The big draw at JT Straw’s Bar & Grill is the wood-fired brick oven, which crisps the edges of pizzas day and night. Housemade meatballs, smoked mozzarella, and sliced rib eye steak all sink into sauce before pies emerge from the oven ready to be gobbled down or used as a bargaining tool in divorce court. Aside from the pizza, JT Straw's also doles out draft brews, burgers, salads, and wings doused in more than 60 sauces, including spicy mexican, mango chipotle barbecue, and garlic sesame.
Ferraro’s multifaceted menu meanders from classic pizza offerings to traditional pasta dishes and ends face down in a fully loaded line-up of italian heroes. Gnocchi bolognese ($9.50 small, $12.50 large) tempts diners with handmade memory foam pillows of potato pasta, while the chicken scarpara showcases a saucy soirée of chicken, sausage, and hot cherry peppers ($14.50). A side of pasta, a small salad, and a stern home economics teacher chaperone each entree. Lunchers can commandeer pizza by the slice ($2.35–$3.25), such at the Grandma Pizza, a thin and crispy Sicilian-style square crust loaded with plum tomatoes, fresh mozzarella, and a sprinkling of garlic ($3.25 per slice or $16.99 for a pie). Chivalrously delicious heroes include the Ferraro Special, a vodka-sauce-drizzled, golden-haloed chicken cutlet bedecked in melted mozzarella and prosciutto ($8.99).
For more than 50 years, Atlantic Pizza’s chefs have painted pastas and pie crusts red with rich marinara and meat sauce. Pizzas can be made atop classic or whole-wheat dough and then further customized with selections from more than 30 toppings. Nineteen specialty pies relieve tough decision making, combining ingredients such as baby clams, garlic, bacon, and peppers (the Clams Casino). The chefs also put special spins on more than 50 sandwiches. They prepare paninis for the grill by layering on grilled chicken, baby spinach, tomato, and feta—a combo that represents the eatery’s Greek ties—and they ready cheeseburgers for encounters with white carpeting by ladling on chili.
The namesake chefs at Cerbone of Naples Pizza enlist family recipes that originated in Italy in the early 1900s to construct gourmet pizzas and traditional entrees. An arsenal of upscale pizzas unfurls on the eatery's lengthy menu, which touts the arugula salad pie, a union of avocado and kalamata olives swimming through balsamic vinegar, and the chicken scarpariello pizza, a base of marsala wine sauce splashing on sun-dried tomatoes and cherry peppers.
Harrison Pizza and Pasta’s chefs use old-fashioned recipes to prepare classic Italian eats and old-fashioned hospitality to treat customers as family members. The kitchen staff’s expansive menu details hot garlic knots, pasta fagioli, and eggplant heroes. The main attractions, however, are the eatery's specialty pizzas, which arrive on focaccia or Sicilian-style thick crust and, like its catered dinners, are designed to please large groups or solitary guests with multiple mouths.
The menu at Frankie & Fanucci's Wood Oven Pizzeria is dominated by the offerings from the authentic 800-degree wood-burning oven, which chars the tasty toppings melting against thin crust dough and crispy panini rolls. The simple margherita pizza consists of fresh mozzarella from Brooklyn, imported italian plum tomatoes, and fresh basil (16", $16.95). Personal pizzas measuring 10 inches entice eaters with a smaller-sized saucer, a whole-wheat crust option, and more table room to build napkin skyscrapers reinforced with forks ($9.95-$12.95). The wood oven also blisters hot-pressed chicken provolone panini and its mix of provolone cheese, tomatoes, caramelized onions, and sweet roasted-garlic dressing ($8.95). Opposing cool textures of the pear and gorgonzola salad allot a small forest of mixed greens topped with roasted walnuts and pear dressing to prepizza palettes ($8.50). Pasta, available at the Mamaroneck location, teams with the scratch-made Grandma's Sunday Sauce to create flavor-saturated entrees such as cheese ravioli ($13.95). The Hartsdale Village location, mentioned in a New York Times article, imparts passionate discussions of sweets through the nutella pizzetta, where the delicious chocolate-hazelnut spread smoothes over pizza crust before being struck with a vanilla ice-cream meteor ($7.50).
Led by their mom, Cassandra, brothers Mergim, Burim, Durim, and Agim turned a cache of generations-old family recipes into 4 Brothers Pizza & Mediterranean Restaurant. With these unique culinary formulas, the tight-knit clan infuses classic Mediterranean and Peloponnesian flavors into their sprawling lineup of Italian and Greek dishes, which includes flaky spanakopita, linguine with clam sauce, and creamy penne with chicken and broccoli. Each of the brothers also boasts a favorite pizza that bears their name, agreeing that whoever’s pie is the most popular gets to claim the remote control forever times infinity.