Knapp Pizza II’s owner Francesco Sciortino imports the vibe of a casual pizzeria and pasteria from Sicily, where he spent most of his childhood. After perusing a lengthy menu, eating duos and quartets can sink teeth into an appetizer of baked clams or mozzarella sticks before deploying forks into entrees from chicken parmigiana to shrimp oreganata.
Specialty pies fill the menu at Rocco's Pizzeria & Restaurant, and homemade crusts weigh heavy with dozens of savory toppings. Popular pies include a fresh mozzarella and tomatoes disk perched atop 18 inches of signature marinara sauce, as well as a vodka sauce pie slathered in marinara's zesty proxy. Between nibbles of buffalo chicken or taco pies, 2-liter soda bottles provide effervescing refreshment and a medium with which to demonstrate how tornadoes work.
When two people are in love, they never want to be apart. The same holds true when an astronaut loves a pizza—just ask space explorer Garrett Reisman, who allegedly once traveled deep into the starry sky with a slice of Peter Pizza by his side. While it's hard to prove the validity of this tale, it's at the very least easy to assume that the borough's favorite astronaut—who's explicit about his love for Peter Pizza—fueled up on triangles when he returned to Brooklyn for NASA's Hometown Heroes 2008 campaign.
With signature pies such as the Sophia Loren, whose fresh mozzarella, garlic, and tomatoes blanket a sesame seed crust, plus a large selection of savory pasta dishes, wraps, and hero sandwiches, Peter Pizza both satisfies and inspires cravings for classic Italian flavors. In addition to dine-in and carryout, the shop offers local delivery free of charge.
The chefs at Giacomo’s Wood Fired Pizza and Trattoria channel Southern Italian culinary traditions to conjure a menu of Old World pasta and pizza dishes. Smoky disks cradling mozzarella and italian plum tomatoes emerge from the imported brick oven as 1 of 16 specialty pizzas including the Pugliese, which merges broccoli rabe, sausage, and grated parmesan. Diners can twirl fork tines around the linguine ribbons lacing the spicy shrimp fra diavolo, or unearth the meaty strata of the lasagna bolognese for layered meals bested only by noshing on piles of candy-coated textbooks. Glasses of wine stand guard to swoop in and wash down savory flavors.
Following Verace Pizza Neapoletana standards to whip up authentic Neapolitan pizza, Chipp’s chefs delight duos with bubbling made-from-scratch pies baked in a wood-fire oven. Pairs start their Italian culinary excursion with a libation of choice, awakening palates before taste buds explore the verdant terrain of a greek, caesar, or arugula salad, machete-chopping greens with the precision of tattooing a portrait on a pinky toe. The pizza-slinging chef then crafts two hand-kneaded pies of your choice with toppings, wood fired at 800-degrees Fahrenheit to blanket plates in varieties such as authentic margherita, the smoked-salmon-showcasing Marina, and quattro formaggi, which hums with the sonorous harmonies of the mozzarella, fontina, gorgonzola, and goat cheese quartet.
Anthony’s kitchen first began crafting ravioli and ziti in the 1940s using recipes brought over Italy, and the menu has stayed true to its roots throughout the establishment’s more than 60-year history. House specials such as homemade ravioli stuffed with lobster or shrimp have stood the test of time, pairing nicely with garlic rolls and house-made wine or the fermented water popular in America throughout the 1950s. The owners bedeck the walls in colorful artwork, vibrant handwritten menus, and photos of themselves from their years as youthful cooks to proud restaurant owners.
For more than seven decades, the chefs at Maria's Restaurant have sated Sheepshead Bay residents with traditional Italian dishes and casual ambiance. Their antipastos creations, both hot and cold, pave the way for pasta of many shapes and periodic weights––from penne alla vodka to tortellini carbonara––as well as authentic preparations of seafood, chicken, and veal. Broiled steaks and chops sizzle on the grill, and conversations simmer in the warm, soft light of the dining room.