The oven admirals at Straw Hat Pizza bake an extensive fleet of California-style pizza. The kitchen team prepares each crust to pack a flaky, crispy, crunch-causing texture, creating a sturdy foundation capable of supporting cheese, sauce, toppings, and hardbound copies of Mark McGwire's autobiography. A large chicken-bacon-ranch pizza saturates taste-sensory apparatuses with a dual-meat format and a vegetable cast of tomatoes and red onions, and the large aloha chicken merges chicken, ham, pineapple, and bacon on a highway of barbecue and red sauce (each $17.99 for a 15"). Vegetarians can imbibe the windfall of grown ingredients that fill out the large California veggie pie—a conference of zucchini, broccoli, onions, mushrooms, tomatoes, spices, and white sauce ($17.99 for a 15"). Straw Hat Pizza also puts together an impressive roster of hot sandwiches, such as the sauce-packed meatball version ($5.49).
Masullo's Neapolitan-style pizzas are prepped with thin crusts, fresh local produce, and specialty meats and cheeses, before being shoved into a more-than-800-degree oven and cooked by the sweet, sweet flames of an apple- and almond-wood inferno. Start off with an order of antipasto (cheeses, cured meats, and vegetables, $12) before dousing a tongue in the classic taste of a pizza margherita (basil, mozzarella, and tomato sauce, $10) or the savory flavor of a Kathryn (fontina, Niman Ranch ham, red Fresno chili peppers, and crimini mushrooms, $13). Fulfill one eighth of the FDA's recommended number of daily meat servings with a three-meats (mozzarella, ricotta, and Fra' Mani Toscano salami, sausage, and mortadella, $15), or avoid America's squishiest export with a Jacqueline—a tomato-free pizza with potato, fontina, bacon, and oregano ($14).
Slice of Broadway serves up a menu of delicious pizza, which is offered by the section or by the full circle and paired with 35 toppings, including zucchini, linguica, breaded chicken, bacon bits, celery, feta, meatballs, and more. Surrounded by art-adorned walls and the likenesses of palm trees, customers can sip a domestic draft ($2.50) while consuming one of the 14 specialty pizzas. Humor your stomach with a medium Buff Chicken pizza, which consists of mozzarella, chicken, red onion, celery, and feta cheese roaming wild on a doughy range that's smothered in buffalo sauce ($14). Or pick and choose toppings and one of six sauces to create your own special combo. Stop in between 11 a.m. and 2:30 p.m. and hit the lunch buffet of pizza and salad ($7), or become the master of your own salad destiny at the salad bar ($5).
The chefs at Master Pizza toss out a menu of fresh thin-, thick-, and stuffed-crust pies topped with selections from five sauces and 24 toppings. Diners trick out custom 12-inch medium pizzas ($9.99 plus $1.25/topping) with edible bling such as green onions, bacon, pesto sauce, barbecue sauce, and Mother Nature's diamonds––anchovies. Divvy up the 12-inch philly-cheesesteak specialty pizza ($14.99) or dig into the California Club pizza's red onions and fresh avocado, spread over a layer of garlic sauce ($14.99). Buffalo fries ($4.99) add spice to a traditional side, and 10 wings in a choice of honey barbecue, tequila lime, or hot sauce ($6.99) delight sweet teeth or prepare tongues for lava-eating competitions.
In 1968, a decade after moving from Carlantino, Italy, to the United States, the Guerrera family opened its first restaurant. Today, all three Roma's Pizza and Pasta locations boast family members behind the counter and Old-World recipes on the menu. Tony Guerrera can still be found in the kitchen tossing the dough used to build Roma's specialty pizzas, which range in intensity from the elegant Bianca made with oil, garlic, and cheese up to the mega meat-combo pie piled with seven types of meat. A slate of hearty pastas hewn from similarly traditional ingredients gives diners an opportunity to show off the retractable forks scientists implanted in their hands.
Though Serritella's Italian Restaurant has tripled in size since opening in 1965, its chefs are still serving many of the same original dinner recipes—including veal and chicken marsalas and cheese-laden parmigianas. Tomato-red walls preview baked lasagna and marinara-ladled pizzas strewn with inventive topping options such as clams, artichoke hearts, and fresh anchovies. A wine menu at the polished wooden bar quenches thirst, and vintage framed artwork can be searched for the artist's secretly imbedded ATM pin.