Jafang's menu satiates pie-loving patrons with mounds of fresh ingredients, thin or thick-crust pizzas, seasoned olive-oil sauce, and optional whole-wheat dough for healthier fare. For an appetizing beginning to a wheel-shaped meal, try Jafang’s eight-piece chicken wings ($4.99) or start with a light, crisp Greek side salad with olives, feta cheese, cucumber, tomato, and artichoke hearts ($2.39). Best an uppity appetite with a medium specialty pizza ($10.99) such as the Jafang special with mushrooms, sliced turkey breast, and bacon, or zip in with a group to stem the hunger tide on the go with pizza by the slice, such as cheese ($1.50), pepperoni, veggie, and meat-eater ($1.75 each). For diners with aichmophobia—the fear of pointy things—Jafang offers any of its dozen specialty flavors in blunt-edged sandwich ($5.99) or wedge-free calzone ($10.99) format.
If you want to get a sense of our business viewpoint, all you have to do is pick up a slice from our vast selection of ideas. Not only our slogan “Looks Good, Tastes Better!” but the pizza itself will tell you our dedication to quality and freshness.
Hand-tossed dough sails sky-high at Bonello’s New York Pizza, where chefs pepper pies in an oregano-based herb blend sealed in by the flickering flames from a stone oven. Dining companions can peruse the menu’s inspired litany of toppings—which include balsamic marinated steak, cashews, and pineapple—which drift across eight hefty New York–style slices ($10.95+) or a Sicilian–style pizza doused in homemade marinara. Like an underachieving yardstick, Bonello’s hot and cold sandwiches span 18 inches and stuff themselves with hearty mounds of homemade meatballs, Neapolitan cold cuts, and sweet italian sausage ($4.95+/half, $6.95/whole). Marinara and melted mozzarella ooze over a tender trio of ricotta-stuffed manicotti tubes ($8.95), where ropes of angel-hair pasta lope themselves around chopped roma tomatoes, garlic, and basil ($8.95+). Those looking to feast in the comfort of their own castles can place on an order for pickup on Bonello’s nifty online order form, an accommodating alternative to ordering via phone or smoke signal.
Bonafede-family matriarch Anita started JoJo's Pizza Kitchen more than four decades ago, and her discerning taste for ingredients is still identifiable in the menu. Though her son Joe, who napped on flour sacks in the back of the restaurant as a child, now runs the eatery, fresh basil and plum tomatoes grown in Stanislaus County still release aromas that hint at sun-soaked furrows. Through a dining room window, guests catch glimpses of chefs tossing freshly risen dough for pizzas or smaller chefs for their adorable giggles. They grate fresh parmesan cheese as wine cooks slowly down with mushrooms on the stovetop and chicken marinates in lemon and garlic. Servers bustle past, filling glasses with house wines or draft beers.
At Lamppost Pizza and Main Street Brewery, cuisine cravers soothe cantankerous bellies with the slew of hand-tossed pizzas and Italian fare that fills out an extensive menu. Make a sacrifice to your temple of taste with an appetizer of cheesy, bacony potato skins, bolstered by ranch dressing and vegetables ($6.49), before moving to a circular entree. The eight-slice garlic chicken supreme pizza ($19.55) brings hunger pains to a halt, and the Linebacker inundates the palate with mozzarella, pepperoni, salami, canadian bacon, ground beef, sausage, and textbook-tackling form ($19.55 for an eight-slice pie). Pair a specialty pie or a sandwich with an ale, lager, or stout from the rotating list of beers fermented in the Main Street Brewery and relax at the Cheers-style wraparound bar that is perched in front of the TVs.
Napoli Italian Restaurant summons the spirits of Old Country recipes by stirring up a menu of traditional Italian plates and pairable glasses from rackfuls of fine wines. Toasted bread dance floors hold aloft fresh tomato, garlic, oregano, and fresh basil atop an antipasto of bruschetta ($7.50). Patrons rest their incisors on a boneless bed of pollo marsala ($10.95) to dream of sweet marsala wine and dating the cute bicuspid across the jaw. Chunks of shrimp, calamari, scallops, clams, mussels, and salmon swim laps between strands of pasta in the linguini pescatore's pool of olive oil and light marinara or white sauce ($16.50). Oenophiles flex their matchmaking muscles by pairing varietals with their meal, marrying a full-bodied red to the milk-fed veal of the vitello piccata ($12.50) or setting up a glass of white with the baked chicken breast of the pollo florentina ($12.50).