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.
Bella Pizza loads its menu with thin-crust New York–style pizzas, calzones, salads, subs, wraps, and pasta—all made with classic Italian ingredients. Silence the stomach's grumbling and backhanded comments about your sweater with a starter of crispy fried clams ($5.25), or nosh on a dozen honey-barbecue buffalo wings ($6.95). Dough doyennes and dudes, meanwhile, can feast upon gourmet pies ranging from the small 12-inch ($10.95) to the party-size 24-inch ($24.95). The eggplant special's light blend of broccoli, olives, and ricotta balances the meat storm of Bella's house special, and the Hot Wheel flame-throwers unsuspecting taste buds with potent hot peppers and garlic. To keep one hand open for impromptu hadoukens, chow on a cheese calzone ($7.95) or a chicken-cutlet sub stuffed with lettuce, tomato, mayo, and cheese ($4.95). A slice of carrot cake completes the meal on a sweet, comfy note ($2.95).
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 saut?ed 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.
Emerging hot from the brick oven, the melted cheese of a specialty pie bubbles beneath juicy tomatoes, fresh basil, and robust garlic: this is Gina’s Brick Oven Pizza's signature pizza. And like a circus with a geriatric lion, it is tamer than it could be. That's because Gina's other specialty pies include the Buffalo chicken and BBQ chicken pizzas. No matter which pizza is ordered, the cooks take care to evenly distribute the toppings throughout the entire thing. The kitchen also sends out jumbo burgers, Philly cheesesteaks and chicken sandwiches, which pair with the four beers on tap.
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.