In the kitchen of Nuzzo's Apizza, third-generation pizza maker Barry Nuzzo and his team of cooks prepare thin-crust New Haven-style pizzas and Sicilian-style pies layered with ricotta cheese. Patrons can choose from toppings such as bacon, clams, or red peppers roasted on-site, or opt for a specialty pie: the Eggplant Rollatine, for example, which combines eggplant, marinara, ham, ricotta, and Parmesan. The cooks also make gluten-free pizzas, pasta dishes, and submarine sandwiches.
Passed from Andy Saldamarco to Tom DeLuca, Saldamarco’s Deli has been a fixture in the community for 33 years, and DeLuca carries on Andy's recipes as he serves up many of the same sandwiches and hot foods such as eggplant parm, chicken parm, meatballs, and sausage and peppers that have kept it a local staple. Saldamarco's was also voted #1 best Italian Deli in the 2013 Best of Shoreline Readers' Poll, #2 for best soups, and #3 for best salads. Freshness is a priority, as all salads are made fresh including tuna salad with Hellman's Mayo and the Deli grinds their own beef with no additives. Housemade roast beef adds tasty weight to soft sub rolls, and freshly cut steaks and pork roasts line the butcher's case alongside strands of housemade italian sausage that are great for grilling in the summer or exercising when a jump rope is unavailable.
In 2001, the calzones, burgers, gyros, grinders, and cheesy pies that lived in the entrepreneurial dreams of then-college sophomore Mark Kalmanidis escaped and joined forces to create Crossroads Pizza. Inside the eatery, customers can send their tongue shopping for spaghetti and meatballs ($8.50) and their teeth can busily munch fried chicken served with french fries and cole slaw ($10.50). Or, choose to chew into one of the menu's more than 15 specialty pizzas—taste a small white pizza's doughy disc of ricotta, mozzarella, tomatoes, basil, and oregano ($9), visit a medium Hawaiian's ham-pineapple fusion ($12.99), or let a small vegetarian pizza refill your food pouch with an assortment of delicious nonmeats ($9.99).
Owner Randy Price curates a creative menu of New Haven–style "apizza" in more than 30 styles. His team crafts fresh dough daily using unbleached flour, creates sauce from handpicked italian and chilean tomatoes, and sprinkles pies with cheese from home-schooled cows. The famous Challenger—a 22-inch pizza stuffed with a mélange of vegetables and meats that weigh in at nearly 10 pounds—presents the hungriest visitors with a challenge to conquer the hot wheel in an hour or less, a feat that has earned a place on the Travel Channel's Man Vs. Food roster of surmounted food battles.
Since opening in 1931, Bacco's Restaurant has become a local destination for pizza and Italian cuisine. The menu offers diners a variety of pizzas, char-grilled steaks, and specialties, such as veal saltimbocca rolled with prosciutto. Nearly everything is made in house, from warm loaves of bread to the sumptuous sauces that dress signature pasta dishes. The restaurant's comfortable interior was recently remodeled, and now features a roomy bar where servers pour cold drinks.