Alba's slakes fiery appetites with a refined selection of hearty wheat pastas, savory meats, and wholesome vegetables. Bring lunching stomachs tableside for the noontime special, featuring baked lasagna ($5.95) and a panoply of noodley delights ($5.95), or swan dive into a pool of meats, backstroke through veggies, and snorkel under a layer of cheese with a large Neapolitan pizza ($9.50). Evening eaters can begin exploring the authentic abyss of the dinner menu with an order of tasty fried shrimp lounging on a bed of lettuce ($9.95). Then anchor incisors in the seafaring treasure of linguini with clams, served with a choice of red or white sauce ($11.95), or keep landlubbing tongues onshore with the chicken Diana, sautéed with mushrooms, artichoke heads, garlic, and sherry, and then drizzled with a light pink sauce over spaghetti ($10.95).
"Simple and delicious." Straightforward words, sure, but they're also the most accurate description of Chelsea Pizza's no-frills menu, according to the owner. Using a family recipe, the cooks assemble veggie, meat-lovers, and margherita pies. They also fold their house-made crust around pepperoni calzones, or stuff their toppings into sub sandwiches. For dessert, zeppoles come topped with sugar and cinnamon released by a tiny crop duster that flies around the dining room.
Cuisine Type: pizzeria
Reservations: not necessary
Handicap Accessible: yes
Number of Tables: 5–10
Parking: parking lot
Most popular offering: pizza
Delivery / Take-out: Yes
Outdoor Seating: No
At Papa Murphy’s Pizza, chefs decorate dough with ladles full of marinara sauce before casting across scoops of cheese, salami, veggies, and bacon. Customers bake the pies to perfection in their own ovens or by startling a welder. The pizza-making process takes place near the registers, which lets guests cheer on the chefs as they stuff Chicago-style pies with four types of meat. Once back at home, youngsters can create their own pizzas with a kit including enough red sauce, mozzarella cheese, and crust to serve one child or an entire town of imaginary friends.
The artisans of circular delight at Palio’s use fresh ingredients and minor sorcery to produce a menu of creative, gourmet pizzas. The friendly pizza-builders slather a base of tangy, fresh sauce on made-fresh-daily dough before blanketing it in a snowfall of 100-percent mozzarella cheese. Those with wheat allergies can opt for Palio's new gluten-free crust. The parlor features gourmet pre-concocted pies ($9.49 small, $12.49 medium, $15.49 large, $18.49 extra large) and build-your-own roundies, starting with a plain pie ($6.19 small, $8.49 medium, $10.49 large, $12.49 extra large) that can be enhanced with creative toppings ($0.80–$1.60 each). Toppings include familiar favorites such as sausage and pepperoni, in addition to gourmet options such as green olives, baby spinach, cashews, and sliced meatballs. Of the pre-conceived discs, white-collar criminals prefer Grace’s, a rich combination of alfredo sauce, roasted chicken, and fresh veggies and cheeses, whereas Restorationists prefer The King, deliciously weighed down with pepperoni, sausage, Canadian bacon, and fresh veggies.