Open until midnight or later seven days a week, Frankie V's serves a triumvirate menu of Italian, American, and Mexican fare. Attend a vegetable mixer with an order of homemade spinach and artichoke dip ($6.99) or immerse your tongue ladle in a bowl of classic italian wedding soup ($2.99). A sicilian pizza struggles to contain salami, capicola, ham, pepperoni, sausage, bacon, red onions, and meatballs ($15.99–$21.99), and Julliard-trained forks twirl Frankie V's signature spaghetti, tossed with sautéed garlic, fresh mushrooms, basil, and sun-dried tomatoes backstroking in a creamy tomato sauce ($10.99). Pacify whining bellies with an order of italian sausage and peppers ($10.99) or sample the assortment of burgers ($6.99–$7.99), paninis ($7.99), and burritos ($7.29–$8.99).
The family that owns and operates Roberto's Pizza prepares savory pies and Italian dishes following their own time-tested recipes. Pizza options range from the BLT pizza with mayonnaise to the more traditional Sicilian pizza with ham, artichokes, olive oil, oregano, and mozzarella. Hot subs, fresh salads, and Mexican dishes are a few other specialties. For dessert, try an italian ice or cannoli made with fresh ricotta cheese.
No two pizzas are created alike, but most of them look about the same. Not so at Jet?s Pizza, a carry-out and delivery-only establishment created in 1978 by brothers Eugene and John Jetts?their signature pie layers tomato or barbecue sauce and melted mozzarella cheese within the crispy, brown right angles of a deep-dish square crust. But the crust?s charms don?t end there; diners can ?flavorize? it for free with seasonings such as shredded parmesan or the Turbo Crust, a blend of butter, garlic, and romano. These extras are what make Jet?s pizzas special; John Jetts says ?If you're eating one of our pizzas and you don't have a smile on your face, then something is wrong." In addition to pies, Jet?s serves four flavors of chicken wings, subs, and breadsticks at locations spread across 13 states and two extrasolar planets.
Since its founding in 1967, Village Inn Pizza Parlor has changed quite a bit. Today, the servers dress in trendy black slacks instead of old-fashioned skirts, aprons, or the barrels made fashionable by the Depression. The honky-tonk piano players have been replaced with top DJs and live rock bands. Massive flat-screen televisions beam down on the newly renovated dining room, broadcasting games in HD clarity. Even the beer selection has been expanded to include a sweeping array of craft drafts from brewers such as Founders and Bell's.
But there are a few things that have remained the same over the years?friends still gather over pints of frosty draft beers to watch the game, and chefs still whip up crispy thin-crust pizzas topped with pure mozzarella cheese, housemade sauce, and fresh ingredients. They?ve added a variety of new items to the menu as well, including specialty pizzas with gluten-free crusts, grilled chicken paninis on artisan ciabatta bread, and Mexican-inspired specialties such as tender steak fajitas and cheesy enchiladas.
With a sumptuous menu amalgamating burritos, spaghetti, and subs, Fratelli's Pizza’s affordable offerings keep mouths and wallets striding in silent, harmonious agreement. Weekday lunch hunters can pop in for Papa's Favorite Pizza, topped with chicken, roasted peppers, roasted garlic, red onions, and feta and mozzarella cheese ($16), or go green by nabbing a veggie lovers pizza ripe with mushrooms, red peppers, black and green olives, green peppers, and sliced tomatoes ($16). Beyond the circumferencial bounds of the prized pizza pie, diners can chow down on BBQ chicken subs ($5.95), BLT sandwiches ($5.50), and a variety of traditional pasta dinners. The kitchen keeps the flames flickering into the late hours on most nights, a convenience that allows local brew house inhabitants to enjoy finger-friendly fare when they need it most.
Marco's Pizza founder Pasquale "Pat" Gianmarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations—although, these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh, never-frozen cheeses.