At Hyperion Hair Salon, a collection of licensed stylists and nail technicians share more than 50 years of combined experience as they cater to individual beauty needs. They deftly cut the hair of women, men, and children, offering extra treatments such as texture perms, keratin treatments, and hair extensions. They also use hair-color products from Framesi for highlights and single-process treatments.
Hailing from Sicily and Italy’s Reggio Calabria province, the Caricari family relies on time-tested recipes and skilled cooks at its two Feasta Italia restaurants. The eatery is known for its handcrafted pizzas, as chefs create every pie to order. Hand-tossed crust and fresh, never frozen ingredients highlight every pizza. Zesty toppings include black olives, ham, and meatballs. Feasta Italia’s menu rounds out with pasta dishes and other entrees, such as veal parmigiana and seafood marinara.
The kitchen at Ecco Domani Italian Restaurant is a bustling and colorful place where flames dance up from fiery brick ovens and saucepans simmer with carefully calibrated sauces. Expert chefs prepare veal, chicken, and seafood dishes served with penne, linguini, and angel hair pasta. Crunchy sandwich rolls are layered with meatballs, sausage, and cheesy steak, and the ovens bake up hearty calzones and pizzas. To whip up their specialty chicken sorrentino, chefs egg-batter tender chicken and sauté in a white-wine sauce before topping with sliced ham, eggplant, tomatoes, mushrooms, and fresh mozzarella. There’s also a special menu of kid-friendly dishes, such as chicken fingers and pizzas with theme-park passes baked right into the crust. The restaurant’s sunny dining room is decorated with vivid paintings of rustic Italian landscapes.
At Penn Pizza Restaurant, Chef Phillip has designed a menu that incorporates fresh-baked pizzas, stromboli, pastas, and juicy burgers. Pies emerge from the oven topped with a choice of 20 toppings that include pepperoni, meatballs, bacon, ham, and pineapples. More than 30 pasta dishes include fettuccini alfredo, ravioli a la vodka, veal parmigiana, and stuffed shells.
Pomodoro Pizza slices up a menu of handmade pizzas, cheesesteaks, hoagies, pastas, and sauce-coated wings. Pomodoro's chefs hand-toss doughy canvases to adorn using ingredient artistry and a palette of custom-topping options, including artichoke hearts, sweet peppers, and ricotta cheese ($5.99–11.99, toppings $1–$2.25 each). Loaded-down gourmet discs flatten hunger with such combinations as buffalo chicken and tangy blue cheese, or bruschetta pizza with red or white sauce spreading an edible blanket for a picnic of fresh mozzarella and basil. Wings and seasoned cheesesteaks are doused in one or more of 21 flavors, including lemon pepper, Voodoo buffalo, and rosemary garlic. Grinders sandwich classic Italian flavors between fresh Egypt Star Bakery bread, which rainy-day diners can have delivered to their vehicles curbside ($6.99 for 8", $11.99 for 16").
Diners at Sal’s Pizza Randa know they’re getting made-to-order, hand-tossed pizzas because they can watch chefs throw each round of dough before sliding the pies into a fiery oven. In 2002, Salvatore “Sal” Marsala took over the business that had been open since 1973 and runs the establishment as he would his family kitchen, often making the pizzas himself. In addition to hand-tossed and stuffed pizzas, the staff prepares classic pastas in tomato- or cream-based sauces as well as hot subs served on 12-inch rolls. Although Sal’s doesn’t serve alcohol, customers may bring their own beer, wine, or moonshine-colored beverages to enjoy with dinner.