Under the guidance of pizza ace Robert Zuppardi, Tony Zuppardi and Paul Rivera top New Haven?style pizzas with specialty ingredients such as shrimp, breaded chicken, and fresh clams. The Tony Z's Pizza trio creates crispy pizzas using a brick oven to keep their pies from blowing away during Big Bad Wolf season. In addition to pizzas topped with steak and mozzarella or shrimp and pesto, the eatery serves Italian eats such as chicken-cutlet subs and linguine and clams tossed in a choice of red, white, or fra diavolo sauce. Foxon Park sodas, Snapple products, coffee, and tea help wash down the pizzeria's Apizza.
Each Wood-N-Tap restaurant’s kitchen serves a menu of casual American food that ranges from burgers and sandwiches to pasta, pizza, and entrees. The eatery partners with farms from New Jersey to Maine to cultivate 100% all-natural meats for their homegrown burgers, which feature tender hormone-, steroid-, and antibiotic-free meats such as Wagyu beef, bison, free-range turkey, and pork. Chefs grill entrees including swordfish and bourbon-marinated grilled sirloin, as well as signature items such as mac ‘n’ cheese pizza and Bar Bites sliders constructed with bison, Angus beef, turkey, or a baseball.
Wood-N-Tap blossomed from the fitting combination of its owners’ skills—Mike scouts the locations, Phil markets the brand, and Wil and Kenny manage the daily operations of the various locations. More than a decade ago, after forging a friendship as strong as oak and a partnership as strong as steel-reinforced oak, the crew opened the first Wood-N-Tap location in 2002—and they have expanded to seven locations and counting.
Chef-and-owner Efrain busies himself in the kitchen of Tata?s Restaurant, cooking classic Puerto Rican dishes for his guests. He coats black tiger shrimp with a garlic butter sauce, and deep-fries pork medallions infused with garlic and herbs. His mofongos?fried plantains mashed with garlic?complement seafood salad and churrasco steak. The house-favorite sandwich, the Cubano, is an agglomeration of pulled roast pork, ham, swiss cheese, and pickles served atop a fried plantain or speared by a toothpick. Additionally, Tata's has a full bar.
The friendly folks at Dad's Restaurant think of each other as family?and that kind of attitude shapes every diner's experience. A welcoming bright-red exterior beckons visitors inside, where the cooks prepare locally beloved breakfasts of fluffy belgian waffles topped with fruit and cool whipped cream, as well as custom three-egg omelets plated alongside home fries and toast. Dad's is also open for midday and afternoon meals of rib-eye sandwiches and stacked triple-decker clubs.
Rather than grilling its cheeseburgers the old-fashioned way, the culinary team at Burg'r Tend'r prefers a more unique way of cooking them: by steam. This regional cooking method is used on the eatery's cheeseburgers and hot dogs, and it results in food just as tender as grill-seared meats.