At The Original Primo Pizza & Grill, chefs whirl handmade dough and whole, peeled tomatoes into a variety of thin-crust pizzas. While the menu includes classic standbys such as the hawaiian pizza, customers can also create their own perfect pies from toppings such as garlic, mushrooms, pepperoni, and sausage. What really shines through, however, is the restaurant’s large selection of specialty pies: buffalo-chicken pizza is topped with chicken and zesty buffalo sauce; Nutella pizza with brown and powdered sugar; and the American-style pizza gets topped with steak, peppers, onions, american cheese, and a pervasive dislike of the metric system.
While pizza dominates the menu, diners can also explore traditional Italian entrees, including dinner specialties such as chicken scampi, veal milanese, and spaghetti with clam sauce.
The pizza slingers at Papa John's toss each doughy discus by hand, and top their signature sauce with decadent mozzarella, fresh vegetables, and quality meats. Pie Picassos design two pies with up to two toppings each, and can commission a portrait of baby portobello mushrooms and spicy italian sausage posing against a backdrop of chewy crust or forge a blend of three cheeses smattered with crispy bacon. Tongues tiring of pizza's circular logic can take between-bite breaks with a side of breadsticks or parmesan-garlic breadsticks. A splashy two-liter beverage keeps taste buds on their toes. Order online to arrange a pickup or delivery, or visit a Papa John's location to dine right where the cheese sticks are harvested.
At Luigi's Pizza & Restaurant, the chefs make sure their ingredients don?t have to travel far from field to plate. They cull all their produce from local farmers?from the spinach tossed atop New York?style pizzas to the fire-roasted peppers that tuck into paninis and wraps. This attention to quality goes throughout their extensive menu that boasts more than 100 options, which would have made for a light appetizer for King Henry VIII. They serve whole pies and pizza-by-the-slice, whose flavor combinations range from the traditional?margherita and Meat Lovers' pizzas?to the more avant garde?the buffalo chicken pizza and the Vodka Pie with fresh mozzarella and vodka sauce. Beyond pizza, the chefs bake classic Italian entrees, such as chicken marsala and eggplant parmigiana, and pasta dishes including tortellini dressed in a bacon alfredo sauce and shrimp scampi.
Joe's Famous Pizza & Catering begins with a customizable crust?thin, sesame, or gluten-free?stretched into an 18-inch disk or square. Guests can then choose their own toppings or opt for one of the chefs? carefully selected flavor combinations, from the cheesesteak pie to the mediterranean pizza covered in shrimp, sun-dried tomatoes, basil, and garlic, before the pizza is cooked in a brick oven. And while the eatery is known for their pizzas, the chefs also build platefuls of lasagna and veal marsala, and sandwiches stuffed with chicken parmigiana and pulled pork. Beyond Italian favorites, the menu offers seafood paella and burritos. Chefs happily tuck meals into trays to feed guests at parties celebrating birthdays and National Catered Food Day, as well as boxing meals up for carryout.
Known for its crispy thin-crust pizzas, which chefs make from scratch by hand, Roma Delight has served up traditional Italian fare for more than 25 years. Pastas, calzones, and hot sandwiches stuffed with fresh ingredients round out the authentic menu.
For more than 20 years, Scot Cosentino and his culinary team have shared their love of Italian cuisine with guests at Goodfella's Old World Brick Oven Pizza & Pasta, a family-friendly bistro. They now have a second location known as Goodfella's Inferno Brick Oven Pizza, which has limited seating and focuses on takeout and delivery. At both locales, pizzas are made in the Old-World tradition—i.e., cooked in a real wood-fired brick oven as the chefs quote Dickens. The creations include Cosentino’s original vodka pizza and other handmade pies. For these gourmet pizzas, Goodfella's has taken home big prize money from the International Pizza Expo, winning its Pizza Challenge on more than one occasion. The chefs also prepare heaping helpings of Italian pastas and entrees such as eggplant parmigiana and baked ziti.