Coiling aromas ascend from spice-laden pots of homemade sauce at Brother’s Pizza, where time-tested family recipes forge a menu of New York–style pies and age-old Italian favorites. Instead of diners slicing up marshmallows with cocktail swords, they can divvy up slices from thin-crust pies peppered with any number of fresh ingredients, including sausage, mushrooms, and anchovies ($12.50+). Tongues untangle sauce-smothered knots of spaghetti noodles ensnaring meatballs, sausage, or mushrooms ($6.95+) before lounging beneath the chicken parmesan’s melty blanket of gooey mozzarella ($9.95). The specialty calzone’s ($9.95) blend of ricotta and mozzarella cheese envelops a meaty mélange of italian meats, pairing with seven submarine sandwiches ($5.95+) to conquer the menu’s market for handheld eats. Diners can drag forks through slices of new york cheesecake ($3.49), and quaff domestic and import suds from Budweiser, AmberBock, and Michelob Ultra served by the bottle ($2.95+), pitcher ($5.99+), or hollowed-out bust of Chef Boyardee.