Ruby's chefs pluck specialty pizzas and quesadillas hot from an authentic brick oven, in addition to slathering barbecue dishes with house sauce and grilling up steak and seafood entrees. Guests burst out of the barbecue gate with an appetizer of Ruby's smoked ribs, a hickory-smoked heap of pork crafted St. Louis style, piled into a delicately balanced arch. The Odyssey pizza rallies wine, artichokes, and greek olives on a field of mozzarella and feta for an epic journey to waiting mouths, and The Philly covers its sandwich-inspired disk with shaved steak, american cheese, peppers, onions, and mushrooms. Diners can summon an 8-ounce salmon fillet in a grilled, blackened, jerk, or citrus model perched across from two sides. For a more portable meat parcel, the pulled-pork sandwich stuffs its bun with saucy strips that have been smoked for 12 hours and trained to defend themselves from beef patties in martial combat.
As a pleasantly unpretentious pizza and pasta paradise, Rotelli entices regulars who stop by for lunch and dinner to gather with friends, raise a few glasses, and indulge in fine Italian meals. The menu taps its homeland heel with light starters, such as bruschetta italiana ($6.99) and crispy calamari ($9.99). It sends a swooping high-kick well north of Sicily with chicken parmigiana, layered in ricotta and mozzarella, served with pasta ($15.99), and hand-tossed Napoletana pizza, dressed in pepperoni, onions, green peppers, mushrooms, and sausage ($10.99 for 10", $18.99 for 16").
When Giuseppe and Rita Brusco sailed from Calabria to Ellis Island in 1954, they toted their trove of family recipes along with them. Today, owner Frank Brusco upholds this culinary legacy at Brusco's Italian Restaurant & Pizza. Homestyle sauces are central to their menu: chefs simmer vine-ripened tomatoes with fresh garlic, extra virgin olive oil, white wine, and butter before ladling the thick, preservative-free marinara atop pastas and Sicilian-style pizzas.
In addition to the authentic cuisine, Brusco's pays homage to its founders’ Italian roots with a trattoria-style dining room. Antique copperware festoons the brick walls, and murals of the Italian countryside treat guests to idyllic representations of rolling foothills populated by free-roaming meatballs.
The pizza experts at Steve’s Wood Fired Pizza knead fresh dough into thin disks, slather them with house-made sauce, and toss them into an Italian-imported wood-fired oven, where they acquire a smoky aroma and crackling crust. The flame-licked pizzas have earned a slew of accolades, not only for their dark and well-done crusts, but for their more than 55 toppings such as applewood-smoked bacon, grilled vegetables, marinated shrimp, and caramelized onions. Rather than fold their menus into paper sailboats, guests can showcase their creativity by personalizing their own pizzas down to its cheeses and blend of herbs. Once crafted, pizzas find their proper place inside an intimate dining room, where 13 tables dot a welcoming, homey interior.
The flames inside the stacked stone oven at Tucci's lightly char thin pizzas made with 20 types of toppings and five kinds of cheese, including ricotta and fresh mozzarella. Below modern lights that hang overhead like glowing popsicles, cheesy pizzas pair with sautéed spinach, broccoli rabe, and escarole with sausage and fire-roasted chicken. While sipping on glasses of wine, guests can ask servers about getting pizzas on multigrain bread, or retreat to the outdoor patio.
Authentic Brooklyn Pizza deftly dispatches hunger pangs with an ample menu of thin-crust, Brooklyn-style pizzas and Italian eats. Patrons can taste the tossed-and-true standards of a gourmet pie, such as the Grand Central with a savory spread of carbonara sauce, mozzarella, bacon, and onions ($11.99 for a 10") or the Bayonne, tastefully decorated with marinara, mozzarella, chicken, and basil in the shape of the New Jersey state bird ($11.99 for a 10").