For more than 42 years, Gracie See Pastaria's repertoire of cheese-dripping specialty pizzas and rib-sticking pasta platters has satisfied cravings for flavorful Italian fare. Launch a two-person feast rocket with the Clucker—a flock of wings, buffalo wings, chicken tenders, and miniature tacos—or gather four folks and cram for a popper quiz with a 20-piece study guide of deep-fried broccoli and cheese. Marinara-drenched main courses include pasta options such as healthy whole-wheat mostaccioli and the Godfather plate, with its large extended family of italian sausage, homemade meatballs, and mushrooms. Flattened stacks of pepperoni, sausage, and green pepper litter the Sicilian pie, and the spicy Middle Eastern Explosion shakes hands with halal ingredients, onions, and garlic. Meatless munchers might try the cheese ravioli or split the vegetarian pizza. These Roman repasts may be washed down with a glass of wine, soda, or beer, or enjoyed Italian-style with a quart of olive oil.
The pizza-twirling foodsmiths at Valentino’s Pizzeria hand-toss freshly made dough into sliceable discs before layering them with a sauce free of preservatives and corn syrup. After a dusting of mozzarella cheese, the pizza snuggles into a giant oven until it turns a bubbling golden brown or screams. Non-circular foods delight diners as well, with 16 oven-baked subs and crisp, freshly prepared salads ready to quash hunger in no time.
Mancino's Pizza & Grinders mingles scratch-made bread and fresh, savory toppings to forge a warm bouquet of grinders and pizza. Multihued chandeliers hover like nosy rainbows over patrons entranced by the menu's 25 varieties of crusty excellence. The house-specialty italian grinder ($10.60 for an 18" sandwich) stuffs bills of ham, salami, sausage, and mushrooms into a freshly baked Italian wallet, and the crab and seafood grinder dons a seaworthy cheese mantle ($11 for an 18" sandwich). Mancino’s chefs pile the Bob Gregory pizza with steak, mushrooms, and A1 sauce ($11.50 for a 12"), and the taco pizza's onions, olives, and meat spurn crunchy casas for in favor of pillowy soft abodes ($13.95 for a 12"). A selection of more than 20 toppings allows free spirits to decorate dough canvasses ($8.70 for a 12" one-topping pizza) according to the eager prodding of mozzarella-festooned muses.
Cooks toss pizza crusts, the pillowy dough puffing out as it falls back through the air into their hands. To allow those with specific diets to enjoy them, the crew crafts gluten- and dairy-free pies, which arrive to tables along with pastas. Drawing on nearly four decades of culinary experimentation, the family of owners bustles among steaming pots and crowded cutting boards, forging seafood specialties such as broiled lobster tail. The eatery’s sprawling banquet room seats 70 people for special occasions or announcements that 61 people are cut from the softball team.
A bright neon sign greets diners as they enter Elite Pizzeria, where pizzas rise within brick ovens and sandwiches swell with certified Saad Halal meats. Chefs adorn burgers with hearty toppings of grilled mushrooms, bacon, and eggs, while whipping up a menu of traditional Mediterranean gyros and shawarma. Upon request, the dexterous bakers can sculpt their brick-oven pizzas into the shape of a heart, the silhouette of a kitty cat, or the profile of Susan B. Anthony.
Further cultivating Elite's fun, whimsical reputation, the restaurant's burger challenge has enticed nearly 150 intrepid contestants with a lofty tower of beef patties, mushrooms, bacon, onion rings, and sauerkraut. This surfeit of merriment all occurs within the warm embrace of red walls that shine down onto the restaurant's casual, WiFi-saturated dining area and tabletops that bask beneath the sun on an outdoor patio.