Bonafede-family matriarch Anita started JoJo's Pizza Kitchen more than four decades ago, and her discerning taste for ingredients is still identifiable in the menu. Though her son Joe, who napped on flour sacks in the back of the restaurant as a child, now runs the eatery, fresh basil and plum tomatoes grown in Stanislaus County still release aromas that hint at sun-soaked furrows. Through a dining room window, guests catch glimpses of chefs tossing freshly risen dough for pizzas or smaller chefs for their adorable giggles. They grate fresh parmesan cheese as wine cooks slowly down with mushrooms on the stovetop and chicken marinates in lemon and garlic. Servers bustle past, filling glasses with house wines or draft beers.
The chefs at My NY Pizza craft pies in the traditional Big Apple style, slathering sauce, cheese, and a medley of accouterments atop a thin crust stretched up 28-inches in diameter. Diners with today's deal can deck out a 14-inch pizza with 1 of 20 toppings, ranging from standards such as italian sausage to exotic garnishes including artichokes or a kettle of minestrone soup. Beneath the outer coating of toppings, pizzas are trimmed with a blanket of whole-milk mozzarella melted atop a discus of dough free of preservatives and the dangerously sharp corners typical of squares. Guests can wash down their big-city pies with a pair of domestic beers.
Eddie's Pizzeria & Eatery answers an ancient culinary dilemma: do we go out for pizza or stay in for Mom's meatloaf? Serving New World fare, the restaurant satisfies cravings in a single sweep. Even its pizzas champion this culinary marriage—New York–style pies arrive speckled with traditional toppings as well as premium options, such as rosemary ham. Yet, despite such culinary fusion, the pies never lose sight of their roots. Margherita pizza recalls the dish’s Italian heritage, whereas a 10-inch gourmet Bada Bing represents pizza’s modern stomping grounds with sausage, gorgonzola, and a mini “I Heart NY” shirt.
The menu also explores a large landscape of pasta entrees, from four-cheese ravioli to penne sautéed with mushrooms in a tomato-cream sauce. Meatier plates continue to span continents, with chicken parmesan prepped near st. louis ribs and handcrafted Angus burgers. As patrons strip tangy wings bare, they can watch the venue's eight televisions, two of which boast 70-inch HD screens.
Jafang's menu satiates pie-loving patrons with mounds of fresh ingredients, thin or thick-crust pizzas, seasoned olive-oil sauce, and optional whole-wheat dough for healthier fare. For an appetizing beginning to a wheel-shaped meal, try Jafang’s eight-piece chicken wings ($4.99) or start with a light, crisp Greek side salad with olives, feta cheese, cucumber, tomato, and artichoke hearts ($2.39). Best an uppity appetite with a medium specialty pizza ($10.99) such as the Jafang special with mushrooms, sliced turkey breast, and bacon, or zip in with a group to stem the hunger tide on the go with pizza by the slice, such as cheese ($1.50), pepperoni, veggie, and meat-eater ($1.75 each). For diners with aichmophobia—the fear of pointy things—Jafang offers any of its dozen specialty flavors in blunt-edged sandwich ($5.99) or wedge-free calzone ($10.99) format.
If you want to get a sense of our business viewpoint, all you have to do is pick up a slice from our vast selection of ideas. Not only our slogan “Looks Good, Tastes Better!” but the pizza itself will tell you our dedication to quality and freshness.