With its broad spectrum of Italian eats, NY 54 Pizza & Ristorante's menu "has everything you've been craving," according to Go Gilbert! magazine. The kitchen staff whips up fresh pizza dough and sauce each morning before baking crusts to a golden brown in a stone oven. The restaurant's crusade for freshness extends into wings that never see the inside of a walk-in freezer and breadcrumbs ground and seasoned in-house.
In keeping with NY 54's Big Apple theme, chefs import authentic treats from New York City, including knishes from Coney Island and crumb cake from a Brooklyn bakery. Inside the restaurant, a backdrop of exposed brick peeks from behind vintage framed photos of the Yankees and native New Yorker Robert De Niro.
At Christina's Italian Restaurant and Bar the herbaceous aromas of fresh-baked calzones and lasagna waft around tables checkered in red and white and into nostrils around an outdoor patio. Drawing on family recipes refined by three generations of Sicilians before her, owner Christina Curley oversees a menu of authentic dishes such as seafood frutti di mare. In the kitchen, cooks assemble dishes from fresh-made dough and sauces made onsite by resident Sicilian grandmothers. On plates, chicken and broccoli join mozzarella inside a golden-brown calzone pocket infused with a garlic white-wine sauce, while steak tip au poire swims in garlic, tomatoes, and white wine.
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.