The staff at Pleasure Pizza's East Side Eatery has had more than 35 years to curate their eclectic menu. The restaurant serves sandwiches, brunch, and house-specialty entrees, including fish tacos and fish and chips, that chef Derek Rupp makes with an eye to locally source food, a subject in which he has extensive knowledge.
Husband-and-wife owners Joe and Georgette Hammana developed a knack for restauranteering while working in the family restaurant in Beirut, Lebanon. After immigrating to the United States, the duo opened Joe’s Pizza & Subs, which serves New York–style pizza pies and more than 50 sandwiches and burgers. The menu, which contains many of Georgette’s original recipes and grade-school report cards, offers something for everyone, from specialty pizzas to vegan and Middle Eastern cuisine.
Redwood Pizzeria bakes up a savory menu of circle-centric eats, all crafted with organic pizza toppings, sauce, and dough. Edible architects can draft their own slices with a wealth of formidable pizza materials, including meaty toppings and locally sourced produce, and those drawing an artistic blank can opt for Redwood's savory specialty pies, such as the Greek, which dons a delectable dusting of feta, sun-dried tomatoes, and artichoke hearts ($11.99/small). For less Euclidean cravings, Redwood boasts an eclectic assortment of hot baked dishes, including nachos ($7+), calzones ($9+), and organic vegetarian lasagna, which lets tired tongues make tasty base camp on layers of noodles, spinach, red onions, and zucchini before their ascent to its cheesy summit ($12). A selection of beers and local wines is also on hand to equip throats for lengthy conversations on the philosophical conundrums of beet canning.
Santa Cruz Pizza Company's devoted discus artistes rise each morning to stir their secret-recipe sauce, craft their made-from-scratch dough, and then unite them to build an assorted menu of sumptuous pies. Regale ravenous tongue buds with the salami, pepperoni, sausage, and canadian bacon symphony that tops the meat combo pizza ($17.97 for an 11" pie), or aim lower on the food chain with the mushroom, artichoke, pesto sauce, and garlic ensemble that headlines the Garden Pesto Delight ($14.75 for an 11” pie). All large pies can be ordered in take-and-bake form ($3 off the menu price), granting oven enthusiasts and those plagued by spontaneous cheese cravings a greater amount of pizza autonomy. Chicago deep-dish and gluten-free options sate cravings for alternative crusts, and items such as the philly cheesesteak ($7.50) and the tuna sandwich ($6.50) raise the oft-overlooked banner for noncircular comestibles.
As a child living at the foot of the Santa Cruz Mountains, Ralph DiTullio spent his Sunday afternoons brewing hearty sauces side by side with his grandfather in preparation for the family dinner. As the smell of tomatoes filled the kitchen, his mother and grandmother cut and boiled fresh pastas. On other occasions, he found himself in the cool darkness of the garage, where his grandfather smashed and fermented his own grapes to make wine. Today, nearly all the recipes at Nonno's Italian Cafe build on the hearty Italian dishes Ralph’s mother and grandmother used to make. In the small mountaintop cafe, Ralph cultivates this same sense of familial bonding with new patrons and usual crowds alike, proffering updates on current weather and traffic to callers from the valley below.
While Ralph begins each day crafting potato-filled breakfast burritos and freshly baked turnovers, his lunch and dinner menus transition into traditional Italian fare, such as pastas stuffed with cheese or topped with artichokes and meatballs. He and his culinary crew fire pizzas outside in a wood oven, stacking each with Mediterranean vegetables and barbecued meats with greater care than an artist painting a still-life jenga tower. Every Friday and Saturday, the staff fires up the barbecue for sizzling steaks and sausages. To complement both hearty and light fare, the culinary crew keeps a cellar of nearly 2,000 wine labels and up to 70 beers, replenishing their stock with selections from mostly small international vintners and brewers. They present a changing roster of these wines at weekly tastings to suit different themes and keep the wines from becoming codependent with the house crystal. While all sampling services are kept at small sizes indoors, they can spill outside to bocce-ball courts with courtside seating for up to 150.
The chefs at Jake’s specialize in whipping up circular comestibles, dishing out pizzas with more than 20 toppings in addition to scrumptious specialty pies and a sizeable selection of burgers, sandwiches, and wings. Cozy up in a booth with a signature pizza ($15.25 for a small), such as the barbecue chicken, which plunders the garden for ripe pineapple and onion before wedding them to juicy marinated chicken breast on an altar of smoked provolone. The create-your-own-pizza menu rounds up the usual suspects including pepperoni, mushrooms, and anchovies and puts them in a lineup alongside their more exotic counterparts such as louisiana hot sausage, artichoke hearts, and chives ($12.05+ for a small). Burgers ($5.65), quesadillas ($4.50), and a chicken philly with fries ($8) clamor for diners' attention, and a bucket of wings ($12.75) provides a perfect opportunity to prove your kindergarten teacher wrong about your ability to share.