Having a hard time deciding what pizza topping to order? Bergen Brick Oven Bar & Grill's got you covered with its Garbage pie?chefs load it up with pepperoni, ham, meatballs, broccoli rabe, peppers, and a whole host of other toppings before sliding it into a traditional brick oven till its crust is a crisp golden brown. If you're not in the mood for pizza, the bar and grill's other offerings include burgers, sandwiches served on garlic bread, and hearty entrees such as chicken picatta and eggplant parmesan.
From pizza to liverwurst to breakfast scrambles, Marc's Deli and Pizza hushes stomach grumbles with a menu of classic comfort food. Savored under a flat-screen TV in a tawny booth, food tackles the heartiest of appetites. Stacks of Boar's Head meats crowd into overstuffed sandwiches and wraps, which are complemented by housemade macaroni salad, coleslaw, potato salad, or a big slice of build-your-own pizza. The catering menu's Seafood Treasures top plates with shrimp parmesan and poached Norwegian salmon that, like pirate's treasure, can be turned into a statement necklace.
Go through the red door of Angelo's Pizza's otherwise unassuming brick building and the scent of baking pies immediately inundates the air. Inside the ovens, dough crisps evenly and cheese lightly bubbles, releasing a heavenly smell that attracts any college student in a 10-mile radius. Customers can add to their orders by selecting hero sandwiches and other Italian-American dishes for-here or to-go.
For 30 years, Pizzeria Diamici has tossed its piping-hot pies and sauced its flavorful Italian fare from the same spot on Hackensack Street. The mouthwatering menu ushers its pleasing pizzas into being the moment they’re ordered, saving them from the complexion-mottling scourge of heat lamps. Gourmet and specialty pies—such as the sun-dried tomato, mushrooms, basil, and mozzarella pie or the spicy, meat-strewn four-alarm ($13.95–$15.95)—arrive loaded with ingredients fresh enough to garner a four-scold rating from the U.S. Department of Schoolmarms. The pizzeria also stuffs its calzones to the seams with savory cheeses, rendering them hefty enough to ensure that any food fight ends in mutually assured destruction.
Pizzas at Big E's Pizza & Wings come in one size: a hefty 18 inches. Cooks pile each slice with medleys of vegetables and sausage, or inventive ingredients such as baked ziti and eggplant parmesan. They prepare the All American Pie by topping it with bacon, french fries, chopped hamburger, American cheese, and onion rings, as well as by keeping one hand over their hearts and a single tear in their eyes. They also whip up non-pizza-related items, including eggplant parmesan, italian subs, cheeseburgers, and wings drenched in one of six sauces.
They maintain a BYOB policy, allowing patrons to pair the drinks of their choices with their meals, and kitchen staffers keep their ovens burning until 3 a.m. Friday and Saturday night.
Jazzeria Pizza & Pasta owner Matt Criscuolo Jr. has been hanging out at pizzerias since he was 6 years old. After emigrating from Italy, his father opened a pizzeria where the entire family worked, giving little Matt an up-close look at the business of turning his mom?s recipes into feasts fit for the old country. Inspired both by his family?s livelihood and his passion for jazz, Criscuolo began his own pizzeria, where he now puts his more than 30 years of pizza-slinging experience to work each day.
Inspired both by family recipes and lessons he learns on his yearly trips to Amalfi, Italy, Jazzeria Pizza & Pasta?s dishes derive their flavors from authentic Italian ingredients. Hand-tossed pizza dough transforms into pies including pesto pizza or the pescatore pizza topped with a trio of baby clams, roasted garlic, and bacon. Diners can enjoy dishes named after jazz greats?such as Lady Day?s Bolognese pasta?or grab a calzone to stuff in their pockets for later. In addition to housing tasty bites of the Mediterranean, Jazzeria locations live up to their name with live jazz performances three times a week.