Lena’s is named to honor the family matriarch, Lena Lonero, who, three decades ago, purchased Pizzarama restaurant with her husband, Guiseppe. More recently, at the hands of Lena’s son, Sal, the restaurant has undergone a stunning renovation. Tiffany-esque lights hang like glowing flowers, casting glow on burgundy paint and matching red curtains. Amid these cozy accents, waiters deliver Lena's legacy to tables: mussels simmered in marinara, pesto pasta, and veal and chicken delicately sautéed in red and white wine. The kitchen team also pays homage to its forebears by baking one of Lena’s signature brick-oven pizzas in Sicilian thick crust, New York–style thin crust, or geological earth crust.
Since 1964, Blimpie has stacked and shuffled Jersey-style subs for on-the-go grabbers. The variety of items on its highly legible menu spans the savory spectrum, with hot, cold, and panini-grilled sandwich selections. Like the slangy biz terminology rappers give to their newest tracks, every made-to-order sandwich is sliced fresh. Wallet watchers can binge on a budget with a variety of $5 footlong subs, and pound pinchers can indulge sans guilt with The Lighter Stuff, the newest menu line from Blimpie, featuring six sandwiches with fewer than 400 calories and 6 grams of fat. Nostalgic noshers can opt for the classic Blimpie Best, piled high with ham, salami, capicola, prosciuttini, folded provolone, veggies, vinegar, oil, and oregano (6", $4.69).
Luen Hop Chinese Restaurant fills pint- and quart-size cartons with takeout staples including soft lo mein noodles, fried rice, and well-sauced cuts of seared pork, chicken, and beef. Roasted duck—a house specialty—complements mixed vegetables with its crisp skin and tender meat, and tofu and chicken surrender to sweet and spicy sauces during General Tso's good-cop-bad-cop routine.
Featuring 30 flavors of ice cream, The Dairy Bar halts hunger and slakes sweet-tooth suspirations with menus full of grilled goods and an array of ice-cream treats. Snack on a timeless tradition, such as a large chocolate milkshake ($4) mouth-delivered by a side of fries, regular or sweet potato ($2.50); or create an innovative new practice, such as a medium-fat Elvis, your choice of soft-serve blanketed in hot fudge, peanut butter, banana, and sprinkles ($2), eaten by hand. For those baffled by the bevy of mouth-watering treats, friendly menu decoders stand by to guide unsure patrons through stressful sweetmeat decisions. Patrons are invited to relish their scoops of iced savory-ness in The Dairy Bar's new indoor seating area, or on the patio during the warmer months.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Pans of house-made lasagna and specialty pizzas bake in the ovens at Valenti's Pizzeria, filling the kitchen with aromas of Italian herbs, spices, and melting cheeses. Servers deliver more than 20 varieties of giant hot or cold grinders measuring up to 16 inches and stuffed with chicken parmesan, pastrami, or genoa salami. The team also prepares sundry specialty Rockefeller pizzas, which, like the Rockefeller family crest, display baby clams, butter sauce, and bacon. Staff members also carefully wrap linguine with clam sauce and chicken and broccoli alfredo for carryout or free delivery with a $10 minimum order.