Streets of New York Pizza was started in 1976 by a family hailing from New Jersey. From the East Coast they trekked west with their secret family recipe, settling in Phoenix to serve their brand of culinary classics. Since opening the first store, the franchise has expanded to 30 locations throughout Arizona and Nevada, and has won numerous awards. At each location, diners can try the signature New York Combo pizza, which features a mix of flavors associated with the Big Apple, including sausage, pepperoni, meatballs, mushrooms, and onions. Guests can also customize their cheesy disk by creating their own pie, adorning it with their choice of 32 toppings, such as swiss cheese, zucchini, and genoa salami, or opting for a gluten-free crust. In addition to pizzas, Streets of New York offers customizable plates of pasta, traditional baked subs, and crisp salads, which can be topped with pizzas at the customer's request.
Every morning, workers at Mark Rich's NY Pizza & Pasta open bright red and gold canopies above tables in their alfresco dining area. Inside or outside, the casual restaurant invites customers to linger over slices of pizza or a dish of gelato or spumoni. Chefs craft their pizzas New York–style: thin, well-dressed, and able to stop a moving taxi with a focused glare. In addition to pies topped with artichoke hearts, sausage, and jalapeños, the menu also includes Italian-style desserts, pastas, and gluten-free dishes.
As Dion Katsoris learned how to craft gyros and souvlaki from his Grecian-born parents on the north side of Chicago, Michael Mortensen mastered Mamma Calasse’s homemade meatball on Taylor Street, the main drag of Little Italy in Bridgeport. Though the Chicago natives relocated to Las Vegas as strangers, they bonded faster than crayons left in the sun over a shared love of the Windy City, particularly its sports teams. The duo remains divided on which baseball team reigns supreme—the White Sox or the Cubs—but, to local eaters’ delight, they agree on treating Sin City to a menu of their childhood eats at Taste A Chi-Town Eatery. They pay homage to their Midwestern hometown with deep-dish pizzas and hearty Vienna beef hot dogs on pretzel buns; a page of pitas and souvlaki plates is dedicated solely to Dion’s Greek roots and the Mount Olympus officials that frequent the eatery for business lunches.
Pizzas at Novacento cook in 90 seconds or less. That's not a great deal of time, to be sure?especially compared to the centuries of tradition behind the practice. Translated from Italian, novacento means "900," which is the exact temperature of Novacento's imported Italian oven. Trained pizzaiolo use this scorching-hot structure to churn out pies at lighting-fast speeds, just the way they've been doing in Naples for hundreds of years. Before a pie slides in, though, it's up to you to select the dough, sauce, and toppings, which range from mushrooms and olives to house-made sausage. The resulting dough is perfectly cooked but soft and light, making it ideal to eat with a fork or use to patch up a hot-air balloon.
At Mezzo Bistro and Wine, chefs create nearly everything from scratch, from hand-rolled sausages and meatballs to decadent dressings and sauces that populate plates of Italian favorites. Flames set the goat-cheese- and sausage-topped Mezzo pizza and margherita pie ablaze inside the kitchen’s wood-fire oven, which the eatery imported from Naples in exchange for an Elvis impersonator. Each layer of eggplant parmesan appeases veggie-craving tummies, and orechiette calabrese entangles mushrooms, spinach, and spicy sausage in a housemade sauce. Freshly caught fish fills the frutti di mare with a hodgepodge of clams, mussels, hand-cut calamari, and shrimp, all simmering in a spicy sherry sauce with linguine.
After flipping their housemade dough, the pizzaioli at CG?s Pizza give diners as little or as much control as they wish. From jalapenos to artichokes, more than 15 toppings can crown customizable pies, while other fixings??such as ranch sauce and bacon??top 10-plus specialty pizzas. Once those ingredients are in place, each pie slides into the eatery?s stone-deck oven or fits into a take-and-bake box for snacking at home or on trips in the family submarine. To round out its menu, the culinary team whips up other pizzeria classics, including calzones and cheesy bread.