The chefs at Eddie's Pizza forge a menu's worth of classic pies and assemble an array of catering trays filled with family-style Italian eats. A duet of regular pizzas arrives studded with traditional toppings such as pepperoni, extra cheese, or meatballs, and a dozen garlic knots befuddle even the most nimble-fingered Boy Scout. An accompanying two liters of soda put out mouth's rooftop fires. Alternately, creations from the catering menu satisfy groups with half trays, serving six–eight people, and full trays, serving 8–10.
At Mamma Cucina's, murals of terra-cotta-roofed buildings and climbing vines create the illusion that guests are dining in an Italian courtyard. Plates brimming with pastas, marsalas, and calzones contribute to the impression that they are on a Mediterranean vacation; pizzas prepared in the style of Naples or Sicily can be devoured on the spot or shipped home as large, edible postcards.
Sonoma Grill's chefs strive to satisfy every palate by stuffing fresh, grilled veggies into homemade wraps, infusing traditional Italian-style pizzas with the smoky notes of a brick oven, and decorating hefty burgers with seven types of cheese. Sonoma's spacious, sunflower-decorated dining room maintains a family-friendly feel. A specialty kids' menu lets little ones find flavors complementary to their juice box's complex berry notes, and fully grown diners can sidle up to the 35-foot full-service bar for international wines and 10 types of specialty martinis. Sports flicker across the five plasma-screen TVs that frame the bar area, and on Friday and Saturday nights, auditory centers get an earful as live music pulsates throughout the restaurant.
For more than 50 years, Albert's Pizza's chefs have been prepping pies a little differently: they layer the cheese beneath the sauce, where it melts and merges with the crust. That crust is housemade each day, forming entire pies as well as square slices for purchase. You can customize your pizza or go with a gourmet option, many of which come with toppings that evoke Italian dishes. For example, there's a baked-ziti pizza, a fettucine-alfredo pizza, and a lasagna pizza along with classic meat lovers' and hawaiian variants.
The menu also features sandwiches, calzones, pasta dinners, and sliders, small versions of sandwiches served in 3- or 6-packs. None of Albert's extra food in the kitchen goes to waste—the staff donates the surplus to Island Harvest, an organization dedicated to hunger-relief efforts throughout Long Island.