Although they both hail from the Mediterranean, pizza and falafel don't often appear on the same menu. Diners at Rome's Pizza, however, might be prompted to wonder why—it turns out it's quite possible for one kitchen to carry both dishes off nicely. In a 2004 review, the Current's Alejandro Pérez praised the pesto pizza's "light, crispy crust and full-bodied flavor" and the falafel sandwich's "hot, crisp patties."
This juxtaposition isn't the only surprise on the extensive menu. Sure, you can get red sauce and pepperoni atop your pie, but Rome's specializes in white pizzas slicked with olive oil, herbs, and smoked garlic. Strombolis and calzones fold in on themselves to make for a hearty meal or a high-powered alternative to a water balloon, and sandwiches and pasta display the same love of big portions and off-the-beaten-path ingredients. On the Mediterranean side of the menu, there are also staples such as dolmas, hummus, and gyros.
In a small town outside of Naples, Italy, Nonna Lina lured passersby into her trattoria with the aroma of fresh tomato sauce and wood-oven-baked pizzas. Stateside, her sons uphold their mother’s culinary legacy, preparing her recipes from scratch with imported Italian ingredients. In addition to the authentic cuisine, the dining room itself hearkens back to an Italian eatery: guests order from chalkboard menus propped atop wooden barrels, and red-and-white-checkered tablecloths invite diners to play endless games of chess with condiments.
The chefs at Stouts Pizza Co. knead handmade dough and let it rise for 12 hours every day before baking it into New York?style pizzas in their stone ovens. Stouts Pizza?s craftspeople transform 16-inch pies into canvases painted with 100% mozzarella cheese, homegrown-tomato sauce, and toppings such as Texas pepperoni, mushrooms, artichokes, canadian bacon, and fresh basil. The cheerful yellow dining room gives diners room to sip free refills of soda, and kids can avenge spelling-bee defeats in the game room.
The cooks at Orderup focus on the classics: burgers, fries, and shakes. Wielding hand-pressed patties, they craft signature burgers such as the La Bomba, which comes with cheddar, bacon, and a fried egg on a buttered bun, or versions with chicken, pork, and fish. The menu also showcases more than 10 shake flavors, including Mexican vanilla, banana, and nutella. Sides of honey-coconut sweet potato fries or serrano cheese fries round out a meal.
Each pizza on DoubleDave's menu is crafted using dough mixed from scratch in the kitchen and hand-tossed twice daily before being smothered in tomato sauce and fresh cheese. Choose one of four carefully crafted crusts: hand-tossed original, crispy thin crust, deep dish, or hand-tossed honey whole wheat. Then, pile on any number of DoubleDave's 20 toppings ($.99–$1.89 for each topping, depending on pizza size). Diners who prefer their decisions made for them can order one of DoubleDave's six specialty pizzas, such as Dave's Fave (olive oil, garlic and oregano sauce, and mozzarella with meatball and sausage or tomato and garlic spinach), or The Works (smoked ham, pepperoni, Italian sausage, onions, mushrooms, green peppers, and smoked provolone cheese). All pizzas come in four sizes, from 10" to 18" ($9.49 to $20.99).