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.
The speedy chefs at Pescado’s Burritos whip up fresh California-style Mexican fare and prepare handmade guacamole every morning for guests seated in a colorful, relaxed dining room. A variety of marinated meats from land and sea nestle inside white, wheat, or spinach tortillas, creating Mexican classics and house specialties including fish burritos. As customers dine at rustic wooden tables, natural light pours through the floor-to-ceiling glass storefront and illuminates cheery yellow walls.
Food for Life Supreme, headed by The University of the Art and Logistics of Civilization (UALC), aims to reverse unhealthy eating by providing holistic spins on tasty comfort foods. The eclectic menu, based on the book Food for Life: Transitional Recipes for Food Combining and Blood Typing, encourages creative, healthy eating and attentiveness to blood type to improve constitution and expedite online-dating questionnaires. Start with a sampling of scurvy-stomping carrot-cheddar fries, battered and embellished in cheddar cheese, sour cream, and nautical bacon chips made out of thinly sliced salmon ($7). Ride into a Sunset salad, which lets crispy asian strips, avocado, and batter-fried salmon roam in a leafy glen of mixed greens ($13). Bella burgers load marinated portabella mushrooms, mozzarella, and veggies onto moist baked-on-site supreme buns ($6), and fish-feast entrees such as the House Special marry a fried or grilled whiting fillet to side suitors including quinoa, garlic mashed potatoes, and creamy mac 'n' cheese ($12.50). For early risers or graveyard shifters with broken watches, breakfast is served all day. Crisp Full Moon waffles ($5) or egg-stuffed breakfast burritos ($7) are prepared regardless of the sun's place in the sky.
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.
Constant winner of best sub awards across the nation, Penn Station populates a menu with a dozen classic hoagie handhelds, served cold or toasted. The sammy constructors stack meat atop four sizes of bread ($4.49–$8.89) to form time-honored bready monuments such as the philadelphia cheesesteak, stuffed with 100% USDA Choice steak, or the slow-roasted corned beef Reuben topped with a sauerkraut and swiss. Veggie options, such as the grilled artichoke, keep dining light, and the create-your-own sub menu beckons to tinkerers to customize their sub or bedazzle their tote bags with a quintet of meats, four types of cheese, and a dozen toppings and condiments. Accessorize meals with fresh lemonade ($1.99–$2.59) and a heap of hand-cut fries ($1.79–$4.19), which the kitchen crew recruits fresh from Idaho potatoes and flash-fries in cholesterol-free peanut oil as Mr. Peanut slowly removes his monocle to wipe away a solitary tear.