Since 1969, the cooks at Mario the Baker have followed the same tried-and-true recipes, resulting in pizza after fresh-baked pizza emerging from the oven with the same flavors as the restaurant's very first batch. Diners settle into red and black booths to split signature pizzas, including La Maflosa pizza with sliced eggplant and mozzarella. As part of an unrefusable offer, the Godfather pie comes topped with capicollo, ham, and salami and is served with a side of housemade italian dressing.
Ecco introduces itself with menus for a delectable Italian-style lunch, dinner, or wild pizza spree. Antipastis such as the chilled octopi and potati of Ecco’s polipo e patate ($10), salad-accompanied bruschetta ($7), or bread-crumb-crusted calamari skewers ($10) carouse happily on tongues before sliding delightfully past uvulas. Guests should be mindful of the lobster ravioli ($16) and the melanzane parmigiana ($14), which often attempt to storm uninvited into mouths that are already enjoying zestily diverse pizzas. These pizzas’ doughy décors compete with each other in the form of sausaged and mushroomed boscaiolas ($12), margheritas ($10) with basil and mozzarella, and vegetarianas ($12) annexed by armies of lusty legumes. Between oversized bites, gullets can be cleared with bottled sodas ($2), coffees and teas ($1.50–$3), or a selection from the wine list.
Top Pizza packs patrons' bellies with selections from a menu packed with New York–style pies strewn with medleys of more than 20 toppings. Like slam-poets in a geometry class, diners can orally attack triangular shapes sprinkled with up to four toppings, ranging from extra cheese to sausage to jalapeños. Mangle 10-slice pies along with garlic rolls inside toothy caverns while pausing to use refreshing soda to hydrate parched esophagi or water a grove of sugar-cane trees.
The dedicated dough maestros of Pizza Rustica fulfill circular-food quotas with freshly baked, preservative-free pies topped with creative earthborn ingredients. Stop in to peruse the menu, and sample mouthwatering munchables such as a huge slice of mega-meat pizza, piled high with two types of sausage, steak, ham, pepperoni, red onion, and plum-tomato sauce ($4.95), a 14” smoked-spicy-chicken pizza carrying a cast of fresh tomatoes, red onions, mozzarella, and boneless chipotle-chicken breast derived from a stash of poultry that's roasted that day ($16), or a portobello mushroom and goat cheese panini hugged by homemade rustica bread ($6.95). Slices boast above-average girth, so it’s a good idea to grab a friend before tag-teaming one of Pizza Rustica’s tomato-sauced pizza mats or the Nutella-and-ricotta-cheese-filled pizzetta ($3.95).
At Rocco’s Pizza Lounge, a team of pizza Picassos hand-toss dough prepared with imported Caputo flour before painting it with fresh sauce, covering it in a broadcast of cheese and toppings, and sliding it into a wood oven blazing at 900 degrees for crispy, cooked-in flavor. Patrons can dive right into pie heaven with more than 20 gourmet pizzas to choose from, including the tirolese, which finesses senses with fresh mozzarella, san marzano tomatoes, speck, and arugula ($15), or the pizza ala vodka’s vodka-infused pink sauce blanketed by mozzarella, shallots, mushrooms, and prosciutto ($15). Diners can also indulge in fare less easily applicable to mathematics, such as pappardelle tossed with Rocco’s homemade bolognese meat sauce ($15). Rocco’s also accommodates miniature appetites with more than 20 Italian-style tapas, such as the calamari fritti ($9) or uova in purgatorio, poached eggs prepared in a spicy tomato sauce and a course on Dante ($8).
The old ways continue to endure and enchant palates at Spris Artisan Pizza, backed by more than 25 years of experience in the restaurant business. Named after the refreshing aperitif famous throughout Italy's Veneto region, Spris Artisan Pizza draws inspiration from traditional Old World cooking at both of its locations, even going so far as to use imported Italian ingredients in several dishes. Their signature pizzas embody this commitment to tradition. Every gourmet pie begins as disk of regular, whole-wheat, or gluten-free dough. From there, chefs top the thin-crust pies to please all palates with everything from the traditional margherita to grilled vegetables, prime quality cold cuts, and ground Italian sausage before sliding them into a blistering-hot, wood-fired brick oven to achieve the characteristic crispy thin crust. This dedication is also apparent in other menu items, from the paninis?available in pizza or ciabatta bread?to homemade pastas and signature salads.