Salvatore of SOHO's handmade neapolitan crust are covered in authentic toppings and fired in its custom-built coal-fired brick pizza oven, creating perfectly crisp crusts for pie aficionados. Mozzarella crafted each day, san marzano tomatoes, and organic farm-grown spices and herbs smother the limelight on the chewy, smoky crusts, with a classic menu singing backup.
A portmanteau of “mozzarella” and “pepperoni” gave Marvin Mozzeroni’s its playful name, but the origins of the restaurant itself are rooted in New York. The pizzeria was founded by two Rochester natives in 2004 as Starving Marvin's Pizza before they changed the name in 2007 when they turned their single eatery into a franchise. To this day native New Yorkers own and operate the five locations found throughout the state, including their two new locations in Henrietta and Greece.
The emphasis here is on their numerous specialty pizzas, baked in a brick oven and made fresh daily with hand-tossed dough. They come with a thick or thin crust and homemade red or white sauce, and can be ordered whole or by the slice. The menu also features other Italian food, including calzones and chicken parmigiana, as well as a mix of American-style classics such as hoagies, cheeseburgers, wings with homemade sauce and bleu cheese, and hot dogs. Those with food allergies can opt for gluten-free pizza.
It should come as no surprise that pizza is a specialty at JUST PIZZA & Wing Co. The restaurant's cooks infuse specialty crusts with sesame seeds, lemon pepper, and other seasonings, pile on fresh cheese and toppings such as sirloin steak and tiger shrimp, and even bake whole-wheat and gluten-free pies. But contrary to its name, JUST PIZZA & Wing Co.'s menu doesn't end there—non-doughy options include chicken wings in a variety of sauces. Patrons can even explore possible wine pairings on JUST PIZZA & Wing Co.'s website.
Old-fashioned gold window lettering and a bright-red awning welcome diners and drinkers to the Murray Hill neighborhood bistro Benjamin Restaurant & Bar. Chefs fill plates with casual pub grub and more sophisticated entrees such as seafood, pasta, and steak during lunches, dinners, and weekend brunches. The large mirror behind the bar broadcasts reflections of friendly bartenders wrangling wines by the glass or the bottle and pouring frothy beers and cocktails. Low-top tables and booths fill the comfy dining room, and framed antique photos and artwork peer down upon customers from the cozy brown walls, whispering entree suggestions.
The chefs at Great Northern Pizza Kitchen draw upon Italian, Greek, and American culinary traditions while topping pizzas. After tossing crusts by hand, they turn to blue cheese, buffalo sauce, shredded pork, morsels of feta, and pico de gallo. Though some toppings seem adventurous, the mac 'n' cheese pizza and the potato-skin pie, a combination of bacon, sliced potatoes, and cheddar cheese, call to mind simple comfort foods. Tables clatter with plates of salads, pastas, and sandwiches in an 80-seat dining room with exactly enough spots for the 10 families cloned from the Brady Bunch.