The chefs at Eddie's Pizza forge a menu's worth of classic pies and assemble an array of catering trays filled with family-style Italian eats. A duet of regular pizzas arrives studded with traditional toppings such as pepperoni, extra cheese, or meatballs, and a dozen garlic knots befuddle even the most nimble-fingered Boy Scout. An accompanying two liters of soda put out mouth's rooftop fires. Alternately, creations from the catering menu satisfy groups with half trays, serving six–eight people, and full trays, serving 8–10.
A brick oven, a collection of classic Italian recipes, and a slew of fresh ingredients. Those are a few of the things that make meals special at Boccone Pizzeria & Ristorante, but they're far from the only ones. Many come simply for the family-friendly atmosphere, knowing they can relax and share laughs across plates of linguine and veal marsala. Arguably, one of the main focuses in the kitchen is on specialty pizzas that range from the traditional Grandma pie to the inventive Seafood Oreganata with scampi sauce, shrimp, and clams.
Cooks at Michael Anthony’s Pizza kick out authentic Italian favorites such as chicken, veal, and seafood dishes as well as pasta and pizza. Breaded cutlets of chicken or veal parmigiana overflow with layers of tomato sauce and mozzarella cheese, while the broiled shrimp oregenata comes dressed in rich helpings of garlic and lemon. Pastas such as penne, rigatoni, and six-cheese pasta purses are prepared with sun dried tomatoes, prosciutto, and vegetables tossed in cream sauces or baked with sausage and peppers. The kitchen also kicks out pizzas, including a gluten-free variety, as well as American dishes such as chicken cordon bleu and NY strip steaks. On Friday nights, guests can enjoy live entertainment while they dine.
Michael Zachary's - Pizza, Burgers, Authentic Gyros, Ice Cream combines four of the most delicious foods known to humankind. The menu is full of pizzas crowned with meatballs, sausage, and veggies; sandwiches stuffed with ground steak; and ice cream loaded with candies and toppings.
For more than 50 years, Albert's Pizza's chefs have been prepping pies a little differently: they layer the cheese beneath the sauce, where it melts and merges with the crust. That crust is housemade each day, forming entire pies as well as square slices for purchase. You can customize your pizza or go with a gourmet option, many of which come with toppings that evoke Italian dishes. For example, there's a baked-ziti pizza, a fettucine-alfredo pizza, and a lasagna pizza along with classic meat lovers' and hawaiian variants.
The menu also features sandwiches, calzones, pasta dinners, and sliders, small versions of sandwiches served in 3- or 6-packs. None of Albert's extra food in the kitchen goes to waste?the staff donates the surplus to Island Harvest, an organization dedicated to hunger-relief efforts throughout Long Island.
Singas Pizza's chefs calm restless appetites by singing sauce-speckled lullabies from a menu of pizzas, pillowy pastas, sandwiches, wings, and burgers. Tuck teeth into 360 degrees of gustatory bliss with one of Singas's 10-inch pies, crowned with toppings that range from traditional pepperoni or sausage ($5.99) to less-orthodox accents including breaded eggplant ($6.99), buffalo chicken ($6.99), and anti-cheese. Singas's heaping bowls of spaghetti come in seven varieties ($5.49+), warming stomachs with a swirling array of old-world flavors with toppings including sweet italian sausage, creamy garlic sauce, and mushrooms. Palates pining for bread-ensconced eats can opt for a hot pastrami sandwich ($6.49), which smuggles sizzling meat, onions, and green peppers under a veil of melted provolone cheese.