Although Amaro Pizza's menu boasts an extensive array of traditional finger foods, a selection of familiar and gourmet-inspired pizzas continues to dominate its pages. The cooks can toss together one of their classica pies, such as the margherita classica or the potato alla cream with rosemary and parmesan, or diners can design their own using the 64 available toppings—including smoked salmon, prosciutto, and grilled eggplant—and 19 different polyhedrons of house-made dough. To accompany meals, the kitchen also fries up spicy and savoury orders of wings and layers garlic focaccia bread with extra-virgin olive oil and fresh herbs.
Skilled spinners wait until daily-made dough ages to the ideal consistency before they fling and stretch it for an onslaught of fresh ingredients devoid of artificial colours or flavours. A menu surpassing 30 chef-inspired creations decodes masterpieces such as the New York Deli, a meatberg of toppling pepperoni, genoa salami, bacon, Canadian ham, and spicy italian sausage ($17.50 for 14"). The pesto shrimp lays Ocean Wise–certified wild pink shrimp, roasted garlic, fire-roasted tomatoes, and black olives onto a layer of pesto sauce ($18.50 for 14"), and the Veggie + Goat Cheese tells of a clandestine meeting of passata tomato sauce, italian mixed grilled vegetables, and a goat-cheese blend ($16.50 for 14"). Every pizza comes with a free dip or shaker, turning crusts into more than cell-phone antennae after they're dunked into jalapeño ranch, cheezy cheddar, or chipotle cilantro (order more $0.50 each).
Pizza forms the cornerstone of the menu at Papa Leo’s. The award-winning pies come in varieties such as chicken cordon blue, Meteor Meat Lovers, veggie garden, and philly cheesesteak. There’s even a pizza covered with buffalo-chicken fingers, the culinary equivalent of scoring a touchdown while simultaneously hitting a home run.
Despite its inventiveness with pies, Papa Leo’s menu branches out beyond pizza. From deli specialties such as a hot BLT or cheesesteak hoagie sub to seafood such as Icelandic haddock, the food roster has something for everyone. There’s even a Mexican bent to the menu—beef, chicken, and steak tacos come with cheese and veggies.
Avanti Grill's menu dedicates a small chunk of real estate to gourmet pies. Barbecue chicken, reuben sandwich fixings, and taco toppings reside on some of the creative pizzas. But the menu also gives due respect to more upscale Italian food: steaks and seafood, pasta, and ribs, as well as salads and sandwiches.
When the chefs at John's Pizza & Subs? approach batches of pizza dough, they channel the restaurant's three decades of expertise. Across the shop's four locations, specialty pies such as the Bob's Big Mac, whose combination of hamburger, thousand island dressing, and pickles is lauded by the Buffalo Pizza Fest, join made-to-order pizzas crowned with anchovies, hot peppers, pineapple, and other toppings. John's Pizza & Subs? is also known for its original chicken-finger sub, as well as other hot and cold subs with unusual names, such as the rib eye and italian sausage Nightmare and the ham-and-turkey Hercules, whose more than 5 ounces of meat can sate each of a hydra's heads. Tacos, wraps, and wings help to round out the hearty menu.
It should come as no surprise that pizza is a specialty at JUST PIZZA & Wing Co. The restaurant's cooks infuse specialty crusts with sesame seeds, lemon pepper, and other seasonings, pile on fresh cheese and toppings such as sirloin steak and tiger shrimp, and even bake whole-wheat and gluten-free pies. But contrary to its name, JUST PIZZA & Wing Co.'s menu doesn't end there—non-doughy options include chicken wings in a variety of sauces. Patrons can even explore possible wine pairings on JUST PIZZA & Wing Co.'s website.