The cooks at Lanesplitter bake up a menu of New York–style pizzas and pocket-like calzones, and bartenders at the three pub locations pour a large selection of microbrews. An army of nearly 30 meaty, veggie, and vegan toppings stands ready to occupy thin neapolitan or thick sicilian crusts in combinations such as the herbivore's spinach, mushrooms, onions, and olives ($23.50 for a 19-inch) or the garbage pie's heaping mélange of spiced meats and crisper-drawer items ($27.50 for a 19-inch). The bar's taps have recently flowed with Racer 5 by Bear Republic, E.J. Phair's doppelbock, and hand-pumped Bombay by Boat IPA from Moonlight Brewing Company. Some locations host art openings, where diners and drinkers may admire photography, paintings, or mosaics made entirely of anchovies.
E-22's menu spans the toe and heel of boot-shaped fare with savory specimens of Southern Italian cooking. Launch your meal with a light opener such as the insalata Ustica, with Sicilian tuna, blood oranges, caper berries, and red onions in an aged balsamic dressing ($9), or break down the gates of appetite with a hot, pressed battering ram of powerful panini, such as the specialita di Guiseppe (slow-roasted pork shoulder braised with rosemary, garlic, grilled onion, and red-wine-roast jus, $8). Pair a hot Illy cappuccino ($3) with a classic individual pizza, such as the margherita (tomato, oregano, fresh basil, mozzarella di bufala, and extra-virgin olive oil, $7), or quaff an imported barley brew such as Italian Birra Moretti or La Rossa ($4.50 each) alongside a dinner entree of salsicce (Italian fennel sausage, roasted red pepper, grilled onions, and roasted tomatoes with a side salad, lemon-garlic spinach, and roasted eggplant caponata crostini, $11.99). Make sure to ask your server about the current drink specials and for the latest oenophiliac updates from the wine bar.
Rotten City gives a green-thumbed go-ahead to chow down on any of its organically infused creations. Tip your cap to the funghi pie with roasted cremini mushrooms tossed about toasted garlic chips under a blanketing trio of mozzarella, provolone, and parmigiano cheeses ($23 per pie, $3.50 per slice), or fall mouth first into a marinara pie featuring garden-rich basil, fresh thyme, and toasted garlic splashed with extra-virgin olive oil and salted by the sea ($19 per pie, $3 per slice). The bianco verde is a fan favorite, with its potent combination of fresh mozzarella, ricotta, parmigiano, arugula pesto, chili flakes, and olive oil. Carnivores can hang a fang on hand-crafted salami, crater-laden sausage, and salt-cured anchovies for an extra $3 per ingredient.
Cybelle’s Pizza has dampened hunger pangs with a menu of gooey New York–style pizza, calzones, and Italian pasta favorites for more than three decades. Staff invite diners to pick up or receive deliveries of pies devised from a selection of four sauces, five types of cheese, and 35 toppings—with such mainstays as pepperoni and meatballs, and unique offerings that include corn and a medley of clam and garlic—or opt for 1 of the restaurant’s 20 preconceived specialty pizzas to avoid labor disputes with overworked brain cells. The restaurant's calzones envelop sauce along with two types of cheese and chosen toppings, and pasta dishes and appetizers, such as oven-baked hot buffalo wings, round out meals.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Four Star Pizza’s masterful pie artisans dole out steamy slices of pizza loaded with tomato sauce and melted mozzarella to complement hot sandwiches, wings, and baked italian pastas. Specialty pizza creations include an all-meat smorgasbord of pepperoni, beef, and canadian bacon and a greek pizza loaded with marinated artichoke hearts, sun-dried tomatoes, and ancient philosophical texts. Chefs make pies to-order daily in seven sizes, from the personal 8-inch pie to a massive 24-inch replica of a Roman chariot’s wheel.