Tommy's Coal Fired Pizza introduces the "old world" art of Pizza Making. At Tommy's we carry on this tradition by using only the finest ingredients for our Pizza. Our Pizza is baked in a coal fired oven at temperatures exceeding 1000 degrees providing an authentic crispy crust that enhances our top quality toppings.
The first decision to make at Nino's Coal Fired Pizza is an important one: to share, or not to share? The coal-fired pies come in an individual size or a larger 16-inch ideal for sharing. From there, the decision-making process becomes even more agonizing (in the good way), with creative specialty pies topped with everything from meatballs and cheesesteak to, yes, traditional cheese. Whole-wheat and gluten-free crusts are available, and certain pizzas are sold by the slice throughout the day. None of which is to say that Nino's is exclusively about pizza; the menu also includes homemade pasta dishes, steak and seafood entrees, and hot sandwiches.
For 36 years, the kitchen at Ruffino's Restaurant has crafted specialty pizzas and flavorful Italian dishes ranging from shrimp scampi to chicken marsala. Eggplant supplied by local farmers goes into fresh eggplant parmigiana, and years of culinary tradition go into classic dishes such as baked tortellini.
The dough slingers at Uncle Carmines University dish-up 16-inch rounds loaded with cheese to form the bulwark of meals. Like the best break-dancers, Cluck-U wings are boneless and wearing a spicy outfit of one of seven sauces, graded by heat. Mild-mannered tongues opt for honey hickory, and the bravest of taste buds prove their mettle with a thermo-nuclear sauce, with a two-liter soda on call to prevent mouth meltdowns. Game-day hosts peruse the ample catering menu to order trays of penne alla vodka ($35/half tray; $65/full tray), and monster-mash hostesses request a meaty london broil loaded with potatoes, onions, and garlic to keep vampires from hogging the bag toss ($55/half tray; $100 full tray).
Brothers Paul and Matthew Zappoli went out into the world to make their fortunes, but a chance to build something together brought them back to New Jersey. Chef Matthew Zappoli, a 2010 winner of Food Network's Chopped expertly plates Italian favorites, such as chicken piccata or veal parmesan. Each bite attests to epicurean abilities, honed at the Culinary Institute of America, that have earned the chef praise from Bon App?tit and appearances as the featured chef at The James Beard House.
Hand-crafted pasta lounges in fresh sauce, and local ingredients make up appetite-trouncing accouterments. On some weekend evenings, warm tangles of guitar notes drift from the playing area laid out before the wood-burning oven. And a row of outdoor seats lets diners bask in the sun or maintain the hope that a lost kite will still come back.
The family that owns La Famiglia Pizzeria prepares Italian recipes passed down through the generations. The chefs bake square Sicilian-style pies and thin-crust pan pizzas, layering fresh, housemade dough with flavorful toppings such as meatballs, grilled shrimp, and other proteins. They also toss pasta with made-from-scratch sauces and assemble light paninis or hearty cheesesteaks. In the warmer months, diners can take advantage of outdoor seating.