Zucca was founded by a trio of forlorn New York natives who longed for a taste of a thin, crispy-crusted, Staten Island–style pie. The results are presented on a menu dense with Italian delights. Starters such as crispy fried risotto and mozzarella balls ($7) and fresh bruschetta ($6.25) make satisfying meal bases for the award-winning pizzas. Pies are offered in two sizes—personal portions ($8+) or 18" discs ($13+)—and come customizable with more than 25 toppings, including bacon ($2), eggplant ($2), and roasted red peppers ($3). Specialty pies such as the expo-winning victory pie ($19 for 18" pie), a Margherita pizza with parsley sausage, mushrooms, and shaved parmesan, will tame topping negotiations, while hand-held calzones ($7–$9) and the extensive selection of popular pasta dishes ($10–$15) and entrees ($13–$21) are sure to delight.
Mojo Pizza N' Pub has topped its signature New York-style sesame crust with house-made sauce since 1998. Each pizza is baked on a pizza stone, including the Muffaletta with pepperoni, smoked ham, olives, and pepperoncinis, and the Mardi Gras, which tosses smoked bacon, Italian sausage, peppers, mushrooms, and onions around the necks of enthusiastic onlookers. In addition to pizza, Mojo creates eight salads, such as Greek and chicken Caesar, douses chicken wings with teriyaki sauce, and assembles beef lasagna in house. Beers from 13 rotating taps join wine and cocktails behind the bar, whose libations complement slices both indoors and on the outdoor dog-friendly patio. Mojo Pizza N' Pub hosts trivia nights on Wednesdays and Thursdays, and plugs in an array of video games to entertain younger diners.
Carefully wrapped cuts of meat and sausages and encased salami fly over the deli counter at Rocco's New York Italian Deli as staffers craft the homemade Italian entrees that compose this traditional deli’s menu. Owner Adam Kahn draws upon his family’s recipes to craft a selection of meat, cheeses, and desserts available by the pound and savory dishes that burst with classic Italian ingredients like a tomato vine when rent is due. Almost every morsel is made from scratch, from the sweet crust of Grandma’s cheesecake to the homemade bread made fresh every morning to ensconce the deli meats in a selection of hot and cold sandwiches. The deli also sources some specialty items straight from Italy to showcase the country's flavorful pepperoncini, piquant Reggiano parmigiana, and tart limonata, lending customers a taste of authentic Italian treats without needing to install a gelato-cast statue of David.
Dave Pazienza first donned a toque in the kitchen of his father's restaurant where he learned family recipes from his fellow Italian chefs. He emerged from that experience eager to share those culinary traditions with as many people as possible, which he does from behind the counter at Artuzzi's Italian Kitchen. Tables gaze directly into the open kitchen, allowing guests to watch as cooks reduce steaming pots of wine, cream, and spices or whittle each individual strand of pasta. Extra-virgin olive oil, fresh garlic, and eight signature sauces invigorate the platefuls of freshly cut linguini or imported, whole-wheat penne.
From the pizza oven, scents hint at more than 20 toppings including granny smith apples, gorgonzola cheese, capers, and herb-roasted chicken. The dining room's pastel yellow and orange walls mirror the warmth of the oven beneath vintage-inspired paintings of pasta and wicker-wrapped chianti bottles.