Bistro 42 dishes out a delectable menu of classic Italian and American fare in a casual setting. Pique palates with an ambrosial Hail to Caesar salad ($6.99) or one of the many appetizers, such as wings ($7.99–$19.99) or the calamari fritto, lightly fried and paired with a mini marinara dunking lagoon ($8.99). Bistro lasagna, made with fresh cheese, beef, and pepperoni ($11.99), or pot roast, prepared Southern style with mushroom-marsala gravy and served with a choice of sides ($12.99), make for satisfying main events. Hungry herbivores can feast on eggplant parmesan ($11.99) or practice lasso skills with Momma's spaghetti ($7.99). A smorgasbord of sandwiches served on oven-baked bread, such as the italian sausage ($8.99) and italian veggie ($7.99), satisfy midday munchies. On Friday nights, guests can enjoy the sounds of live music, and an ever-present kids' menu pleases both picky progeny and the young at stomach.
Amid Johnny Brusco's NY-Style Pizza's family-friendly milieu, diners devour the restaurant's savory garlic knots by the plateful to get ready for massive New York–style pies and classic Italian dishes. With ties that stretch back nearly 50 years to a pizzeria in Manlius, New York, Johnny Brusco's bakes authentic flavors into every order and entertains groups in a dining room—bedecked with TVs for comfortable sports-watching—or at patio tables in the heart of Norton Commons. The extensive pizza menu includes gluten-free pies, as well, and their beverage list encompasses a lengthy selection of craft beer and wines.
The tasty array of casual Italian tastes at Bearno's will warm bellies while the friendly neighborhood service warms tomato-shaped hearts. Appetizers such as spicy boneless chicken wings ($7.49 for a large) and garlic cheese stix ($7.49) lay the foundation for a robustly-flavored repast, while fresh salads ($3.99–$10.99) cleanse the palate in preparation for savory sandwiches ($7.39–$8.99), build-your-own or pre-conceived specialty pizzas ($8.99–$37.99), and classic pasta dishes. Wrap paws around a slice of Mama Bearno's pizza, loaded with sausage, pepperoni, mushrooms, onions, green peppers, olives, and mozzarella ($17.99 for a medium), or mumble a mouthful of chicken parmesan with a side of mostaccioli ($7.99). If you are having trouble deciding between menu categories, opt for a hybrid open-faced pizza hoagie ($7.39), or blindfold your index finger and point.
The pizza-slingers at Papa John’s build their pies with fresh-dough crusts composed of high-protein flour and filtered water that are hand tossed, then baked to a golden brown. Every pizza comes covered with with vine-ripened tomato sauce and 100% mozzarella cheese, and can be strewn with a cornucopia of toppings, from locally sourced green peppers and onions to beef, ham and spicy Italian sausage. The Hawaiian-barbecue-chicken pie hoards all bacon, onions, grilled chicken, and pineapple within a five-mile radius, and the pepperoni-and-sausage-topped John’s Favorite is the only pie to never have sat in the kitchen’s time-out chair. Chefs dust parmesan cheese and garlic on fluffy breadsticks, and lather wings in honey-chipotle, spicy, or traditional barbecue sauce. The Cinnapie dessert seals meals with a gathering of apple, cinnamon, and icing sweeter than a kitten in sugar-coated pajamas. Enter your zip code into the online menu to see a full list of prices for pies baking in your area.
The community-centered chefs at Papalinos hand-toss a menu of fresh, New York–style pizzas, crafted from house-made dough and locally sourced cheeses and veggies. Crown an expansive 18-inch pie with a decadent dusting of artisan toppings such as house-cured bacon and local mushrooms, or opt for classic NYC toppings, which include fresh-cut pineapple, house-made fennel-and-sage sausage, and crinkle-cut back issues of the New Yorker. Swirls of italian plum-tomato sauce and whole-milk mozzarella cheese smother each slice in rich and colorful flavors and spicy hints of oregano and basil, inviting diners to wash down each savory slice with bubbly sips of iced tea or fountain or bottled soda.
Every day, Snappy Tomato Pizza’s cooks mix high-protein flour in 60-quart mixers to create the fresh dough that gives the restaurant’s pies their signature taste. They adorn each round pizza crust with mozzarella cheese, fresh vegetables, and sauce crafted from the tomatoes of select California growers. They carefully separate tomatoes by acid content, with only the best ones used for sauce and the worst ones saved to throw at any smug looking teenagers. Oven-baked hoagie sandwiches, Tyson chicken wings, and cinnabreads topped with cinnamon streusel and vanilla icing round out the full menu.