appetizers as the tortellini alla panna—meat-filled pasta drenched in cream sauce alongside prosciutto and peas—by blinking eyes 99 times for yes and 100 times for no. The broiled rib-eye-steak pizzaiola swims in marinara sauce, peppers, and mushrooms, and the gamberi lombardo douses shrimp and chopped prosciutto in brandy. Bow-tied waiters deliver glasses of wine to tables dressed in white cloths, and a wood-top bar holds the restaurant's decades of Old World charm in an airtight jar next to the lemons.
Chef and Restaurateur Carmine Spiro has proven his prowess in the industry, with previous eateries that include an Italian restaurant and a Brazilian churrascaria. Though his menus change and shed pages seasonally, his commitment to fresh food and a communal experience remains constant. At Carmine's Restaurant, his staff decorates risottos and fresh pastas with proteins such as gulf shrimp, pork loin, and veal. These dishes are given an extra bit of European oomph with finishing touches of limoncello, smoked mozzarella, and marsala wine. Diners savor each bite within the dining room's bright-red walls and colorful, tiled backsplashes or beneath a green umbrella on the outdoor patio.
Housed in a historic building originally erected in 1829, La Serre has been described as "frozen in [a] good moment in time" by Times Union. During dinner, the formal, wood-paneled dining room bustles with conversation as plates of truffle mousse pate, lobster ravioli, and beef au poivre travel out to tables draped in white. In the more casual bistro-style bar, forest-green leather seats cushion patrons as they sip old-fashioned libations or fold napkins into swans capable of real flight.