According to Zagat, the portions of breakfast plates at Broken Yolk Cafe can be "obscene"—although one could also consider them generous. Sometimes, these sizes are even considered a challenge. In 2010, Man Vs. Food's Adam Richman paid the restaurant a visit to tackle its infamous Iron Man Special: a 12-egg omelet, topped with chili and piled onto a 15-inch pizza pan.
Opened in 1979, Broken Yolk has spent decades fine-tuning its southwestern recipes—many enigmatically named for people such as "Betty" and "Tony G". Alongside steaming breakfast burritos and griddled buttermilk pancakes, the menu features nearly 20 omelets stuffed with fresh ingredients such as beef chorizo, avocado, and mushroom sauce. Shredded hash-browns are crafted from fresh potatoes, and the salsa is handmade each day. Until its official closing time at 3 p.m., Broken Yolk also serves sandwiches and half-pound Angus burgers. The local chain's six locations each feature their own private banquet room and secret underground passage to one of the other restaurants.
Continuing the Italian tradition of pizza al taglio (pizza by the slice), Pizzeria Venti hand-tosses a handful of oven-baked, circular pies teeming with trans-fat-free toppings. Like a repertory theater, Venti's homespun crust acts as a stage for more than 20 pizza performances. The pillowy crusts are pedestals for varieties such as house-made italian sausage, seasoned with fennel, fresh basil, and herbs ($3.50 for a slice) or chicken vesuvio which touts a roasted breast of chicken, mushrooms, black olives and garlic ($4.75 per slice). Though pizza prevails as Venti's main attraction, the menu is also stocked with baked pastas ($6.50+), salads ($6+), and soups ($3+) to create a culinary lineup that is more well-rounded than a reconstructed Humpty Dumpty.
Husband-and-wife duo Alessio and Francesca recreate their family's favorite Old World recipes at Francesca's Italian Kitchen. Housemade pastas, such as gnocchi with shrimp and arugula, vanquish hunger alongside pizzas generously topped with imported Italian capricciosa ham. Wines from California and Italy complement bites of veal saltimbocca and scampi fra diavola in spicy marinara sauce, before diners indulge sweet-tooth cravings with a cannoli or profiterole. Francesca's also caters special events and hosts cooking classes that explore topics such as meatballs, chicken parmesan, and braiding angel hair.
The original New York–style pizzas at Times Square New York Style Pizzeria begin with a hand-tossed crust. Then, the chefs cover the disc with pizza sauce, mozzarella cheese, and oregano—a simple combination that yields a flavorful punch. Of course, the pizza chefs don’t shy away from piling on the toppings, with such specialty pies as the bacon double cheeseburger and the tropical hawaiian. Pies can be made gluten free for those with allergies or sensitivities, and toppings can be stuffed into calzones for those with a fear of triangular foods. Staffers serve draft beers by the pint glass, pitcher, or thimble.
Pizza Factory treats its guests to freshly baked pizzas, hand-tossed and covered liberally with real mozzarella cheese and traditional or creative toppings. After making the thick- or thin-crust dough, chefs ladle pizzas with house-made marinara and crown them with toppings such as linguica, pesto sauce, cashews, and canadian bacon. Or they whip up their signature creations, such as the Cajun chicken pizza, topped with spicy poultry and creamy mozzarella.
After dining on a pie, pasta and garlic bread, or a piping-hot calzone, guests can swap their dollars and gold doubloons for arcade tokens and play skee-ball or another classic arcade game.