San’s delectable menu bursts with a medley of homemade thin crust pizzas, piping pastas, and hearty sandwiches crafted with fresh ingredients. Dinner DJs hand-hurl each pie sky-high upon your order, slathering it in scratch-made sauce, a rich blend of cheeses, and tantalizing toppings including house-made meatballs, artichokes, eggplant, and feta ($1.95+ / slice, $7.50+ / pie). Silence trilling tummies with specialty pizzas, such as the rail-thin Cara’s Crispino sprinkled with tomato, basil, garlic, and balsamic ($2.50 / slice, $18.95 / 16’’x16’’), or the Balls of Fire pizza, a pizza topped with cheese and pizza sauce combined with a special hot sauce, meatballs, jalapeno and crushed red peppers ($18.95 / 18" large). Homemade manicotti ($10.95) and lasagna ($10.75 for cheese, $11.75 for beef) soak in flavorsome lochs of house marinara, and a bevy of hot and cold sandwiches ably sate bun enthusiasts ($5–$8.75).
Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
Mozzarella, dressings, and dough crafted from scratch populate Vetture's authentic Italian dishes to create fresh fare. Multitudes of tempting toppings meet atop the thin and crispy crust of Vetture's pizzas, which range from the 8-piece medium pizza ($10.95+) to the 16-piece sicilian ($16.95+), with most sizes available in whole-wheat varieties for healthier helpings. Like watching a silent film on a smartphone, the chicken parmigiana pizza turns a timeless classic into a handheld treat ($14.25–$18.95), and the Crispino pizza marries the subtle flavors of balsamic vinegar and olive oil with fresh tomatoes, basil, garlic, and homemade mozzarella ($20.95 for 16"). Those looking to please their Italian-craving palate can taste creamy penne carbonara tossed with peas, bacon, and onions ($11.95); or take an oceanic adventure with the calamari and scungilli marinara, including an option of spicy fra diablo sauce on mouthwatering morsels of squid and snails ($14.95).
Unlike applying for a job, auditioning for a play, or winning over in-laws, becoming a member of the Lobosco clan is as easy as eating pie. Pizza pie, that is. "One bite and you'll be family!" is the restaurant's fun-loving motto, one that the kitchen crew reinforces by crafting homestyle pasta dinners, hot hero sandwiches on fresh-baked bread, and classic Italian entrees such as eggplant parmigiana. Pizzas are stretched thin in the New York fashion, then topped with ingredients ranging from classic sausage, pepperoni, and olives to less common shrimp, crab, and white sauce.
Classically trained in Palermo, Italy, Angelo's head chef has been wrangling diners in his dough lasso for more than 50 years. His Italian menu, made from recipes passed down through the owner's family for generations, emphasizes hand-tossed pizzas and a wide array of freshly cut toppings. Patrons can also use the restaurant's Via Veneto italian ice to cool their mouths after a hot stromboli or a long day of sticking their tongues out at the sun.
At Pronto Pizza, chefs whip up Chicago-style, New York-style, and thin Italian-style crusts on their signature pies. Customized pizzas can be enhanced by more than 15 toppings, from pepperoni and sausage to eggplant and banana peppers. Pizzas range from the Hawaiian pizza, with ham, pineapple, and mozzarella, to “Carlos Pie,” with grilled chicken and pesto. The menu is also rife with classic Italian dishes, such as veal piccata, chicken Palermo, and shrimp fra diavolo, paired several wines and beers.