Brodo doesn't want to leave anyone out. It bills itself as a fine-dining restaurant with a casual atmosphere, and the menu bears that out, with dishes ranging from classic comfort food—such as stone-oven pizzas—to nouvelle cuisine, such as free-range chicken with pesto-marinated spaghetti squash.
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When the chefs at John's Pizza & Subs’ approach batches of pizza dough, they channel the restaurant's three decades of expertise. Across the shop's four locations, specialty pies such as the Bob's Big Mac, whose combination of hamburger, thousand island dressing, and pickles is lauded by the Buffalo Pizza Fest, join made-to-order pizzas crowned with anchovies, hot peppers, pineapple, and other toppings. John's Pizza & Subs’ is also known for its original chicken-finger sub, as well as other hot and cold subs with unusual names, such as the rib eye and italian sausage Nightmare and the ham-and-turkey Hercules, whose more than 5 ounces of meat can sate each of a hydra's heads. Tacos, wraps, and wings help to round out the hearty menu.
It should come as no surprise that pizza is a specialty at JUST PIZZA & Wing Co. The restaurant's cooks infuse specialty crusts with sesame seeds, lemon pepper, and other seasonings, pile on fresh cheese and toppings such as sirloin steak and tiger shrimp, and even bake whole-wheat and gluten-free pies. But contrary to its name, JUST PIZZA & Wing Co.'s menu doesn't end there—non-doughy options include chicken wings in a variety of sauces. Patrons can even explore possible wine pairings on JUST PIZZA & Wing Co.'s website.
The time-tested Italian dishes populating Avezzano Ristorante’s menu span generations, having been passed down throughout the years, according to metroWNY. Prelude feasts with plates of jalapeño ravioli ($6.95), whose breaded-and-fried shells are drizzled in a rich red-pepper coulis. Sautéed with fresh mushrooms and herbs, succulent cuts of chicken ($14.95) or veal ($18.95) sail down tongues on the surging currents of a marsala-wine demi-glace. Sage-brown-butter sauce buoys pan-roasted cod filets ($18.95) sheathed in a thick almond crust designed to fend off oceanic predators and plastic silverware. Crown sated bellies with one of eight decadent meal closers, such as a pillowy cream puff ($4.95) or a slice of peanut-butter pie ($5.95).
More than 20 gourmet pizzas and 70 subs circulate the extensive menu at The Original Buffalo Pizzeria & Sub Shop. Pizza defends its title as most versatile foodstuff with a roster of specialty and customizable pies ($5.95–$35.95), including the Original Buffalo Deluxe pizza ($15.95 for small), which bears a scout sash brimming with edible badges, including pepperoni, sausage, mushrooms, peppers, olives, and onion. Pie professionals infuse crusts with a host of flavors such as sesame seed, romano, or Cajun and sculpt dough to New York–style, Sicilian, stromboli, or gluten-free perfection. On the sub side of the menu, the roast beef relaxes in a flavor-fomenting sauna for nearly 10 hours to produce the roast-beef classic, a savory sub served on a garlic roll topped with fried mushrooms ($8.25 whole). A flock of regular or boneless wings soar in a sapid list of sauces, such as medium, mild, suicidal, hot barbecue, honey mustard, and italian ($9.25).
The gastronomists at La Tee Da created a menu showcasing an Italian bonanza of pasta, rice, seafood, and steak. An appetizer of gluten-free escargot, flavorfied in a butter and parsley sauce warms up cuisine intake apparatuses for larger edible inputs ($10). The gluten-free, vegan caponata weaves together roasted pine nuts, red and yellow peppers, onions, garlic, eggplant, and zucchini squash over a choice of penne pasta, spaghetti, or rice ($16). For culinary couplings, the fresh tilapia with caper ($18), like flying a kite, can be enjoyed with a Casal Thaulero pinot grigio ($7 by the glass) from the extensive wine list and a New York strip steak ($24) slides down gullets with the help of a Martin Ray pinot noir ($10 by the glass) from California.