At Apollo’s casual eatery, cooks layer freshly baked Italian rolls with a variety of deli meats and cheeses and top from-scratch pizza dough with herbs, sauce, and a house-blended mix of cheeses. When they’re not hand-tossing dough or stuffing strombolis with custom ingredients, they’re crafting homemade meat lasagna, sausage-stuffed pasta shells, and seafood plates such as fillet of flounder. They also prepare hoagies, burgers, and a sextet of salads made with garden-fresh veggies.
Chicken alfredo, shrimp scampi, eggplant parmesan. More than 30 housemade pasta dishes emerge from the kitchen every night at Piccolo Trattoria of Newtown. Chefs scatter pistachio nuts and goat cheese into fettuccine, smother penne with baby shrimp and pesto cream sauce, and cover fusilli with oyster and shiitake mushrooms.
Earlier in the day, however, these recipes take on a different form: they become pizzas. During lunch, chefs whip up more than 20 gourmet pies, crowning them with classic pasta ingredients alongside non-Italian flavors such as taco and cheesesteak fixings. Besides tossing noodles and flinging dough, the BYOB eatery's chefs cook salmon in a port wine reduction and sauté veal with figs and mushrooms in a cognac cream sauce.
Tomato sauce basks in lochs of extra-virgin olive oil atop the tomato pie, a thin-crust creation that Pomodoro’s channels from the osterias of Italy. Sicilian-style and mozzarella-spotted margharita pies round out the menu’s pizza selection alongside a variety of Italian cuisine, from gourmet pastas and handheld paninis to desserts such as homemade profiteroles. Crimson walls reflect off Formica tabletops within the cozy dining room, where an exhibition kitchen enables diners to view the chefs’ culinary prowess or to engage them in games of peekaboo.
Chefs at Fat Tony's populate a family-friendly menu with bubbling pizzas, brimming subs, and classic Italian entrees. Pizzas are tossed fresh daily with handmade dough, including slices of inside-out deep-fried pizza ($4.25+), sicilian cheese pies ($13) that arrive bare but for creamy mozzarella and zesty sauce, and 13 different gourmet pies ($10.50–$16) bearing toppings such as prosciutto, pineapple, or pesto. Seven ounces of thinly sliced sirloin fill each steak sandwich ($5.50−$7) and the verdant vegetarian sandwich ($6) cultivates a garden of spinach, peppers, and broccoli inside its gate of fresh italian bread. Venerable Italian dinners such as sliced eggplant or chicken cutlet parmesan ($9.50) preside over debates between forks and tablecloths to see who can throw the most food on the floor.