Mahwah Pizza Master has dished out delectable edibles constructed from fresh ingredients for more than two decades, delighting diners with a menu of circular savories, hearty pasta dishes, and other casual cuisine in a family-friendly setting. Silence the unseemly echoes of an empty belly with starters such as jalapeño poppers ($6.99), buffalo chicken fingers ($8.10), or chicken wings (hot or mild, 10 for $7.75). Famished pizzavores can sate their desire for a delicious discus with one of Mahwah Pizza Master's specialty pies, such as buffalo chicken ($19.50) or chicken teriyaki ($19.50), or they can simply stick to a conventional 16” cheese ($13.50). The comprehensive menu features familiar and reliable favorites that greet taste buds with back slaps and secret handshakes, including a veal parmigiana hero ($8.95 for large), penne ala vodka sauce ($9), and veal marsala ($14.75).
Twice a week, the owners of La Vera Cucina visit local meat and fish markets. They do this themselves instead of delegating the task, and visitors to their restaurant find this kind of dedication to be delicious. Once these carefully sourced ingredients—like lobster, scallops, veal, and steak—hit kitchen cutting boards, chefs pair them with heaps of linguine and fettuccine. Once they're prepared, meals enter the dining room, sailing past gold, sponge-painted walls to land on white tablecloths that make the ingredients' colors sing. Sun-dried tomatoes glisten like rubies, pink prosciutto and bright green peas surround chicken Florentine, and mussels occupy bowls of red or white sauce.
Pizza Chefs’ homemade sauce comes from a generations-old family recipe. That doesn’t mean everything else here is traditional, though—in a twist of recipes, you can actually have pasta on top of your pizza, such as in the baked ziti, shrimp alfredo, and macaroni and cheese pizzas. That’s in addition to other uncommon toppings such as fried calamari and shrimp scampi. This creativity with pasta extends to other dishes—for appetizers, there are egg rolls stuffed with mac-n-cheese, too, and you’re free to turn their spaghetti into a Fabio wig.
TheFlatzCo.’s sweet, savory, and customizable pizzas tempt both adventurous and health-conscious pizza-lovers with more than 25 exotic ingredients and whole-wheat dough made without yeast but with organic extra-virgin olive oil and sea salt. Flatz protects the eroding crusts of their 11-inch, personal-sized pies by planting peculiar, ecosystem-boosting toppings. The jammin banana flat piles on bananas, strawberries, mozzarella, and Flatz tomato sauce, the vampire slayer flat smothers itself in garlic and mozzarella, and the wild forest shroom flat picks four different mushrooms for a fungal feast. Saucy disk dinners receive a sweet finish with a lemon peel and ginger root mash soda, a Haagen-Dazs toasted marshmallow shake, or a paradise potion smoothie with coconut, mango, low-fat frozen yogurt, and pineapple juice.
Giovanni's Restaurant & Pizzeria has been keeping Italian casual for more than 18 years with its menu of pizza, pastas, and specialty salads. Fresh lunch and dinner entrees include grilled scallop salad, veal marsala, and gnocchi, as well as hand-held eats such as italian subs and pizza stuffed with meatballs, pepperoni, and sausage. Finish your meal with a slice of cheesecake, carrot cake, or tiramisu in this welcoming, laid-back atmosphere.
Marly and Matt, who contributed their initials to M & M Pizza Bistro, use a range of fresh ingredients, as evidenced by a large selection of daily specials based purely on the morning’s market finds. The eatery’s tables populate daily with tender gnocchi, ravioli, and tortellini in thick bolognese or creamy alfredo as well pizza draped in roasted red peppers, goat cheese, meatballs, and other toppings. Wine-infused marsala and piccata dishes steam beside fresh bruschetta and garlic knots. At the counter, guests ask the cashier about fillings for a calzone or confuse it with Cal Ripken’s treehouse, The Cal Zone.