Peppino's Pizza subdues cravings by gently lulling them to slumber with a comforting selection of freshly crafted subs, pastas, and city-style pizzas. Sink chompers into a standard tomato pie ($9.95), or experience island vibes with the Mediterranean pizza, which fashions a doughy foundation with eggplant, olives, and garlic ($14.95). Like awkward elementary-school dances, ingredients mingle shyly under the supervision of culinary chaperones who encourage tomato, oregano, feta, and olives to get close—but not too close—inside a serving of Greek spaghetti ($10.95). Sub rolls are made fresh daily and house a multitude of hot and cold tenants, including meatballs ($6.95) and roasted veggies ($6.95). Treat mouths to a 100% Angus-beef burger, such as the pepper-, mushroom-, and bacon-stacked Monster Burger Deluxe ($8.95), or order one pound of boneless Volcanic wings and warm up after carpooling in a coworker’s Zamboni ($7.95).
In 1972, family patriarchs Andrea and Rina Adonnino and Anthony and Ida Bennice opened the doors of Home Style Pizza, and it's been a fundamental fixture of their families ever since. To pair with a menu of authentic Italian dishes, the Sicilian-style café is strewn with display cases installed by Rossi Dimensions of Pesaro, Italy. In the kitchen, skilled chefs employ combinations of 20 toppings to coat thick pan pizzas that are baked inside real brick ovens—far more filling than those baked inside a mime’s invisible “oven.” Customers can enjoy a hot or cold sub sandwich on the outdoor patio, or they can nosh on a calzone, a stromboli wrap, or hearty pasta in marinara, light rosa, or pesto cream sauce.m]]
I LOVE New York Pizza is a family owned and operated restaurant located in Guilderland NY. All of our pizzas are hand-tossed. Our sauces, and dough are all homemade. Our food is made fresh to order and fresh daily. We offer a variety of food including pizza, salads, pastas, strombolis,calzons
Located in the heart of Little Italy, Cornell's Restaurant serves authentic Italian dishes in a tradition started more than 60 years ago. Within the kitchen, chef Armondo captains a crew of cooks as they work cuts of veal, seafood, and steak into savory pastas and specialties. Plates join with glasses of fine Italian and California wine in the elegant dining halls, where chandeliers illuminate linen tablecloths and colorful framed artwork. Large round tables and chairs populate the private banquet room, making it an ideal place to host special events or build a leaning tower of tables and chairs.
Even from outside, where the red-orange door and window frames pop against the dark-gray façade, it’s clear that Marotta's takes contemporary eating to a new level. Inside, patrons immediately notice that their traditional menus have been replaced with Apple iPads. And once minds are made up, attentive servers place orders through iPods Touch, feeding tickets immediately into the kitchen. Even credit and debit cards can be conveniently swiped right at the table. Though traditionalists can still pay at the register or place their orders with Old-World Italian robots, owners Chris and Dee Marotta hope the digital options broaden and improve their customers' overall experiences.
To ensure their 50-seat bar-risto is steeped in just as much traditional flavor as technological convenience, Chris and Dee hired Executive Chef Edward Bradt. Chef Bradt brings his culinary experience as the former head chef at The Van Dyck Lounge to classic offerings such as juicy filet mignon, veal, and seafood in a cornucopia of sauces, from a tart, sherry-infused marinara to a peppery madeira demi-glace. A full wine menu assures a complementary pairing with any of the 12-inch red or white pizzas, each slow baked in a wood-fired oven with pancetta, goat cheese, and fresh basil. Patrons can two-hand signature sausage burgers as they attempt to ask muffled questions of Marotta's tech guru, Joe Leverett, about the restaurant's other wireless wonders, including tabletop children's games and iPad-accessible valet service.
Amid the hustle and bustle of Ottimo Pizza's kitchen, a brick oven blazes with baking pizzas, footlong calzones, and Italian breads. Chefs adorn circular and square crusts in whole-milk mozzarella; layer subs with housemade meatballs, premium steak, or crispy chicken breast; and slather wings in savory and sweet sauces. In the casual dining room, decor pieces nod to the restaurant's heritage, from a mural of an Italian countryside to a portrait of the Roman emperor Tiberius made from the same macaroni he used to toss at offending plebes.