Doral Pizza’s team serves pies sized from 10 to 16 inches. Staffers bake pizzas topped with everything from gorgonzola alfredo to classic pepperoni, which is to pizza what butter is to toast and index-finger gesticulation are to being a politician. Their pasta roster catalogs such enticing entrees as pesto linguine and four-cheese penne.
Red Zone Sports Bar and Grill envelops sports fans in a laid-back atmosphere while servers whisk classic pub fare such as pork sandwiches and flatbread pizzas to tables teeming with pints of Sam Adams, bottles of Guinness, and a cascade of buzz-worthy cocktails. Guests can bask in the glow of flat-screen TVs indoors as their favorite teams duke it out, or venture to the outdoor patio for breeze-kissed dining. Specials such as happy hour and all-you-can-eat wings stretch themselves across the weekly calendar, while college night on Thursdays encourages scholars to debate the merits of sandwiches versus wraps through dissertations written on bar napkins.
Getting the dough right is one of the hardest parts of making a pizza. That's why they make it in house every morning at The Original Big Tomato, yielding a crust that's crisp on the bottom but still fluffy around the edges. Since a base like that deserves fine toppings, the crew also chops veggies fresh every day. They might crown pies with sun-dried tomatoes, fresh lettuce, basil, corn, and spinach. There's also a wide selection of cheeses, including gouda, gorgonzola, parmesan, and goat cheese. Alongside pizzas on the menu, there's also the range of salads, paninis, and wraps that one might see at an Italian cafe.
Since 1969, the cooks at Mario the Baker have followed the same tried-and-true recipes, resulting in pizza after fresh-baked pizza emerging from the oven with the same flavors as the restaurant's very first batch. Diners settle into red and black booths to split signature pizzas, including La Maflosa pizza with sliced eggplant and mozzarella. As part of an unrefusable offer, the Godfather pie comes topped with capicollo, ham, and salami and is served with a side of housemade italian dressing.
Ecco introduces itself with menus for a delectable Italian-style lunch, dinner, or wild pizza spree. Antipastis such as the chilled octopi and potati of Ecco’s polipo e patate ($10), salad-accompanied bruschetta ($7), or bread-crumb-crusted calamari skewers ($10) carouse happily on tongues before sliding delightfully past uvulas. Guests should be mindful of the lobster ravioli ($16) and the melanzane parmigiana ($14), which often attempt to storm uninvited into mouths that are already enjoying zestily diverse pizzas. These pizzas’ doughy décors compete with each other in the form of sausaged and mushroomed boscaiolas ($12), margheritas ($10) with basil and mozzarella, and vegetarianas ($12) annexed by armies of lusty legumes. Between oversized bites, gullets can be cleared with bottled sodas ($2), coffees and teas ($1.50–$3), or a selection from the wine list.
Top Pizza packs patrons' bellies with selections from a menu packed with New York–style pies strewn with medleys of more than 20 toppings. Like slam-poets in a geometry class, diners can orally attack triangular shapes sprinkled with up to four toppings, ranging from extra cheese to sausage to jalapeños. Mangle 10-slice pies along with garlic rolls inside toothy caverns while pausing to use refreshing soda to hydrate parched esophagi or water a grove of sugar-cane trees.