Jazzeria Pizza & Pasta owner Matt Criscuolo Jr. has been hanging out at pizzerias since he was 6 years old. After emigrating from Italy, his father opened a pizzeria where the entire family worked, giving little Matt an up-close look at the business of turning his mom?s recipes into feasts fit for the old country. Inspired both by his family?s livelihood and his passion for jazz, Criscuolo began his own pizzeria, where he now puts his more than 30 years of pizza-slinging experience to work each day.
Inspired both by family recipes and lessons he learns on his yearly trips to Amalfi, Italy, Jazzeria Pizza & Pasta?s dishes derive their flavors from authentic Italian ingredients. Hand-tossed pizza dough transforms into pies including pesto pizza or the pescatore pizza topped with a trio of baby clams, roasted garlic, and bacon. Diners can enjoy dishes named after jazz greats?such as Lady Day?s Bolognese pasta?or grab a calzone to stuff in their pockets for later. In addition to housing tasty bites of the Mediterranean, Jazzeria locations live up to their name with live jazz performances three times a week.
Led by their mom, Cassandra, brothers Mergim, Burim, Durim, and Agim turned a cache of generations-old family recipes into 4 Brothers Pizza & Mediterranean Restaurant. With these unique culinary formulas, the tight-knit clan infuses classic Mediterranean and Peloponnesian flavors into their sprawling lineup of Italian and Greek dishes, which includes flaky spanakopita, linguine with clam sauce, and creamy penne with chicken and broccoli. Each of the brothers also boasts a favorite pizza that bears their name, agreeing that whoever’s pie is the most popular gets to claim the remote control forever times infinity.
Joe's Pizza & Italian Restaurant quells grumbling bellies with a menu of sumptuous New York–style pizza, gourmet pastas, and traditional Italian dishes. Joe's dedicated pizza artistes concoct the kitchen's sauces, soups, and pizza dough each day, keeping fare fresh and preventing ingredients from getting jaded and bickering about creative control over dishes. Awaken lazy taste buds with classic garlic bread ($2.59+), then have them cartwheeling across your oral gymnasium with a tender veal parmigiana with tomato sauce and mozzarella cheese ($15.99). A succulent swine symphony of sausage, pepperoni, ham, bacon, and meatball gets served up atop Gino's special pizza ($14–$18.50), and the margherita pizza features a modest menagerie of mozzarella, basil, and tomato sauce ($13–$17). Advocates of shellfish communalism can unite traditionally dissonant helpings of shrimp, clams, calamari, and mussels in the utopian linguine pescatore, which comes bathed in a light marinara sauce ($16.99). Diners looking for carbohydrate alternatives can request whole-wheat pasta and pizza dough or unleavened ice cubes.
The Rocco boys' love for pizza started in the Bronx, where they worked at their father’s pizzerias from a young age. Now, brothers Joe, Mike, and Frank are continuing their family's tradition at 10 locations of their own invention—all flaunting the Planet Pizza name tag.
A man can't build such a pizza universe without some serious pies. But inspiration isn't a problem for the Planet Pizza culinary team, who've molded more than 30 toppings into about 25 specialty circles, all available on gluten-free and whole-wheat crusts. In addition to specialty pizzas, the cooks concoct other menu choices such the compo salad with baby field greens, grape tomatoes, candied walnuts, gorgonzola, and dried cranberries or the buffalo chicken wrap loaded with strips of crispy chicken, lettuce, tomato, spicy wing sauce, and chunky blue cheese dressing are more convincing than Pluto as a mature planet.