At Ray's Pizza, specialty pies rub culinary elbows with Italian mainstays including hot and cold subs and stromboli. Deluxe pies combine the tastes of pepperoni, italian sausage, ham, mushrooms, onion, green peppers, and black olives; other specialties include a greek pizza, a Mediterranean treat with olive oil, spinach, black olives, and feta and mozzarella cheese. Build-your-own pies let customers tops crusts with one of seven different sauces before loading them with toppings such as pepperoni, olives, pineapple, and chicken and wearing them right out of the store. Subs run the sandwich gamut from philly cheesesteak to chicken parm, and desserts include Snickers cake, fluffy tiramisu, and italian zeppole—fried dough dusted with cinnamon and sugar.
Founded by husband-and-wife team Michael and Betsy, the Clayton Steakhouse bursts with fresh carnivorous cuts of meat, savory salads, and homemade delicacies all served passionately and attentively within its homey confines. Dinner patrons can head straight for the meat highway with a house-seasoned signature rib-eye steak ($18.95 for 8-ounce; $27.95 for 16-ounce), or doff a grilled beret at the French-cut chicken breast ($14.95), with all entrees granting access to the salad bar and one side. Or opt for a loaded baked potato entree packed with a plethora of veggies, bacon, cheddar cheese, and chives, plus a visit to the 19-ingredient salad bar ($9.95). Keep hungry youngsters from composing rumbling-belly melodies with the kids'-size mac 'n' cheese served with french fries ($3.95), or reward them for their harmonic handiwork with a Betsy-crafted dessert, such as buttermilk pie ($4.89), triple chocolate cake ($4.89), or sweet-tooth-satisfying sorbet ($3.75).
With a commitment to serving fresh food, every day the kitchen staff kneads a new batch of pizza dough as pasta sauce simmers on the stove. At 2 Cousins Pizza & Pasta, all food is made upon ordering, rather than according to the chef's psychic premonitions. The kitchen staff also procures the produce that graces the tops of pizzas and gets tossed in pasta dishes and salads every week from the local farmers’ market.