At Peppino's Pizzeria’s four locations, crafty chefs toss, embellish, and accessorize a menu's worth of pizza pies to quash appetites. Diners can pop sodas or quaff brews as large chicken caesar salads sate taste buds or a quartet of antipasto ham, capicola, mortadella, and salami serenades old-world yens. Svelte neapolitan rounds and biana disks pit handmade tomato sauce against a tripled strata of ricotta, parmigiana, and mozzarella, each armed with 18 inches of meatballs, fresh garlic, green olives, or 1 of 13 other toppings (add additional toppings for $1.95 each). Alternatively, homebound bon vivants can transport two extra-large slabs off the premises for private pie-chart comparisons. Peppino’s Pizzeria fires up its fragrant ovens seven days a week; hours vary by location.
Housemade dough rises twice every day in Frodo's Pizza's kitchen, where each batch follows a recipe perfected since the restaurant's founding in 1979. Whole-milk mozzarella cheese joins customizable toppings such as artichoke hearts and italian sausage; specialty pizzas such as the Hawaiian combine pre-calibrated selections of ham, pineapple, and bacon. Frodo's also serves an all-you-can-eat lunch buffet, and placates sweet teeth with chocolate chip dessert pizza and soda poured by the cup, half-gallon, or mouthful.
For more than 33 years, the chefs at Gourmet Pizza and More have topped housemade dough with signature sauce, real cheese, and fresh vegetables. In addition to specialty pies such as the Marco Polo with chicken, almonds, and sweet and sour sauce, chefs build customized pizzas with an array of toppings such as sun-dried tomatoes, gyro meat, and fresh basil. Italian-style dinner entrees include pesto chicken manicotti in alfredo sauce, while Greek specialties include gyro plates and napkins made from genuine philosopher beards.
Handmade pizzas and calzones complement a lineup of pasta dishes at Trio, where chefs satisfy Italian cravings with a lengthy menu of the region’s most authentic and recognizable dishes. The team kicks off the workday by making housemade sauces for its dozen or so pasta dishes. Chefs make the classics, such as tomato and basil over angel-hair pasta, as well as the more complex recipes, including a seafood trio of shrimp, scallops, and mussels in marinara.
Chefs also craft hand-tossed white or wheat pizza dough and top it with sausage and peperoni for a traditional pizza. They can also smother crusts with sweet-and-spicy molasses barbecue sauce for a signature barbecue pizza before firing it in the wood-burning oven until it reaches a perfect golden brown. Guests can also get pizza-like creations, including pies folded into calzones or heart-shaped Valentine’s Day cards.
Non-pizza entrees include a slow-roasted rotisserie chicken and a menu of gluten-free specialties. Desserts, including crème brule and tiramisu, make a fine finish to any meal—especially one paired with a glass of one the eatery's more than 25 varieties of wine.
Using recipes that go back five generations of Sicilians, Antonino Bertolo's Pizza & Wine Bar has filled the bellies of eager diners for more than thirty years. Pure olive oil and a touch of honey combine to give the pizza dough its distinctive flavor, and high-quality mozzarella bubbles atop pies and pastas and inside calzones and Stromboli.
The culinary captain at Milano’s grew up in a kitchen filled with the saucy aromas of traditional Italian fare prepared by his mother and the seasoned zest of Greek dishes grilled up by his father. With that history ensconced, he continued the tradition by marrying both cuisines in a restaurant sporting a hearty menu, casual Mediterranean ambiance, and a justice of the peace certified in marrying cuisines. Offering the best of both worlds, the chef plates everything from grilled rib eye steaks and salmon to Italian casserole, pizza, Greek salads, and oven-baked subs.