The chefs at New York Pasta & Pizza honor the eatery’s name by crafting foldable, thin-crust, New York–style pies from fresh dough made daily. The cooks toss and fire 12 specialty pizzas, including the buffalo-, pesto-, or garlic-spiced chicken pizza, the Greek-inspired eggplant-and-feta pizza, and the Mexican-style chorizo-and-linguiça pizza. In the hope that one day someone will request an edible portrait of Al Pacino, the pizza artists also encourage customers to create their own pies from more than 45 toppings such as sun-dried tomatoes, italian sausage, and artichokes. Guests can also supplement pizzas with New York–style sides such as wings, ribs, garlic bread, and several classic Italian pastas.
Clams, zucchini, and Louisiana hot sausage are among the eclectic ingredients chefs at Pizza Italia use to top more than 15 specialty pies. Customers can also adorn their own Sicilian-style pizzas, which range from mini to deep dish in size. Other authentic Italian and hearty American classics, from calzones and cheese manicotti to jalapeno poppers and a double Canadian bacon burger, await to be whisked to tables in the cozy dining room. The culinary team also caters to customers' dietary needs by making gluten-free dishes, using vegan cheese, and hand-feeding diners upon request.
Mission Pizza & Pub?s owners, Debra and Phil Willis, serve their handcrafted pizzas and craft beers to the tune of live country and bluegrass on Thursday, Friday, and Saturday nights, which give their Fremont eatery its down-home feel. Every inch of the walls is lined with vintage beer memorabilia, and an illuminated Guinness sign reminds visitors that it?s easy to read in the dark if the words are made of lights.
Each day at New York Pizza, Joey Wahab whips up a rich, savory tomato sauce from scratch, spooning it over freshly made disks of white or wheat dough. His business partner, Larry, draws from his mother's Italian recipes to imbue each dish of spicy meatballs or colorful pasta primavera with a connection to the past. The duo's handmade pies, cheesy calzones, and piled-high sandwiches quell hunger pangs with traditional ingredients, such as sautéed garlic and italian sausage, as well as contemporary favorites, such as boneless buffalo wings or cheesy-ranch bread sticks.
By using the freshest and highest-quality ingredients, Premier Pizza has created a neighborhood-favorite pizza palace. Owners Shawn and Tony source from local growers, who deliver fresh produce daily. Buy by the slice ($3.25) or opt for a whole pie (10"–16"). Taste buds delight to play host to the popular creamy garlic chicken (mesquite grilled chicken breast, red onion, green pepper, and parmesan cheese with choice of creamy garlic or pesto sauce, $12.95–$29.45) or the animal-free vegetarian (red onion, green peppers, black olives, zucchini, mushrooms, Roma tomatoes, parmesan, and cheddar cheese, $11.20–$28.45). Choose from 15 specialty combinations or design your own Pollock-inspired pizza with a cheese base ($8.95 for 10" to $20.95 for 16") and venture beyond typical topping tastes with your choice of pie-packers ($1–$2 each).