Since 1969, Mario the Baker has regaled customers with the rich tastes of vodka sauce, baked eggplant, capicola subs, and cheesy pizzas. Since its inception, the restaurant has grown from a single storefront to a 14-location local fiefdom, built upon a foundation of crafting consistently delicious casual Italian cuisine, thin-crust New York–style pizzas, and traditional pasta dishes. Piping-hot garlic rolls accompany plates of shrimp scampi or chicken francese, and margherita pizzas and pineapple-topped hawaiian pies enliven celebrations of majestic T-ball-league triumphs and inconsequential T-ball-league defeats.
Top Pizza packs patrons' bellies with selections from a menu packed with New York–style pies strewn with medleys of more than 20 toppings. Like slam-poets in a geometry class, diners can orally attack triangular shapes sprinkled with up to four toppings, ranging from extra cheese to sausage to jalapeños. Mangle 10-slice pies along with garlic rolls inside toothy caverns while pausing to use refreshing soda to hydrate parched esophagi or water a grove of sugar-cane trees.
The dedicated dough maestros of Pizza Rustica fulfill circular-food quotas with freshly baked, preservative-free pies topped with creative earthborn ingredients. Stop in to peruse the menu, and sample mouthwatering munchables such as a huge slice of mega-meat pizza, piled high with two types of sausage, steak, ham, pepperoni, red onion, and plum-tomato sauce ($4.95), a 14” smoked-spicy-chicken pizza carrying a cast of fresh tomatoes, red onions, mozzarella, and boneless chipotle-chicken breast derived from a stash of poultry that's roasted that day ($16), or a portobello mushroom and goat cheese panini hugged by homemade rustica bread ($6.95). Slices boast above-average girth, so it’s a good idea to grab a friend before tag-teaming one of Pizza Rustica’s tomato-sauced pizza mats or the Nutella-and-ricotta-cheese-filled pizzetta ($3.95).
At Rocco’s Pizza Lounge, a team of pizza Picassos hand-toss dough prepared with imported Caputo flour before painting it with fresh sauce, covering it in a broadcast of cheese and toppings, and sliding it into a wood oven blazing at 900 degrees for crispy, cooked-in flavor. Patrons can dive right into pie heaven with more than 20 gourmet pizzas to choose from, including the tirolese, which finesses senses with fresh mozzarella, san marzano tomatoes, speck, and arugula ($15), or the pizza ala vodka’s vodka-infused pink sauce blanketed by mozzarella, shallots, mushrooms, and prosciutto ($15). Diners can also indulge in fare less easily applicable to mathematics, such as pappardelle tossed with Rocco’s homemade bolognese meat sauce ($15). Rocco’s also accommodates miniature appetites with more than 20 Italian-style tapas, such as the calamari fritti ($9) or uova in purgatorio, poached eggs prepared in a spicy tomato sauce and a course on Dante ($8).
The family-owned Kosher Kingdom has all the offerings of a traditional grocery store, from fresh produce to a butcher shop and an extensive offering of prepared foods. The large facility also sports a state-of-the-art bakery that produces Jewish-leaning baked goods and challahs daily. Deli counter favorites include roasted chicken and slow-cooked brisket, with prepared foods ranging from homemade gefilte fish and hot-from-the oven knishes to jumbo stuffed cabbage. The more than 10,000-square-foot specialty store is completely kosher, which means only approved wines, candies, treats and other goods make it to the store’s shelves. There’s even a Pizza King inside, making Kosher Kingdom a perfect one-stop shop for all your kosher needs, or just a pie to take home when you don’t feel like cooking.
Though its roots go back to Treviso, Italy, Piola impressively now serves its famous thin-crust pizza in 10 countries. The international eatery's chefs top pies with a mix of classic and eclectic ingredients such as Brie cheese, smoked salmon, broccoli, bacon, and eggs. Its pies include thin-crust, white pizzas, and thick-edged versions baked in brick ovens. Aside from serving food, Piola hosts film premieres, book events, and art exhibitions. The business also publishes its own 48-page magazine with international artwork and essays translated into four languages, including Italian and English, but sadly not Pig-Latin.