In their gleaming open-view Hickory VPO Barbecue Oven, Mickey's constructs a pizza Pantheon devoted to superior ingredients, homemade sauce, and a sturdy foundation of daily made crusts. Accessorize a small Chicago–style pizza ($7) with savoury baubles from Mickey’s list of more than 20 toppings ($0.50 each), including barbecue chicken and preservative-free pepperoni. Stuffed crust pies, crammed with hand-grated mozzarella and a gourmet four-cheese blend, are available in spinach ($13) and steak ($16) varieties, while svelte Miami–style pizzas (large $13, toppings $2 each) leave eaters with enough energy to mambo or deep-sea fish the night away. Check out their list of gourmet combos and menu for a complete list of toppings.
Skilled spinners wait until daily-made dough ages to the ideal consistency before they fling and stretch it for an onslaught of fresh ingredients devoid of artificial colours or flavours. A menu surpassing 30 chef-inspired creations decodes masterpieces such as the New York Deli, a meatberg of toppling pepperoni, genoa salami, bacon, Canadian ham, and spicy italian sausage ($17.50 for 14"). The pesto shrimp lays Ocean Wise–certified wild pink shrimp, roasted garlic, fire-roasted tomatoes, and black olives onto a layer of pesto sauce ($18.50 for 14"), and the Veggie + Goat Cheese tells of a clandestine meeting of passata tomato sauce, italian mixed grilled vegetables, and a goat-cheese blend ($16.50 for 14"). Every pizza comes with a free dip or shaker, turning crusts into more than cell-phone antennae after they're dunked into jalapeño ranch, cheezy cheddar, or chipotle cilantro (order more $0.50 each).
Although Amaro Pizza's menu boasts an extensive array of traditional finger foods, a selection of familiar and gourmet-inspired pizzas continues to dominate its pages. The cooks can toss together one of their classica pies, such as the margherita classica or the potato alla cream with rosemary and parmesan, or diners can design their own using the 64 available toppings—including smoked salmon, prosciutto, and grilled eggplant—and 19 different polyhedrons of house-made dough. To accompany meals, the kitchen also fries up spicy and savoury orders of wings and layers garlic focaccia bread with extra-virgin olive oil and fresh herbs.
As servers wend past the dimly lit exposed-brick walls of Roses New York Restaurant’s dining room, chefs’ fingers fly in the kitchen as they fuse contemporary casual cuisine with authentic Mediterranean and Persian flavours. Champions of dazzling palates with unprocessed ingredients, chefs assemble each nosh from fresh items such as eggplant, herbs, and oven-roasted beef salami. While the menu’s heart lies in traditional Mediterranean and Persian comestibles such as vegetarian ashe-reshte and the sausage-stuffed bandari sandwich, plates often arrive at tables heavy with Western standards such as burgers, pizzas, and stagecoaches between two slices of bread. An extension of the chefs’ marriage of old and new, the dining room features timeless touches such as rustic dark-wood floors juxtaposed against a modern decor of plush red booths and screened-in fireplaces that do impressions of famous infernos upon command.
The chefs at Euro Panini stack a choice of chicken, sausage, meatballs, or veal atop breads to form Italian-inspired panini sandwiches, which are flanked with heaping helpings of fries. Patrons can customize their meat-and-bread sculptures by whittling them into busts of da Vinci or adding their choice of toppings such as hot and sweet peppers, onions, and mushrooms. The restaurant's staff keeps the doors open late on Friday nights, creating a beckoning lighthouse for hungry pub-crawlers or off-duty werewolves.
Lotamecheese's kitchen specializes in stone-baked pizzas. Each pizza is topped with lightly spiced tomato sauce, vegetables from local farmers, and a savory cheese blend, which also tops its signature cheesy garlic bread. Chicken wings, potato wedges, and salads round out the menu.