Martino's authentic Italian menu offers traditional dishes forged from fresh ingredients and swathed in sauce prepared daily. Begin a meal by dunking beer-battered slices of fried zucchini ($5.49) in marinara sauce before corralling house-made meatballs within an edible enclosure of imported Italian spaghetti ($9.95). Pizzas divvy themselves by slice ($2.50 for cheese; $0.50/topping) or fly from the oven as complete saucers ($9.95–$13.95), powered by toppings such as red peppers, pineapple, ground beef, and cheese fusion ($1.75–$2.50/topping). Chefs roll locally sourced chicken cuts in breading before frying them and smothering them in provolone for the chicken parmesan hoagie, served with italian bread and fries ($6.99). Postprandial selections from a battery of 15-20 house-made gelatos sate cravings of all flavors, as long as it's frozen.
In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.
Tria Terra Restaurant Tapas & Bar's super-powered chefs leap culinary oceans in a single bound, forging authentic cuisine ranging from handmade italian pastas to spanish paellas to french steak au poivre. The dinner menu, featuring a plethora of fresh ingredients arriving from Spain via teleportation capsule, kicks off with vegetarian, seafood, and meat tapas such as the flor de arca chofa, a baked artichoke with whole garlic, extra virgin olive oil, and parsley ($8.50). Taste buds are tucked in for sweet dreams with the gnocchi con salsiccia e finocchi, homemade potato gnocchi pillows blanketed with a fennel tomato sauce, pecorino romano cheese, and peppers ($14.99). To satiate a minimum of two people and unlimited imaginary friends, inquire about the paella del dia ($38.00), a multi-flavored feast 35 minutes in the making. Favorites include the paella a la basque, a world summit of proteins loaded with rings of calamari, bits of imported chorizo, sausage, and langostino, slices of chicken, and morsels of shrimp, clams, and mussels.
Bambino Brothers Pizza serves New York–style pies crafted from hand-tossed dough and made-from-scratch sauce. Wardrobe your thin-crusted creation in two toppings of your choice, selecting from classic accoutrements such as pepperoni, sausage, green olives, tomatoes, ham, mushrooms, spinach, feta, fresh garlic, and more. Double up on tasty protein such as salami and Canadian bacon if you need a pick-me-up after watching your favorite star get the ballroom-dancing boot, or place a pie with two veggie toppers on an open windowsill if you want to woo a brontosaurus. Round out your already circular repast by adding an appetizer of hot wings ($6.95 for 10), a specialty salad ($5–$6.95), sub sandwich ($5.95 for an 8"), or hot Italian dinner to your order.
The crew in the cocina at Cappolla’s Pizza & Grill bakes pizzas with toppings both commonplace and unusual and ingredients sourced locally and organically whenever possible. Feta cheese, banana peppers, and buffalo sauce grace the bubbling surface of cheesy pies, and tuck under the crusts of steak- or chicken-stuffed calzones and strombolis. Like the Roman morning paper, pastas arrive doused in alfredo, marinara, and pesto sauces.