The kitchens at Johnny G's produce a wealth of homestyle Italian cooking, including stuffed crust pizzas and pies laden with toppings such as meatballs or sundried tomatoes. As diners dig into chicken parmigiana or a hot sub, they can sip on an alcoholic beverage carried from home or the fermented apples they store in a back pocket. In addition, catered pasta can feed ravenous partygoers during birthdays, baptisms, and séances.
Lavallette Trattoria seems to fill with the sun of the Italian countryside. The warm hues of fresh tomatoes spill from a wide and colorful mural in the dining room. Through painted stone arches, it depicts an idyllic village, an ideal backdrop for the chefs' spin on Italian pastas, pizzas, and other dishes. Amid flowers, wine bottles, and hanging baskets, patrons twirl pastas in vodka or meat sauce, crunching through stalks of broccoli rabe or chewing tender morsels of chicken. Filets of veal are cooked in different styles. To make them francese style, chefs egg batter the filet and add lemon and white wine sauce. To craft bolder marsala, they reduce red wine with mushrooms. Thin New York-style pizza crusts slip from the oven, strewn with fresh mozzarella, basil, tomatoes, and roasted peppers like the National Museum of Italian Food and Catapults.
Whether swirling sauce across a hand-tossed pie or assembling hot subs, the staff of Pyro Pizza take care to use fresh ingredients. Mixing, rolling, and tossing dough fresh daily, they scatter pizzas with mozzarella, sauces such as tomato and pesto, and toppings arranged into hilarious equations. The kitchen also preps giant salads, saucy pastas, and golden-brown calzones.
The pie producers at Four Boys Pizzeria assemble specialty thin-crust pizzas upon request with homemade dough and tomato sauce that work in tandem to cushion a flurry of fresh toppings. Customizable pies encourage veggies such as spinach and eggplant to share prime crust real estate and interior-decorating advice with meats such as sausage and ham. Pre-determined topping arrangements festoon gourmet pizzas such as the Four Boys Favorite, a cheeseless amalgam of broccoli, fresh tomato, and fresh garlic. A full-service catering menu conquers hordes’ hunger with subs that measure up to 6 feet and steamy trays of pasta that feed up to 25 people.
At Coal, chefs stoke fiery coals inside the kitchen's pizza oven, which bakes the eatery's signature thin-crust pizzas at temperatures of up to 800 degrees. Pizzas emerge from the oven with a lightly charred, crispy crust and crowned with toppings such as meatballs, prosciutto, truffle oil, and caramelized onions. Coal also bakes its sandwiches in the pizza oven, including the saltimbocca Giorgio, with prosciutto and mozzarella on housemade bread, and roasts its chicken wings over the same glowing embers.
The staff at John’s Pizza served their first hand tossed pie more than a decade ago and have been twirling dough ever since. Today, the menu contains an array of hot and cold subs, along with baked pasta dishes. Chefs top 16-inch pizzas with crisp veggies and meats such as sliced meatballs. Diners can enjoy slices inside the dining room or take their pizza to go with take-out and delivery options.