The flames of wood-fired ovens flicker under Neapolitan-style pies as chefs assemble subs, giant salads, and traditional Italian fare. With more than 30 toppings, including pine-rosemary chicken, pancetta, and grilled zucchini, diners decorate a 12-inch pizza in countless fashions or select from specialty pies such as onion and gorgonzola. Meanwhile, pasta dishes fill the dining room with rich scents and a dozen subs, sandwiches, and wraps keep hands from compulsively slapping their owners' cheeks. In addition to singling out pie-tanza's "warm rustic garlic bread," the State praised that the ambiance marries New- and Old-World influences, noting the "brick arches," "rustic colors," and "Italian blown glass spotlights and futuristic elements." For those who wish to supply their own ambiance, customers celebrating a birthday, hosting a seminar, or throwing a seminar-themed birthday party can count on pie-tanza to cater the event with fare such as baked ziti and goat-cheese salad.
Andolini’s Pizza has earned continuing popular acclaim from readers of the Charleston City Paper, who rank it the best New York Style Pizza in the city year after year. The Andolini’s team bakes dough, grates cheese, and makes sauces in-house. They sell hand-tossed pizzas by the slice alongside whole pies festooned with traditional toppings such as Italian sausage, anchovies, and mushrooms. Avid patrons can also purchase an Andolini’s t-shirt to proclaim their allegiance to the restaurant, or simply smear a slice of cheese and pepperoni directly onto their own shirt.
Everyone knows there's no place like home. Which is why the owners of Steel City Pizza Company decided to bring their hometown down South with a menu of Pittsburgh-inspired eats. They fly in hoagie rolls from Cellone's Bakery—an official partner of the Pittsburgh Penguins and Pirates—to ensconce their submarine sandwiches. They have staffers roll out house-crafted pizza dough to the particular thickness they recall from their childhood memories. And they make sure their extensive selection of craft beers includes bottles and drafts from Pittsburgh's own Iron City brewery. But the eatery's Pittsburgh theme isn't its only draw; creative recipes and quality ingredients back each item on the menu. Cooks craft both pizza sauce and sweet, bubbly sodas in-house, and carefully sprinkle crusts with quality Grande cheese from Wisconsin. They also concoct original dishes such as Weggies, oven-baked sandwiches in which slices of bread, like the wheels on most pizza delivery trucks, are replaced with disks of crusty baked dough.
Although few would think to pile peanut butter and bacon onto a burger, the PB3?which has both?is a favorite of Luke 'n Ollie's Pizzeria owner Jonathan Swartz and a legion of loyal customers. According to The Island Eye News, after tasting a similar creation in New Orleans, Swartz worked on his own to add to the Luke ?n Ollie?s menu. Swartz is an expert at adding creative twists to entrees: his chicken sandwich delights tongues with teriyaki sauce and pineapple. But his pizzeria doesn?t shy away from sticking to the classics. Its pizza crusts?made New York-style by a local baker who follows Swartz?s own secret recipe?pile with mozzarella, pecorino, and fresh ingredients, and diners can bite into traditional meatball or eggplant-parmesan subs while lounging amid the dining room?s exposed brick and black-and-white tiled floor.
Guests can also dine alfresco near palm trees on the patio, where the breeze mercifully dries foreheads as their owners take on the Steak Bomb Challenge. A fan of the Food Network and its creative competitions, Swartz decided to create his own challenge: 10 ounces of philly cheesesteak, 8 ounces of hamburger, 4 ounces of italian sausage, and a quarter pound of melted mozzarella sandwiched onto an 18-inch italian sub bun, all flanked by mountains of french fries. If diners can chow it all down in under an hour, they get it for free. Although many have tried, few brave American heroes have gotten their photos tacked up on the Wall of Winners.
Before leaving, diners should remember to get their photo taken or their portrait painted with Ollie, the 5-foot dog statue on the front patio who dons anything from bathing suits to Hazmat suits to Santa hats according to the seasons.
Fox?s Pizza Den?s cooks serve up pizza dough hand-tossed in the New York style and festooned with one of 16 toppings. Gastronomes can ignite their stomach fires by ingesting flint stones or crunching into a crisp garden salad tossed with tomatoes, fresh-cut basil, and cheddar cheese. Next, feasters can bite through hearty or crispy crusts, where gooey cheese and house-made sauce merge beneath a sprinkling of fresh toppings, such as pepperoni, hot banana peppers, or pineapple. Appetizers such as breadsticks can accompany each delectable disk, arriving at tables fresh from the oven and ready to be dunked in marinara sauce or over the head of an NBA forward.
Peppino's Pizzeria's pizza chefs toss homemade dough before slathering it in homemade sauce, blanketing it in Grande cheese and fresh toppings, and baking it to a tawny crispness. Culinary craftsmen can arrange more than 15 toppings, such as feta cheese and meatballs, onto thin and thick crusts, or hide the goods inside a calzone or stromboli. Fourteen cold and hot 6-inch and 12-inch subs satiate sandwich cravings, including the vegetarian and the chicken cutlet with provolone, while an order of garlic-cheese bread keeps fingers occupied so they don't return to unscrewing the tops of every salt shaker in the restaurant. Pasta dinners–including meat lasagna, cheese raviolis, and eggplant parmigiana–share stomach space with a crisp salad and bread, while a smattering of desserts from cannoli to tiramisu temper sweet teeth.