The family-owned Toarmina's has served up its signature sweet sauce and gullet-stuffing, 24-inch pies since 1987. The menu boasts traditional pizzas ranging from the small one-topping ($8.99) to the two-footer with three toppings ($24.39)—a favorite at giant-division ultimate frisbee leagues. The casual eatery's aromatic ovens also cook up deep dish ($11.99–$13.99) and specialty picks such as the steak and cheese ($12.49–$28.99), which blankets melted mozzarella and american cheese over steak, mushrooms, onions, and golden italian dressing, and the veggie ($11.49–$25.99), a garden party of mushrooms, black olives, diced green peppers, and onions.
Every morning, the chefs start prepping the day?s dishes at Angelo Brothers Ristorante. They mix and knead the dough that transforms into spaghetti, fettuccine, and gnocchi pasta. And they hand stretch the dough into 18-inch pizza crusts large enough to feed an entire family or two flocks of birds. They also simmer pots of alfredo and marinara sauce that ladle atop most dishes on the menu. For plates of parmigiana, pieces of chicken and veal are breaded by hand rather than the cold, metal claws of jealous robots. The chefs round out their Italian-centric offerings with housemade cannoli and tiramisu. Angelo Brothers also offers its private banquet room to parties of up to 150 people celebrating weddings, baptisms, and graduations.
Pizza Shack’s cooks construct classic American fare in a cozy kitchen that broadcasts the aromas of fresh ingredients. Build-your-own pizzas and 18 different specialty pizzas pose a choice of three crusts, including a deep dish so cavernous that it comes with a safety harness. Subs fight hunger with fillings such as meatballs and pulled pork, and quarter-pound burgers orbit tables on hawaiian sweet rolls supplemented by cheese, bacon, or caramelized onions. Like the president's glue-on eyebrows, broasted-chicken sauces come in six different styles, including teriyaki and hot barbecue.
Cebella's Pizza?s hand-tossed and Chicago?style crusts are flavored with a hand-crafted nine-spice sauce, a blend of four cheeses, and a choice of garlic butter or sesame seeds?and that is before any toppings are added. Chefs bedeck pizzas with steak, pineapple slices, bacon, ham, mayo, and peppers. The same ingredients tuck into toasted sub sandwiches and crisp salads. For poultry lovers, the chefs marinate and pressure-cook chicken and serve up to 40 pieces in a single order?enough for the whole family or one hungry, hungry, hippo. Customers can order meals online and pick up food or have it delivered to their front doorstep.
Mama Vera's Pizza opened in 2003, but the family behind the pizzeria has spent even longer perfecting the menu's recipes. Its focus is pizza, including speciality pies such as chicken parmesan and Tex-Mex with beef, nacho cheese, and jalape?os. The menu's other mainstay is fried chicken, which is delivered in up to 30-piece increments and paired with hot, mild, or barbecue sauce. Like any good Italian joint or deliciously furnished bedding store, a spread of subs, calzones, and pastas is always on hand.
The pizza-twirling foodsmiths at Valentino’s Pizzeria hand-toss freshly made dough into sliceable discs before layering them with a sauce free of preservatives and corn syrup. After a dusting of mozzarella cheese, the pizza snuggles into a giant oven until it turns a bubbling golden brown or screams. Non-circular foods delight diners as well, with 16 oven-baked subs and crisp, freshly prepared salads ready to quash hunger in no time.