The sauce-slingers at I Love NY Pizza spin dough for pies heaped with classic toppings, such as olives, garlic, and eggplant. Sausage- and pepperoni-studded pizzas decorate mouths with more panache than a diamond-encrusted tongue ring and vegetables such as spinach and broccoli add verdancy to sprawling pie fields. A large tossed salad crunches between teeth, and soda quenches thirst as dining companions pull apart cheesy slices. Meanwhile, a quartet of patrons settles down to two eight-cut pies after munching on an appetizer of mozzarella sticks. Free WiFi lets laptop-toting groups type to each other when their mouths are full, preserving table manners the way mothers always intended.
Since 1903, The Orchard Tavern has been hindering hunger pains with a menu of classic sandwiches, salads, burgers, hearty dinners, and more. Protein gobblers or confused vegetarians can order up the meat-lovers pizza, a fresh dough sphere topped with cheese and a conglomerate of sausage, pepperoni, bacon, meatballs, and ham ($12.29). Those ordering for their brontosaurus sidekicks can sample the caesar salad filled with crisp romaine lettuce, onions, croutons, and parmesan cheese ($7.29). With its family-oriented atmosphere, warming fireplace, and historical Albany tradition, The Orchard Tavern is perfect for a hearty dinner with friends or as a warming refuge from an unexpected June blizzard.
Locally owned Lou-Bea Pizza punches taste buds' passports for a flavorful Italian trip bolstered by an itinerary of eats populated with pizzas and toasty sandwiches. Begin the savory sojourn with a thin crust pie ($8+) prepared with homemade dough and buried like delicious archaeological debris under a hodgepodge of selected toppings ($1.30+ each), including meatballs, broccoli, and bacon. Diners can unpack sandwich cravings with a crusty calzone ($7+) and a steak or pepperoni sub with red sauce and gooey mozzarella ($6.50 each). More than 15 gourmet pies, such as the shrimp scampi ($11.25+) and barbecue chicken ($11.25+), trip epicurean lights fantastic, and a couple dozen wings covered in butter garlic, Cajun, or one of five other glazes place a "no vacancy" sign on belly motels ($13), keeping out rough trade that just wants to pillage the spleen's mini-fridge.
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.
At Pizzalo, patrons pick up pizza, subs, and calzones for Italian-inspired dining. Wings dressed in barbecue sauce or glazed with honey-mustard ($6.99 for 12) compete with fried, breaded ravioli ($4.99) to perform an opening act for taste buds. Classic pizza toppings scatter over eight-cut and ten-cut pies ($11.99+), and the specialty Mexican pie ($14.99+) jazzes things up with salsa, ground beef, and olives. The culinary engineers adorn the Meat Works pie ($17.99+) with pepperoni, sausage, and meatballs to catch the eyes of carnivores who only see in the ultraviolet and protein spectrums. Pizzalo also designs non-circular edibles in the form of cold and hot subs ($4.99) and entrees such as baked ziti ($7.99).
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.