Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn; $16.95) or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro; $8.95). Vegans can delight in a small Berkeley, a soy-cheese veggie pizza (with marinara, vegan cheese, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper; $9.95), and traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, roasted eggplant, feta cheese, caramelized onion, and pine nut; $8.95).
The Bistro combines the quaintness of a quiet café with the diverse menu of a larger, louder eatery. Corral some co-eaters and dive into a vat of cream-cheese dip enhanced with spinach and prosciutto ham, or just poke it with the points of the included garlic toast ($6.99). Tongues leap at the chance to sample cracked-black-pepper caesar salad, a legume-laden dish, rife with romaine hearts, croutons, and parmesan under a sheen of black pepper caesar dressing ($5.99), and chicken marsala reaches out to meat eaters with a dish of seasoned, broiled ex-clucker drizzled in the eatery's signature marsala wine sauce ($14.99). The Bistro's biggest draw is the brick-oven pizza, especially if you like the taste of brick ovens. Plunge into a mediterranean pie, with gobs of garlic and olive oil, chunks of chicken, spinach, artichokes, red onions, black olives, and a fiesta of feta and other cheeses ($13.99 for a small, $17.99 for a large). Or, start a natural disaster in your mouth by eating an Avalanche pizza, a doughy delight loaded with pepperoni, italian and pork sausage, ground beef, bacon, ham, onions, mushrooms, and bell peppers adrift on an ocean of marinara sauce ($13.99 for a small, $17.99 for a large). Picky pizzavores can also choose to construct their own pie (starting at $8.99) and enjoy it outside when the weather's in a good mood.
Johnny's Tony's, formerly Zia’s New York Pizza, is home to dough wizards who magically twirl and knead floured orbs into saucy New York–style pies, as well as summon a trove of meaty heros and pasta entrees. Savor the classic simplicity of a cheese pizza ($4.50–$11.65), or adorn your pie with standard toppings ($0.35–$2.00/ingredient), including pepperoni and sausage, or premium adornments ($1.50–$3.00/ingredient), such as chicken, artichoke, and feta. The signature pies, such as a bacon-and-ranch soused Hometown pizza ($6–$18.25), treat tasters to an edible amalgamation more flavorful than an oven-baked Picasso painting. Hand-breaded cuts of poultry saunter atop drifts of spaghetti to create the chicken-parmesan pizza ($7.25), while a calzone erupts cheese and marinara through a crunchy crag of baked dough ($4.85 for a small; $9.55 for a large). Wrap hands or novelty foam fingers around the baked breading of a meatball hero ($6), or satiate beefy urges by snagging a steak sandwich ($6.50). To satisfy families or air-guitar troupes of 4–6 members, Johnny's Tony's serves up a family spaghetti meal ($14 regular; $15.99 with meat sauce), which arrives at tables accompanied by eight slices of garlic bread.
Tony's Pizzalicious has dished out hearty Italian food since 1967. By tossing dough and ladling house-made sauce, the chefs create their namesake pies in styles such as the meat lovers and the Hawaiian, or in customized forms that don slices of tomato and pepperoni arranged into scale models of diners' favorite solar systems. A range of classic Italian entrees emerge from the kitchen, too— eggplant parmesan top twirls of spaghetti, and chopped bacon tops baked ziti with a four-cheese blend. Oven-baked subs and foot-long strombolis and calzones help round out the menu.
Pie-tanza harnesses the culinary power of a wood-burning oven, traditional recipes, and scrupulous seasonings to craft its menu of savory Italian selections. Palate preppers such as fried, stuffed olives filled with sweet tomatoes and rich gorgonzola ($6.79) pave the way for an army of ambrosial entrees, including the three-cheese baked ziti, a portion of penne blanketed in robust cheese and tomato sauce ($10.29). Baked with the earthy aroma of a wood fire, a plethora of piquant pizzas and calzones lure dough cravers with pre-concocted combinations such as sweet onion and bold gorgonzola ($11.29) or the option to create a distinctive pie with pie-tanzas’s 31 toppings ($9.49, $1.49 per topping). Thirsty throats can lubricate bites of meatball parmesan subs ($8.19) with sips from the bar menu, providing the perfect liquid accompaniment to any meal or pizza-themed poetry slam.