For more than 15 years, Heavenly Pizza's culinary team has crafted pies from handmade dough, blended housemade sauces, and topped slices with fresh, never-frozen veggies. Ingredients such as broccoli, hamburger, and jalapeño top their pizzas, which reach up to 16 inches in size. Rather than color within the lines of traditional pies, the chefs playfully twist the pizza format with stromboli, ricotta-filled calzones, and crusts stuffed with cheese, sauce, and all the juicy details about pizza crust. More homemade red and alfredo sauces are slathered on heaping portions of pasta, which rounds out the Heavenly Pizza menu along with sandwiches, pitas, and salads drizzled in more than 10 dressings.
Tovos Grill draws its name from an acronym of the five joint owners, infusing the restaurant's American comfort food, sizzling grill fare, New York–style deli sandwiches, and pizza with quintuple bonds of friendship. Chefs load the dinner menu with carnivorous delights, including certified Angus cuts of prime rib ($17.99/14 oz., $15.99/10 oz.), slow-roasted and seared to successfully romance taste buds. Traditional homestyle dishes, such as meat loaf ladled with mushroom gravy ($11.99), settle comfortably into bellies and promptly hand up a framed cross-stitch. From the lunch menu, toweringly stacked deli meats straddle bridges of bread, as in the Times Square Triple Decker, which marries turkey to a classic BLT ($7.79). Pizzas roast in a wood-fired oven, including the Grande Pollo ($11.99/10", $14.99/14"), loaded with chicken, arugula, feta, onion, and olive toppings laid out in championship-winning chinese-checkers patterns.
Chris and Michelle Lussier learned some of their most important lessons from their grandparents—techniques for cooking meatballs so they are plump and flavorful, the proper amount of garlic to use in homemade sauces, and how to manage a family-style restaurant with both efficiency and warmth. The duo and their chefs have been whipping up Italian specialties in their cheerful neighborhood eatery for nearly a decade, from creamy pastas to plump calzones. They speckle their pizzas with gourmet toppings, such as barbecue chicken and tender steak.
The pie purveyors at Oliveoil’s Pizza craft a menu brimming with authentic Italian fare. Dough artists shape 16-inch spheres, building them thin or thick, or tossing pies in the direction of moon gazers before slathering on sauce, cheese, and a choice of topping such as roasted garlic, gyro meat, sausage, or fresh mozzarella. Fingers grab at jumbo wings, saving a bit of buffalo, barbecue, or garlic-parmesan sauce for diligent wet-naps, or dipping cheese breadsticks in cups of bubbling soda to confuse friends and family. Guests can dine in, carry out, or have their spoils delivered for a $2 charge.
The pizza-slingers at Papa John’s build their pies with fresh-dough crusts composed of high-protein flour and filtered water that are hand tossed, then baked to a golden brown. Every pizza comes covered with with vine-ripened tomato sauce and 100% mozzarella cheese, and can be strewn with a cornucopia of toppings, from locally sourced green peppers and onions to beef, ham and spicy Italian sausage. The Hawaiian-barbecue-chicken pie hoards all bacon, onions, grilled chicken, and pineapple within a five-mile radius, and the pepperoni-and-sausage-topped John’s Favorite is the only pie to never have sat in the kitchen’s time-out chair. Chefs dust parmesan cheese and garlic on fluffy breadsticks, and lather wings in honey-chipotle, spicy, or traditional barbecue sauce. The Cinnapie dessert seals meals with a gathering of apple, cinnamon, and icing sweeter than a kitten in sugar-coated pajamas. Enter your zip code into the online menu to see a full list of prices for pies baking in your area.