Helmed by the Sokolowski family, Checkers Family Restaurant and Pizzeria’s pie wizards sate the irritated growls of tummy trolls with a menu featuring crust-lined comestibles and spicy wings. A medium pie festooned with a trio of toppings ($11.99) captivates mouths with its bold three-part flavor harmonies, while an unadorned slice ($1.40) hearkens back to pizza’s simple origins, when cheese had to walk 5 miles to school in the snow every day. Accompanied by a 2-liter soda and a flock of 24 wings, a sheet cheese pizza ($29.99) assumes a decidedly angular form in defiance of its ancestors’ circular style. On Friday afternoons from 11 a.m. to 2 p.m., a fish-fry special grants fresh haddock a starring role in both a sandwich ($4.99) and fish dinner ($6.99).
Gianni leads a team of formaggio painters in smuggling classic Bronx flavors from his former community to his current digs in Syracuse. In the Castle Hill pie, cooks cover a disk of house-made dough with layers of sauce, cheese, bacon, and ground beef before sliding it into a hot oven until it crisps, bubbles, and imitates the sounds of a kitchen timer ($15.95). Broccoli trees line the Mosholu Park pizza's toasted crust, paved with creamy ricotta cheese so that garlic cars can easily coast into the mouths of nearing diners ($15.95). Patrons may also craft their own crusty cuisine by tailoring toppings ($7.95+) or try pie-by-the-slice ($1.75+). Orders of golden garlic knots bathe in butter and garlic sauce before offering to turn tongues into slip 'n' slides ($1.25), and wings can range in spiciness depending on the size of customers' fire extinguishers ($4.20+).
Sardo’s dishes up an opulent array of eatables, featuring a wealth of specialty pizzas built from hand-tossed dough and fresh toppings that are prepared daily. The extensive menu sates grumbling stomachs and forgotten geometric taste buds with triangular slices ($1.75 each) or colossal circles, such as a 16-inch Sardo’s Paradise, a twice-baked disk smothered in garlic and tomato sauce and sprinkled with sausage, pepperoni, and a variety of vegetables under a bubbling canopy of mozzarella and ricotta cheese ($18.99). Friday and Saturday nights battered-haddock sandwiches ($5.99) and dinners ($7.99) materialize on menu pages like an edible Brigadoon, delighting palates before vanishing into the misty depths of patrons' stomachs. Pasta dishes lift up orders of chicken or eggplant parmigiana on litters of penne pasta ($7.49) and chicken wings ($6.99 for 10) coat fingers and content grins with your choice from seven sauces.