As its name suggests, NY Pizza Patrol specializes in Big Apple–style slices. Each of the four locations slings 8-inch to 18-inch pizzas, ranging from the classic meat lover's pie to the boundary-breaking spicy Marshall masala layered with a foundation of Indian garam-masala sauce. The menu supplements the traditional hand-helds with calzones, heroes, pastas, and other specialties, each of which pair well with cold brews, bottomless fountain sodas, and milk, which grows healthy bones when poured on teeth-planted top soil.
Each day, Café Bella Rue’s Italian chef crafts 34 types of gelato and sorbetto that span the flavor gamut, blending everything from traditional panna cotta and pistachio to milk chocolate with whiskey. The kitchen staffers extend this playful mix of tradition and ingenuity to the rest of the menu, handcrafting a lineup of distinctive sandwiches, pizzas, calzones, and salads, all composed of fresh, surprising ingredients, such as pears, capers, and hunks of buffalo mozzarella. They aren’t afraid to stray from the written ingredients to accommodate customers, either, swapping out focaccia for gluten-free bread upon request and enhancing already stellar panini with jalapeño jelly, chipotle sauce, or cleverly hidden stacks of $100 bills.
In addition, baristas brew up a slew of beverages, including hot chocolate and affogatos. Guests can sip these expertly prepared concoctions on leather sofas encircling a 20-foot fireplace, or can retreat to the outdoor patio to soak up the sounds of live music drifting over from Oquirrh Lake.
We are a small pizzeria shop in Midvale, UT. Our hearts go into making each pizza. Geofrey the owner learned how to make his pizza's in Upstate New York so there is definately enough flavor and enough bread to go around. We love all of our customers!
A veritable cornucopia of hands-on family entertainment, Planet Play buzzes with laser tag, bumper cars, and more than 100 video games sprawled throughout its 55,000 square feet of indoor space. Miniature-golf decorations illuminate putts under the gleam of a black light, and gamers bask in the electronic glow of pinball machines, skee-ball, or Guitar Hero in the game room. Instead of lugging around giant piles of tickets or paying exorbitant fees to deposit them in an older sibling's pocket bank, gamers can easily cash in their winnings using an e-ticket Play Card. After working up an appetite on go-kart track or the mini bowling lanes, visitors can belly up to a buffet that brims with hand-tossed pizzas, a fresh salad bar, and decadent desserts.
The menu at Nicolitalia Pizza Express boasts homemade Italian recipes and hardy Boston-style pies, dipping into the Cioppa family's more than forty years of collective dough-throwing experience. Sauce veterans can commence with a helping of barbecue, buffalo, teriyaki, or plain chicken wings ($3.49–$5.49) served with ranch or blue cheese, and greens enthusiasts can order a side greek salad ($2.29). Specialty thin-crust pizzas come in 11 varieties, such as the Italian stallion, an equestrian soiree of spinach, pepperoni, steak, garlic, mozzarella, and parmesan ($13.49–$18.99) or the melanzano dell’orto, a vegetarian disk of margarita sauce, eggplant, peppers, and olives ($11.99–$16.99). A medium make-your-own pie ($7.99), like a studio apartment, offers the freedom to arrange toppings ($0.99–$1.49 each) as you like within 12 inches of personal space. In the interest of sweet farewells, large cannolis embrace vanilla-flavored ricotta in a protective pastry shell ($1.99), and dessert-pizza lines a crust with vanilla cream and chocolate chips ($7.99).
Chef Teresa Pruitt believes that one cannot think well, love well, or sleep well, if one hasn't eaten well. With this mantra in mind, and marinara running in her veins, she has blended the regional influences of Tuscany, Reggio Emilia, and Modena into her menu of Old-World Italian recipes. The dining room décor recalls an Italian piazza with white ceiling drapes like store awnings, golden sponge-painted walls, and charcoal drawings of Tuscan architecture. In the glow of enormous front windows, entrees of pasta—prepared fresh daily—are slathered with hearty sauces, and made-to-order veal and fish are sautéed in delicate wine sauces. In the kitchen, cheesy pizzas are crafted with Italian “00” flour, San Marzano tomatoes, and fresh buffalo mozzarella, and are released from Italian wood-fire ovens. After enjoying a scoop of freshly made gelato, diners can pinch the dining room's statue of a toga-clad woman before leaving to insure that it's not a painted spy trying to make off with the secret pesto recipe.