Though its gourmet pizzas pile on eclectic toppings from feta and hot peppers to buffalo chicken, that’s not the only variety available at Venice Pizza. A menu longer than Popeye's list of felony-assault charges spans from hot sandwiches to quesadillas and jumbo buffalo wings. Platters pile fries, fish, and other meats onto one plate, and strombolis, gyros, and pasta also accommodate eaters not in the mood for a slice.
The dough masters at Waterloo Pizza & Subs sling traditional pizzas adorned with various meat and veggie toppings next to sodas. Bedeck two 14-inch tomato and cheese pizzas with edible sprinklings of meat such as ground beef, ham, or pepperoni. Patrons seeking greener repast can graze alongside their pet brontosauruses on spicy bites of onion, savory mushrooms, or crisp hot peppers. While slices fill empty stomach caverns, diners send a flood of soda from a 2-liter bottle in after them.
Before chefs at Carini's Pizza, Subs & Pasta pick up a single pepperoni or shred of mozzarella, they mix, knead, and hand-stretch dough and prepare sauce from scratch. Then, and only then, pizzas are personalized with more than two-dozen toppings, from chicken and bleu cheese to ground beef, sour cream, tomatoes, nacho chips, and mozzarella. But the menu also includes alternatives for guests who ate pizza for breakfast and lunch: pasta and sub sandwiches can stop them from consuming three round meals.
Located inside Mr. Pizza, Yummy Grille prepares a menu of sandwiches and hearty Mediterranean cuisine. Diners can sink teeth into marinated-steak shawarma, chicken-breast kebabs, or a Yummito—the spot's signature tortilla-encased falafel with rice and vegetables.
At Roma’s Pizza, patrons will find something interesting on the menu: Mexican food. Though specialties in hand-tossed pizza and stuffed subs both hot and cold headline the restaurant’s menu, chefs also sizzle fajitas, ladle jumbo shrimp over spanish rice, and slather nachos with cheese. Ten years of experience aids the staff in preparing such a lengthy selection, that, of course, includes both traditional, New York–style circular pies and doughy Sicilian squares. They also bake strombolis and calzones, press paninis, and toss fresh salads.