Using time-honored family recipes, Bruno's Pizzeria offers a robust menu of pizzas, subs, homemade soups, and classic Italian fare. A stuffed hot-pepper pizza ignites mouth-roofs with flavor ($15.95), and the "1274" Grilled Delmonico Steak sub ($8.95) appeals to patrons with food-slots too narrow to fit whole pizzas inside. Starving parties of misguided mountaineers can stage a reunion with long-lost pepperoni using Bruno's catering services to feast on dishes by the pan or from buffet packages, which start at $8.95 per person (20 person minimum). Catering entrees include chicken picatta, eggplant parmesan, and sausage cacciatore.
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.
Chefs at Palace of Dosas work under the ahimsa theme of non-violence to the environment, other beings, and themselves when they fill their menu with vegetarian and vegan Southern Indian cuisine. They spread crepe batter over griddles to craft bases for their 20 different varieties of dosas. The long, thin paper dosas and the butter sada dosas are as rich as a millionaire or someone who got in on the ground floor of the industry that writes about millionaires. They also prepare utthappam, Indian-style pizza with rice and lentil-flour bases and onion and pea toppings. Yogurt-based mango lassis and madras coffee add to the comfort imparted by cushioned booths and a plant-rich dining room.
At Venus Greek and Mediterranean in Tops Plaza, guests chow down on healthy, hearty, and flavorful dishes of feta-crumbled greek salad, toasty pressed paninis, and shareable platters of hummus, baba ghanouj, and ground-beef kibbeh. The bill of fare ranges from familiar American dishes of onion rings and chicken wings to Middle Eastern delights such as beef kebabs drizzled in housemade garlic sauce or traditional egyptian koshary casserole with lentils and chickpeas.
The aromas of freshly spiced vegetables and meat invite guests into Taste of India as they sit below the bright blues and yellows of mural-adorned walls. After unfurling napkin arrangements to protect laps and complement their bibs, guests dig into steaming plates of traditional curries crafted from lamb, seafood, or vegetables. The dishes are cooked in such a way as to be low in fat and yet high in nutritional value, with many emerging steaming from a clay tandoori oven.
Slice of Italy’s pizzas look like landscapes: the thin crust a sprawling prairie sprinkled with freshly fallen pepperoni, and the olives and fresh basil shrubs poking up through still-bubbling puddles of cheese. These photogenic New York–style pies are hand-tossed, and come with toppings that range from sausage to smoked salmon. Sharing space with the pizzas are plates of pasta, subs stuffed with cheese steak or buffalo chicken fingers, and burgers topped with onion rings perfect for proposing to your significant onion.
Ying's Wings & Every Thing has been a family-owned restaurant since 1988, and ever since its menu has satisfied a diverse range of appetites by presenting international and American favorites. This menu is as long as the line at the last DMV on earth, with cuisine derived from countries all over the world. Originating as a Chinese restaurant, its multitalented chefs soon expanded their repertoire to include specialty pizzas, submarine sandwiches, and hearty half-pound Angus beef burgers, as well as Greek food and tacos. Buckets of their namesake buffalo wings simmer in seven different toppings, such as honey mustard, barbecue, or garlic parmesan, and the restaurant is open until 4 a.m. from Monday to Friday, allowing astronomers to do research while they feast on mozzarella sticks, known by them as breaded mini telescopes.