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.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
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.
Renovated to accommodate more than 50 eaters since its grand opening in 1985, Dusal's Italian Restaurant & Pizzeria teleports palates to the bustling eateries of Italy with staples including pizza, pasta, and seafood. Exposed brick outlines painted stone archways that soar over Tuscan-inspired portraits of rolling countryside and Italy's legendary pepperoni orchards. Friendly servers dart expertly between clans seated at wooden tables with popular pizzas crafted from age-old recipes, such as the buffalo chicken and personal pies, hoisted aloft.
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 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.