For 30 years, Pizzeria Diamici has tossed its piping-hot pies and sauced its flavorful Italian fare from the same spot on Hackensack Street. The mouthwatering menu ushers its pleasing pizzas into being the moment they’re ordered, saving them from the complexion-mottling scourge of heat lamps. Gourmet and specialty pies—such as the sun-dried tomato, mushrooms, basil, and mozzarella pie or the spicy, meat-strewn four-alarm ($13.95–$15.95)—arrive loaded with ingredients fresh enough to garner a four-scold rating from the U.S. Department of Schoolmarms. The pizzeria also stuffs its calzones to the seams with savory cheeses, rendering them hefty enough to ensure that any food fight ends in mutually assured destruction.
At Forero's New York Gourmet Pizzeria, chefs cobble fresh ingredients into a menu of pastas, sandwiches, pizzas, and Italian specialties. From their brick oven emerge pans of ultra-thin, whole-wheat, and gluten-free crusts bearing bubbly mozzarella and Forero's signature pizza sauce, with gourmet toppings such as ricotta, rib eye, or sun-dried tomatoes. Appetizers blend Italian and Mexican favorites before ushering in entrees where veal gets top billing and specialty pastas such as fettuccine Alfredo and italian cheese manicotti call out from the menu's pages like sirens to salivary glands. With take-away and complimentary delivery services, meals meet their destinies within the comforts of one's home or at a hunting cabin, where one can claim to have just caught a fresh pizza.