Pies slathered in homemade sauce bake to a crisp, golden finish over hot embers inside ovens at Giovanni's Coal Fire Pizza. 15 homemade Italian dinners, authentic pastas, chicken dishes, sandwiches, and salads top tables inside both locations, which each sport exposed-brick walls and a bevy of flat-screen televisions.
The ambrosial aroma of Italian spices fills the air inside Pizza Time Caffé, which dishes up an extensive menu of pizza and traditional Italian favorites. The thin-and-crispy Grandma pizza with fresh mozzarella and marinara sauce ($21.99) and the pizza caprese with fresh plum tomatoes, garlic, and olive oil ($15.99) are Italian-style pies that transport diners to the old country. Meanwhile, a 16-inch New York–style hand-tossed crust topped with mozzarella ($14.99), and additional toppings such as pepperoni or ricotta ($1.50 each), brings tears of joy to Empire State eyes faster than Derek Jeter turning a double play before saving twin babies from a burning building. Adventurous appetites can try a specialty pie such as the mashed-potato pizza with bacon and three cheeses ($26.95) to rebel against the traditional rules of pizza creation. For those seeking a less disk-based cheese-and-sauce infusion, Pizza Time Caffé offers an astounding variety of Italian classics such as lasagna ($12.99) and eggplant rollatini twisted up with ricotta cheese and prosciutto and served with tomato sauce and pasta ($14.99). A wide selection of subs suits hands-on diners in a hurry while cappuccinos ($4 each) and espressos ($2.50 each) keep their engines running.
Andrew Garavuso occasionally leaves his post as chef at Sicilian Oven to display his culinary abilities. In one appearance on NBC 6's morning show, he passed out samples of his eatery’s wood-fired pizzas and cooked mussels in white wine sauce. Back on the home turf of his kitchen, chef Garavuso stands over steaming pots of house-made sauces and cuts from-scratch pasta dough into strips of linguine or sheets to write lasagna recipes on. Around him, wood-fired pizzas emerge from ovens, steam pouring from fresh-made dough in golden circles or the square shape that is traditional for Sicilian pies. Tomatoes imported from Italy support toppings, such as olives, fresh basil, steak, sopressata, and gorgonzola.
The chefs at Crazy Tomato Pizza and Wings bake traditional and creative pies to serve crowds both large and small. Their wings make for savory finger food for groups gathered around the big game, with each batch coming out piping hot and made to order.