Pizzas at Big E's Pizza & Wings come in one size: a hefty 18 inches. Cooks pile each slice with medleys of vegetables and sausage, or inventive ingredients such as baked ziti and eggplant parmesan. They prepare the All American Pie by topping it with bacon, french fries, chopped hamburger, American cheese, and onion rings, as well as by keeping one hand over their hearts and a single tear in their eyes. They also whip up non-pizza-related items, including eggplant parmesan, italian subs, cheeseburgers, and wings drenched in one of six sauces.
They maintain a BYOB policy, allowing patrons to pair the drinks of their choices with their meals, and kitchen staffers keep their ovens burning until 3 a.m. Friday and Saturday night.
From within the coal-fired oven at Dino's Cucina, a menu of gooey pizzas, seafood dishes, and Italian favorites emerges to sate sauce-seeking appetites. Diners select from Dino’s three specialty pies or perform pizza alchemy, combining such high-quality ingredients as italian sausage, kalamata olives, and prosciutto to create a custom dish or edible portrait of William Henry Harrison. House specialties tackle hunger pangs with an assortment of chicken, seafood, and eggplant entrees, and wrangle noodle noshers with traditional and whole-wheat pastas. Between bites, patrons sip beverages from Dino’s full bar, check scores on flat-screen TVs, and tune out from workday hassles—such as deadlines and overly affectionate office supplies—with live entertainment every weekend.
The secret that has brought the Centrella family its restaurant success is an easy one to remember: keep things simple. In 1958, Vincenzo and Barbara Centrella left Naples for New York and opened Presto's as a way to introduce their community to the fresh, simple, stripped-down cooking style of their Italian ancestors. Today, the couple's son John and his childhood friends carry out the family mission and welcome patrons to Presto's with a menu heavily populated by the eatery's two namesakes—including a baked-ziti pizza, which marries the two dishes in a state-sanctioned ceremony involving a flaky pie, saucy penne, and two kinds of cheese.
A whimsical sculpture of chefs tossing a 3-D pie sits above Old Tappan Pizza's range and pizza ovens, which bake its signature Rothlisberger pie, topped with sausage, cheesesteak, lettuce, tomato, and a secret-recipe dressing. The pizza factory also prepares ready-to-go slices, and a pasta station lets customers top linguini, rigatoni, and other noodles with tomato sauce and garlic. From the café's green-checkered tables, one can dine while keeping an eye on the large wall-mounted television, ideal for watching the big game or an Azerbaijani reality show.
From pizza to liverwurst to breakfast scrambles, Marc's Deli and Pizza hushes stomach grumbles with a menu of classic comfort food. Savored under a flat-screen TV in a tawny booth, food tackles the heartiest of appetites. Stacks of Boar's Head meats crowd into overstuffed sandwiches and wraps, which are complemented by housemade macaroni salad, coleslaw, potato salad, or a big slice of build-your-own pizza. The catering menu's Seafood Treasures top plates with shrimp parmesan and poached Norwegian salmon that, like pirate's treasure, can be turned into a statement necklace.
Go through the red door of Angelo's Pizza's otherwise unassuming brick building and the scent of baking pies immediately inundates the air. Inside the ovens, dough crisps evenly and cheese lightly bubbles, releasing a heavenly smell that attracts any college student in a 10-mile radius. Customers can add to their orders by selecting hero sandwiches and other Italian-American dishes for-here or to-go.