The nimble chefs at Salvatore of Soho smother handmade Neapolitan pizza crusts in fresh mozzarella cheese, San Marzano tomatoes, and organic herbs before warming pies in a custom-built coal-fired brick oven to craft a classic menu of Italian fare. Deft dough handlers coat the customer-favorite clam pie in hand-shucked clams, imported oregano, and freshly grated romano cheese ($19.95 for a small, $29.95 for a large), and they slather the vodka pie in its titular creamy tomato sauce and a cocktail olive garnish speared on a toothpick ($11.95 for a small, $22.95 for a large). Diners can also fork up individualized carbs with pastas such as the lasagna ($14.95) or dive into a vat of cheesy baked manicotti ($12.95) to eliminate pasta-deficiency headaches. Salvatore of Soho’s 1950s atmosphere allows customers to soak in the aura of simpler times without sitting through a Leave It to Beaver marathon.
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.
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.
Scot Cosentino and the Goodfella's team share their love of pizza and pasta with guests at their family-friendly Italian bistro. Pizzas made in the old-world tradition—i.e., cooked in a real wood-fired brick oven as the chefs quote Dickens—include Cosentino’s original vodka pizza and other handmade pies. For these gourmet pizzas, Goodfella's has taken home big prize money from the International Pizza Expo, winning its Pizza Challenge on more than one occasion. The chefs also prepare heaping helpings of Italian pastas and entrees, such as prime-cut angus steak and linguini with baby clams.