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.
Cameli’s fresh menu comprises elemental Italian fare that appeals to taste buds of all cultural stripes. Start with a shareable dish such as the portabella-enhanced fried ravioli ($5.95), which provides the carb-culled energy required of barehanded fire-hydrant-dismantling contests. The Greek salad ($6.25) offers satisfying flavors to hungry herbivores, and the eatery's infamous monster slice ($3.25 plus $0.85/topping) lets meat eaters, vegetarians, and lachanophobic folk alike customize the toppings on their thin-crusted isosceles triangle. Specialty pies such as the spinach- and feta-laden pax Americana ($7.95 for 10”/$18 for 16”) and the broccoli- and roasted-potatoes-dotted Joey Woolum ($7.95 for 10”/$19 for 16”) make generic, frozen, no-topping grocery-store pizzas take up self-help books, religious pamphlets, and ice-crystal therapy.
The Greek tempts perusing patrons with a full menu of healthy, time-tested tastes of the Balkan Peninsula. Starters such as plates of dolmades of rice and spice-stuffed grape leaves ($3.95), or spanakopita ($3.95) and hummus spread with cucumber and pita wedges (3.75) alert slumbering stomachs to coming main events. Specially prepared pizza—once thought of as the actual food of the gods because Zeus ordered in at least three nights a week—is available by the slice ($2.25+) or in 12" ($8.45+) or 16" ($11.95+) iterations, with tasty topping options including minced garlic, gyro meat, chicken, and sun-dried tomatoes (each added for an extra cost). The Greek’s gyros subtly combine lamb and beef, and customers can order them as tsatsiki-sauced pita wraps ($6.45) or open-faced gyro plates served with Greek potatoes ($7.95) and a side of political philosophy.
Piola cures harrowing hunger pangs with a menu featuring more than 50 kinds of brick-oven-baked pizza alongside entrees, salads, desserts, and drinks. Support the crusade against pasta with antipasti delights such as bruschetta, which accompanies home-baked bread with an entourage of fresh tomatoes and basil ($6), or enlist the slightly spicy Le Vignole, which occupies unincorporated plates with mini shells and installs them with a triumvirate of vegetables, chicken, and chili peppers ($7.50). Patrons can snag a slice of Piola's thin-crust pizza creations, such as the San Daniele, with parma ham, tomato sauce, and mozzarella ($13.95). Sample the flavors of the ocean without raiding a mermaid's pantry by diving into entrees such as the tonno tagliato, a pan-seared tuna steak served with oven-roasted potatoes ($16). Post-meal cool-downs start with delightful desserts such as the profiteroles, which blend together vanilla ice cream, cream puffs, and chocolate sauce ($7).