The Pasta & Pizza Factory's aged wood paneling, brick archways, and tinted lamps set the scene for a memorable dining experience. At each table, diners can summon servers for more food or keep them at bay to ensure their stomach has ample time to catch its breath. Pasta comes in a variety of shapes and styles, such as linguini with clam sauce (lunch $11.95, dinner $14.95); rigatoni with sausage, peppers, and peas in pink sauce ($9.95, $12.95); and tortilini de la nona, with chicken and artichoke hearts bathing in a cream sauce ($11.95, $14.95). Pizzas are decorated with traditional toppings, such as the meat lover's pizza covered in pepperoni, sausage, meatballs, and chicken (individual $9.95, medium $12.95, large $16.95), as well as unexpected combinations. The Parisian—baby shrimp, mushrooms, sun-dried tomatoes—and Portuguese pizza—onions, green peppers, ham, eggs (both $9.95, $12.95, $16.95)—take taste buds on a tour of Europe, and the Brooklyn Gourmet pizza—diced tomato, fresh mozzarella, fresh basil ($8.50, $11.50, $14.50)—avoids subjecting taste buds to a battery of inoculations. Diners can also use their Groupon value towards all-you-can-eat pizza and pasta: lunch $30 value, dinner $40 value.
In 2001, the calzones, burgers, gyros, grinders, and cheesy pies that lived in the entrepreneurial dreams of then-college sophomore Mark Kalmanidis escaped and joined forces to create Crossroads Pizza. Inside the eatery, customers can send their tongue shopping for spaghetti and meatballs ($8.50) and their teeth can busily munch fried chicken served with french fries and cole slaw ($10.50). Or, choose to chew into one of the menu's more than 15 specialty pizzas—taste a small white pizza's doughy disc of ricotta, mozzarella, tomatoes, basil, and oregano ($9), visit a medium Hawaiian's ham-pineapple fusion ($12.99), or let a small vegetarian pizza refill your food pouch with an assortment of delicious nonmeats ($9.99).
Letizia's Pizza collects a multifaceted menu of traditional Italian dishes using family recipes perfected by three generations of pizzaioli polishing. Demanding diners customize their thin-crust pies ($7+) with traditional and unique toppings such as spinach, pepperoni, and clams arranged to resemble Leonardo da Vinci's secret back tattoo ($1.25–$2.75 each). Aloof eaters enjoy pre-topped specialty pies such as the 10-inch Garbage pizza, a savory circle littered with meatballs, sausage, pepperoni, mushrooms, peppers, onions, and anchovies ($13), while gobbling gamblers place bets on the 12-inch Casino pizza, clams, garlic, onions, peppers, and bacon blanketed with red or white sauce ($16.50). Pizzas with a gluten-free crust are available by request for diners on a break from grains after catching wheat making out with their cousin (12", $14.75). Patrons in the mood for other Italian classics shift their sights towards Letizia's pasta and sandwich options, which include eggplant parmesan grinders ($7), baked ziti ($9.25), and other comforting fare.
Chef Pasquale Pascarella constructs each gourmet pie on Pizza Rosso’s menu from fresh ingredients using traditional culinary blueprints. The homemade red sauce cooks for five hours and spends another hour putting on its make-up before it is ready to grace the olive-oiled pizza dough with its presence. The margherita wears fresh buffalo mozzarella and a blanket of homemade sauce to keep its thin, crispy crust warm pizza ($11 for a 12”, $13 for a 16”); the hogan pizza balances prosciutto, figs, arugula, and ricotta into an edible flavor aria ($14 for a 12”, $18 for a 16”). The lasagna layers pasta crafted in-house with sauce, meats, and cheeses to create a delicious model of the earth’s core ($10). The grilled vegetable and pesto panini ($7) presses its ingredients together for an easily handheld meal during lunchtime fencing duels, and the smooth, creamy gelato ($5) chases the last cheesy slice with a rousingly sweet finale.
Wide, high-arched windows usher sunlight into a dining room anchored by brick columns and a brick fireplace. Behind the dark wood bar, bottles and taps spill craft beers whose names bedeck a chalkboard menu. Under a constellation of speakers suspended from the ceiling, diners chow down on slices of gourmet pizza. John Dough's signature is the fresh clam pizza, a white pie decorated with littleneck clams that the chef shucks to order after fishing them from olive oil seas. Classic margherita, chicken pesto, and sausage and hot oil pizzas also sail out of the restaurant's oven, while custom pies show off a customer's choice of toppings.
Joe's Pizza & Italian Restaurant quells grumbling bellies with a menu of sumptuous New York–style pizza, gourmet pastas, and traditional Italian dishes. Joe's dedicated pizza artistes concoct the kitchen's sauces, soups, and pizza dough each day, keeping fare fresh and preventing ingredients from getting jaded and bickering about creative control over dishes. Awaken lazy taste buds with classic garlic bread ($2.59+), then have them cartwheeling across your oral gymnasium with a tender veal parmigiana with tomato sauce and mozzarella cheese ($15.99). A succulent swine symphony of sausage, pepperoni, ham, bacon, and meatball gets served up atop Gino's special pizza ($14–$18.50), and the margherita pizza features a modest menagerie of mozzarella, basil, and tomato sauce ($13–$17). Advocates of shellfish communalism can unite traditionally dissonant helpings of shrimp, clams, calamari, and mussels in the utopian linguine pescatore, which comes bathed in a light marinara sauce ($16.99). Diners looking for carbohydrate alternatives can request whole-wheat pasta and pizza dough or unleavened ice cubes.