Since 1977, Park Pizza's kitchen staff has been crafting traditional and gourmet pizzas, which headline a menu of casual Italian cuisine. They arrange toppings on gourmet pizzas in clever combinations, such as the mélange of ziti, ricotta, and mozzarella on the baked-ziti pizza, or the salad pizza with lettuce, carrots, and olives. The Uncle Chuck hero sandwich features barbecue sauce, grilled chicken, mozzarella, french fries, lettuce, and tomatoes—which only leaves out one major food group: chocolate. These pizzas and sandwiches as well as pasta dishes and Italian entrees incorporate all-natural and preservative-free Grande cheese.
From pizza to liverwurst to breakfast scrambles, Marc's Deli and Pizza hushes stomach grumbles with a menu of classic comfort food. Savored under a flat-screen TV in a tawny booth, food tackles the heartiest of appetites. Stacks of Boar's Head meats crowd into overstuffed sandwiches and wraps, which are complemented by housemade macaroni salad, coleslaw, potato salad, or a big slice of build-your-own pizza. The catering menu's Seafood Treasures top plates with shrimp parmesan and poached Norwegian salmon that, like pirate's treasure, can be turned into a statement necklace.
A whimsical sculpture of chefs tossing a 3-D pie sits above Old Tappan Pizza's range and pizza ovens, which bake its signature Rothlisberger pie, topped with sausage, cheesesteak, lettuce, tomato, and a secret-recipe dressing. The pizza factory also prepares ready-to-go slices, and a pasta station lets customers top linguini, rigatoni, and other noodles with tomato sauce and garlic. From the café's green-checkered tables, one can dine while keeping an eye on the large wall-mounted television, ideal for watching the big game or an Azerbaijani reality show.
From within the coal-fired oven at Dino's Cucina, a menu of gooey pizzas, seafood dishes, and Italian favorites emerges to sate sauce-seeking appetites. Diners select from Dino’s three specialty pies or perform pizza alchemy, combining such high-quality ingredients as italian sausage, kalamata olives, and prosciutto to create a custom dish or edible portrait of William Henry Harrison. House specialties tackle hunger pangs with an assortment of chicken, seafood, and eggplant entrees, and wrangle noodle noshers with traditional and whole-wheat pastas. Between bites, patrons sip beverages from Dino’s full bar, check scores on flat-screen TVs, and tune out from workday hassles—such as deadlines and overly affectionate office supplies—with live entertainment every weekend.
Giulio's Restaurant's executive chef, Manuel Marure, pledges to use only fresh, seasonal ingredients in his dishes, taking advantage of each vegetable and herb during its peak time of ripeness. He channels his passion into modern Italian cuisine, incorporating international culinary influences to fill plates with risotto, skirt steak, and seafood stew—as well as gluten-free dishes.
The aromas of Manuel's cooking spread throughout the restaurant, a Queen Anne Victorian house dating back to 1880. In the restaurant's main dining space and four private dining rooms, oil paintings from local artists complement carved wood panels and beveled glass windows with views of the tree where birds gather to plot their world domination.