Walking into Andre?s Pizza can feel like walking into a home kitchen. As family members chop up veggies for fresh salads and hand-knead dough for pizzas, the smell of fresh bread baking in the oven wafts over the entire scene. The bread is used for toasted deli subs that diners customize with six meats and three cheeses, as well as add-ons such as guacamole and bacon. The aforementioned pizza dough gets slathered with homemade sauce before it?s transformed into specialty pizzas?sun-dried tomatoes and artichoke hearts top the gourmet pie, and sausage, meatballs, and bacon bulk up the all-meat pizza. The rest of the menu includes custom calzones and eight salads that, like the best avant-garde art, can be drizzled with a selection of house-made dressings.
Each pizza on DoubleDave's menu is crafted using dough that's hand-tossed twice daily before being smothered in tomato sauce and fresh cheese. Start by choosing one of four carefully crafted crusts: hand-tossed original, crispy thin crust, deep dish, or honey whole wheat. Then, pile on any number of DoubleDave's 19 toppings, such as pepperoni, smoked ham, mushrooms, and garlic spinach ($.99–$1.89 for each topping, depending on pizza size). Doubtful diners who prefer to have their decisions made for them can order one of DoubleDave's seven specialty pizzas, such as Dave's Fave (olive oil, garlic-and-oregano sauce, and mozzarella, topped with your choice of meatballs and sausage or tomatoes 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-inch to 18-inch to fulfill any pie-sized craving or for use in an unorthodox solar system mobile ($5.99–$13.59).
The cooks at Gino's Pizza craft delectable pies from scratch using a family recipe passed from father to daughter. The menu tempts customers to smother white or wheat crust in any of 16 toppings, from salami and sun-dried tomatoes to maraschino cherries, to create a 14-inch one-topping pizza feast ($6.99, $1.50/additional topping). Treat taste buds to house specialty pies such as the Ranchera pizza, which tosses together long-lost cousins chorizo, jalapeños, ham, and onion ($11.99). The hawaiian pizza invites pineapple, ham, and maraschino cherries to relax beneath a swaying palm tree ($11.99). Diversify a meal with a side of breadsticks with sauce ($2.99 for eight), or chomp on hot wings ($5.99 for eight) to commemorate Icarus's ascent towards the sun.
More than half a century of creating Italian ingestibles has helped Cappetto's Italian Restaurant master its culinary capabilities. Diners searching for authentic Etruscan eats can begin with bruschetta pomodoro, whose toasty bread is loaded with a mingling of oven-roasted, chopped Roma tomatoes, fresh basil, garlic, and olive oil ($5.65). A pepperoni sandwich offers a quarter-pound of spicy pepperoni on a french roll, with the option of adding homemade meat sauce ($4.75), and a 12-inch pizza primavera apologizes for its meatlessness by presenting broccoli, carrots, snow peas, zucchini, and artichoke hearts with sprinklings of mozzarella and provolone ($13.95). Indecisive pasta fans can select the pasta combination, which manages unmade minds with lasagna, manicotti, spaghetti, rigatoni, and chicken ravioli, all treading in delicious meat sauce on a single plate ($13.95).
Along with an arsenal of pizza possibilities, Casa Pizza serves an eclectic mix of Italian and Greek delicacies including authentic gyros ($4.69), meaty homemade lasagna ($8.45), and eggplant-laden moussaka ($8.45). Complement a colorful greek salad ($5.95) with a large pizza (starting at $10.75) that embraces heaps of cheese and tomato sauce with your choice of palatable pie packers. If your stomach still rumbles like a wooden-wheeled unicycle sputtering down a gravel hill, feast upon the meaty hot pastrami sandwich ($5.10–$6.75) with a super side dish of spaghetti and meatballs ($7.45). End your decadent meal with a piece of homemade baklava ($1.75) served in a regulation-sized gondola.
They had a great name—borrowed from Puccini’s famous opera—and a solid concept, but the owners of Tosca Stone Oven Pizzeria still hadn’t perfected their foundation: the crust. Luckily, an alliance formed between the Tosca crew and Antonio Giner, owner of the now-closed Sunset Pizzeria. Eager to keep his famous crust alive, Giner helped the Tosca crew perfect their oven-baked crust and taught them how to deal with dough that refuses to rise. Today, Tosca tops a crisp base with either a red marinara or white roasted-garlic sauce before piling on toppings such as homemade sausage and mango pico de gallo. The staff doesn't just use their stone oven to create decadent pizza, but also to bake calzones, sandwiches, and homemade pasta dishes.