Bonello's New York Pizza isn?t located on the east coast, but that doesn?t mean the chefs can't whip up a mean New York-style pie. The secret to Bonello's pizzas is not just in the sauce?much less sweet than variations served on the west coast or in Candyland?, but also in the kitchen's secret herb blend, which is sprinkled onto each hand-tossed and stretched crust before it is slid inside an authentic stone oven. When it emerges minutes later, the pizza is thin, crispy, and light, qualities that earned the eatery a place on CBS Locals list of the top 10 pizzerias in the area. And even though pizzas are the main focus at Bonello's, the chefs also craft creamy pasta dishes and 18 hot and cold submarine sandwiches.
Wake snoozing taste buds with a hearty starter such as mozzarella suprema breadsticks adorned with natural cheese and herbs ($3.95 side; $5.95 large) before moving onto a signature fire-roasted pie. An authentic terra-cotta oven blasts RedBrick's prided circles with more than 1,000 degrees of heat, alchemically transforming their base dough into crispy gold in less than three minutes. Enjoy stationary drive-in dining with a bacon-cheeseburger pizza topped with ground beef and three kinds of cheese ($17.95 for a 14"), or graze on the veggie gourmet works, which comes loaded with a Peter Piper's worth of fresh vegetables including bell peppers, artichokes, and mushrooms, swaddled in your choice of a vegetarian red or white sauce ($17.95 for a 14"). Create-your-own pies are also available, providing palate-pleasing fill-in-the-blanks for the munching mad-libbest. Yowling sweet teeth can be silenced with a dessert of gourmet gelato or a surprise dinner visit from the dentist's wife, the librarian.
Napoli Italian Restaurant summons the spirits of Old Country recipes by stirring up a menu of traditional Italian plates and pairable glasses from rackfuls of fine wines. Toasted bread dance floors hold aloft fresh tomato, garlic, oregano, and fresh basil atop an antipasto of bruschetta ($7.50). Patrons rest their incisors on a boneless bed of pollo marsala ($10.95) to dream of sweet marsala wine and dating the cute bicuspid across the jaw. Chunks of shrimp, calamari, scallops, clams, mussels, and salmon swim laps between strands of pasta in the linguini pescatore's pool of olive oil and light marinara or white sauce ($16.50). Oenophiles flex their matchmaking muscles by pairing varietals with their meal, marrying a full-bodied red to the milk-fed veal of the vitello piccata ($12.50) or setting up a glass of white with the baked chicken breast of the pollo florentina ($12.50).
Red paper lanterns hang from Chapter Two California Kitchen's interior, illuminating a yellow dining room where American and Thai flavors collide. The fusion eatery's Heart Attack sandwich, for example, is pure Americana: country-fried steak with white sauce and grilled onions, all between two golden slabs of garlic bread. However, the menu also brims with Thai staples, from pad thai and pad see ew to jok?rice pudding with a savory twist.
My N.Y. Pizza's dough-kneading chefs spin an Italian-inspired menu highlighted by sauce-slathered pizza. Personally decorated dough rings ($14.50 for small one-topping, $1.25 / additional topping) fuse art and mastication like Da Vinci's Last Spaghetti Supper with toothsome toppings such as salami, artichokes, and jalapenos. Calzones and stromboli ($6.99 / individual size) roll up meats and veggies in pockets of cheese and flaky crust, whereas sandwiches—including the roast beef, ham, and turkey-infused Amir's Awesome Special ($7.99 / 6")—use bread to border an army of deli cuts and vegetable accouterments. Daily fresh-made spaghetti sauce pours over a host of pastas such as the spaghetti with meat sauce special ($10.99), which sports two garlic-bread-slice escorts and a medium salad.
At Two Guys Pasta and Pizza, tomato sauce simmers on the stove for hours, while housemade pizza dough bakes in the oven until bubbly and crisp. The eatery’s from-scratch sauces and breads have earned nods from the Daily Bulletin, which hails the fresh-baked bread as “outstanding—almost a meal in itself.” Diners can also make a meal out of Two Guys’ specialty pastas and sandwiches, pairing these eats with draft beers and bottles of wine freshly tapped from the grape bush.