Wings Plus offers an extensive menu of rib-sticking fare for lunch and dinner daily, featuring grilled meats, barbecued treats, and healthy eats. Its wings, slathered in any of the 18 savory, sweet, and spicy sauces like flaming honey barbecue or garlic parmesan, come in traditional or deboned varieties with your choice of dipping sauce. Start with an order of the fried ravioli for an Italian-inspired appetizer ($6.99), or claw your way into Maryland-style crab cakes for a fresh sea-treat ($9.99). Sandwiches ($5.99) and 12" pizzas ($7.99+) are served alongside healthy options like roasted chicken and salads. Add an order of redskin potato salad ($2.49+) or sweet potato fries ($3.99) to a customized cup ($4.99+) or 40-strong bucket of wings ($31.99). All of Wings Plus's fare is prepared fresh on site and whipped up fast to order for dine-in or carryout, making it a great option for harried families too busy to cook or all cooked-out after hosting dinner for grandma's rugby team.
The sauce-slingers at Joanne’s Gourmet Pizza craft a menu of doughed delights and appetizing entrees made with fresh, homegrown ingredients. Start with an appetizer of sautéed mushrooms ($6.95) before hanging a fang on one of the many gourmet pies, such as the margarita pizza ($8 for a 9”), the lasagna pizza ($8 for a 9”), or the bacon cheeseburger pizza ($9 for a 9”). The baked clam pie quells seafood cravings ($10 for a 9"), and the pineapple-and-ham speckled Hawaiian pizza ($9 for a 9”) treats tongues to a taste of Island fare without having to lick a VHS copy of Cast Away. Alternatives to crusted concoctions include pasta noodles, which can flaunt a number of sauces ranging from garlic and oil ($7.95) to bolognese ($10.95) and a selection of hearty entrees that include chicken marsala ($13.95) and meatball parmigiana ($15.95). Or exercise mastication muscles gnawing on a savory sandwich, such as the chicken bruschetta hero ($7.95) or sharpen incisors on a Greek salad (8.95).
Pronounced “AH-beets,” Pete’s New Haven Style Apizza sets itself apart from more familiar pie prototypes with a crunchy yet chewy, stone oven-cooked crust, irregular shape, and massive size. Combining their roots in fine dining with a dedication to fresh and simple Italian cuisine, Pete’s chefs make the gluten-free pizza crust in-house each day and top pies with savory sauce and locally-sourced toppings that are farm-fresh, organic, or made in house. Their artisan approach means that each apizza emerges with its own imperfectly round shape, primarily served in 18-inch whole pies, single slices, or doughy maps of ancient Greek city-states.
Pete’s menu also encompasses wheat- and egg-based pastas including goat cheese and basil ravioli, homemade lasagna, and spaghetti Bolognese. The fortress of feasting also channels the vibes of a neighborhood bar with a variety of draft and bottled beers, eclectic décor, and oven doors that bark out patrons’ names when they walk through the door.
Brothers Mario and Sal Marino keep Neapolitan-style cuisine artfully alive by offering dishes made with fresh, locally sourced ingredients. For starters from the current summer menu, tantalize your stomach with savory spuntini such as polpette al sugo, a pair of meatballs served with ragu ($6). Insalata di carciofi hugs your tongue with freshly shaved artichoke, arugula, and parmigiano ($13), and a Milanese sandwich treats tasters to breaded chicken breast, organic greens, and tomato, trapped between homemade bread slices ($9). Although non-Italian restaurants resort to using excess lasagna noodles for napkins, La Bottega Marino's lasagna is served di carne, which features traditional meats ($13), or bianca, with mushroom, spinach, and bechamel sauce ($12). After an entree of pollo alla griglia, or grilled chicken breast ($15), guest can put their feasting muscles to rest with warm nutella pound-cake ($6).
Flickering neon signs draw the eyes of passerby to Matese Pizzeria Ristorante, which sums up its menu in three simple words: pizza, pasta, heroes. The neighborhood joint has prepared their specialty pies and pasta since 1978, pairing pizzeria classics with Italian veal and seafood entrees. In their casual dining room, towering refrigerators of soft drinks and racks of chips stand next to wooden tabletops. Delivery staff rush steaming packages all over town, responding to phoned-in requests, online orders, and meatball-shaped smoke signals.