At New York Take & Bake Pizza Co., the customers are the chefs. This is of course with the help of a large range of fresh ingredients including pepperoni, olives, green peppers, sausage, diced tomatoes, and pineapple. Once everything is assembled onto fresh, New York?style dough, customers come and pick up their bounty and watch as the pies bake to crispness in their home ovens.
For nearly 30 years, Rino’s Italian Restaurant's chef and owner, Rino, has crafted authentic Italian cuisine with ingredients from his own garden after researching dishes' historical and regional significance. Old-World ambiance pervades the dining room, where plated gnocchi, beef ravioli, and lasagna top cloth-draped tables surrounded by high-backed leather chairs. An extensive wine list supplies supple reds and crisp whites to pair with veal, steak, and seafood dishes. Wooden barrels, oil paintings, and stained-glass panels of vintners laze in guests' peripheries, and rustic charm spills from the dining room onto a grape arbor, where patrons can gaze at the stars or marvel at the waxing moon's smoothness.
Este Pizzeria’s sign bears an unmistakable resemblance to those found at New York subway stations—a fitting image for a pizzeria that slices up East Coast–style pies. The oversize, thin-crust triangles bear toppings as varied as ham, fresh basil, and housemade vegan meatballs. Their selection of 13 specialty pizzas includes entirely vegan disks as well as the Clay, a heaping of meatballs, pepperoni, ham, and sausage. In typical New York fashion, diners can also opt for strombolis and calzones and are permitted to yell, “I’m walkin’ here!” at other patrons when exiting the restaurant.
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The menu boasts pizzas made with fresh dough and non-traditional sauces, with predetermined specialty combinations for those reaching for their blankies when faced with the daunting task of choosing from over 20 toppings. Specialty pies are grouped by sauce, including original red, such as the Yellowstone (cheese, Canadian bacon, and pineapple), white garlic, such as the Pikes Peak (cheese, pepperoni, ground Italian sausage, sliced mushrooms, ripe black olives, tomatoes, and green onions), and others, such as the Evergreen (pesto sauce, cheese, artichoke hearts, sliced zucchini, black olives, tomatoes, green onions, and chopped garlic). A large specialty pizza is $18.35.
Siragusa’s husband-and-wife team, Ross and April, silence chattering stomachs with a sizable menu of dishes that they prepare fresh upon ordering. Begin the feast by dipping breaded morsels of fried zucchini in a cucumber dill sauce ($4.95), and then mouth-tackle a chicken alfredo pizza garnished with roasted garlic, red onions, and artichoke hearts ($8.25). Grandpa Tom's pork osso bucco ($11.50) follows a beloved patriarch's recipe and ignores his chalkboards of elaborate chemical equations for slow-roasting a succulent shank in zesty tomato and vegetable sauce before nestling it atop fettuccine. The pan-seared veal provencale simmers in a scrumptious jacuzzi of olive oil and white wine and marches to the table alongside scallions, garlic, artichoke hearts, tomatoes, and roasted rosemary potatoes ($12.95). For dessert, go into confectionary conniptions over a cannoli ($3.75), or cool off after a heated exchange with a hand puppet by dipping into a bowl of spumoni gelato ($2.75).