Named the #1 pizza by Coweta Readers’ Choice in 2010, Goodfella's Pizzeria lifts cheese and sauce from the dreams of Italian chefs and serves them in a simple, laid-back atmosphere. Saddle up taste buds to scrumptious menu items such as the Boss pizza, a customer favorite loaded with pepperoni, beef, two kinds of sausage, Canadian bacon, and a garden of vegetables plopped onto a thick cushion of cheese ($10.49 small, $16.99 large). Or enjoy the Hoffa buried-in-cheese pizza, on which layers of pepperoni rest beneath a thick, gooey entombment ($9.49 small, $15.99 large). Besides pizza, Goodfella's fetes diners with homemade subs, fresh salads, breadsticks, buffalo wings, and packed calzones that serve as a handy snack for those swathed in the tail end of a two-person horse costume.
Tony's Pizzeria and Gyros hosts a menu of piping-hot Greek cuisine, Italian dishes, and New York–style pizza. Hands knead fresh dough and concoct fresh sauce every day to accompany Tony's special blend of spices. Ravening hoards can top two large single-topping pizzas with pie plumage including pepperoni, onion, bacon, and jalapeño, as well as a choice of garlic bread or a 2-liter bottle of soda ($11.99). Specialty pizzas may be spangled with two to eight different pie-toppers ($6.99 for a medium). Rather than tossing a perfectly good origami collection into the oven, harness the deliciousness of folded treats with a chicken or traditional gyro, in which heaps of meat nestle into a pita drizzled in homemade cucumber sauce ($4.59). A honey-drenched chunk of homemade baklava aptly concludes Mediterranean meals ($1.15).
Hot, bubbly pizzas are the name of the game at Take or Bake Pizza, no matter whether patrons purchase them baked or raw. For the latter, they can pop them in the oven or store them in the freezer upon arriving home. The pies—available with three kinds of crust, four kinds of sauce, and nearly 15 topping options—can be paired with calzones, wings, and breadsticks.
The chefs at Custino's Restaurant & Bar hand batter mozzarella sticks, prepare signature sauces, and make fresh cannolis each day. House specialties include the 10-layer lasagna with seasoned ground pork and beef and ricotta cheese and hand breaded chicken parmesan crowned with melted mozzarella cheese.
Lamenting the lack of European baked goods in the Norman community, the Jazzar and Khouri families united to open a bakery filled with flaky French pastries, three-layered Bavarian cakes, and freshly baked European breads. As La Baguette Bakery & Café's popularity grew, the families opened two more locations and began supplying their breads, desserts, and twirled moustaches to more than 200 hotels and restaurants. The Jazzars and Khouris also added a menu of lunch and dinner fare, purveying such café-style eats as quiche lorraine, croque monsieur, and italian pasta dishes.
As the vice president of culinary development at Carino's Italian and recipient of training in Positano, Italy, chef Chris Peitersen masterminds a fresh approach to Italian fare that incorporates stateside favorites into a menu of authentic dine-in, carryout, and catered cuisine. Chef Peitersen helps Carino's string of more than 150 casual eateries to emulate the open-concept kitchen of Italian homes and treehouses de-roofed by wind gusts by ensuring each dish is flavorful and sourced from fresh ingredients. Simple dishes lean on quality ingredients and preparation from scratch as opposed to overpowering embellishments. The baked lasagna exemplifies this philosophy, showcasing 16 layers crafted in-house every morning from italian sausage and beef. As diners act out the leisurely habits and competitive pasta throwing of traditional Italian meals, colorful dining rooms mask eco-friendly accouterments and practices such as cool roofs that reflect heat and cut energy intake.