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.
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.
Hand-tossed dough sails sky-high at Bonello’s New York Pizza, where chefs pepper pies in an oregano-based herb blend sealed in by the flickering flames from a stone oven. Dining companions can peruse the menu’s inspired litany of toppings—which include balsamic marinated steak, cashews, and pineapple—which drift across eight hefty New York–style slices ($10.95+) or a Sicilian–style pizza doused in homemade marinara. Like an underachieving yardstick, Bonello’s hot and cold sandwiches span 18 inches and stuff themselves with hearty mounds of homemade meatballs, Neapolitan cold cuts, and sweet italian sausage ($4.95+/half, $6.95/whole). Marinara and melted mozzarella ooze over a tender trio of ricotta-stuffed manicotti tubes ($8.95), where ropes of angel-hair pasta lope themselves around chopped roma tomatoes, garlic, and basil ($8.95+). Those looking to feast in the comfort of their own castles can place on an order for pickup on Bonello’s nifty online order form, an accommodating alternative to ordering via phone or smoke signal.
At Lamppost Pizza and Backstreet Brewery, cuisine cravers soothe cantankerous bellies with a slew of hand-tossed pizzas and Italian eats that fill out an extensive menu. Make a sacrifice to the temple of taste with an appetizer of potato skins ($6.99) before moving to a circular entree. The 8-slice garlic-chicken specialty pizza ($19.99) brings hunger pangs to a halt, and the Linebacker pizza inundates the palate with mozzarella, pepperoni, salami, canadian bacon, bacon, ground beef, sausage, and textbook tackling form ($23.99 for a 10-slice pie). Specialty pies and sandwiches pair nicely with an ale, lager, or stout from the rotating list of beers fermented in the Backstreet Brewery, served in a pint at the gleaming wooden bar or in a streaming torrent from the massive metal tank outside.
If a great white shark approaches you, punching it in the snout might be your wisest course of action. At Anya's Pizza, though, you're advised to just give in—its Great White, featuring a medley of pesto, chicken, mushrooms, artichokes, and onions, is one of eight specialty pies better gobbled up than struck. Anya's build-your-own pies come with a selection of more than 15 toppings ranging from shrimp to jalapeños; other Italian staples such as tortellini with alfredo sauce and pepperoni rolls make an appearance on the menu. The cooks also wake up bright and early to serve hot breakfasts, such as a breakfast quesadilla or french toast, instead of leaving a box of cold pizza on the restaurant's doorstep.