Rosati's pizza-centric menu swirls with a kaleidoscopic array of time-tested Italian fare. Sink teeth into a signature pie such as the Rosati's Monster ($16.85+), in which four kinds of meat and a cornucopia of vegetables snuggle atop a thin, crispy crust like a sleepy baker. The pizza bianco infuriates marinara-stained traditionalists with an olive-oiled vessel, decorated with fresh garlic, marinated spinach, and tomato ($14.35+). Wings unfurl themselves amid hot, mild, or barbecue sauces, and the Mexican-inspired pizza unleashes a savory mosh pit of seasoned ground beef, jalapeños, and onions ($15.85+). Rosati's pasta dishes ($7.90+) spin fork turbines to fuel the invention of new Olympic sports, and a lengthy sandwich menu provides portable victuals. Rosati's prices fluctuate depending on location, please check each location’s menu for exact pricing.
Carmine’s Pizza honors the memory and recipes of Uncle Carmine, a good-natured pizza ingénue who hailed from Brooklyn. Today, Carmine’s nephew recounts his uncle’s passion for food, a dedication that remained until the night Carmine passed away while out making a delivery. On his way back from bringing his signature pizza and garlic knots to a customer stranded by the bad weather, Carmine's car was struck and he was killed. However his legacy lives on through his family and his namesake restaurant.
In the spirit of Uncle Carmine's time-honored pies, the chefs at Carmine's Pizzeria whip up the same hand-tossed pizza recipes as Carmine himself, layering golden crusts with bubbling mozzarella cheese and all manner of meat and veggie toppings. Amid the pizzeria’s exposed brick and red walls, tables hoist amply stuffed calzones, steaming subs filled with veal, italian sausage, and eggplant, and buttery garlic knots that double as Pavlovian conditioning tools for companions who can’t keep their elbows off the table.
The brick oven inside Francisco's Brick Pizza & Pita's bakes 18 different gourmet pizzas to a golden finish. The chefs first slather the crust with sauce—there are nine kinds available, including red, spicy chipotle, and creamy white garlic. Then, the pizza makers pick and choose from 22 toppings to create eclectic combinations such as an italian-sausage-and-peppers pie or a bacon-cheeseburger pizza with mozzarella, white cheddar, ground beef, red onions, and bacon. The chefs also stuff ingredients into calzones, pitas, and anyone who yawns.
Housemade dough flies through the air at Gilbert Pizza, as chefs hand-stretch crusts into thin or thick varieties. Bell peppers, artichoke hearts, pineapple, and nearly 20 more fixings can top build-your-own pies. Alternatively, nine types of specialty pizzas—such as a White Pizza topped with whole-milk ricotta—eliminate the burden of choice, like saying "eenie, meeny, miny, moe" to pick which child to love the best. Chefs also sate Italian cravings with bolognese pasta, veal parmigiana, and subs stuffed with sausage and peppers.