At Brick Oven Pizza, the wood that heats the giant traditional oven imparts an unmistakable smoky flavor to every one of the pies. Customers keep coming back for specialty and custom-built pizzas topped with premium ingredients such as shrimp, fresh garlic, and sun-dried tomatoes. Crispy golden calzones are also available, as well as grinders and meatball-parmigiana subs.
Lanza Restaurant's chefs plate a menu of authentic, upscale Italian dishes as guests drink in live entertainment. Taking inspiration from matryoshka dolls, diners can fill bellies with stuffed selections such as the ricotta-stuffed ravioli ($11.95) and the eggplant rollatini, in which a trio of ricotta, provolone, and prosciutto crowd into a golden eggplant topped with mozzarella and marinara ($13.95). In the veal piccata, a sautéed veal cutlet bathes in herbs, capers, and a luxurious lemon-butter sauce ($17.95), and the swordfish oreganto pairs a sautéed swordfish steak drizzled in roasted-garlic butter sauce with potatoes—Italy's most famous carbohydrate ($18.95). As diners captivate taste buds with savory sauces and pastas, live music and comedy acts thrill eardrums on Lanza’s stage, and a dance area lets couples practice for upcoming line-dancing marathons.
The Rocco boys' love for pizza started in the Bronx, where they worked at their father’s pizzerias from a young age. Now, brothers Joe, Mike, and Frank are continuing their family's tradition at 10 locations of their own invention—all flaunting the Planet Pizza name tag.
A man can't build such a pizza universe without some serious pies. But inspiration isn't a problem for the Planet Pizza culinary team, who've molded more than 30 toppings into about 25 specialty circles, all available on gluten-free and whole-wheat crusts. In addition to specialty pizzas, the cooks concoct other menu choices such the compo salad with baby field greens, grape tomatoes, candied walnuts, gorgonzola, and dried cranberries or the buffalo chicken wrap loaded with strips of crispy chicken, lettuce, tomato, spicy wing sauce, and chunky blue cheese dressing are more convincing than Pluto as a mature planet.
The savory pie slingers at Bella Napoli serve a hearty menu stuffed with circular comestibles, such as calzones, garlic knots, meatballs, and a wide selection of specialty pizzas. Pies start with a solid foundation of fresh-baked dough, available in regular, gluten-free, or whole-wheat varieties, expertly tossed and twirled on the premises with the care of a Faberge-egg juggler. Next, a layer of red or white sauce nestles an array of more than 25 delectable and electable toppings, including such offbeat choices as hot wings, eggplant, and hot cherry peppers ($1.60–$4.25 each). Hearty calzones come stuffed with cheeses, meats, and veggies ($4.26–$12.73), and sides include classic coleslaw ($1.75), fried ravioli ($5.25 for small), and garlic bites–a dietary staple used to drive New England’s most fearsome vampires back to their Harvard classrooms ($4.50 for small).
Although Matteo's cooks draw from a menu filled with classic Italian and seafood dishes—such as chicken parmigiana, tilapia piccata, and linguini with clams—they aren’t afraid of breaking from culinary tradition and allowing patrons to design their own personalized pasta feasts. Willing guests don the proverbial chef’s hat and build from the bottom up, choosing a noodle base—such as angel hair or rigatoni—before selecting from a lineup of five sauces that range from classic alfredo to pink vodka.
The cooks adopt a similar collaborative approach in their pizza-making process, letting diners take the reins and choose their own toppings—such as broccoli, bacon, or eggplant—to create a wholly unique pie. Of course, they offer a prearranged mélange of specialty pizzas as well, including the margherita, shrimp and bacon, and Clams Casino.