Operated by a close-knit band of familial mozzarella landscapers, Gus’s New York Pizza bakes its pizza dough fresh each day and festoons it with more than 20 toppings. Avant-garde eaters can paint an abstract circular self-portrait with bacon, sun-dried tomatoes, or green peppers ($4.59–$12.99/pizza, $1.39¬–$1.89/topping)—or defer to an expertly built specialty pizza, such as the feta-laced greek pie topped with green peppers, black olives, fresh tomatoes, and onions ($16.99/medium, $18.99/large). Sports fans, meanwhile, can nosh on cheese fries with bacon ($3.99) and an oven-baked 8-inch philly steak sub ($6.99) without having to look down and miss a single moment of the nation's perplexingly popular new sport, ball. Otherwise, add a gourmet touch to a mundane hostage negotiation with a plate of lobster ravioli ($8.79). Prices vary at the Kiln Creek, Grafton, and Stoney Creek Lane dinner menus.
Although there's no shortage of delicious staples such as cheeseburgers or pizza by the slice, the majority of the menu at Andy's Pizza & Grill strives to set itself apart from the status quo. Specialty pizzas topped with buffalo chicken and drizzled bleu cheese are just a starting point, giving way to creative tummy-busters such as a seriously stuffed pizza containing every topping in the house. Fries arrive loaded with a ridiculous collection of toppings including chili, bacon, three kinds of cheese, and a clown nose. Even the humble hot dog finds itself elevated as Andy's chefs roll it up in pizza dough in an homage to old-fashioned pigs in a blanket. The real crowd pleaser, though, is a challenge of taste rather than convention––the eatery's Hot-Ness challenge dares spice lovers to test their tolerance against a 12-inch pizza topped with jalapeño pizza sauce, habeneros, and ghost chilies, which are recognized as one of the world's hottest peppers.
Brickhouse Tavern draws inspiration from New York pizzerias and roadside diners in equal measure, compiling a menu of familiar American comfort foods. The eatery demonstrates its commitment to the region by sourcing as much produce from local farmers as possible, supporting growers who embrace organic and eco-friendly practices in particular. These ingredients lend vibrant flavors to the tavern's signature pizzas, which are created using generations-old family recipes as well as a bit of New York flair. With more than 20 toppings available, guests can design personalized pies with anything from meatballs and fresh garlic to salami and jalapeños. Classic pasta dishes also allow the tavern's Italian origins to shine through an otherwise all-American smorgasbord of burgers, wings, and french fries that don't understand the metric system.
Since its first delivery to the steps of Norwalk Naval Base in 1987, Chanello's has grown to include more than 39 locations, each oven-baking pies to a golden gooeyness. Patrons can dine in to enjoy the wafting aromas and classic flavors of a melty 14-inch pie at their freshest, or get carryout to test how long it takes for a steaming pizza to cool when eaten on a motorcycle. For those seeking home service, Chanello's trusty delivery staff fearlessly traverses circuitous streets, busy intersections, and the chomping clutches of a hungry Pac-Man to ensure pizzas reach their destination still hot from the oven.
The team at Cho's Cleaners Launderers has been waging a battle against spots, stains, and wrinkles for 30 years and counting. At four locations throughout Newport News and Yorktown, the cleanliness connoisseurs deftly efface the tarnished sections from ordinary pants and shirts as well as wedding dresses, coats, Ugg boots, comforters, and pants and shirts that have extraordinary powers, such as washing themselves. The shops accept the task of absterging sullied doublets and pantaloons every day of the week except Sunday and can wash any garments dropped off before 9:30 a.m. by the end of the same day.