Galactic murals and metallic rails grace a comfortably modern chomping environment that's home to pizzas made with fresh spices, vine-ripened tomatoes, extra-virgin olive oil, and premium toppings. Flying Saucer Pizza's menu features a bevy of pie options along with a host of salads and pastas. Pizza connoisseurs can begin with a blank-canvas cheese pie as the backdrop for a palette of toppings like blue cheese, Canadian bacon, artichoke hearts, sundried tomatoes, carrots, sprouts, red cabbage, pepperoncinis, and more ($4.75 for an 8-inch before toppings). When inspiration runs dry, a list of specialty pizzas can be called upon. The Cosmic Clucker blends barbecue sauce, roasted chicken, bacon, artichoke hearts, green onions, and cilantro ($8.40 and up), and veggie pizzas feature the likes of the Dr. Zaius pie with spicy peanut sauce, pineapple, carrots, sprouts, red cabbage, chopped nuts, basil, and sesame seeds ($7.35 and up).
The handmade, fresh pizzas and specialty pies at Bella Kitchen are constructed in the classic New York style, which feature foldy-thin crusts, humorously neurotic toppings, and a gruff exterior that hides the heart of a lonely romantic. Signature dough disc selections such as the chicken garlic (with green pepper, tomato, green olive and onion, $9.95—$19.95) or the herbivore-happifying roasted veggie pie (with artichoke, sun-dried tomatoes, red peppers, and eggplant, $9.95–$19.95) are sure to please pizza-craving poets. The indecisive, meanwhile, can get pretty much everything atop a super special ($10.95–$19.95). To keep a hand open for impromptu swashbuckling, opt for portable pocket pizza with the spinach and feta calzone ($8.95). Bella Kitchen also sells pastas, subs, and salads.
A lion's head stands guard over the brick oven at Pizzeria Guido & Wine Bar, bearing its fearsome jaws at any who would try to pilfer the restaurant's family recipes. Thankfully, the only way most diners attempt to gain insight into the establishment's Tuscan traditions is through the food. Slivers of buffalo mozzarella, basil, and fresh tomatoes accent antipasti plates in the colors of the Italian flag, and the wood-fired oven spills forth the aromas of prosciutto, capers, and fontina cheese topping pizzas and filling calzones. Glasses of Italian wine click together in the halos of steam rising from pastas. Waiters move through the spacious dining room, and their white dress shirts and smart red ties complement the wall's gentle orange and yellow tones, which call to mind the warming glow of a sunset or a haunted ventriloquist dummy finally burning.
There was once a pair of friends who shared the same name. These friends—the Gregs—also shared the belief that even casual food should be fresh. So they put their heads together to found Zaw Artisan Pizza, where seasonal, organic, and locally sourced ingredients top carefully crafted take-and-bake pies. Diners can watch over the counter as pizza artistes decorate white, whole wheat, or gluten-free crusts with toppings such as free-range chicken breast, hearty spinach, and fresh artisan cheeses. Each pie leaves the shop unfrozen—as evidenced by the lack of freezers in all six stores—to be baked to a golden crisp inside the customer's oven or backyard iron forge. To further their commitment to quality, the Gregs strive to source local ingredients from neighborhood farmers' markets whenever possible, and craft each batch of dough with Bob's Red Mill flours.