Di Stefano’s floor-to-ceiling windows frame a particularly cozy picture of diners savoring bites of warm bruschetta, twirling linguine, and sopping up lemon white-wine sauce with veal scaloppini. Guests tear into penne-vodka or chicken-marsala pizzas at the round wooden tables in the dining room, or head outside to the umbrella-covered patio to taunt chipmunks with their people food. The family-friendly restaurant offers catering, takeout, and free delivery, and it now serves liquor.
The namesake chefs at Cerbone of Naples Pizza enlist family recipes that originated in Italy in the early 1900s to construct gourmet pizzas and traditional entrees. An arsenal of upscale pizzas unfurls on the eatery's lengthy menu, which touts the arugula salad pie, a union of avocado and kalamata olives swimming through balsamic vinegar, and the chicken scarpariello pizza, a base of marsala wine sauce splashing on sun-dried tomatoes and cherry peppers.
The Rocco boys' love for pizza started in the Bronx, where they worked at their father’s pizzerias from a young age. Now, brothers Joe, Mike, and Frank are continuing their family's tradition at 10 locations of their own invention—all flaunting the Planet Pizza name tag.
A man can't build such a pizza universe without some serious pies. But inspiration isn't a problem for the Planet Pizza culinary team, who've molded more than 30 toppings into about 25 specialty circles, all available on gluten-free and whole-wheat crusts. In addition to specialty pizzas, the cooks concoct other menu choices such the compo salad with baby field greens, grape tomatoes, candied walnuts, gorgonzola, and dried cranberries or the buffalo chicken wrap loaded with strips of crispy chicken, lettuce, tomato, spicy wing sauce, and chunky blue cheese dressing are more convincing than Pluto as a mature planet.
North Street Tavern and Wood Fired Pizza's executive chef Darrel Holder and pizza chef Chris Stragisher bring a combined 33 years of experience to the kitchen. Chris makes heavy use of the wood-fired oven, baking 15 varieties of personal, thin-crust pizzas, from pepperoni and tomato sauce to a napoletana pie with garlic, black olives, and anchovies. Darrel also uses the oven to roast whole chickens while he keeps stove tops busy pan-searing salmon or boiling water for shrimp linguine. He serves to any of the eatery's three spaces: dining room, bar, or outdoor deck. Weather-permitting, though, both chefs and the staff recommend sitting outdoors to enjoy views of the Maple Moor golf course and catch a glimpse of its primitive, club-swinging inhabitants.
Chefs top Luca Bella?s namesake pizza with pepperoni, sausage, mushrooms, onions, peppers, meatballs, and mozzarella. This meaty concoction is one of nearly 20 specialty pizzas, thin crust or brick-oven baked, that they whip up on a daily basis. They also assemble more than 60 classic Italian entrees including baked ziti with homemade tomato sauce, chicken parmigiana, and shrimp scampi. For customers on the go, they even stuff meatballs or breaded eggplant into hero sandwiches.
The menu at Jerry’s Brick Oven Pizza reads more like a roster of Italy’s most revered dishes. Of course, the flames from a brick oven graze the bottom of pizzas topped with pepperoni, mushrooms, olives, peppers, onions, tomatoes, or fresh garlic. But the selection also includes minestrone soup, chicken marsala, veal parmigiana, calzones, and homemade manicotti. The staff even pipes cream into fresh cannolis, providing a sweet finish to any entrée.