Malucci's Brick Oven Pizza has three locations, and the chefs at each bake their namesake food to the proper melty, crispy state alongside other Italian dishes. They cover their specialty pizzas in toppings such as buffalo chicken cheesesteak, broccoli ranch, or taco: a loaded concoction of steak, blue cheese, cheddar, and hot sauce. Malucci's staff also toasts calzones and sandwiches such as a sub with sweet sausage, grilled broccoli rabe, and provolone. The cooks cover their chicken wings with hot honey, garlic, or Caribbean jerk sauces, ensuring that their wings are never as bland as a report on the optimal width of parking lot paint lines.
Pepperoncini Sotto presents a menu of authentic Italian cuisine inside a romantic setting that's brand new from the sparkling floorboards up to the twirling forks. Begin the Mediterranean meal meditation with the bruschetta caponata, a classic Sicilian morsel of diced eggplant sautéed with red onion, celery, capers, and red-wine vinegar over a grilled crostini ($7), before singing a snappy verse with the veal Sinatra—veal medallions with jumbo lump crab, artichoke hearts, and diced tomato over linguini ($26). The kitchen hand-crafts each pizza with a thin crust crispier than a saltine after getting a deep suntan on the Amalfi Coast and tops it with gooey cheese, fresh marinara, and other fresh ingredients; the Paisano, for example, showcases the richly textured juxtaposition of broccoli rabe, sausage, and long hot peppers ($11).
At Valley Forge Trattoria, chefs prepare pizza, pasta, and other Italian favorites as diners look into the open-kitchen setting and sip on BYOB wine. The trattoria also includes an elegant, welcoming lounge where guests can relax as they eat and drink by the fireplace or in cozy nooks. A coffee bar with complimentary WiFi is nestled in the eatery, making for a great excuse to have coffee and dessert any time.
A glance at Alfredo's specials blackboard might reveal grilled mako shark steaks, heirloom tomato bruschetta, and meat accented with local honey, all extensions of a menu that breathes life into southern Italian cuisine. Flights of olive oil arrive on a wooden carving board with house-baked bread, and the absence of a corkage fee and elegant stemware encourage the BYOB policy. Appetizers showcase wild vegetables and meat cured in-house, which pique appetites for pastas rich with veal, prosciutto, and lobster or plates of free-range chicken. Chefs roll their potato dough into gnocchi and combine mozzarella and cream to create decadent burrata cheese, and can replicate their handiwork for onsite and delivered catering. Above a refinished wine cellar designed for parties, the sunlit, exposed-brick dining room has two private chambers with seating for up to 150 people.
The culinary gurus of Grappa Café woo palates with a bounteous menu that bursts at the seams with homemade pastas, succulent slabs of meat, and fresh seafood. Families can gather around the table to share an appetizer of artichoke hearts Capri, baked with gooey gorgonzola and mushrooms ($11). As cheesy as a Dolly Parton impersonator, the ravioli quattro formaggi envelops cream, goat, blue, mozzarella, and parmesan cheeses ($8–$15). Dive fork-first into the gnocchi grappa noodle dish dotted with shrimp, artichoke hearts, and sun-dried tomatoes tossed in basil pesto ($17). Diners can bring their own beverage or garden hose to help wash down the filet of pisa––a leaning tower of two 5-ounce fillets layered with portobello mushrooms, fresh mozzarella, and sliced tomato ($27).
At Sessano, proprietor Santino Ciccaglione layers savory meat and cheese atop fresh bread to create a menu of hearty cheesesteaks, hoagies, hot-pressed paninis, and wraps. Sessano’s award-winning, roast pork sandwich ($6.95) helms an impressive fleet of hefty eats, from beefy sirloin cheesesteaks ($6.95) to zeps ($5.50) that fly into mouths at cruising altitude. Dinner parties, potlucks, and sandwich-scarfing contests can provision themselves with the catering menu’s 20-serving trays, replete with six types of hoagie or wraps filled with chicken caesar, chicken tender, or caprese fillings.