Like a camera obscura built around a dinner table, Home Slice Pizza stays forever focused on its cuisine. Within the brick-lined establishment’s kitchen, chefs toss and fire large and extra-large thin-crust pizzas topped with ingredients as classic as pepperoni and anchovies or as original as artichoke hearts, seasoned steak, and A1 sauce. Under this flavor ornamentation lies the pizzas’ true foundation: cheese. Blends of mozzarella, feta, ricotta, cheddar, parmesan, and romano provide a solid base for creative ingredient combinations and add a gooey warmth to every bite. Not content to be confined to pizzas alone, cheese also douses orders of pan-baked cheese bread and supports focaccia subs flecked with herbs and stuffed with hot ham, turkey, bacon, and veggies.
Armed with only an oven and an old treasure map made of mozzarella cheese, the chefs at Rival’s Pizza bake a long list of pizzeria specialties to a bubbly golden brown. The eatery models its menu after an old-fashioned pizza parlor, but staffers also whip up dough disks in modern 30-inch sizes and make it rain with free sprinklings of parmesan, poppy seeds, crushed red peppers, and cinnamon. Complementing Rival’s main dish are pasta, stromboli, calzones, and a smores dessert pizza with Hershey's chocolate; delivery is available for an extra dollar.
Vito's great pizza and subs has 16 locations We make great specialty pizzas. Try our award winning Sweet Baby Rays BBQ pizza, or the Pizza Pallooza award winning Chicken Bacon Ranch pizza, or our Tony Packo pizza. My favorite is the Mediterranean, which won the Miller lite pizza challenge.
Back in 1957 when Marie and Joseph "Jo-Jo" Hashim founded Jo Jo's Original Pizza, they decided to concoct original recipes for their breads, crusts, and housemade sauce. Fifty years later, most of these savory instructions are still in use, guiding chefs as they craft traditional pies as well as Jo Jo's specialty hawaiian and taco pizzas. Run today by Marie and Joseph's descendants, Jo Jo's rounds out its menu with other classic Italian fare, including housemade lasagna, pastas, and subs.
A casual, lively ambience populates the comfy and spacious confines of Caper's Restaurant and Bar, rendering it a pleasant place to catch the game while consuming an array of pies and potables. Specialty pizzas, with dough culled fresh from scratch each day, top the wide-ranging menu. Vacuum up luscious leaves with the spinach and artichoke pizza ($4.99–$14.50), or cast a net around the shrimp, crab, mozzarella, and alfredo sauce of the seafood pizza ($5.99–$16.20). Toasty oven-baked sandwiches include the mountainous Italian house special ($7.49) and the BBQ pulled pork ($7.49), among others. Pasta pilots can propel their journey with the penne bolognese's tasty fueling of homemade sauce ($8.99) or furnish their cabin with the cushy pouches of sausage-stuffed saccotino ($8.99).
The ovens at Mancino's Pizza and Grinderswork overtime. They cook each day, turning out batches of the restaurant's signature breadsticks, hot meat-and-cheese-covered grinders on freshly baked bread, and, of course, specialty or build-your-own pizzas. The ovens' interiors breathe thermal life into concoctions whose histories stretch far back in time. Their grinders were born—according to Mancino's menu—on the East Coast during World War I, when Italian immigrants served hearty sandwiches to shipyard workers who were grinding off rivets for warships. Near the ovens, cooks cover spaghetti and lasagna in handcrafted marinara sauce using an old family recipe. In addition to hardworking ovens, the restaurant's new location boasts four large-screen TVs and an ice-cream bar to cool down well-heated palates.
Specialty toppings such as buttery crab and corned beef adorn savory pies at Amie's Pizza Factory, an eatery that won top prizes at Pizza Palooza in 2010 and 2011. Though pizzas are a point of pride, there's more on the menu to savor: loaded salads, housemade lasagna, and cold beer are a few favorites.