Aladino’s Pizza is a family owned establishment that focuses to bring you only the freshest ingredients. We have eight T.V.s including one fifty-five inch, that always are showing the big games! We offer a salad bar that is always stocked with the freshest vegetables.
Though the flavorful combinations are seemingly endless, there's one thing you can count on from the pizza at Bravos Pizza & Italian restaurant: freshly baked crust topped with whole-milk mozzarella and creamy sauces. Chefs create a multitude of options by customizing pies from the crust up. They smear the pies with a choice of red, white, garlic, or barbecue sauces, which they then top with ingredients as different as pineapple and artichokes. To create their specialty pizzas, they combine complementary flavors, such as the seafood combo's shrimp, baby clams, and garlic over a white-sauce base. But the chefs don't just make pizzas. They also craft traditional Italian favorites, from veal scallopini to fettucini tossed in pesto. Diners can enjoy meals while sipping wine or beer as they watch the restaurant's big-screen TV to figure out which sports team has the strongest t-shirt cannon.
The vast dimensions of Grazie! Grille’s interior are matched by its sizeable menu of American and internationally inspired dishes. Amid the lofty ceilings and a roaring, stone fireplace, plates of steaming pasta emerge from the kitchen, while next door in the dining room, groups share meals or rousing games of telephone in cozy booths. Grazie! Grille also strives to play a part in its community by promoting charities, local events, and fundraisers.
When Giovanni and Virginia Biale settled in San Francisco's Potrero Hill with their three sons in 1922, Giovanni kept his favorite Genoa traditions alive. This included making his own wine, which he'd often serve at family meals. When Prohibition hit, Giovanni secreted his bottles away along the craggy shoreline at Rockaway Beach—dipping into the stash when dining at his nearby vacation home.
Though he might not share this same rebel spirit, Giovanni's grandson Rocco Biale does share his passion for authenticity. At Rocco's Ristorante Pizzeria, he devotes himself to the traditions of Italian cooking and warm hospitality. He pays tribute to his grandfather's winemaking past by curating a list of vintages from Italy and California.
Amidst vintage Italian prints and photographs, diners dig into pasta dishes piled with imported noodles and housemade sauce. These house specialties are joined by pizzas draped with nearly 40 toppings.
Satisfying meals and handcrafted beer intersect with premium sports viewing at Lamppost Pizza and Backstreet Brewery, founded in 1976 by Angelo Barro and his sons, Dan and Tom. Today, the franchise welcomes patrons to 37 locations in three states, and the philosophy remains the same at all of them. Seven big-screen TVs broadcast football, basketball, and baseball games from around the leagues to entertain patrons sipping small-batch draft beers brewed onsite. Fans munch on traditional sports-viewing snacks, such as jalapeño poppers, potato skins, and deep-fried depth charts. Chefs also prepare heartier entrees including garlic-chicken pasta, Pesto Supreme pizzas covered with artichoke hearts, and The Linebacker, a pizza loaded with pepperoni, salami, ground beef, sausage, and two types of bacon.
As the name coyly suggests, East Coast Pizza provides broad, foldable slices of New York–style pizza in a simple, down-home setting. All food is made fresh to order in-house, either baked in ovens or fired up on the grill. Custom-tailor your own pizza, or order one of the prix-fixe menu options such as the contra costa ($10.75–$23.50), decked out in whole-milk mozzarella and tomato sauce with sausage, pesto, and artichoke hearts. The margherita ($10.75–$23.50) is topped with fresh mozzarella, fresh basil, and tomatoes (pizza sauce optional). If you're craving something more three-dimensional, try the classic chicken-parmigiana sub ($9.95), or a grilled California cheeseburger ($8.95) layered with bacon, fresh avocado, and pepper-jack cheese. The bar portion of the bar and grill offers a selection of beers on tap; pick up a domestic pitcher for $12 and split it among friends or Morlocks while enjoying a sporting game on the overhead televisions.
Garlex Pizza furnishes its menu with casual eats such as sandwiches and ribs, and builds custom pizzas on fresh dough forged from winter wheat, buttermilk, and whey. Leaf lovers sidle up to the salad bar ($6.99), where 40 mix-and-matchable items proffer combinations as varied and unique as census reports turned in by snowflakes. Half a rack fills a basket with 5–7 ribs ($11.99), whose haul is cloaked in a saucy choice of honey barbecue, sweet teriyaki, or hot-and-spicy glazes. Open-face sandwiches include the white-sauce-painted Italian ($8.99), on which salami, pepperoni, and ham sprawl across a cheese-shrouded sourdough roll. Sweet corn spells out a sonnet in creamy chipotle sauce, which deluges sliced chicken breast and penne pasta ($10.99). Pie portraitists design their own pizzas by culling crust from a trio of options and heaping them with a choice of five sauces speckled with an expansive tally of toppings ($16.99 for medium with two toppings). Dough décor includes roasted garlic, zucchini, chorizo, and barbecue chicken. Specialty pizzas include the six-meat Prego and the gourmet pesto vegetarian ($18.99 for a medium), which hosts pesto-nestled sun-dried tomatoes and moonstruck artichoke hearts.