Pizza Fusion delivers pies in hybrid vehicles, uses eco-friendly cleaning products, gives discounts for recycled pizza boxes, donates to environmental causes, and uses utensils made from potatoes. Its planned moon base will lack outdoor seating but will be 100% carbon neutral.
TheFlatzCo.’s sweet, savory, and customizable pizzas tempt both adventurous and health-conscious pizza-lovers with more than 25 exotic ingredients and whole-wheat dough made without yeast but with organic extra-virgin olive oil and sea salt. Flatz protects the eroding crusts of their 11-inch, personal-sized pies by planting peculiar, ecosystem-boosting toppings. The jammin banana flat piles on bananas, strawberries, mozzarella, and Flatz tomato sauce, the vampire slayer flat smothers itself in garlic and mozzarella, and the wild forest shroom flat picks four different mushrooms for a fungal feast. Saucy disk dinners receive a sweet finish with a lemon peel and ginger root mash soda, a Haagen-Dazs toasted marshmallow shake, or a paradise potion smoothie with coconut, mango, low-fat frozen yogurt, and pineapple juice.
Giovanni's Restaurant & Pizzeria has been keeping Italian casual for more than 18 years with its menu of pizza, pastas, and specialty salads. Fresh lunch and dinner entrees include grilled scallop salad, veal marsala, and gnocchi, as well as hand-held eats such as italian subs and pizza stuffed with meatballs, pepperoni, and sausage. Finish your meal with a slice of cheesecake, carrot cake, or tiramisu in this welcoming, laid-back atmosphere.
From within the coal-fired oven at Dino's Cucina, a menu of gooey pizzas, seafood dishes, and Italian favorites emerges to sate sauce-seeking appetites. Diners select from Dino’s three specialty pies or perform pizza alchemy, combining such high-quality ingredients as italian sausage, kalamata olives, and prosciutto to create a custom dish or edible portrait of William Henry Harrison. House specialties tackle hunger pangs with an assortment of chicken, seafood, and eggplant entrees, and wrangle noodle noshers with traditional and whole-wheat pastas. Between bites, patrons sip beverages from Dino’s full bar, check scores on flat-screen TVs, and tune out from workday hassles—such as deadlines and overly affectionate office supplies—with live entertainment every weekend.
The secret that has brought the Centrella family its restaurant success is an easy one to remember: keep things simple. In 1958, Vincenzo and Barbara Centrella left Naples for New York and opened Presto's as a way to introduce their community to the fresh, simple, stripped-down cooking style of their Italian ancestors. Today, the couple's son John and his childhood friends carry out the family mission and welcome patrons to Presto's with a menu heavily populated by the eatery's two namesakes—including a baked-ziti pizza, which marries the two dishes in a state-sanctioned ceremony involving a flaky pie, saucy penne, and two kinds of cheese.