A display case of oven-fresh pizzas and savory side dishes greets diners when they approach the counter at Vincent's Pizzeria. The cooks bake dough in all shapes and sizes, selling slices or entire pies of Neapolitan, Sicilian-style, and deep-dish pizzas. Each cheesy canvas emerges from the oven with a layer of toppings from a selection of 12 meats and vegetables, which includes garlic, bacon, and spinach. Pizza eaters also have the option of customizing their pie-crusts with sesame, garlic, onion, poppy seeds, and salt, known as "The Edge." To lend a rustic touch to the pasta entrees, the cooks roll meatballs and simmer housemade tomato sauce over smoldering copies of Little House on the Prairie. Although the restaurant only holds a handful of tables in its dining area, it can also serve its customers by delivering orders to homes and catering special events.
The menu at Frank's Pizza & Restaurant is divided into stripes of red, white, and green, emulating the Italian flag while collecting dishes from across the country. Chicken marsala arrives as an entree with a dinner salad or tops a thin-crust pizza, tossed from traditional, whole-wheat, or gluten-free dough. The kitchen also presses broccoli rabe paninis, tosses linguine with fried calamari, and nods to American cuisine with chicken fingers and a collection of domestic beers.
For almost half a century, Rose and Frank DiMartino and their equally able staff have been unfurling handrolled Neapolitan and Sicilian crusts, piled high with pizza-appropriate ingredients. Using family recipes brought over from Napoli, the brick oven torch is now carried stalwartly forward by their four children. Thin- and thick- rimmed crusts are laden with old standbys, including sausage, pepperoni, meatballs, anchovies, and peppers found on the Pappardelle’s supreme ($19.95/neopolitan) or more elaborate garnishments like fresh eggplant ($17.50/neopolitan). Beyond sauce-ensconced saucers, Pappardelle's invites diners to orally explore Italy with fresh salads ($6.25–$13.95), pasta al forno ($9.25–$14.95), and meaty entrees ($7.95–$20.75).
Featured on Man v. Food for its meatballs and rigatoni, Ciao Baby keeps the nostalgic air circulating with classic décor, attentive service, and a roster of tunes that hearken back to the days of Frank Sinatra and Dean Martin. Begin your trip down the meatball-lined sidewalks of Ciao Baby with a look at the menu of classic Italian eats. For antipasti, diners can roll a homemade sicilian rice ball filled with ground meat, peas, and plum-tomato sauce ($14.95) into their jaws. Lunch light with a member of the Wrap Pack, such as the Salsiccia Sammy, stocked with italian sausage, tri-color peppers, and vidalia onions sautéed in white wine and topped with mozzarella ($10.95). Those needing to satiate their hunger for a lengthy Weather Channel jazz background music recording session can order the Nonna's Old World meat platter (the dish featured on Man v. Food) with freshly made meatballs, hot or sweet sausage, and San Marzano tomato sauce atop macaroni ($23.95 half, $33.95 whole).
Salvatore Fontana opened Fontana's Pizza in 1972 in West Babylon. Years later, his son Joseph took the reins by overhauling the menu and reopening the business in its current Long Island location, all while retaining his father’s integrity and work ethic. The latest menu includes square, Sicilian-style pizzas and regular round pizzas crowned with unusual toppings, from buffalo chicken and baked ziti to fried chicken and shrimp. To further set themselves apart from other pizzerias, the Fontanas also carry seafood items such as baked clams and mussels. But their biggest distinction is a personal endorsement from chef-turned-actor Joe Gannascoli, famous for his portrayal of doomed mobster Vito Spatafore on The Sopranos. All menu items are available for dine-in, carry-out, and special events, whether it’s a family get-together or a birthday party for one of the Ninja Turtles.
The chefs at Bellissimo Ristorante Italiano craft traditional Tuscan and Sicilian dishes as well as their own idiosyncratic takes on classic Italian recipes. While digging into a half chicken breast in sage butter sauce, diners can admire the eatery’s wrought-iron chandeliers and walls painted to resemble an Italian villa. Tromp l’oeil arched pillars frame murals of pastoral Tuscan landscapes, depicting mountains, vineyards, and groups of tourists asking for directions.
Some of New York's most familiar faces have been spotted enjoying Umberto's award-winning pizza. Rudy Giuliani. Eli Manning. Victor Cruz. The Statue of Liberty whenever a lightning storm reanimates her. There are more complex entrees as well—including seafood marinara with clams, scungilli, mussels, lobster, and calamari—but the crown jewel of the menu remains the specialty pizzas strewn with authentically Italian toppings such as meatballs and broccoli rabe.