When it came time for the team at Johnny Carino’s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he’s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino’s many menu items that follow the restaurants’ approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a Black Angus burger capped with mozzarella and fried pepperoni, or sautéed tilapia spiced with garlic and jalapeño. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.
Chalkboard Pizza & Subs doesn't rely on the internet for reviews of its food. The first thing anyone sees as they walk into the storefront pizzeria are chalkboard walls filled with drawings, daily specials, and customer comments about the food. Serving both specialty and build-your-own pizzas, Chalkboard boasts a selection of 30 toppings to create unique pies served whole or by the slice. In addition to the pizza, the staff makes sub sandwiches and wraps, and they toss seven different salads with fresh veggies and meats.
At the heart of Pepz Pizza and Brew House lies its owners' passion for bettering the community through outreach and service. They show their neighborhood love not only through fundraisers and discounts for the star student, but also with an atmosphere warmer than the sun’s feelings for coconut-scented tanning oil. The pizzeria's hefty menu gives diners loads of options, from specialty pizzas including the vegetarian and a chorizo-topped Mexican-style pie, to crisp salads tossed with barbecue dressing and chicken breast. Pasta, sandwiches, and the house secret-recipe "broasted" chicken hold their own on the menu to the unbridled admiration of second-string dishes at pizzerias everywhere. Once meals have wrapped up, parents can kick back and catch some TV as kids horse around in the arcade and game area.
Brooklyn Pizza Works is a two-time recipient of Orange County Register's Best Pizza award, and its staff has adorned hand-shaped dough with fresh toppings since 1979. More than a dozen specialty pizzas sprawl across texture-imparting stainless-steel screens within a convection oven, which can cook up to 25 pizzas in six minutes, the same number of pies a hot laptop can cook in six years. Signature circles arrive loaded with toppings such as crushed garlic, canadian bacon, and marcella wine. The kitchen team concocts each slice with whole-milk mozzarella sprinkled atop house-made crust and sauce. In addition to pizza, 12 varieties of stuffed calzones and classic Italian entrees such as eggplant parm, lasagna, ravioli, and a plentitude of pastas satiate palates. Brooklyn Pizza Works can also supply picnics, graduation parties, and going-back-to-law-school celebrations with eats from the catering menu.
Eddie's Pizzeria & Eatery answers an ancient culinary dilemma: do we go out for pizza or stay in for Mom's meatloaf? Serving New World fare, the restaurant satisfies cravings in a single sweep. Even its pizzas champion this culinary marriage—New York–style pies arrive speckled with traditional toppings as well as premium options, such as rosemary ham. Yet, despite such culinary fusion, the pies never lose sight of their roots. Margherita pizza recalls the dish’s Italian heritage, whereas a 10-inch gourmet Bada Bing represents pizza’s modern stomping grounds with sausage, gorgonzola, and a mini “I Heart NY” shirt.
The menu also explores a large landscape of pasta entrees, from four-cheese ravioli to penne sautéed with mushrooms in a tomato-cream sauce. Meatier plates continue to span continents, with chicken parmesan prepped near st. louis ribs and handcrafted Angus burgers. As patrons strip tangy wings bare, they can watch the venue's eight televisions, two of which boast 70-inch HD screens.