The friendly pie purveyors at Vitolli's hand-toss New York–style pizzas in front of yearning customers who peer into the open kitchen. Customize a 14-inch or 18-inch pizza with your choice of more than 20 toppings ($10.99–$17.99), from regular toppings such as Canadian bacon and banana peppers to specialty selections ($1 extra per topping) such as artichoke hearts and sun-dried tomatoes. A 16-inch whole stuffed “really stuffed” pizza ($27) can be filled with five or more of your favorite pizza supplements, making it an ideal way to smuggle toppings past pepperoni-sniffing dogs. The pizzeria's large menu also offers a variety of unpizzas, with the abundant array of Italian favorites including a meatball sandwich topped with marinara sauce and melted mozzarella ($5.95) and lemon-and-garlic-shrimp pasta in a crispy bacon alfredo sauce ($11.75). Supplement the feasting by flooding your gullet with a domestic bottle of brew ($2.75) or a soft drink ($1.75) that won’t challenge you to a fight for calling it “soft.”
At Papa's Pizza, a family of pie-tossing perfectionists shares its legacy with a full menu of classic Italian recipes and New York–style pizza. Prep palates with an anti-pasta salad, crafted with a medley of ham, salami, pepperoni, green olives, greek olives, and provolone cheese ($6.99) before ordering one of Papa's Pizza's specialty New York–style cheese pizzas ($14.99). Pasta-lovers can feast on meat or spinach lasagna ($8.49), or try strombolis, which conceal a cache of sausage, pepperoni, ground beef, black olives, and mozzarella cheese that can be discovered by eating excavators ($7.99).
Mellow Mushroom serves up made-to-order handcrafted gourmet pizzas and craft beers. For the past 40 years, the dough rollers have continued to dish out stone-baked pies in an eclectic, art-filled, and family-friendly environment. Each Mellow Mushroom is locally owned and operated, providing a unique vibe focused on great customer service and high-quality food.
At Papa's Pizza, a family of pie-tossing perfectionists shares its legacy with a menu of classic Sicilian recipes and New York–style pizzas. Dough artists immortalize notable descendants of shoe-shaped landmasses, adorning the Sophia Loren pie with spinach, onions, green peppers, black olives, and mushrooms ($18.99 for 14”). The Frank Sinatra croons with its quartet of savory meats ($18.99 for 14”), challenging chompers who enjoy the lighter crunch of a thin-crust cheese pizza ($13.99 for 14”, $15.99 for 18”). Other hot, made-to-order edibles include strombolis ($6.50), which marry ground beef and mozzarella in a ceremony more appetizing than a wedding held inside of a gingerbread church.
It must have been kismet. Mitch Rotolo’s last name means to “roll” in Italian. As in to roll out dough. And that is exactly what Mitch did, founding his first Rotolo’s Pizzeria in 1996. His blossoming pizzeria—with 26 locations and growing—treats customers to pizzas crafted from housemade dough and sauce made fresh daily. The chefs top crusts with creative mixes, including a bacon cheeseburger pizza and the Muffaletta pie with pepperoni, Canadian bacon, salami, and olive salad. They also roll out an 18” crust with 10 different toppings that weighs a total of 5 pounds and feeds six people—more impressive numbers than seen at the Hulk's NFL tryouts. Pastas and warm sandwiches round out the menu, which customers can enjoy outside in the Italian-style cafe.