A brick oven radiates in the kitchen of Alexander's Restorante and Pizzeria, an eatery that opened in August 2013; in that oven, chefs bake made-from-scratch Neapolitan-style pizzas with thin crusts. Patrons can also savor pizzas with pan crusts, choosing from toppings that range from Italian meats to organic vegetables, or opt for healthy salads or grilled panini sandwiches. Bartenders pour wine behind a gleaming bar, pulling bottles of reds and whites from cherry-wood shelving.
The chefs at Pasquale's Italian Restorante carefully craft a sweeping menu of Italian favorites. They festoon New York-style pizzas with green peppers, mushrooms, and pepperoni slices, and they stuff these same morsels inside a calzone to create a hearty on-the-go meal or adequate replacement for your child's misplaced doll. They also dip eggplant rollatini into egg batter and layer lasagna with meat sauce, ricotta, and mozzarella. Hand-breaded veal and chicken parmigiana cutlets buddy up with entree-sized portions of pasta or nestle between slices of hot sub bread.
Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Take those new flavors for a test drive with two large one-topping pizzas, selecting from an array of tasty cheese crowns that stretch into infinity like a taffy pull in a black hole.
At Eastside Bistro, nestled within the Fashion Square Mall, an expert culinary team crafts gourmet burgers, flatbreads, and steaks. In the kitchen, wings receive a slathering in one of eight sauces before diners chow down on them along with barbecue pulled pork sliders and pesto burgers. Shrimp stuffed with lump crab meat sates the stomach as flat-screen televisions and a billiards table appease the eyes of diners situated indoors, while an outdoor seating area accommodates those who prefer free-range oxygen. Eastside Bistro pumps up their pub fare with live music every Friday and Saturday, and its catering department preps massive platters for onsite or offsite events and luncheons.
Tartini Pizzeria & Spaghetteria treats guests to a smorgasbord of Italian and American dishes, as well as old-school European treats from the owner's hometown of Piran, Slovenia. Diners chow down on the kitchen's signature creamy carbonara—made fresh each day—or devour the tartini pizza, covered in salami, proscuitto, pepperoni, and buffalo cheese. The savory pies bake to crispy perfection in a traditional wood-fired oven. They arrive at tables in sizes ranging from 10 inches, ideal for a hearty meal for one, to an impressive one meter—the perfect size for feeding a 15-person baseball team or two hungry marathon runners.