The chefs at Eddie's Pizza forge a menu's worth of classic pies and assemble an array of catering trays filled with family-style Italian eats. A duet of regular pizzas arrives studded with traditional toppings such as pepperoni, extra cheese, or meatballs, and a dozen garlic knots befuddle even the most nimble-fingered Boy Scout. An accompanying two liters of soda put out mouth's rooftop fires. Alternately, creations from the catering menu satisfy groups with half trays, serving six–eight people, and full trays, serving 8–10.
At Mamma Cucina's, murals of terra-cotta-roofed buildings and climbing vines create the illusion that guests are dining in an Italian courtyard. Plates brimming with pastas, marsalas, and calzones contribute to the impression that they are on a Mediterranean vacation; pizzas prepared in the style of Naples or Sicily can be devoured on the spot or shipped home as large, edible postcards.
Hand-painted signs greet passersby at Schellville Grill's cozy roadside shack, hinting that homemade meals await inside. Though the restaurant's façade emanates a rustic vibe, the kitchen teems with formal expertise from the Culinary Institute of America, owner Matthew Nagan's alma mater. Here, Matthew rubs beef tri-tips in a mélange of dried chipotle, natural smoke flavor, and hand-ground black pepper, marinates them for 24 hours, then grills them over hot coals, hickory chips, and dried wine vines. This sweet and spicy meat stars in several house specials, including a ranchero quesadilla and a sandwich that's lured Food Network's Guy Fieri to Matthew's smokehouse.
On a flower-lined patio, diners pair live music and local wine with gourmet sweets from Matthew's sister, Emily. Available in flavors such as chocolate zinfandel and espresso cinnamon, whole cakes can be ordered for pickup or enjoyed at private parties in the restaurant's dining room or safe deposit box.
Michael Zachary's - Pizza, Burgers, Ice Cream combines three of the most delicious foods known to humankind. The menu is full of pizzas crowned with meatballs, sausage, and veggies; sandwiches stuffed with ground steak; and ice cream loaded with candies and toppings.
For more than 50 years, Albert's Pizza's chefs have been prepping pies a little differently: they layer the cheese beneath the sauce, where it melts and merges with the crust. That crust is housemade each day, forming entire pies as well as square slices for purchase. You can customize your pizza or go with a gourmet option, many of which come with toppings that evoke Italian dishes. For example, there's a baked-ziti pizza, a fettucine-alfredo pizza, and a lasagna pizza along with classic meat lovers' and hawaiian variants.
The menu also features sandwiches, calzones, pasta dinners, and sliders, small versions of sandwiches served in 3- or 6-packs. None of Albert's extra food in the kitchen goes to waste?the staff donates the surplus to Island Harvest, an organization dedicated to hunger-relief efforts throughout Long Island.
Singas Pizza's chefs calm restless appetites by singing sauce-speckled lullabies from a menu of pizzas, pillowy pastas, sandwiches, wings, and burgers. Tuck teeth into 360 degrees of gustatory bliss with one of Singas's 10-inch pies, crowned with toppings that range from traditional pepperoni or sausage ($5.99) to less-orthodox accents including breaded eggplant ($6.99), buffalo chicken ($6.99), and anti-cheese. Singas's heaping bowls of spaghetti come in seven varieties ($5.49+), warming stomachs with a swirling array of old-world flavors with toppings including sweet italian sausage, creamy garlic sauce, and mushrooms. Palates pining for bread-ensconced eats can opt for a hot pastrami sandwich ($6.49), which smuggles sizzling meat, onions, and green peppers under a veil of melted provolone cheese.