Tony Altomare’s Italian eatery crafts Neapolitan-style pizzas with freshly made dough and homemade sauces, gaining accolades such as the title of best pizza from the Philly Hot List in 2010. Diners can peruse the menu and sink teeth into one of the pre-designed pies, such as the mozzarella-, basil-, and tomato-sauce-adorned margherita pizza ($13.99 for a large), or the romano pizza splattered with pepperoni, sausage, philly steak, and bacon ($15.99 for a large). The grilled eggplant and verdant fillings of the veggie delight wrap ($6.59) offer a tastier alternative to nibbling on various houseplants; a buffalo chicken stromboli ($7.59–$15.59) or one of the homemade hoagies ($6.29–$6.59) reenergize patrons who have spent long hours writing a book in binary code. Tony’s menu varies with each location, so check each restaurant’s website for a complete listing of its belly-tickling fare selection.
Although they’re known for their classic Italian staples, the cooks at Tony’s Pizza don’t necessarily stick to traditions when topping their gourmet or Sicilian-style pies. That’s not to say they don’t do traditional pizzas, but you’re just as likely to find them adorning their crusts with unconventional ingredients—such as breaded eggplant, steak, broccoli, and BBQ sauce—as you would speckling on the usual pepperoni or sausage. When it comes to the other Italian favorites, however, they proudly take an “if-it-ain’t-broke-don’t-fix-it” approach. They prepare a vast array of old-world dishes, sizzling up everything from veal picatta and lobster ravioli to baked ziti and Italian wedding soup, which officiators traditionally poured all over the bride’s dress train as a good luck token. Along with honoring Italy’s culinary history, the cooks celebrate their hometown with Philly favorites such as cheesesteaks and zeps, which are hoagie-style sandwiches brimming with salami and provolone cheese.
The pizza experts at Vinny's Pizzarama endlessly innovate new flavor combinations to construct a robust menu sizzling with an impressive array of pan, gourmet, and stuffed pies. Tasting teams begin synchronized digestion with starters such as the curly cheese fries with cheddar or mozzarella, or a plate of beer-battered onion rings. Patrons can relive perilous lemon-hunting expeditions on the isle of Capri with a large chicken caprese salad, which bursts with romaine, roasted red peppers, fresh mozzarella, and diced tomatoes. Dough-lovers can nosh on a pan pizza, such as a red or white bacon-tomato pie, or stuffed pies including the chicago pizza with fresh-ground sausage. For voracious herbivores, the veggie lover's pizza delivers with broccoli, spinach, and mushrooms, and the gourmet hot-wings pizza combines tender chicken wings with a sauce hotter than the Swedish Bikini Team's five-alarm chili recipe.
Peace A Pizza’s menu offers gourmet pizza pies, strombolis, and salads that transcend the violent dough beatings and Pacmanic depression that typifies traditional pizza parlors. Guests can start training for chompathons with a Mediterranean salad ($6.99), which sprinkles crisp greens with a smattering of cucumbers, tomatoes, olives, red onions, feta cheese, and cracked black peppercorn—all doused in a healthy deluge of Greek dressing. Pizzas can be harder to spot because they wear a variety of costumes. Patrons can order a 14-inch Philly cheesesteak ($15.49) smothered in sharp provolone or seek out a 14-inch honey-lime chicken, with breaded chicken atop mozzarella, garnished with mandarin oranges, cranberries, and drizzled with a zesty honey-lime dressing ($15.29). If you're more in the mood for stromboli, find out what it's like havin' a Roni Explosion ($6.99), a fold-over feast of rapidly expanding pepperoni and mozzarella served with red sauce.
Original Bake at Home Pizza, which started off as Mom’s Bake at Home Pizza, has been tossing its bake-at-home pies for customers in Devon for more than 20 years. Today, the chefs construct ready-to-bake creations in both Devon and Philadelphia. They slather fresh dough in white or red sauce or a specialty variety such as mexican, pesto, or wing sauce. Then they blanket the pie with the same combination of ingredients ski resorts use to create fake snow: mozzarella, white cheddar, and pecorino-romano cheese. Finally, they add toppings such as marinated roasted peppers, eggplant, grilled chicken, and turkey pepperoni, either custom-picked for the order or assembled in one of their specialty combinations.
Customers can order salads and ready-to-bake hot wings and gluten-free pasta to accompany their pizzas. Once they get home, they pop the pizzas into the oven for about 10 minutes. The pies emerge bubbling and ready to eat, making for an easy and fresh at-home meal.
Question the regulars at Keystone Pizza on their favorite pie, and you’re not likely to reach a consensus. Some will praise the margherita pizza, citing the juiciness of the crushed plum tomatoes and the bite of fresh garlic. Others will laud the tender gyro meat on the Greek Zorba pizza, or extol the gooey mozzarella and ricotta cheeses that blanket the signature white pie. Still others will interrupt pizza discussions to defend the virtues of the restaurant’s plump calzones, crispy Italian-style sandwiches, or shy but handsome delivery boy. And there are always a few wing aficionados who insist that the true stars of the menu are the buffalo wings—juicy morsels of chicken slathered in hot, mild, and barbecue sauces.