Every day at Salvatore's Pizza, Pasta & Subs, chefs toss fresh pizzas and prepare accompanying dishes inspired by the savory tastes of Sicily. Converse with up to three guests about what blue tastes like while noshing on pillowy garlic rolls drenched in olive oil and topped with large chunks of garlic. Up to four pizza toppings, such as pepperoni, anchovies, fresh tomatoes, eggplant, and mushrooms, top bubbly cheese and savory marinara, and Pepsi-product fountain drinks quench parched gullets.
Getting the dough right is one of the hardest parts of making a pizza. That's why they make it in house every morning at The Original Big Tomato, yielding a crust that's crisp on the bottom but still fluffy around the edges. Since a base like that deserves fine toppings, the crew also chops veggies fresh every day. They might crown pies with sun-dried tomatoes, fresh lettuce, basil, corn, and spinach. There's also a wide selection of cheeses, including gouda, gorgonzola, parmesan, and goat cheese. Alongside pizzas on the menu, there's also the range of salads, paninis, and wraps that one might see at an Italian cafe.
Doral Pizza’s team serves pies sized from 10 to 16 inches. Staffers bake pizzas topped with everything from gorgonzola alfredo to classic pepperoni, which is to pizza what butter is to toast and index-finger gesticulation are to being a politician. Their pasta roster catalogs such enticing entrees as pesto linguine and four-cheese penne.
Red Zone Sports Bar and Grill envelops sports fans in a laid-back atmosphere while servers whisk classic pub fare such as pork sandwiches and flatbread pizzas to tables teeming with pints of Sam Adams, bottles of Guinness, and a cascade of buzz-worthy cocktails. Guests can bask in the glow of flat-screen TVs indoors as their favorite teams duke it out, or venture to the outdoor patio for breeze-kissed dining. Specials such as happy hour and all-you-can-eat wings stretch themselves across the weekly calendar, while college night on Thursdays encourages scholars to debate the merits of sandwiches versus wraps through dissertations written on bar napkins.
Village Café plates up a menu of salads, sandwiches, and inspired entrees in a European bistro setting. The crispy goat cheese appetizer ($9.95) waves a casual "Ciao" atop crostini, while the Village Cobb salad ($10.95) scoots by on a Dijon vinaigrette-fueled Vespa. Fungiphiles fancy the portabella panini ($8.95), with its grilled, marinated mushrooms and melted mozzarella, and the meat lover's pizza (small $10.95) satisfies any yearning passion for protein. Dinner diners choose from mains such as the mint and pistachio-crusted lamb (8 oz $17.95) accompanied by roasted garlic mashed potatoes and asparagus spears, or linguine with garlic, white wine, and fresh clams ($16.95).
Chicken covered in alfredo sauce and bacon with scrambled eggs are often meals on their own, but at Pizza D'Light, they are pizza toppings. The flavorful ingredient combinations include philly cheesesteak and Hawaiian-themed ham and pineapple. Chefs stretch crusts to 18 inches and serve them whole or by the slice, and also cook pasta dishes and build meatball and tuna salad sub sandwiches on freshly baked bread. Customers wanting a night in can order food online and have Pizza D?Light?s staff deliver meals right to the front door.