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.
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.
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.
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).
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.