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.
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.
Primo Pizza smothers hunger with thick-crust, Italian-style pizza pies handmade from fresh ingredients. Cooks roll out dough on site daily, setting the stage for a large 16-inch pie, upon which a special blend of spices and whole peeled tomatoes play a savory sauce enveloped in a romance with creamy, fresh-cut, whole-milk mozzarella. Choose up to five toppings from Primo Pizza’s 30 options, which include old standards, such as sausage, pepperoni, and mushrooms, and new specialties, such as steak, calabresa, corn, clams, and anti-cheese. This Groupon is good for dine-in, carry-out, or teleported orders only.
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).
In 2001, the calzones, burgers, gyros, grinders, and cheesy pies that lived in the entrepreneurial dreams of then-college sophomore Mark Kalmanidis escaped and joined forces to create Crossroads Pizza. Inside the eatery, customers can send their tongue shopping for spaghetti and meatballs ($8.50) and their teeth can busily munch fried chicken served with french fries and cole slaw ($10.50). Or, choose to chew into one of the menu's more than 15 specialty pizzas—taste a small white pizza's doughy disc of ricotta, mozzarella, tomatoes, basil, and oregano ($9), visit a medium Hawaiian's ham-pineapple fusion ($12.99), or let a small vegetarian pizza refill your food pouch with an assortment of delicious nonmeats ($9.99).