Ferraro’s multifaceted menu meanders from classic pizza offerings to traditional pasta dishes and ends face down in a fully loaded line-up of italian heroes. Gnocchi bolognese ($9.50 small, $12.50 large) tempts diners with handmade memory foam pillows of potato pasta, while the chicken scarpara showcases a saucy soirée of chicken, sausage, and hot cherry peppers ($14.50). A side of pasta, a small salad, and a stern home economics teacher chaperone each entree. Lunchers can commandeer pizza by the slice ($2.35–$3.25), such at the Grandma Pizza, a thin and crispy Sicilian-style square crust loaded with plum tomatoes, fresh mozzarella, and a sprinkling of garlic ($3.25 per slice or $16.99 for a pie). Chivalrously delicious heroes include the Ferraro Special, a vodka-sauce-drizzled, golden-haloed chicken cutlet bedecked in melted mozzarella and prosciutto ($8.99).
Godfrey Polistina’s family rarely went out to eat when he was a kid. Instead, they gathered around the table for his grandmother’s cooking, which they said was “better than any meal a restaurant could serve.” Polistina now brings these home-cooked flavors to guests at Arrosto. A wood-burning oven fires pizzas topped with basil pesto, truffle oil, salami, capers, and poached eggs, imbuing each with authentic neapolitan flavor. Chefs ladle marinara sauce and meatballs over housemade pasta that comes in gluten-free and whole-wheat varieties. The remainder of the menu features hearty entrees, most of which err on the side of Italian. The cheddar-cheese-topped dry-aged burger and the grilled lamb chops—strategically seared to have 13 stripes like the American flag—represent a blending of the two countries’ flavors. Italian and American tastes are also accounted for on the wine list, whose bottles are displayed along Arrosto’s wood-paneled walls. Guests can sip vintages in the dining room’s leather-trimmed booths or chairs or on the sunny patio.
Baby lobster tails, calamari, mussels, and clams bask in the light marinara sauce of Pasquale Ristorante’s seafood soup. The menu’s gourmet proteins don’t all originate in the ocean, though: plates also come adorned with custom-grilled steaks, breaded veal cutlets, and chicken sautéed in a delicate lemon white-wine sauce. Pasta dishes include housemade gnocchi and lasagna, both ensconced in hearty meat sauces. Alternatively, diners can opt for pizzas with toppings such as chopped clams, ricotta, and arugula arranged over ultra-thin crusts.
The big draw at JT Straw’s Bar & Grill is the wood-fired brick oven, which crisps the edges of pizzas day and night. Housemade meatballs, smoked mozzarella, and sliced rib eye steak all sink into sauce before pies emerge from the oven ready to be gobbled down or used as a bargaining tool in divorce court. Aside from the pizza, JT Straw's also doles out draft brews, burgers, salads, and wings doused in more than 60 sauces, including spicy mexican, mango chipotle barbecue, and garlic sesame.