Owners Zach and Miranda Barnard built Z Pizzeria and Café on a foundation of creating tongue-tantalizing dishes from scratch. Tasty sandwiches and salads, specialty pies with bulging crusts ($6.29–$18.39), and caffeinated drinks pepper the menu. The Buffalo-chicken pizza galvanizes gullets with sterling toppings of feta cheese, Louisiana hot sauce, and a side of bleu cheese or ranch. Since meats taste better in triumvirates, try the Valente for a sausage, salami, and pepperoni empire ruling a garlic-white-sauce senate, or save room for the hero sandwich ($6.99), which uses ham, turkey, and salami to remove the hunger dangling from your stomach's branches. Since eating pizza for breakfast may transform diners into Foghat-worshiping college freshmen, snag a veggie frittata ($7.99) from the brunch menu and pair it with a slow-riding Utah-style scone ($1.49).
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).