A trio of Brooklyn-born brothers oversees Renna's pizza production, preserving its New York–style authenticity with a menu bursting at the seams with thin-crust pies among other Italian eats. Unlike toddler politicians campaigning against toy redistribution, families show their appreciate for sharing by divvying up Renna's deluxe specialty pizza topped with pepperoni, sausage, ground beef, and veggies ($12.95+). Diners can grab a quick slice of pizza ($2.75+) or settle in for a dinner entree of homemade baked lasagna with sautéed ground beef, special spices, and a delectable blend of cheeses ($10.25). The sizzling eggplant parmigiana sandwich comes baked and topped with melted mozzarella ($6.25), prompting bites cheesier than unemployed Neil Diamond impersonators. As former Navy and Marines service members, Renna's owners offer 10% discounts for active and retired members of the U.S. military.
Six days a week you can find owner and chef Sam Hassan doing the same thing he’s done since 1976: crafting homemade italian pastas, pizzas, and sandwiches within Casa Dora’s homey kitchen. Sam’s lifelong dedication to edible hospitality shines through during lunch and dinner, filling the dining room’s wooden tables with cheese-stuffed calzones, hand-tossed pizzas, and well-sauced pastas that pair well with refreshing sips of wine or low-calorie gulps of air.
Taverna's menus sport a spread of decadent dishes that feature traditional Mediterranean flavors fashioned from an elegant combination of fresh, locally sourced ingredients and quality imported products. Initiate a successful lunch campaign with daily changing bruschetta ($8), then crunch into a wood-fired, Neapolitan-style soppressata pizza topped with fried egg, house-made mozzarella, and San Marzano tomatoes ($16). For dinner, let the sautéed calamari starter massage taste buds with Israeli couscous, tomatoes, capers, and nicoise olives ($10) before diving snout first into a plate of scallops, risotto, corn, and truffles ($24). Fuel your stomach's brunch-time (Saturdays and Sundays from 10:30 a.m. to 3 p.m.) desires with a prosciutto, gruyere, and rosemary scone ($2) or a helping of Greek-style sunny-side-up eggs with feta, tomato, and green beans ($10).
Gibbs NY Style Subs feeds hungry humans sub sandwiches created using fresh bread and Boar's Head meats and cheeses. Browse the menu for breaded works of edible art, such as the italian meatball sub ($5.59 for 8", $7.39 for 12"), which bathes meatballs in marinara sauce and melted cheese; the philly cheesesteak (5.99 for 8", $7.79 for 12"), an infantry of thin pieces of rib-eye steak flanked by sautéed onions; and the homespun egg-salad sub ($5.79 for 8", $7.59 for 12"). Supplement a sandwich with a quarter pound of potato salad ($0.79), forgo a sandwich with a garden salad topped with egg salad ($6.99), or poke at a sandwich with a pickle spear ($0.29).
Owners Bruno and Jimmy fill Mamma Lucia’s kitchen with housemade Italian family recipes. At each of the eight locations, chefs mix and match myriad pastas and sauces such as penne in pink sauce or chicken pesto ravioli in a creamy pesto sauce. Chicken and veal can be dipped in egg and sautéed in a lemon-and-wine sauce or prepared in any of 15 other ways. In the dining room, servers happily deliver New York–style pizzas to tables or to passing taxicabs full of lost Brooklyn residents.
The chatter of knives dicing fresh parsley. The baritone murmur of hot oil. Italian fare at Rosina's Pizza comes together in an unexpected symphony that drifts out into the dining room. When pizzas finally reach tables, thick cloaks of toppings flaunt international influences from Greece, Mexico, and the Caribbean, saving diners from the disappointment of asking a paper shredder for their passports back. As glasses laden with beer, wine, and margaritas rise in toasts, the eatery’s caterers rush past with fare destined for parties and meetings.