Decorative bottles of olive oil perch atop Anna Marie’s display case filled with freshly-baked pizzas, lending a rustic Italian air to the cozy trattoria. Cooks crown these specialty pies and calzones with spinach, Bermuda onions, pepperoni, and hot cherry peppers, as well as whip up colorful plates of veal marsala and chicken or eggplant parmesan. They also crafts more than two dozen gourmet sandwiches named for celebrities, such as the Joe Pesci with roast beef, turkey, ham, and cole slaw, and the Michelangelo, whose recipe consisting of fresh mozzarella, arugula, and tomatoes is painstakingly painted on the ceiling.
Every week, the chefs at Primavera Pizza Bistro offer a different specialty pizza, tossing pies with imaginative combinations of gourmet toppings and flavorful sauces. But their day-to-day selection of pies is equally as inspired—a colorful array of crispy-crust creations such as the Spinach Supreme, the chicken-parmesan pizza, and the Mediterranean Classic, speckled with artichoke hearts and salami. Beyond pizzas, the skilled chefs whip up a variety of authentic Italian dishes, including creamy alfredo bowtie pasta, crunchy homemade meatball subs, and zesty lemon-pepper salmon.
Beyond Tomato Pie of Morristown's French door façade, chefs mix fresh ingredients into a menu of signature pizzas and homemade Italian favorites. For starters, diced chicken and mozzarella cheese sing a duet in lightly fried balls of arborio rice served with marinara, or a chorus of Italian cheeses, meats, peppers, and beans rattle the antipasti platter with trilling operatic arias. To complement the Grandma pie's spread of gooey cheese and tomatoes over a crisp, rectangular crust, the circular tomato pie hosts hearty tomatoes and a selection of toppings ($2 each) such as artichokes, bacon, and sweet peppers. For dessert, rich slices of Nutella pie recall the sweet flavors of Italy's chocolate mountain ranges, and a sextet of zeppoles tops balls of deep-fried dough with spackles of fine powdered sugar.
The Brick Oven of Morristown's dough-spinning doyens handcraft a menu full of crusted creations and authentic Italian eats. Commence chew-infused chats with a bowl of the pasta e fagioli soup ($6.95) before choosing one of the popular brick-oven-baked pizzas, such as the alla mare di mare ($16.95), which combines clams, calamari, and shrimp beneath a canopy of mozzarella and ricotta cheese, or the four-cheese alla jessabella, served on a sauceless crust ($10.95). Diners can also build their own customizable pie (prices vary depending upon ingredients) for a culinary construction more appetizing than a Quaker-made oatmeal cathedral. Or skip sliced fare altogether and tongue-dive into a hearty main course, such as a primo pasta ($11.95+) or the pollo della casa—boneless chicken encrusted with parmesan cheese and sautéed in white-wine sauce ($17.95). To complement meals, guests can bring their own bottle of wine or host a séance to summon the spirit of a vintage chardonnay.
The chefs at Little Anthony's Pizza populate a menu (click "menu selection" on the sidebar) of Italian cuisine with fresh grilled burgers and sauce-smothered pastas. Like Olympic swimmers during times of drought, appetizing shrimps swim laps in cocktail sauce in preparation for the main event. Among the many main course offerings, diners can sink fangs into the succulent veal saltimbocca or chicken parmigiana, soaking in the quiet calm of Little Anthony's unassuming dining space marked by white tablecloths, framed artwork, and potted plants.
No Man's Land Pizza & Grill's dough spinners quell saucy appetites with crispy thin-crust pies, slinging circular comestibles for dine-in or carryout. The menu bursts with slices, fractioning pizza and providing practice for upcoming geometry tests with flavors such as buffalo chicken, hawaiian, and the NY White, which layers spinach and tomatoes atop a garlic sauce and a sprinkling of ricotta and mozzarella cheese ($14.50–$26.99 depending on size and crust). A thin crust or Sicilian-style's thick, bready base serves as a foundation for customized pizza creations ($14.99 for a 16" thin crust or a small sicilian pan, $2–$3 for each topping), decorating dough in 21 edible accessories, such as pepperoni, blue cheese, diamonds, and pineapple.