Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer gluten-free crusts to sate the pie desires of allergic, dieting, and wheat-sympathizing folk alike. The restaurant's commitment to ingredient transparency lets diners know exactly what goes into each pizza, sandwich, salad, and pasta dish, from skim mozzarella cheese and its vegan neighbor, to basil pesto sauces, meatballs, and fresh vine tomatoes. In an effort to pacify a tempestuous but arguably awe-inspiring mother Earth, the eco-friendly folks at zpizza package eats in reusable boxes that can double as roomy snowshoes.
At Florimonte's Deli and Fine Foods, owner Mark Florimonte, certified by the American Culinary Federation, leads his chefs in dishing up quintessential New York–style pizzas and super-stacked sandwiches. The deli menu brims with classics such as the New Yorker—a stack of salami, mortadella, provolone, and capicolla slathered in an oil-and-vinegar sauce ($5.99) and infused with Woody Allen monologues. A house special, the turkey a la Karen piles roasted turkey and caramelized onions on thick slices of warm garlic bread ($5.99). With similar Italian-inspired flair, pizza chefs plate up hot, made-to-order slices or pies ($11.49/18"), sprinkled with toppings such as artichokes, meatballs, and peppers ($0.75/each). Pre-prepared deli dishes package easy dinners, including prosciutto-and-provolone-stuffed peppers ($8.95), and delectable desserts ($3.25) include cannolis, éclairs, and cheesecake, which attempts to conceal its creamy sweetness by wearing a cheesehead hat.
The staff of Jimmy's Oven and Grill hasn’t changed much since Mo Boulftali bought the restaurant a few years ago. This may be because, as Boulftali explained to Williamsburg Yorktown Daily reporters in 2009, he doesn’t allow stress at Jimmy’s. Whether customers are chowing down on breakfast omelets, scrutinizing the dinner menu, or enjoying the all-you-can-eat selection of Jimmy’s weekday lunch buffets, the bright, spacious restaurant creates a comfortable haven to relax and enjoy classic American cuisine. In a dining room of mint-green walls accented with classic wood paneling, customers can sit around tables or tuck themselves into comfortable wooden booths bathed by sunlight from large windows for the sake of pet plants that are afraid to stay home alone.
Within the homey confines of Marino's Italian Cuisine, chefs plate generous portions of Italian fare, dressing pastas in rich sauces and seasoning cuts of meat. After settling at a cozy table, diners can deliberate between veal or chicken parmigiana, dig into the salad-bar fixings included with each entree, or fight over the last ravioli with boxing gloves fashioned from freshly starched table linens.
Since its first delivery to the steps of Norwalk Naval Base in 1987, Chanello's has grown to include more than 39 locations, each oven-baking pies to a golden gooeyness. Patrons can dine in to enjoy the wafting aromas and classic flavors of a melty 14-inch pie at their freshest, or get carryout to test how long it takes for a steaming pizza to cool when eaten on a motorcycle. For those seeking home service, Chanello's trusty delivery staff fearlessly traverses circuitous streets, busy intersections, and the chomping clutches of a hungry Pac-Man to ensure pizzas reach their destination still hot from the oven.