Though Yummy Grille chefs work alongside the pizza-makers of A1 Pizza & Sub, their cuisine is from a different world entirely. Instead of New York-style pizza and American favorites, chefs whip up dishes from the Mediterranean— from flavorful steak shawarmas to crunchy falafel wraps and sizzling chicken kabobs. They take a healthy approach to cooking, grilling meats in lemon juice and vegetable oil rather than deep-frying them or stuffing them with M&Ms. They pair their sandwiches and platters with traditional Mediterranean side-dishes, including savory hummus dip and plump grape leaves filled with rice.
Portalli's Chef Keith Holsey portions his dishes according to the traditional Italian four-course meal. This doesn't stop the chef from crafting a menu of creatively interpreted Italian classics, though, such as veal osso buco with a marsala demi-glace or chili-rubbed halibut poached in a white-wine ginger broth. Chef Holsey's creations consist of uncomplicated flavors that, according to the Baltimore Sun, allow "good and simple ingredients to work together." Portalli's also caters to families with dishes such as spaghetti and meatballs or meatball flatbread pizza, which teaches kids about fractions so they don't have to learn about them on the street.
Inside Nora Cafe & Bakery, housemade cakes and Italian-style cookies gather in the long, sloping pastry cases that line one side of the casual dining room. Referencing generations-old recipes, Nora’s team of bakers craft handmade dough to create fluffy puff pastry, pies, and cakes. The restaurant also serves Italian dinners, with plates of lasagna, spaghetti, and steaks complemented by garlic bread almost as warm as a blanket that’s on fire. The team serves those dishes between bright, orange walls flecked with framed photos, amid a sea of red tables with cushioned chairs.
Though its gourmet pizzas pile on eclectic toppings from feta and hot peppers to buffalo chicken, that’s not the only variety available at Venice Pizza. A menu longer than Popeye's list of felony-assault charges spans from hot sandwiches to quesadillas and jumbo buffalo wings. Platters pile fries, fish, and other meats onto one plate, and strombolis, gyros, and pasta also accommodate eaters not in the mood for a slice.
There are lots of ways to get your pizza fix at Zella's Pizzeria, which is back under original ownership. The quickest, perhaps, is to order one of the house's signature gourmet pizzas such as the roasted eggplant topped with roasted red peppers and kalamata olives. But diners with time and energy to spare can pour over the menu to build their own pizza. All pizzas start with freshly made dough before diners choose from six sauces ranging from traditional tomato to herbed olive oil and more than 30 toppings including green olives, fresh tomatoes, and roasted garlic that can be consumed willy-nilly or reorganized on the pie to make the Italian flag. The same top-quality ingredients that go into Zella's pizzas are used to make smaller dishes such as spinach and artichoke calzones and meatball sandwiches.
At Roma’s Pizza, patrons will find something interesting on the menu: Mexican food. Though specialties in hand-tossed pizza and stuffed subs both hot and cold headline the restaurant’s menu, chefs also sizzle fajitas, ladle jumbo shrimp over spanish rice, and slather nachos with cheese. Ten years of experience aids the staff in preparing such a lengthy selection, that, of course, includes both traditional, New York–style circular pies and doughy Sicilian squares. They also bake strombolis and calzones, press paninis, and toss fresh salads.