A portmanteau of “mozzarella” and “pepperoni” gave Marvin Mozzeroni’s its playful name, but the origins of the restaurant itself are rooted in New York. The pizzeria was founded by two Rochester natives in 2004 as Starving Marvin's Pizza before they changed the name in 2007 when they turned their single eatery into a franchise. To this day native New Yorkers own and operate the five locations found throughout the state, including their two new locations in Henrietta and Greece.
The emphasis here is on their numerous specialty pizzas, baked in a brick oven and made fresh daily with hand-tossed dough. They come with a thick or thin crust and homemade red or white sauce, and can be ordered whole or by the slice. The menu also features other Italian food, including calzones and chicken parmigiana, as well as a mix of American-style classics such as hoagies, cheeseburgers, wings with homemade sauce and bleu cheese, and hot dogs. Those with food allergies can opt for gluten-free pizza.
Ken’s has been spinning out cheesy, saucy pies and more for more than a decade. Featuring dough that is made fresh every day, the menu’s star attractions are its signature circular eats ($12.99+ for a large cheese), which invite customization with a list of toppings that spans standards such as pepperoni, sausage, and mushrooms, as well as unique tastes such as broccoli, cheddar, and artichokes ($0.85–$2.75 each). For customers overwhelmed by choices, Ken’s staffs a full list of specialty pies such as a baked-potato pizza, topped with mozzarella and cheddar and served with a side of sour cream, or the great white steak pie, a meaty masterpiece that swaps out traditional tomato sauce for A1 (prices vary).
The disc men at Caraglio's Pizza melt golden cheese atop 16-inch New York–style pies, slicing them into 12 and applying them liberally to the stomach pangs of hungry diners. Hot dough discs come slathered in a traditional red or white garlic sauce that simmers in cheesy craters like a savory caldera. Each of the dozen slices has a boneless chicken wing to match, completing meals with a choice of five flavors, from mild buffalo and barbecue to a caribbean jerk sauce spicy enough to furl the tongue like a slap bracelet.
Uncle Eddie's Pizzeria's sauce-slathering savants whip up a delectable cornucopia of pizzas, subs, and wings. Prime tongues with an appetizer such as cheese-laden garlic bread ($3) or a basket of 10 wings covered in barbecue sauce, a country sweet coating, or an extra-hot glaze spicy enough to coax tears out of a stoic jalapeño ($7.99). Thin- or thick-crust 16-inch pizzas ($12.99) emerge from ovens topped with a canopy of bubbling cheese, soused in a red or white-garlic sauce, and boasting a speckling of edible adornments such as bacon, ricotta, and salami ($1.80+ each). Alternatively, sub sandwiches made with fresh rolls brim with a customer's choice of cold cuts or hot fillings ($5.49 for an 8") and, staying true to their namesake, remain undetectable to whale ears.
With locations scattered throughout Rochester, the locally owned Cordello's serves hearty casual Italian fare to sate appetites of any size. Small, medium, and large pies arrive sliced into fourths, eighths, or twelfths and sport hearty toppings such as breaded chicken, bacon, or steak, while sheet-size pizzas extend to 32 slices to feed hungry party guests or test the division skills of the hungriest three. Plates of homemade Italian specialties perch upon tabletops in Cordello's family-friendly dining rooms, and delivery cars bear toasty boxes across the local area, allowing customers to enjoy the feast without leaving home.Committed to supporting the local community, the restaurant sponsors local schools and organizations, while hosting special events for youth, such as a "Make Your Own Pizza Day."
The 600-degree wood-burning oven at Napa Wood Fired Pizzeria delicately toasts pizzas and wrapinis supported by a full list of wines. A list of 29 thin-crust 12-inch pizzas raises edicts against hunger—such as the Toscana, covered in spicy chicken sausage, roasted mushrooms, olives, and oregano ($13), or the Medusa, whose basil pesto, figs, pineapple, and goat cheese petrify taste buds ($12) . A cadre of wines from California and Italy accompany meals, with reds including Cellar No. 8's pinot noir ($7.50 / glass), and whites including Beringer's white zinfandel ($7 / glass). The wood-fired oven also toasts meats and cheeses sealed within a wrapped pizza crust to create wrapinis ($8+), while fresh salads escape the heat in forms such as the baby-spinach salad, a gently rolling hill of spinach, mandarin oranges, onions, olives, and crumbled goat cheese ($8.50), garnished with the joyful laughs of infants.