Giacobbi's fuses a seasonal menu of regional Italian fare with American classics, including the turkey meatball in marinara—an award winner at the 2010 Taste of Buffalo. The house's specialty pizzas include generously portioned pairings such as prosciutto, caramelized onions, tomatoes, mozzarella, and alfredo sauce ($12.95 for 6 slices) in addition to the famed mosaic of italian sausage, green peppers, roasted pepper, and mozzarella smothering a roasted-garlic base ($11.95 for 6 slices).
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What started as a single corner pizza shop has expanded into a dozen Just Pizza outposts that dish out over 75 varieties of pizzas. Offerings include innovative combos such as the chicken club with bacon and Virginia ham and the shrimp scampi with sweet peppers. Even classic recipes get a twist from surprising toppings. For example, the Hawaiian delights those expecting just ham and pineapple with maraschino cherries and sliced almonds. The rest of the menu features a smattering of subs and salads, as well as chicken wings glazed with interesting sauces such as blackberry bbq and spicy orange. And for the sophisticated palate, Just Pizza even offers a page on their website with suggestions for what wine and what formal bib goes best with each of their styles of pizza.
Brando’s Pizza curates a selection of more than 20 toppings, which range from standard pepperoni and onions to inventive offerings such as cauliflower and sweet pineapple. Beyond signature pizzas, the kitchen churns out hot oven-baked subs, plump tacos, and wings with dynamic sauces such as citrus chipotle and sweet red chili. Brando’s also conveniently offers catering services to equip a birthday party with one of its two requirements, the second of which is forbidden from being discussed or even thought about.
The disk artisans at Bocce Club Pizza make their pizzas from scratch daily using hand-stretched dough, a selection of 30 toppings, 100% whole-milk mozzarella, and sauce recipes that have been crafted into tasty combinations since 1946. Chunks of pineapple and canadian bacon surf mozzarella waves on the Hawaiian specialty pizza ($16.59), and steak and sautéed peppers make snow angels in a garlic spread on the steak white pizza ($18.59). All of the menu’s dough saucers boast a hearty whole-wheat doppelganger available upon request, and gluten-sensitive customers can play matchmaker between their single stomachs and a gluten-free quarter pie. To raise the edible altitude, Bocce Club Pizza also features un-flat fare such as the chicken fajita sub ($7.99) and a basket of 10 buffalo wings ($7.99), which—like romance novels—can be made hot, medium, mild, or Victorian.