Bella Pizzeria's dexterous dough sculptors cobble together a menu of pizzas and authentic Italian dishes using fine ingredients shipped in from Brooklyn and Italy. Diners can wrestle with their own personal pizza ($6.50) or call upon their local cross-stitch club to take on larger sizes ($8.50–$39.50). Choose from specialty topping combinations such as Meat Lovers or barbecue, or craft your own garnish medleys to demonstrate culinary creativity. Patrons who complement entrees with an order of garlic bread ($3.50–$5.50) can use any leftover garlic bread to pull off the tough feat of making friends on crowded elevators or in a football huddle. The eggplant parmesan of a hero sandwich ($6.50–$18.50) shushes stomach mutters, while a lasagna dinner ($9.50) graces tables briefly before inexplicably transforming into a marinara-stained plate.
Inducing bouts of gratifying brain freeze since 2000, Ollie's Frozen Custard treats overheated pipes to nectarous invigoration with freshly crafted sundaes, milkshakes, and basins of creamy custard. On-the-move snackers can choose to stack cones and dishes with one, two, or three scoops of custard ($2.24–$3.25), and milkshakes and malts provide convenience in a cup with flavors such as chocolate, strawberry, and peanut butter ($3.49). Confectionery decorators adorn a regular sundae with the customer’s choice of toppings, including chocolate chips, blueberries, pineapple, and an optional set of throw pillows ($3.99). Spoon paladins can tame temperamental tongues with pacifying bites of a banana split ($4.49). Or experience the preferred drink of whippersnappers with a drug-store-style soda that floods mouths with sudsy carbonation to the tune of Perry Como’s greatest hits ($3.49).
Mario Suffi has been in the restaurant industry for more than two decades. That know-how comes in handy at his latest eatery, Mario's Pizza, which is located in a space that has housed Snappy Tomato Pizza and a brontosaurus's bed long before that. In addition to giving the locale a face-lift, Suffi and his kitchen staff have expanded the menu beyond pizza. Case in point: they serve ribs.
Owner Parvesh fulfilled his childhood dream of stuffing the community with delightful Indian dishes when he opened Urban Curry - Indian Grill. In the kitchen, halal meats soak in spiced curries and cook inside a clay oven heated with natural charcoal. Chef Raj also stuffs homemade cottage cheese inside naan or the open hands of hungry passerby, and coats shrimp with biryani’s long grain rice, herbs, nuts, and raisins.