Sardo’s dishes up an opulent array of eatables, featuring a wealth of specialty pizzas built from hand-tossed dough and fresh toppings that are prepared daily. The extensive menu sates grumbling stomachs and forgotten geometric taste buds with triangular slices ($1.75 each) or colossal circles, such as a 16-inch Sardo’s Paradise, a twice-baked disk smothered in garlic and tomato sauce and sprinkled with sausage, pepperoni, and a variety of vegetables under a bubbling canopy of mozzarella and ricotta cheese ($18.99). Friday and Saturday nights battered-haddock sandwiches ($5.99) and dinners ($7.99) materialize on menu pages like an edible Brigadoon, delighting palates before vanishing into the misty depths of patrons' stomachs. Pasta dishes lift up orders of chicken or eggplant parmigiana on litters of penne pasta ($7.49) and chicken wings ($6.99 for 10) coat fingers and content grins with your choice from seven sauces.
Riccardi's pie-purveyors satisfy visiting appetites with an array of delectable bites residing on a highly pizza-centric menu. Hot wings ($7.99/dozen) keep salivary glands busy extinguishing localized mouth fires, while mild, medium, barbecued, and breaded versions ($7.99–$8.75/dozen) seduce taste buds with less-aggressive tactics. New York—style pizza sates cravings for cheese and tomato sauce by combining them on 14-inch ($8.99), 16-inch ($10.99), or colossal sheet-sized ($16.99) dough platforms. Fashion slices with regular toppings of ham, hot peppers, or sausage ($1.50–$2.75 each), or decorate the savory circle with premium toppings such as eggplant, meatballs, or pineapple ($2–$3.25 each).
Named Syracuse's best independent pizzeria, Peppino's specializes in pizzas piled with fresh toppings and comforting Italian favorites. The menu showcases a vast variety of victuals, including pasta, calzones, wraps, and breakfast items. With carefully constructed dough as their canvas, pizza Picassos can customize crusts with sauce, cheese, meatballs, caramelized onions, and an array of other toppings tapestries ($10.50–$12.50). Pre-conceptualized specialty pies include chicken alfredo, hawaiian, eggplant parmesan, and an avant-garde white pie that challenges diners to find their own meaning in its austerity ($14.95–$18.95). This deal is valid for dine-in, takeout, delivery, or teleportation.
The chefs at Great Northern Pizza Kitchen draw upon Italian, Greek, and American culinary traditions while topping pizzas. After tossing crusts by hand, they turn to blue cheese, buffalo sauce, shredded pork, morsels of feta, and pico de gallo. Though some toppings seem adventurous, the mac 'n' cheese pizza and the potato-skin pie, a combination of bacon, sliced potatoes, and cheddar cheese, call to mind simple comfort foods. Tables clatter with plates of salads, pastas, and sandwiches in an 80-seat dining room with exactly enough spots for the 10 families cloned from the Brady Bunch.