Aroma Ristorante fashions heaping plates of bona fide Italian antipasti, pasta, meat, and fish from a menu featuring authentic plates from the motherland. Open diplomatic relations between Italy and your stomach with fried artichoke, shrimp, and zucchini antipasti ($11) before laying an appetite to rest atop succulent pillows of sorrento-style potato-ricotta gnocchi with fresh mozzarella ($17). Protein hoarders can savor a rack of baby lamb dressed in a shiitake rosemary reduction ($28), or dine aquatically upon a fresh salmon prepared filet picatta or puttanesca ($25).
Plating up palatable Italian cuisine for nearly 20 years, Daddona’s offers lunch and dinner menus loaded with saucy carbs, savory meats, and sautéed love. Kick-start unstopped-up stomachs to savory surfeit with a platter of olive-oil-and-garlic-sautéed Hungarian hot peppers ($5.95) or a portion of unbreaded eggplant parmigiana ($9.95). After sampling a white garlic sauce and romano-cheese-cloaked aglio e olio pizza ($6–$8), reinforce your fork’s self-esteem with a serving of pasta with meatballs or sausage ($10.90), a plate of fettuccine alfredo ($13.95), or a few thoughtful words spoken in kindness. At lunchtime, experiment with ratatouille ($7.95), Daddona’s mix of vegetables sautéed with marinara sauce and topped with mozzarella. For dinner, extend the warmest of saliva-gland welcomes to a breadcrumbed veal romano ($15.95), chicken marsala ($14.95) decorated with fresh mushrooms, or linguine-foundationed frutti di mare ($20.95) of shrimp, scallops, mussels, and clams. Wine, beer, and liquor service is available for those who suffer from water allergies.
The servers at Arrabiata's dole out hearty portions of classic pastas and other Italian entrees, setting the delectable dishes on tables topped with white tablecloths. At the bar, patrons can enjoy martinis, beers, and glasses of vino. Chefs spike pans of marinara with mushrooms, meatballs, or sausage before blanketing plates of noodles in red sauce or dressing servings of veal Sinatra in tuxedos.
The scents of bubbling cheese and tangy marinara waft through Frankie's Italian Cuisine, where chefs have built pastas and pizzas from Old World recipes since 1967. In the kitchen, chefs craft dough and sauces each day to ensure that meals taste as fresh as a mentholated snowflake. When preparing seafood linguine, they cast nets of pasta into boiling pots, pulling up a succulent catch of gulf shrimp to slather in a house-made white or red clam sauce. In the dining room, napkins morph into Renaissance-style paintings as tomato sauce artfully drips from 15 specialty pizzas, such as the margherita with fresh basil, roma tomatoes, and buffalo mozzarella.
A party room accommodates up to 30 guests with ample seating and an array of dinners that include salad, italian bread, and a nonalcoholic beverage. Alternatively, diners can fuel parties at their homes and offices by placing catering orders for 24-slice pizzas, pasta trays, and dessert platters studded with cannolis and cheesecakes.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Armando's Pizza has been flipping fresh-made dough and perfecting Old World recipes since 1967. Nibble passionately with a diverse menu of appetizers from flatbread bruschetta ($6.95) to original-recipe dusted wings in a choice of sauce ($9.95). Hand-tossed dough plays canvas to 13 signature pizzas as deliciously as hand-tossed canvases of artist-rendered pies. Fresh tomatoes, italian sausage, roasted peppers, Uniondale mozzarella, and red onion comprise the Sicilian ($11.95), and shrimp, scallops, and calamari jump from the sea to the pizza di mare's doughy deck ($14.95). Entrees like gnocchi a la vodka ($12.95) and veal porcini ($15.95), induce salivation, and slow-cooked baby-back ribs ($19.95) bring a finger-licking element to date nights. Sandwiches, panzerotti, and desserts complement the menu, giving it a range more extensive than a basso-soprano's Pavarotti figurine collection.