Goodfella’s LES dishes a menu of oversized pasta selections and piles high-quality ingredients atop the eatery’s signature semolina pizza dough. Adhering to recipes that earned the restaurant accolades from the International Pizza Expo for World’s Best Pizza in 2007, World’s Best Non-Traditional Pizza in 2009, and Roundest Crust in a Supporting Role, Goodfella’s chefs use a brick oven to bake a dozen specialty pies adorned with such toppings as san marzano tomatoes, wood-fire-roasted peppers, and lemon-garlic chicken. For crust-free fare, diners nosh on cooked-to-order pasta selections, such as the rigatoni alla vodka, or sink teeth into a succulent brick-oven steak or grilled Norwegian salmon served with sautéed spinach and roasted potatoes.
The chefs at Tony's Brick Oven craft a menu of traditional Italian entrees and pizzas hot from a brick oven. Pie artisans layer fragrant circles with a variety of customizable toppings such as fresh eggplant, pepperoni, garlic, and meatballs. Diners interpret belly rumblings to determine which of four pastas tummies crave as an accompaniment to an entree, all of which come with a choice of ziti, spaghetti, linguine, or penne, as well as veggies and salad. Balsamic-vinegar sauce tangos with butter-sautéed chicken adriatico, which arrives on a plate of sizzling onions, red peppers, and artichokes. Meatball parmiagana sends taste buds spinning as sauce- and cheese-laden bites rolling across the tongue. A selection of house wine and beer provides bite breaks for hardworking jaws, whereas silverware enjoys a toothsome conclusion to the meal by digging through layers of tiramisu or issuing a siren song call to chocolate mousse.
With floor-to-ceiling windows, white-tablecloth tables, and Italian comfort-food favorites, Vicolo Ristorante in Brooklyn’s Bay Ridge neighborhood has all the makings of a romantic setting. Inside, a brick oven cooks wood-fired, hand-tossed pizzas in authentic Neapolitan style. The restaurant crafts 12 different kinds of pizzas, from the prosciutto-packed quattro stagioni, to the quattro formaggi, which is topped with four classic Italian cheeses: taleggio, pecorino, gorgonzola, and mozzarella. Other pies use ingredients such as buffalo mozzarella, Italian sausage, San Marzano tomatoes, and truffle oil.
There's more to the menu than its well-loved pies, including filet mignon and fresh seafood. Most of the pasta is handmade on-site. Choose from traditional varieties such as fettuccine paired with meat sauce or goat cheese-topped potato gnocchi. Or guests can try a more exotic offering—ink squid pasta. Those celebrating a special anniversary or a successful traffic-violation appeal can finish with crème brulee, tiramisu, or another dessert.
At each of Michelino's Restaurant’s four locations, kitchen staffers build upon three different depths of pizza crust—thin, deep dish, and Sicilian-style—with ingredients such as sausage, sun-dried tomatoes, steak, and pineapple. The tasty results are served alongside platefuls of baked pastas and hot sub sandwiches layered with veal cutlets, eggplant, or chicken and mozzarella, all adding their own rich scents to the dining rooms’ Italian perfume.
New York native and Italian descendant Marcello Bucca teams up with his wife and cousin to create Sliceria Pizzeria’s host of pies, sandwiches, and Italian dishes from recipes rooted in the culinary traditions of Palermo and Sicily. Featured on Serious Eats and Best View in Brooklyn, the Buccas curate a menu of a dozen hand-tossed pizzas decorated with more than 17 toppings, which range from the familiar pepperoni and sausage to Old-World classics such as anchovies, ricotta, and peppers arranged to resemble Galileo’s astronomical calculations. The pizzeria also turns traditionally savory pies sweet by anointing dessert pizzas with Nutella and powdered sugar.