Tommy's Coal Fired Pizza introduces the "old world" art of Pizza Making. At Tommy's we carry on this tradition by using only the finest ingredients for our Pizza. Our Pizza is baked in a coal fired oven at temperatures exceeding 1000 degrees providing an authentic crispy crust that enhances our top quality toppings.
The dough slingers at Uncle Carmines University dish-up 16-inch rounds loaded with cheese to form the bulwark of meals. Like the best break-dancers, Cluck-U wings are boneless and wearing a spicy outfit of one of seven sauces, graded by heat. Mild-mannered tongues opt for honey hickory, and the bravest of taste buds prove their mettle with a thermo-nuclear sauce, with a two-liter soda on call to prevent mouth meltdowns. Game-day hosts peruse the ample catering menu to order trays of penne alla vodka ($35/half tray; $65/full tray), and monster-mash hostesses request a meaty london broil loaded with potatoes, onions, and garlic to keep vampires from hogging the bag toss ($55/half tray; $100 full tray).
For 36 years, the kitchen at Ruffino's Restaurant has crafted specialty pizzas and flavorful Italian dishes ranging from shrimp scampi to chicken marsala. Eggplant supplied by local farmers goes into fresh eggplant parmigiana, and years of culinary tradition go into classic dishes such as baked tortellini.
The family that owns La Famiglia Pizzeria prepares Italian recipes passed down through the generations. The chefs bake square Sicilian-style pies and thin-crust pan pizzas, layering fresh, housemade dough with flavorful toppings such as meatballs, grilled shrimp, and other proteins. They also toss pasta with made-from-scratch sauces and assemble light paninis or hearty cheesesteaks. In the warmer months, diners can take advantage of outdoor seating.
The staff at John’s Pizza served their first hand tossed pie more than a decade ago and have been twirling dough ever since. Today, the menu contains an array of hot and cold subs, along with baked pasta dishes. Chefs top 16-inch pizzas with crisp veggies and meats such as sliced meatballs. Diners can enjoy slices inside the dining room or take their pizza to go with take-out and delivery options.
A few hours before Mamma Mia Pizzeria opens for the day, the chefs turn on the ovens and begin to prepare their pizzas, scattering dough with specialty toppings like fresh mozzarella, grilled chicken, and homemade tomato garlic sauce. They arrange the colorful pies along the pristine front counter, alongside bowls of freshly baked garlic-bread knots and baskets of the crusty baguettes they slice up for Boar's Head meat subs. The pizzeria fare soon makes its way out to diners relaxing in an area with colorful pennants and sports photographs adorning the walls.