For more than 42 years, Gracie See Pastaria's repertoire of cheese-dripping specialty pizzas and rib-sticking pasta platters has satisfied cravings for flavorful Italian fare. Launch a two-person feast rocket with the Clucker—a flock of wings, buffalo wings, chicken tenders, and miniature tacos—or gather four folks and cram for a popper quiz with a 20-piece study guide of deep-fried broccoli and cheese. Marinara-drenched main courses include pasta options such as healthy whole-wheat mostaccioli and the Godfather plate, with its large extended family of italian sausage, homemade meatballs, and mushrooms. Flattened stacks of pepperoni, sausage, and green pepper litter the Sicilian pie, and the spicy Middle Eastern Explosion shakes hands with halal ingredients, onions, and garlic. Meatless munchers might try the cheese ravioli or split the vegetarian pizza. These Roman repasts may be washed down with a glass of wine, soda, or beer, or enjoyed Italian-style with a quart of olive oil.
The family-owned Toarmina's has served up its signature sweet sauce and gullet-stuffing, 24-inch pies since 1987. The menu boasts traditional pizzas ranging from the small one-topping ($8.99) to the two-footer with three toppings ($24.39)—a favorite at giant-division ultimate frisbee leagues. The casual eatery's aromatic ovens also cook up deep dish ($11.99–$13.99) and specialty picks such as the steak and cheese ($12.49–$28.99), which blankets melted mozzarella and american cheese over steak, mushrooms, onions, and golden italian dressing, and the veggie ($11.49–$25.99), a garden party of mushrooms, black olives, diced green peppers, and onions.
Pizza Shack’s cooks construct classic American fare in a cozy kitchen that broadcasts the aromas of fresh ingredients. Build-your-own pizzas and 18 different specialty pizzas pose a choice of three crusts, including a deep dish so cavernous that it comes with a safety harness. Subs fight hunger with fillings such as meatballs and pulled pork, and quarter-pound burgers orbit tables on hawaiian sweet rolls supplemented by cheese, bacon, or caramelized onions. Like the president's glue-on eyebrows, broasted-chicken sauces come in six different styles, including teriyaki and hot barbecue.
Cebella's Pizza?s hand-tossed and Chicago?style crusts are flavored with a hand-crafted nine-spice sauce, a blend of four cheeses, and a choice of garlic butter or sesame seeds?and that is before any toppings are added. Chefs bedeck pizzas with steak, pineapple slices, bacon, ham, mayo, and peppers. The same ingredients tuck into toasted sub sandwiches and crisp salads. For poultry lovers, the chefs marinate and pressure-cook chicken and serve up to 40 pieces in a single order?enough for the whole family or one hungry, hungry, hippo. Customers can order meals online and pick up food or have it delivered to their front doorstep.
Mama Vera's Pizza opened in 2003, but the family behind the pizzeria has spent even longer perfecting the menu's recipes. Its focus is pizza, including speciality pies such as chicken parmesan and Tex-Mex with beef, nacho cheese, and jalape?os. The menu's other mainstay is fried chicken, which is delivered in up to 30-piece increments and paired with hot, mild, or barbecue sauce. Like any good Italian joint or deliciously furnished bedding store, a spread of subs, calzones, and pastas is always on hand.
The pizza-twirling foodsmiths at Valentino’s Pizzeria hand-toss freshly made dough into sliceable discs before layering them with a sauce free of preservatives and corn syrup. After a dusting of mozzarella cheese, the pizza snuggles into a giant oven until it turns a bubbling golden brown or screams. Non-circular foods delight diners as well, with 16 oven-baked subs and crisp, freshly prepared salads ready to quash hunger in no time.