NY Pizza Station's chefs serve authentic Sicilian-style pizzas topped with dough and sauces that are made fresh daily. They top these hand-tossed gourmet pies with a myriad of inventive toppings, including blackened Cajun chicken, ricotta cheese, and buffalo sauce. As their pizzas bubble in ovens, they cook classic garlic knots and wings tossed in one of nine sauces—garlic parmesan, lemon pepper, and teriyaki, to name three.
A recently expanded menu and dining room transform this former pizza stand into a true Italian restaurant. The chefs introduce taste buds to the new and improved NY Pizza Station through hearty pastas, chicken parmesan, and exotic seafood scampis. A new team of bartenders concocts adult libations and pours cold brews at the full bar. On select days, NY Pizza Station hosts karaoke, trivia, and live DJs, as well as face painters who decorate younger patrons to resemble their favorite animal or hedge-fund logo.
Pizza Fusion delivers pies in hybrid vehicles, uses eco-friendly cleaning products, gives discounts for recycled pizza boxes, donates to environmental causes, and uses utensils made from potatoes. Its planned moon base will have a limited delivery range but will be 100% carbon neutral.
Pie-Fection's menu offers tasty and custom flavor wheels, pastas, and salads with a build-your-own arsenal of toppings. Meddling food scientists can use Pie-Fection’s three-step build-your-own pizza, which lets you choose from an assembly line of three crusts, 11 sauces, and more than 30 ingredients, including six cheeses and seven truth serums ($7.49–$17.49, with three toppings). For green guzzlers, there are build-your-own salads ($6.49 regular, $7.99 large), and pasta artists can paint their own masterpiece from made-to-order pastas ($7.49 regular, $8.99 large). If feeling uninspired, opt for tried-and-true recipes such as the margherita with fresh mozzarella, basil, sliced tomatoes, and pepperoni ($7.49–$17.49), or appetizers such as mozzarella sticks ($4.99) and garlic knots ($2.49 for four, $3.99 for eight).
Jointly owned by Italian and Brazilian chefs, Francesco’s Pizzeria divides its menu up according to the national origin of each dish. For a taste of Italy, diners can sink teeth into a traditional margherita pizza or Capricciosa pizza with calabrese sausage, while unique toppings of heart of palm, cinnamon, and guava denote a Brazilian pizza’s tropical roots.
Enormous front windows flood the brick-lined restaurant with light, illuminating plates covered in five styles of wings and hearty baked pastas. When not occupied chewing through a sub, guests can study the dining room’s irreverent framed pictures of cartoon vegetables dancing on cutting boards, lounging by the pool, and doing one another’s taxes.
Not every pizza place has a Wall of Fame, let alone a Wall of Shame. Pizza Xtreme, however, entreats customers with a dare that echoes its name: eat all 7 pounds of a one-topping, jumbo pie with the help of just one friend, and you've won the 28" Challenge. The rules demand that you get it all down in less than an hour, though, and as the Wall of Shame and pile of half-eaten pies testifies, this is no easy feat.
The kitchen team accommodates the more gastronomically reserved by making single servings of hand-tossed pizza, which it decorates with toppings such as italian sausage, grilled chicken, smoked gouda, and crumbled eggs. Chefs also bake specialty pies and non-pizza goodness, such as calzones, cube-shaped tomatoes, customizable pasta dishes, and oven-baked ciabatta sandwiches such as the pesto-strewn turkey artichoke. Pizza Xtreme’s staff also pours out a selection of wine and beer to complement the food.
Founded in New York by Salvatore Sorrentino and his two sons, Matteo’s Family Style Ristorante Italiano caters to culinary cravings with a menu of classic Italian cuisine complemented by a catalog of wine and creative cocktails. Write the introduction to a memorable meal with New York—baked clams ($12.95+) or calamari arrabbiata, swathed in a sauce of garlic, tomatoes, and red chili ($16.95+). Diners observe elegant performances as clusters of capellini or parties of penne synchronizingly swim together in sauces such as amatriciana ($16.95+) or bolognese ($16.95+).