With more than three decades of pie-tossing experience, the friendly crew at Saviano's Pizzeria serves specialty pizzas and robust Italian entrees in a rustic setting. The pizzeria's menu bursts with piping pies, including the Saviano special, which boasts a meaty mélange of pepperoni, sausage, and bacon alongside a cornucopia of vegetables ($19.95). Diners can plunge ravenous cutlery into pillows of creamy lobster ravioli ($14.95) or twirl savory strands of cappelini capri, piled with grilled asparagus and tender chicken ($10.95). Traditional treats such as chicken alfredo ($10.95) and shrimp fra diavolo ($16.95) round out Saviano's kitchen bounty.
At Lizzano's Pizza, the servers prefer that you bring your own drinks. They view their BYOB policy as a boon, not a financial burden, opining that diners who supply the wine tend to immerse themselves more fully in the eating experience. They've even compiled a list of libation recommendations based on popular choices at other restaurants, and they provide glasses and wine openers for patrons while eschewing any corkage fees.
This emphasis on neighborly behavior tints the restaurant's entire atmosphere, as well as its menu, which prioritizes southern Italian staples. Owner Tony Rika—who perfected his pizza-making techniques in both Rome and New York City—takes a hands-on approach to his cuisine, handmaking the marinara sauce, hand tossing the pizza dough, and high-fiving each of his fellow cooks while the disk is in the air. The staff delivers entrees such as chicken parmigiana and beef lasagna beneath the nigh-silent rotations of the dining room's gyrofan—an eye-catching ceiling piece that mimics models found on early trains and ocean liners. Around the tables, pictures of Italian landscapes complement the authentic flavors of housemade marsala and piccata sauces and seasonal specials that could include everything from mussels linguine to rich chocolate bread pudding.
After years devising his ideal pizzeria, David Davydd Miller dispensed his first slices in 1984 to patrons in College Station, Texas. Back then Dave recruited the help of a flourmill and cannery to generate customized blends of his crust and sauce formulas. These days, within DoubleDave's Pizzaworks restaurants' 30 Texas and Oklahoma locations, chefs concoct Dave's signature honey whole-wheat crust daily from hand-tossed dough along with batches of sauce made from scratch with Escalon tomatoes. Those ingredients join hand-cut veggies and meats from Tyson and Burke to collectively form a delectable disk that proves once and for all that pie can be divided evenly. Along with half a dozen specialty pizzas, DoubleDave's Pizzaworks appeases palates with signature pepperoni rolls, sandwiches, and Dave's favorite dish, the philly-cheesesteak stromboli.
New York–style, thin-crust pizzas topped with meatballs, anchovies, and green olives roll out whole or by the slice at New York Pizza & Deli. Though its name is a nod both to New York City’s finest and the legal right of the city's prisoners to one phone call and a slice of pizza, NYPD goes beyond pies. Its slate of classic subs comes stuffed with havarti cheese, thinly sliced beef, and spicy capicola from Boar’s Head. Big Apple memorabilia dots the walls of the casual eatery, where a Lady Liberty mural watches over patrons as they down salami-stuffed calzones or creamy new york cheesecake.
Between bowling, bumper cars, laser tag, and video games, iT'Z Family, Food and Fun has all the favorite indoor activities covered. Five varied attractions along with games keep kids and adults entertained all day long, and the bodacious all-you-can-eat buffet means never having to say you’re hungry.