No two pizzas are created alike, but most of them look about the same. Not so at Jet?s Pizza, a carry-out and delivery-only establishment created in 1978 by brothers Eugene and John Jetts?their signature pie layers tomato or barbecue sauce and melted mozzarella cheese within the crispy, brown right angles of a deep-dish square crust. But the crust?s charms don?t end there; diners can ?flavorize? it for free with seasonings such as shredded parmesan or the Turbo Crust, a blend of butter, garlic, and romano. These extras are what make Jet?s pizzas special; John Jetts says ?If you're eating one of our pizzas and you don't have a smile on your face, then something is wrong." In addition to pies, Jet?s serves four flavors of chicken wings, subs, and breadsticks at locations spread across 13 states and two extrasolar planets.
Open until midnight or later seven days a week, Frankie V's serves a triumvirate menu of Italian, American, and Mexican fare. Attend a vegetable mixer with an order of homemade spinach and artichoke dip ($6.99) or immerse your tongue ladle in a bowl of classic italian wedding soup ($2.99). A sicilian pizza struggles to contain salami, capicola, ham, pepperoni, sausage, bacon, red onions, and meatballs ($15.99–$21.99), and Julliard-trained forks twirl Frankie V's signature spaghetti, tossed with sautéed garlic, fresh mushrooms, basil, and sun-dried tomatoes backstroking in a creamy tomato sauce ($10.99). Pacify whining bellies with an order of italian sausage and peppers ($10.99) or sample the assortment of burgers ($6.99–$7.99), paninis ($7.99), and burritos ($7.29–$8.99).
The family that owns and operates Roberto's Pizza prepares savory pies and Italian dishes following their own time-tested recipes. Pizza options range from the BLT pizza with mayonnaise to the more traditional Sicilian pizza with ham, artichokes, olive oil, oregano, and mozzarella. Hot subs, fresh salads, and Mexican dishes are a few other specialties. For dessert, try an italian ice or cannoli made with fresh ricotta cheese.
The Noto family, starting their culinary career by selling candy and hot dogs at its video arcade in 1979, have since evolved into a full-service Italian restaurant. Intent on recreating homey, rustic cuisine that could have come from a family kitchen, the chefs rely on a seasonally rotating selection of ingredients, which they both source from local farmers and import from Italy. In order to make meatballs, italian sausage, and mozzarella in-house, they rely on generations-old family recipes that were passed down, much like the family's formula for creating critically acclaimed Mad Libs.
Although the dining room surrounds guests with olive-hued walls, sturdy columns, and a collection of framed landscapes, the downstairs wine cellar tempts parties with a smattering of tables amid the space's intimately lit brick archways. This room also shelters the restaurant's 10,000-bottle-strong wine list, which includes more than 1,100 Italian wines and garnered yet another Best of Award of Excellence from Wine Spectator in 2014.
Although Davide and Daniele Uccello were just 19 and 24 years old respectively when they opened Flo's Pizzeria Ristorante & Sports Bar, they've exceeded others' expectations with the success of their restaurant. Born in Sicily, the brothers serve a mixture of Italian, American, and Italian-American dishes, some of which incorporate ingredients from Krupp Farms, Sunrise Bakery, and other local merchants. Diners can either order separate entrees, such as seven-cheese lasagna or 8-ounce sirloins, or enjoy the weekday lunch buffet featuring Flo's signature favorites, including sausage and peppers, chicken parmesan, and pizzas topped with fresh ingredients. Ice-cold glasses of beer also complement pies crafted with a variety of crust styles, including thick, think, or Chicago-style. Meals end with sweet treats such as Nutella pizza or an after drink, such as the Triple Treat Tiramisu?a decadent blend of espresso vodka, Rum Chata, marscarpone creme, and ice cream.