Alba's slakes fiery appetites with a refined selection of hearty wheat pastas, savory meats, and wholesome vegetables. Bring lunching stomachs tableside for the noontime special, featuring baked lasagna ($5.95) and a panoply of noodley delights ($5.95), or swan dive into a pool of meats, backstroke through veggies, and snorkel under a layer of cheese with a large Neapolitan pizza ($9.50). Evening eaters can begin exploring the authentic abyss of the dinner menu with an order of tasty fried shrimp lounging on a bed of lettuce ($9.95). Then anchor incisors in the seafaring treasure of linguini with clams, served with a choice of red or white sauce ($11.95), or keep landlubbing tongues onshore with the chicken Diana, sautéed with mushrooms, artichoke heads, garlic, and sherry, and then drizzled with a light pink sauce over spaghetti ($10.95).
Taking inspiration from Italy’s geography, the chefs at Roma’s Italian Bistro give “the boot” to hunger while satisfying cravings for Old World cuisine. The restaurant’s robust menu furnishes bellies with everything from meatball subs and thin-crust pizzas to heartier entrees such as lobster ravioli and grilled chicken cordon bleu topped with sliced ham, mozzarella cheese, and sherry wine cream sauce. Diners can also dive face first into Roma’s cheesy pizza pockets in search of pepperoni slices, which were once used as coins by the Roman Empire.
At Papa Murphy’s Pizza, chefs decorate dough with ladles full of marinara sauce before casting across scoops of cheese, salami, veggies, and bacon. Customers bake the pies to perfection in their own ovens or by startling a welder. The pizza-making process takes place near the registers, which lets guests cheer on the chefs as they stuff Chicago-style pies with four types of meat. Once back at home, youngsters can create their own pizzas with a kit including enough red sauce, mozzarella cheese, and crust to serve one child or an entire town of imaginary friends.
"Simple and delicious." Straightforward words, sure, but they're also the most accurate description of Chelsea Pizza's no-frills menu, according to the owner. Using a family recipe, the cooks assemble veggie, meat-lovers, and margherita pies. They also fold their house-made crust around pepperoni calzones, or stuff their toppings into sub sandwiches. For dessert, zeppoles come topped with sugar and cinnamon released by a tiny crop duster that flies around the dining room.
Cuisine Type: pizzeria
Reservations: not necessary
Handicap Accessible: yes
Number of Tables: 5–10
Parking: parking lot
Most popular offering: pizza
Delivery / Take-out: Yes
Outdoor Seating: No
Cooks at Xena Pizza top housemade dough with fresh ingredients such as bacon, red peppers, and mushrooms to craft their Seattle–style pies. Customers may build their own pizzas, choosing from 16 different toppings, or opt for a signature pie such as the bacon-cheeseburger deluxe with hamburger and cheddar cheese.