Mike N' Dangelo's Italian Restaurant & Pizzeria welcomes guests with a spread of more than 90 menu items. Chefs hand-roll housemade meatballs before stuffing them inside sub sandwiches or pairing them with spaghetti noodles. Each day, they slow-cook the sauces that top stuffed shells and chicken parmesan. Gourmet pizza options include the Mexi Melt with ground beef, taco seasoning, veggies, sour cream, and a spicy Mexi sauce.
Next time there's an argument over whether you should get Mexican food or pizza for dinner, go to Kuhar's Pizza Oven. That's because the neighborhood pizzeria is known for its "original" Mexican pizza crafted from fresh, house-made dough. Its other specialty pies topped in meats and veggies can make anyone forget about taco cravings, too. Better still, during the summer months, Kuhar's cools tongues with ice cream for dessert, or any time of day ice cream is calling.
More than 50 creative and classic toppings crown freshly kneaded dough at J's Pizza Market, which has claimed a Readers' Choice award for best pizza from MentorPatch for its pizza-crafting prowess. Patrons can choose from 34 specialty pies for at-home cooking or hunker down for in-eatery feasts. Gluten-free, white, or wheat crusts bubble atop a provided take-home pizza disk that emulates the cooking abilities and imperviousness to wolves of a brick oven, browning a variety of toppings, including barbecue pork. The restaurant's in-house wood stone hearth oven melts the Little Havana pizza's vegetarian blend of black olives, banana peppers, red onions, and tomatoes into a bed of cheddar and mozzarella atop black-bean sauce. Meat-laden sandwiches and crisp salads are also available as alternatives to circular sustenance.
In 1972, Joseph Catanese created Giuseppe’s Pizza & Subs on the square-crust foundation of Sicilian-style pies and oven-roasted sandwiches. Like their dough, the chefs in Giuseppe’s kitchen rise early and often, making breads from scratch daily. Their pizza canvases also fuel the efforts of other local eateries by providing them with pre-baked crusts and frozen dough balls, which are also ideal for training for an upcoming basketball-eating contest.
Inside The Wild Goose, which won the people’s choice award from the Taste of Willoughby, a stone oven bakes pizzas laden with eclectic ingredients, including elbow noodles, celery, and potatoes. Chefs top the Galway Bay pie with alfredo sauce, rock shrimp, crabmeat, cheese, and a sprinkle of parsley, and they slather the That’s A Buff Chick pizza with chicken, cheese, celery, crumbled blue cheese, and a drizzle of buffalo sauce. When not customizing crusts, they ladle up bowls of irish potato soup and fill hoagies with saucy meatballs as pro football games and amateur potato-peeling competitions play on televisions propped behind a granite-topped bar.