DoubleDave's Pizzaworks serves up an assortment of hearty, hand-tossed pizzas, Peproni rolls, stromboli, and more. Choose a pie from DoubleDave's selection of specialty pizzas ($19.99 for an 18", $15.99 for a 15", and $12.99 for a 12”)—the buffalo-chicken pizza outfits its surface area in mozzarella, chicken strips, wing sauce, and ranch dressing, while the duplicitous Dave's Fave offers carnivore-coaxing meatball and sausage or veggie-baiting tomato, garlic, and spinach variations on its olive oil, garlic, and oregano sauce base. Do-it-yourselfers are welcome to design their own pies ($10.99 for a 15", plus $1.59 per topping), choosing size, toppings, and the type of crust, and diners wishing to cram their cuisine into claustrophobic confines can opt for a half-dozen Peproni rolls ($7.99), with pepperoni and cheese wrapped into dough. Or escape the boot-shaped grip of the Mediterranean with a Philly cheesesteak stromboli ($10.99 for large, $5.99 for small).
RC’s Pizza satisfies patrons with a palate-pleasing menu of sumptuous New York–style pizza, pasta, subs, and salads. The restaurant's staple, an 18-inch NY Giant pizza ($13.50 plus $1.75 for each topping) treats tongue buds to a taste of the Big Apple without the hassle of licking Times Square. All disk-shaped digestibles are forged from the kitchen's fresh-made pizza dough, such as the pepperoni- and italian-sausage-laden Sluggo pie ($18.75 for 18") or the white pie ($17 for 18"), which substitutes RC's house-made sauce with a blissful blend of ricotta, mozzarella, and soft mood lighting. RC's lasagna ($8.95) and jumbo meat or cheese ravioli ($8.95) hoist the banner for pillowy pastas, and the meaty, 8-inch Italiano sub silences gossiping bellies with genoa salami, provolone cheese, and a side of chips ($7.50). Greens lovers may graze upon a spicy antipasto, greek, caesar, or chef salad ($5.79 for a full order) drizzled with one of RC's four house-made dressings and Mother Nature's happy tears.
Gatti's Pizza paints its signature crust of twice-risen dough with sauce made from a 40-year-old recipe passed down by the founder, Colonel Eure, who started the pie hub's first location in 1969. Real cheeses combine into a unique, smoky blend, forming a flavorful foundation dotted with toppings such as spicy italian sausage, pineapple, pepperoni, and shredded napkins. The menu trots out 10 specialty pies—including the bacon double cheeseburger, the Gatti's Deluxe, and the Superoni, which offers extra helpings of smoked provolone and pepperoni—as well as desserts in the form of cinnamon sticks and dutch apple treat pizzas.
Pizza Milano's kitchen team concocts flavorful casual fare, including inventive pizza pies made with New York–style pesto dough and a red-wine-based marinara sauce. In the Milano cheese sticks, a trio of cheeses infiltrates the New York–style dough, along with their allies, bacon and jalapenos, softening the ground for a coup by marinara or garlic-butter sauce ($8.99). Like rival twins, cheese-stuffed italian meatballs appear in two iterations—ensconced in a parmesan-encrusted hoagie with garlic butter and marinara ($4.99) or nestled atop a bed of pasta and immersed in sauce ($8.99). Specialty pizzas surprise stomachs with creative combinations, such as the refreshing Caribbean pizza, a circular island with flaky-crust shores and an inner terrain of fajita chicken, sweet mango, and fresh pineapple, where a conga line of red onions traipses across a three-cheese blend ($11.99–$15.49). Pizza Milano also decorates plates with pasta creations such as the chicken alfredo, which unites a four-cheese, white-wine-reduced alfredo sauce with parmesan-festooned chicken ($8.99).
The Russo family moved from Italy to New York in 1964, and from New York to Texas in 1978, carrying with them time-honored culinary techniques imported straight from the old country. Anthony Russo has worked side by side with family members and Italian chefs since the age of 12, learning to prepares salads, pastas, and pizzas from only the freshest of ingredients. Anthony's love for his family's cooking grew into a lucrative business, with Russo's Coal Fired Italian Kitchen restaurants and Russo's New York Pizzerias popping up all over the American South.
Like a cookie decorated with Lady Liberty's Social Security Number, Russo's pizza is an edible souvenir of the Big Apple, introducing palates to the thin, crispy brick-oven pies that helped make New York cuisine world famous. In between bites of basil-, anchovy-, and meatball-crowned pizzas, diners feast on baked ziti, lobster ravioli, and tortellini carbonara, as well as oven-cooked flatbread sandwiches and toasted calzones.
The tempting and decidedly not-fast-food aromas of sizzling gaucho-style meats, mozzarella, and Brazilian catupiry cheese emanate from Friend’s Pizzeria’s brick oven. The pizzeria’s chefs deftly combine Italian and Brazilian influences with a menu of more than 20 gourmet pizzas. In addition to traditional pies, Friend’s whips up its specialty fusion pizzas, which blend Latin American flavors such as shrimp, green olives, or tangy and soft catupiry cheese. Towering Brazilian Monster burgers challenge diners and tightly fastened bow ties to accommodate their hefty portions of sirloin steak, potato skins, and eggs. After placing orders at a walk-up counter, diners nosh in a dining room festooned with Brazilian- and Italian-flag prints, line drawings of city scenes, and patriotic green and yellow walls.