The cuisine crafters at Papa Vito's Italian Restaurant tirelessly hand-toss pizzas and dish out a menu of traditional Italian fare until 1:30 a.m. every day. Herbivores nosh on garden goods with a Gourmet Vegetarian pizza ($18.50 for 16"), dappled with fresh veggies and white sauce, while meat-seeking mouths and experimenting stegosaurs feast on the Old School Stuffed pizza ($19.95 for 16") filled with mozzarella, mushrooms, beef, and pepperoni. An order of Papa Vito's wings ($6.99 for 12) prompts duets, quartets, or sextuplets to slather tongues in spicy, barbecue, or garlic sauce, accompanied by a wading pool of ranch or blue-cheese dressing. While noshing and practicing for upcoming fractions quizzes glaze gullets with a glass of house wine ($3.75), draft or bottled beer ($3), or an imported beer ($3.50).
At Big Daddy's Pizza, cooks prepare regular and gluten-free dough for pizza crusts, calzones, and stromboli oozing with ricotta and mozzarella cheeses. Choose from toppings such as italian sausage and roasted garlic, or opt for a sub sandwich on toasted italian bread.
Each day, Marco's churns out freshly concocted sauces and house-made dough to construct a delicious assortment of palate-pleasing pies. The menu of specialty pizzas includes a strategic conglomeration of carnivorous delicacies, whimsical veggies, and a gooey triumvirate of cheese. With four types of classic pizza meats, the Meat Supremo packs enough protein to conquer a hoard of bloodthirsty Visigoths intent on sacking the Imperial LEGO forum. Gentle omnivores, however, represent additional food groups with the White Cheezy, which features butter-garlic sauce and a smattering of bacon over feta, onions, and tomatoes. Lettuce and Lotus-eaters can enjoy the vegetarian bliss of a specialty Garden pie or fashion their own flesh-free pizza from the ample selection of toppings.
Chef and owner Gary Tolla selects dishes from a large rolodex of family Italian recipes to fill out the menu at Tolla’s Italian Restaurant. Veal and chicken receive the parmigiana, marsala, and piccata treatments, and raviolis are stuffed with cheese to create little pillowy pockets almost identical to actual dollhouse pillows. A selection of wine helps wash down hot and cold subs or pizzas concocted from shareable 12-inch disks or personal 10-inch crusts. On Friday and Saturday evenings, live entertainment—from bands to a Rat Pack balloon artist—entertains patrons inside the eatery.