A bright neon sign greets diners as they enter Elite Pizzeria, where pizzas rise within brick ovens and sandwiches swell with certified Saad Halal meats. Chefs adorn burgers with hearty toppings of grilled mushrooms, bacon, and eggs, while whipping up a menu of traditional Mediterranean gyros and shawarma. Upon request, the dexterous bakers can sculpt their brick-oven pizzas into the shape of a heart, the silhouette of a kitty cat, or the profile of Susan B. Anthony.
Further cultivating Elite's fun, whimsical reputation, the restaurant's burger challenge has enticed nearly 150 intrepid contestants with a lofty tower of beef patties, mushrooms, bacon, onion rings, and sauerkraut. This surfeit of merriment all occurs within the warm embrace of red walls that shine down onto the restaurant's casual, WiFi-saturated dining area and tabletops that bask beneath the sun on an outdoor patio.
Cooks toss pizza crusts, the pillowy dough puffing out as it falls back through the air into their hands. To allow those with specific diets to enjoy them, the crew crafts gluten- and dairy-free pies, which arrive to tables along with pastas. Drawing on nearly four decades of culinary experimentation, the family of owners bustles among steaming pots and crowded cutting boards, forging seafood specialties such as broiled lobster tail. The eatery’s sprawling banquet room seats 70 people for special occasions or announcements that 61 people are cut from the softball team.
The family-owned Toarmina's has served up its signature sweet sauce and gullet-stuffing, 24-inch pies since 1987. The menu boasts traditional pizzas ranging from the small one-topping ($8.99) to the two-footer with three toppings ($24.39)—a favorite at giant-division ultimate frisbee leagues. The casual eatery's aromatic ovens also cook up deep dish ($11.99–$13.99) and specialty picks such as the steak and cheese ($12.49–$28.99), which blankets melted mozzarella and american cheese over steak, mushrooms, onions, and golden italian dressing, and the veggie ($11.49–$25.99), a garden party of mushrooms, black olives, diced green peppers, and onions.
Every morning, the chefs start prepping the day?s dishes at Angelo Brothers Ristorante. They mix and knead the dough that transforms into spaghetti, fettuccine, and gnocchi pasta. And they hand stretch the dough into 18-inch pizza crusts large enough to feed an entire family or two flocks of birds. They also simmer pots of alfredo and marinara sauce that ladle atop most dishes on the menu. For plates of parmigiana, pieces of chicken and veal are breaded by hand rather than the cold, metal claws of jealous robots. The chefs round out their Italian-centric offerings with housemade cannoli and tiramisu. Angelo Brothers also offers its private banquet room to parties of up to 150 people celebrating weddings, baptisms, and graduations.