Getting the dough right is one of the hardest parts of making a pizza. That's why they make it in house every morning at The Original Big Tomato, yielding a crust that's crisp on the bottom but still fluffy around the edges. Since a base like that deserves fine toppings, the crew also chops veggies fresh every day. They might crown pies with sun-dried tomatoes, fresh lettuce, basil, corn, and spinach. There's also a wide selection of cheeses, including gouda, gorgonzola, parmesan, and goat cheese. Alongside pizzas on the menu, there's also the range of salads, paninis, and wraps that one might see at an Italian cafe.
Every day at Salvatore's Pizza, Pasta & Subs, chefs toss fresh pizzas and prepare accompanying dishes inspired by the savory tastes of Sicily. Converse with up to three guests about what blue tastes like while noshing on pillowy garlic rolls drenched in olive oil and topped with large chunks of garlic. Up to four pizza toppings, such as pepperoni, anchovies, fresh tomatoes, eggplant, and mushrooms, top bubbly cheese and savory marinara, and Pepsi-product fountain drinks quench parched gullets.
Village Café plates up a menu of salads, sandwiches, and inspired entrees in a European bistro setting. The crispy goat cheese appetizer ($9.95) waves a casual "Ciao" atop crostini, while the Village Cobb salad ($10.95) scoots by on a Dijon vinaigrette-fueled Vespa. Fungiphiles fancy the portabella panini ($8.95), with its grilled, marinated mushrooms and melted mozzarella, and the meat lover's pizza (small $10.95) satisfies any yearning passion for protein. Dinner diners choose from mains such as the mint and pistachio-crusted lamb (8 oz $17.95) accompanied by roasted garlic mashed potatoes and asparagus spears, or linguine with garlic, white wine, and fresh clams ($16.95).
Since 1969, the cooks at Mario the Baker have followed the same tried-and-true recipes, resulting in pizza after fresh-baked pizza emerging from the oven with the same flavors as the restaurant's very first batch. Diners settle into red and black booths to split signature pizzas, including La Maflosa pizza with sliced eggplant and mozzarella. As part of an unrefusable offer, the Godfather pie comes topped with capicollo, ham, and salami and is served with a side of housemade italian dressing.
Ecco introduces itself with menus for a delectable Italian-style lunch, dinner, or wild pizza spree. Antipastis such as the chilled octopi and potati of Ecco’s polipo e patate ($10), salad-accompanied bruschetta ($7), or bread-crumb-crusted calamari skewers ($10) carouse happily on tongues before sliding delightfully past uvulas. Guests should be mindful of the lobster ravioli ($16) and the melanzane parmigiana ($14), which often attempt to storm uninvited into mouths that are already enjoying zestily diverse pizzas. These pizzas’ doughy décors compete with each other in the form of sausaged and mushroomed boscaiolas ($12), margheritas ($10) with basil and mozzarella, and vegetarianas ($12) annexed by armies of lusty legumes. Between oversized bites, gullets can be cleared with bottled sodas ($2), coffees and teas ($1.50–$3), or a selection from the wine list.
CiCi’s Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese. The buffet is stocked with a plethora of fresh pastas, as well as signature salads with the option to put tossing talents to the test at the salad bar. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.