The aroma of freshly baked pizzas crowned with pepperoni, meatballs, and garlic fills the air every day at Coney Island Pizzeria. In the kitchen, the cooks assemble Coney Island–themed pies, such as the Luna Park with pepperoni, bacon, and pineapple and the Wonder Wheel, topped with alfredo sauce, bacon, meatballs, and green peppers. During two-hour pizza-making classes held every Saturday, students learn to re-create the restaurant's signature pies, preparing the dough, making the sauce, and topping the pizzas with fresh ingredients and cheese. After sessions, students tote home a complimentary 18-inch pie of their choice or the choice of the myna bird living on their back.
From thin, two-handed East Coast staples to the Midwest's famed deep-dish variety, Sweet Home Chicago brings the best to the west. Feast on a super skinny slice of NY-style pie smothered in cheese ($11 medium, $14 large), pepperoni and sausage ($15 for a medium), or pepperoni, sausage, meatball, mushroom, onion, and green peppers ($19 for a large). Toppings run the gamut from black olives to banana peppers. Chunky tomato sauce crested atop a buttery crest with mounds and mounds of cheese epitomize the Windy City's stuffed pie. Stretch stomach muscles to the moon and back with a monkey pie, studded with sausage and banana peppers ($17 medium, $21.50 large), or a meat-heavy and jalapeño-blessed El Goffo ($19 medium, $23.75 large). Sweet Home Chicago also serves Chicago-style thin crust (browned cheese, square cut), calzones, and salads. A wide selection of rotating craft beers makes perfect pizza companions.
The San Diego Reader doesn't mince words: Da Boyz Pizza & Pasta is "da bomb." Since 1993, the pizzeria's dough-spinning cooks have sprinkled pies with fresh herbs and spices as well as more than 20 toppings such as bacon bits and jalapenos. Even more ingredients crown Da Boyz's specialties, from buffalo-chicken pies to Mom's Favorite, a medley of mozzarella, artichokes, and handwritten thank-you notes.
Italian and pizzeria staples span the remaining sections of the menu, ranging from housemade-sausage subs to fettuccini tossed with tequila-lime sauce. An extensive selection of wine and beer, including six drafts, complements feasts, which unfold amid the dining room's flatscreen TVs and billiards table.
Dominic's fresh, authentic Italian cuisine, served at lunch and dinner, pairs with a countryside wall mural, vines creeping down grotto-like archways, and red-and-white-checkered table cloths for a charming dining experience. For lunch, diners can partake in traditional plates, such as cheese ravioli ($8.75) and Ma's breaded chicken breast ($9.95), share a 12-inch pepperoni pizza pie ($9.95), or two-hand a classic muffaletta piled with ham, salami, cheese, and garnish galore ($8.99 for a whole sandwich). Dinner dishes support hefty helpings of lasagna ($12.95), chicken parmigiana ($14.95), and veal piccata sautéed in lemon-butter sauce ($19.95), like a tightrope supports a tightrope walker carrying a refrigerator, and can be paired with wine, such as a glass of Santa Cristina sangiovese ($5).