At Malucci's Brick Oven Pizza 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.
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.
Tony Altomare’s Italian eatery crafts Neapolitan-style pizzas with freshly made dough and homemade sauces, gaining accolades such as the title of best pizza from the Philly Hot List in 2010. Diners can peruse the menu and sink teeth into one of the pre-designed pies, such as the mozzarella-, basil-, and tomato-sauce-adorned margherita pizza ($13.99 for a large), or the romano pizza splattered with pepperoni, sausage, philly steak, and bacon ($15.99 for a large). The grilled eggplant and verdant fillings of the veggie delight wrap ($6.59) offer a tastier alternative to nibbling on various houseplants; a buffalo chicken stromboli ($7.59–$15.59) or one of the homemade hoagies ($6.29–$6.59) reenergize patrons who have spent long hours writing a book in binary code. Tony’s menu varies with each location, so check each restaurant’s website for a complete listing of its belly-tickling fare selection.
Although they’re known for their classic Italian staples, the cooks at Tony’s Pizza don’t necessarily stick to traditions when topping their gourmet or Sicilian-style pies. That’s not to say they don’t do traditional pizzas, but you’re just as likely to find them adorning their crusts with unconventional ingredients—such as breaded eggplant, steak, broccoli, and BBQ sauce—as you would speckling on the usual pepperoni or sausage. When it comes to the other Italian favorites, however, they proudly take an “if-it-ain’t-broke-don’t-fix-it” approach. They prepare a vast array of old-world dishes, sizzling up everything from veal picatta and lobster ravioli to baked ziti and Italian wedding soup, which officiators traditionally poured all over the bride’s dress train as a good luck token. Along with honoring Italy’s culinary history, the cooks celebrate their hometown with Philly favorites such as cheesesteaks and zeps, which are hoagie-style sandwiches brimming with salami and provolone cheese.
The pizza experts at Vinny's Pizzarama endlessly innovate new flavor combinations to construct a robust menu sizzling with an impressive array of pan, gourmet, and stuffed pies. Tasting teams begin synchronized digestion with starters such as the curly cheese fries with cheddar or mozzarella, or a plate of beer-battered onion rings. Patrons can relive perilous lemon-hunting expeditions on the isle of Capri with a large chicken caprese salad, which bursts with romaine, roasted red peppers, fresh mozzarella, and diced tomatoes. Dough-lovers can nosh on a pan pizza, such as a red or white bacon-tomato pie, or stuffed pies including the chicago pizza with fresh-ground sausage. For voracious herbivores, the veggie lover's pizza delivers with broccoli, spinach, and mushrooms, and the gourmet hot-wings pizza combines tender chicken wings with a sauce hotter than the Swedish Bikini Team's five-alarm chili recipe.
Tongues savor the flavors of Il Giardino Pizza Cafe's lunch and dinner menus in a dining room where Pavarotti and Bocelli's arias waft past a traditional tuscan décor of potted plants and roman columns. White garlic sauce or, if it's after Labor Day, marinara sauce drenches an oceanic starter of mussels or clams ($9.50), and lunch's meaty quartet of capicola, salami, pepperoni, and ham stacks muffuletta paninis ($8.50) with piquant protein. Crème fraîche and yellow peppers ornament the spinach-ricotta-dolce pizza ($10.75), and the grilled-salmon salad's ($12.99) title character waltzes atop a stage of leafy spring-mix greens. Veal marsala ($20.99) joins up with the BYOB eatery's house-made bread, and the spaghetti pescatore ($22.99) yields more pasta than Strega Nona's magic pot.