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.
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 A'Tavola Ristorante, Chef George Fusco draws on his 20 years of experience to prepare a menu of elegant Italian entrees from scratch in an open kitchen. He and his kitchen staff top linguine with littleneck clams and fra-diavolo sauce and souse veal milanese in sherry vinaigrette and a balsamic-reduction sauce. For dessert, they whip up freshly filled cannolis, sugar-speckled crème brûlées, and new york–style cheesecakes, whose crusts are perpetually under construction.
You wouldn't exactly be wrong in calling the plates at Tottenville Tavern bar food, but there's more to the menu of burgers, fried snacks, and bar pies than first meets the eye. For instance, the fries are hand-cut, the pizzas are topped with clam or buffalo sauce, and the eggrolls are stuffed with the contents of an entire reuben sandwich. You can get the classics more or less straight-up, too. The house-made corned beef inside the eggrolls is also the star of its own sandwich, joining a slate of double-handers such as chipotle-barbecue pulled pork (called "outstanding" by the Staten Island Advance) and a half-dozen steak burgers. Guests can pair a thin-crust bar pie with one of several microbrews, available in bottles or served from eight draft selections, creating America's favorite combination after ketchup and everything.
The clientele is as diverse as the crowd-pleasing menu would suggest. A kids' menu and a tolerance for the word "why?" makes family gatherings easy, and occasional live music ranges from rock to harmonically precise covers of Hank Williams and the Louvin Brothers.
It’s more than just gooey, melted mozzarella on bubbling pizza. And it’s more than a long list of 29 sandwiches including meatball parmigiana and BBQ grilled chicken. Johns Pizzeria & Italian Restaurant has brought these dishes and more to thousands of events since opening in 1989. For offsite soirées—such as the ones they catered for the New York Police Department and Staten Island University Hospital—Johns can also provide tents, tables, and chairs that make planning a party so easy that some might want to start celebrating their birthday three times a year. Alternately, customers can dine in at their pizzeria, choosing from a menu of nearly 20 salads as well as seafood entrees and crowd-pleasing pizzas.
Scot Cosentino and the Goodfella's team share their love of pizza and pasta with guests at their family-friendly Italian bistro. Pizzas made in the old-world tradition—i.e., cooked in a real wood-fired brick oven as the chefs quote Dickens—include Cosentino’s original vodka pizza and other handmade pies. For these gourmet pizzas, Goodfella's has taken home big prize money from the International Pizza Expo, winning its Pizza Challenge on more than one occasion. The chefs also prepare heaping helpings of Italian pastas and entrees, such as prime-cut angus steak and linguini with baby clams.