Pizzas at Big E's Pizza & Wings come in one size: a hefty 18 inches. Cooks pile each slice with medleys of vegetables and sausage, or inventive ingredients such as baked ziti and eggplant parmesan. They prepare the All American Pie by topping it with bacon, french fries, chopped hamburger, American cheese, and onion rings, as well as by keeping one hand over their hearts and a single tear in their eyes. They also whip up non-pizza-related items, including eggplant parmesan, italian subs, cheeseburgers, and wings drenched in one of six sauces.
They maintain a BYOB policy, allowing patrons to pair the drinks of their choices with their meals, and kitchen staffers keep their ovens burning until 3 a.m. Friday and Saturday night.
At Forero's New York Gourmet Pizzeria, chefs cobble fresh ingredients into a menu of pastas, sandwiches, pizzas, and Italian specialties. From their brick oven emerge pans of ultra-thin, whole-wheat, and gluten-free crusts bearing bubbly mozzarella and Forero's signature pizza sauce, with gourmet toppings such as ricotta, rib eye, or sun-dried tomatoes. Appetizers blend Italian and Mexican favorites before ushering in entrees where veal gets top billing and specialty pastas such as fettuccine Alfredo and italian cheese manicotti call out from the menu's pages like sirens to salivary glands. With take-away and complimentary delivery services, meals meet their destinies within the comforts of one's home or at a hunting cabin, where one can claim to have just caught a fresh pizza.
For 30 years, Pizzeria Diamici has tossed its piping-hot pies and sauced its flavorful Italian fare from the same spot on Hackensack Street. The mouthwatering menu ushers its pleasing pizzas into being the moment they’re ordered, saving them from the complexion-mottling scourge of heat lamps. Gourmet and specialty pies—such as the sun-dried tomato, mushrooms, basil, and mozzarella pie or the spicy, meat-strewn four-alarm ($13.95–$15.95)—arrive loaded with ingredients fresh enough to garner a four-scold rating from the U.S. Department of Schoolmarms. The pizzeria also stuffs its calzones to the seams with savory cheeses, rendering them hefty enough to ensure that any food fight ends in mutually assured destruction.
Drivers leaving Famous Pizza Express wait for their cars to fill with aromatic steam that hints at the contents of warm boxes. The vapors suggest pastas, calzones, and pizzas crowned with toppings including breaded chicken, meatballs, broccoli, and fresh garlic. Massive trays of chicken parmigiana and gnocchi are ideal for feeding partygoers or convincing an IRS auditor that you really do have 11 dependent Italian grandmothers.