Customization is the word at Dominick's Pizza, where guests can tailor hand-tossed pizzas and overstuffed subs to their liking. Thick, Sicilian-style crusts form serving platters for a choice of 20 toppings, including italian sausage, capicola ham, and sweet peppers. Jumbo wings come in more than a dozen flavors, including Cajun and barbecue. Bolstered by nearly 50 years of history, the pizzeria also specializes in pastas as traditional as an Italian matron’s weekly spaghetti-weaving parties.
The chefs at Egyptian Pizza trace their cooking techniques to a different side of the Mediterranean Sea. Ancient Egyptians pioneered the practice of rising dough when they cooked crushed wheat germ and water inside early conical ovens. Honoring their forefathers’ methods, the versatile cooks pull more than 30 types of gourmet thin-crust pizzas out of their wood-fired ovens, along with a lengthy menu of Middle Eastern sandwiches and specialties. They take pains to use natural, fresh, and healthful ingredients to whip up plump fish kebabs, tender meat shawarmas and housemade sauces that have won over the palates of reporters from the Baltimore Sun. Their kitchen looks out onto the casual dining room, where servers help uncork BYOB bottles of wines beneath artwork depicting famous Egyptian landmarks, such as the pyramids, the Sphinx, and other toys left behind by aliens.
The culinary wizards at Toss weave gourmet ingredients such as prosciutto, caramelized onions, goat cheese, and house-roasted bell peppers into mouth-watering pizzas and sandwiches. Specialty pies start with a base of fresh dough, made in-house daily to ensure that it's soft enough to safely throw at a glass house. Diners can also build their own pies from a list of six sauces and more than 30 toppings, which range from bacon to fresh basil. Chicken and portobello mushrooms add meaty textures to five types of salads, and a lineup of Italian sandwiches accommodate patrons who prefer not to make eye contact with ingredients before puncturing them with fangs.
The chefs at Yia Yia's Pizzeria toss specialty pizzas topped with imported ham and various cheeses and forge a menu's worth of pasta dishes and sandwiches. Diners divvy up a 14-inch cheese pizza ($9.99) or hire a geologist to identify the various layers of lasagna in meat sauce ($9.99). Five-piece chicken tenders quell poultry cravings beside an order of fries, and the lamb gyro ($5.99) complements a greek salad. Punch-card-carrying patrons can gather around a 16-inch rib-eye philly steak pizza inside the restaurant or await free delivery of a hawaiian pizza stacked with imported ham and fresh pineapple chunks. Diners can customize a 16-inch pie with any two desired toppings or by spelling out the name of their accountant in pepperoni.
Open since 1943, Matthew's Pizza has had plenty of time to rack up awards. In fact, the first page of its menu sports nothing but glowing press. Such recent accolades have included a spot on USA Today's list of 51 great pizza parlors, as well as Thrillist's 33 best pizzas in America. The latter sang the praises of Matthew's crab pie, a "perfect union of crab and pizza" crowned with caramelized onions and Old Bay seasoning.
Besides nearly 10 other specialty pies, Matthew's lets customers top their own creations with more than 25 ingredients, including housemade Angus meatballs and artichoke hearts. Along with pizza, Matthew's cooks whip up plenty of other Italian and pizzeria favorites, such as fries smothered with pizza sauce or pizza sauce smothered with even more pizza sauce.
Whether seated on a patio overlooking stretches of grass or within a cozy dining room aglow with hanging lights, guests at Donna’s are treated to an array of tasty, upscale American dishes. The menu boasts a selection that changes weekly and may include quinoa and homemade falafel, five-spice ribs, salmon on cold noodles, or homemade tacos. From the expansive wine lists, guests select a glass of dry sparkling prosecco to pair with pizza or calamari or sip a seasonal cocktail such as the pineapple caipirinha. In addition to crafting delicious meals, the team at Donna’s offers cooking classes, during which they bake rustic breads, make pastas by hand, and quiet the melodramatic death throes of Italian vegetables.