While parents will appreciate the distinct, crisp flavors of brick-oven pizzas topped with prosciutto, broccoli rabe, and beef tenderloin, kids will see their favorite cheesy dinner. Further incentive for cleared plates comes in the form of homemade gelato and a nutella-and-strawberry-topped pizza pie.
Knapp Pizza II’s owner Francesco Sciortino imports the vibe of a casual pizzeria and pasteria from Sicily, where he spent most of his childhood. After perusing a lengthy menu, eating duos and quartets can sink teeth into an appetizer of baked clams or mozzarella sticks before deploying forks into entrees from chicken parmigiana to shrimp oreganata.
One way to avoid getting buffalo sauce all over your hands is to not touch buffalo wings at all, ever. This simple logic inspired Danny Boys Pizza to put some buffalo chicken on a pizza with blue cheese, making for a handy meal with less mess. The ingenious chefs also stack hero sandwiches with Boar's Head cold cuts to ensure each bite packs a refined flavor. Alongside their signature Sicilian-style pizzas—available whole or by the slice—the cooks plate traditional Italian entrees such as veal marsala, baked ziti, and tortellini alfredo, each of which can fill up fork-obsessed guests or sad, empty pockets.
Anthony’s kitchen first began crafting ravioli and ziti in the 1940s using recipes brought over Italy, and the menu has stayed true to its roots throughout the establishment’s more than 60-year history. House specials such as homemade ravioli stuffed with lobster or shrimp have stood the test of time, pairing nicely with garlic rolls and house-made wine or the fermented water popular in America throughout the 1950s. The owners bedeck the walls in colorful artwork, vibrant handwritten menus, and photos of themselves from their years as youthful cooks to proud restaurant owners.
The bar is restored and the Italian imported wood-burning oven are new, but otherwise, nearly every element of Monte's is the same as when it took over Angelo’s Tavern in the 1930s—a restaurant that itself dated back to 1906. Once a hangout of the Rat Pack and silver-screen stars such as Hedy Lamarr, the revitalized dining room's brick walls ensconce the aromas of hearty pasta dishes strewn with gourmet meats such as duck and wild boar. Wood-fired pizzas emerge crisp and golden brown, covered in fragrant meats and cheeses, while drinks emerge fresh from the aforementioned bar.
Slice of Brooklyn Pizzeria's dough slingers toss fresh ingredients and an ardent love for the Old World into meat, tomato, and cheese-filled dishes. The pizzeria’s massive menu overflows with hot and cold Italian-American classics, including baked ziti and eggplant parmigiana, and palate-pleasing fusions such as buffalo-wings pizza. Servers transport dishes to tables, cater all manner of events, and deliver fresh fare directly to doorsteps or trapdoors located inside doorsteps.