JaFaFa Hots/Most Pizza gratifies guests with a menu featuring a prodigious selection of pizzas as well as hot dogs, burgers, and other classic comfort cuisine. Start out with the perfect fusion of geometry and gastronomy with the onion rings ($2.75), or opt for the aerodynamic efficiency of straight-cut french fries ($1.99). Fresh-made dough forms the foundation for 11 different pizza crusts—including honey garlic, Cajun, and lemon pepper—at the base of custom pies blanketed with the usual topping suspects or with unconventional choices such as breaded eggplant and hot cherry peppers. Pizza partisans can also pick from a menu of specialty pizzas so big it can be seen from the solid-cheddar surface of the moon, including chicken-parmigiano pizza ($13.55 for a medium) and jerk-chicken pizza ($13.55 for a medium). Dog lovers and sausagistas can skip the slices in favor of Polish or Italian sausage ($3.99) or a bun-burdening half-pound Sahlen's hot dog ($4.50) topped with the house's secret JaFaFa sauce, a delicious amalgam composed in part from a flavorful whisper reduction.
When the chefs at John's Pizza & Subs? approach batches of pizza dough, they channel the restaurant's three decades of expertise. Across the shop's four locations, specialty pies such as the Bob's Big Mac, whose combination of hamburger, thousand island dressing, and pickles is lauded by the Buffalo Pizza Fest, join made-to-order pizzas crowned with a pepperoni, hot peppers, pineapple, and other toppings. John's Pizza & Subs? is also known for its original chicken-finger sub, as well as other hot and cold subs with unusual names, such as the Godfather, Stinger, italian sausage Nightmare and the ham-and-turkey Hercules, whose more than 5 ounces of meat can sate each of a hydra's heads. Tacos, wraps, and wings help to round out the hearty menu.
It should come as no surprise that pizza is a specialty at JUST PIZZA & Wing Co. The restaurant's cooks infuse specialty crusts with sesame seeds, lemon pepper, and other seasonings, pile on fresh cheese and toppings such as sirloin steak and tiger shrimp, and even bake whole-wheat and gluten-free pies. But contrary to its name, JUST PIZZA & Wing Co.'s menu doesn't end there—non-doughy options include chicken wings in a variety of sauces. Patrons can even explore possible wine pairings on JUST PIZZA & Wing Co.'s website.
Bruno's Pizzeria treats its guests to a smorgasbord of tasty Italian-American cuisine, from pizzas covered in specialty toppings such as dandelion and stuffed pepper, to boneless chicken wings and piping hot baked subs. Diners stop in for sit-down feasts of steak-covered pizzas or pepperoni-stuffed calzones, or order catered party buffets of lasagna, rigatoni, and three-bean salads.
The disk artisans at Bocce Club Pizza make their pizzas from scratch daily using hand-stretched dough, a selection of 30 toppings, 100% whole-milk mozzarella, and sauce recipes that have been crafted into tasty combinations since 1946. Chunks of pineapple and canadian bacon surf mozzarella waves on the Hawaiian specialty pizza ($16.59), and steak and sautéed peppers make snow angels in a garlic spread on the steak white pizza ($18.59). All of the menu’s dough saucers boast a hearty whole-wheat doppelganger available upon request, and gluten-sensitive customers can play matchmaker between their single stomachs and a gluten-free quarter pie. To raise the edible altitude, Bocce Club Pizza also features un-flat fare such as the chicken fajita sub ($7.99) and a basket of 10 buffalo wings ($7.99), which—like romance novels—can be made hot, medium, mild, or Victorian.
More than 20 gourmet pizzas and 70 subs circulate the extensive menu at The Original Buffalo Pizzeria & Sub Shop. Pizza defends its title as most versatile foodstuff with a roster of specialty and customizable pies ($5.95–$35.95), including the Original Buffalo Deluxe pizza ($15.95 for small), which bears a scout sash brimming with edible badges, including pepperoni, sausage, mushrooms, peppers, olives, and onion. Pie professionals infuse crusts with a host of flavors such as sesame seed, romano, or Cajun and sculpt dough to New York–style, Sicilian, stromboli, or gluten-free perfection. On the sub side of the menu, the roast beef relaxes in a flavor-fomenting sauna for nearly 10 hours to produce the roast-beef classic, a savory sub served on a garlic roll topped with fried mushrooms ($8.25 whole). A flock of regular or boneless wings soar in a sapid list of sauces, such as medium, mild, suicidal, hot barbecue, honey mustard, and italian ($9.25).