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.
At Coal, chefs stoke fiery coals inside the kitchen's pizza oven, which bakes the eatery's signature thin-crust pizzas at temperatures of up to 800 degrees. Pizzas emerge from the oven with a lightly charred, crispy crust and crowned with toppings such as meatballs, prosciutto, truffle oil, and caramelized onions. Coal also bakes its sandwiches in the pizza oven, including the saltimbocca Giorgio, with prosciutto and mozzarella on housemade bread, and roasts its chicken wings over the same glowing embers.
At Luigi's Pizza & Restaurant, the chefs make sure their ingredients don?t have to travel far from field to plate. They cull all their produce from local farmers?from the spinach tossed atop New York?style pizzas to the fire-roasted peppers that tuck into paninis and wraps. This attention to quality goes throughout their extensive menu that boasts more than 100 options, which would have made for a light appetizer for King Henry VIII. They serve whole pies and pizza-by-the-slice, whose flavor combinations range from the traditional?margherita and Meat Lovers' pizzas?to the more avant garde?the buffalo chicken pizza and the Vodka Pie with fresh mozzarella and vodka sauce. Beyond pizza, the chefs bake classic Italian entrees, such as chicken marsala and eggplant parmigiana, and pasta dishes including tortellini dressed in a bacon alfredo sauce and shrimp scampi.