Like chili popsicles and videos of grizzly-bear ballerinas, the simple, authentic Italian food at John's Restaurant & Pizzeria has been enjoyed for nearly 40 years due to its versatility and heartiness. Start with an order of baked clams ($9 for eight), bruschetta ($4.95), or fried zucchini sticks ($7). John's pizza starts with freshly made dough, 100-percent real part-skim mozzarella, and a fresh sauce made from California and Italian tomatoes. Try a pie topped with artichokes and sundried tomatoes ($17) or the sauce-less tomato and basil ($18). Meaty slices include the buffalo chicken ($21) or the chicken parmigiana ($21). Calzones, pastas, and heroes both hot and cold round out the menu.
In the kitchen of Nuzzo's Apizza, third-generation pizza maker Barry Nuzzo and his team of cooks prepare thin-crust New Haven-style pizzas and Sicilian-style pies layered with ricotta cheese. Patrons can choose from toppings such as bacon, clams, or red peppers roasted on-site, or opt for a specialty pie: the Eggplant Rollatine, for example, which combines eggplant, marinara, ham, ricotta, and Parmesan. The cooks also make gluten-free pizzas, pasta dishes, and submarine sandwiches.
Passed from Andy Saldamarco to Tom DeLuca, Saldamarco’s Deli has been a fixture in the community for 33 years, and DeLuca carries on Andy's recipes as he serves up many of the same sandwiches and hot foods such as eggplant parm, chicken parm, meatballs, and sausage and peppers that have kept it a local staple. Saldamarco's was also voted #1 best Italian Deli in the 2013 Best of Shoreline Readers' Poll, #2 for best soups, and #3 for best salads. Freshness is a priority, as all salads are made fresh including tuna salad with Hellman's Mayo and the Deli grinds their own beef with no additives. Housemade roast beef adds tasty weight to soft sub rolls, and freshly cut steaks and pork roasts line the butcher's case alongside strands of housemade italian sausage that are great for grilling in the summer or exercising when a jump rope is unavailable.
Brightly colored pennants embellish the ceiling at Port Jeff Bowl, but bowling skills demonstrated in the lanes below are what attract attention. Players hurl balls toward pins for fun or team up with peers to play in one of many leagues, divided by age and whether or not a player is tall enough to ride a roller coaster. On Tuesday nights from 9:30 to midnight, athletes enjoy an unlimited amount of fun during Bottomless Bowling. And after hours spent satiating competitive impulses built up over years of being benched during tag, patrons can quench thirsts and appetites with a beer and bite at Splitz Sports Bar. The alley also hosts parties and private events for up to 200 guests, which lets partygoers pair play with pizza, soda, or buffet fare in the 11th Frame Lounge.
Cooks at Michael Anthony’s Pizza kick out authentic Italian favorites such as chicken, veal, and seafood dishes as well as pasta and pizza. Breaded cutlets of chicken or veal parmigiana overflow with layers of tomato sauce and mozzarella cheese, while the broiled shrimp oregenata comes dressed in rich helpings of garlic and lemon. Pastas such as penne, rigatoni, and six-cheese pasta purses are prepared with sun dried tomatoes, prosciutto, and vegetables tossed in cream sauces or baked with sausage and peppers. The kitchen also kicks out pizzas, including a gluten-free variety, as well as American dishes such as chicken cordon bleu and NY strip steaks. On Friday nights, guests can enjoy live entertainment while they dine.
The chefs at Eddie's Pizza forge a menu's worth of classic pies and assemble an array of catering trays filled with family-style Italian eats. A duet of regular pizzas arrives studded with traditional toppings such as pepperoni, extra cheese, or meatballs, and a dozen garlic knots befuddle even the most nimble-fingered Boy Scout. An accompanying two liters of soda put out mouth's rooftop fires. Alternately, creations from the catering menu satisfy groups with half trays, serving six–eight people, and full trays, serving 8–10.