Steve Fenerjian opened the first Mangia Neapolitan Pizza in Brookline in 2003, setting his business apart from other pie shops through his use of healthy bleach-free whole wheat and wholesome locally-sourced organic veggies. The Mangia empire has expanded considerable since then, but their approach to pizza remains the same. At each pizzeria, chefs select flour milled to exact specifications, and sprinkle the resulting dough with traditional toppings including sweetener-free tomato sauce, fresh mozzarella, chopped clams, eggplant, basil, pesto, and prosciutto. Then, they cook Mangia's celebrated pizzas in the traditional Neapolitan way⎯roasting each pie a sizzling stone that leaves crusts crispy on the outside and chewy on the inside. These expertly fashioned New Haven-style pizzas pair well with the pizzeria’s other offerings, which range from hearty roll-ups and deli sandwiches to sauce-covered chicken wings.
Serving fresh and speedy pizza across America since 1959, Little Caesar's has grown into a huge, international carryout phenomenon. The menu features pizzas with dough built from scratch that are made to order ($5.99 for a large one-topping). Toppings range from classic pepperoni and sausage to Canadian bacon and pineapple. Return as the conquering hero of your family and save your twins the trouble of hunting down bipedal mastodons by picking up one of Little Caesar's Hot-n-Ready pies ($5.99). Hot-n-Ready pizzas are available in pepperoni or cheese, and can be picked up any time without the need to order ahead. Fans of three-dimensional eats can try the Italian cheese bread combo ($4.99 including sauce) or chicken wings ($4.99) with a variety of sauces.
Italy possesses a rich culinary culture, and the chefs at LaStoria Trattoria honor the old-country recipes of Sicily, Rome, and Venice. With an arsenal of imported olive oils, truffle oils, and balsamic vinegars, they whip up classic dishes such as chicken marsala, eggplant parmesan, and veal piccata. Their specialty pastas, meanwhile, incorporate more unorthodox ingredients such as littleneck clams, pink sauce, and toasted crumbs. A brick wood oven bakes an octet of pizzas, which guests can use to teach rudimentary geometry to one another.
As guests pass under Lewis' Restaurant and Grille's festive blue marquee, they enter an inviting world of Americana, with a bar that has been in place for generations and a kitchen offering up the appetizing aroma of freshly baked pizzas and Angus beef burgers. Guests share plates of buttermilk pancakes and eggs benedict during Sunday brunches and savor the tastes of inventive burgers and sandwiches, such as caprese-salad burgers or chicken-pesto sandwiches drizzled with balsamic reduction, all week long. Upscale haddock and salmon entrees satisfy refined palates, and a spread of bar food pleases crowds with chicken-finger baskets, tots, and tuna melts.
Though it has welcomed in families and bar regulars for decades, Lewis' has recently updated its interior with new bamboo flooring in the dining room and crisp dollar bills in the bar's cash register. Patrons regularly join in special events hosted by the bar, such as Tuesday-night trivia, where first-placers win a cash prize.