Abe Levis fled Lithuania when he was 14 years old to avoid compulsory service in the czar's army. He found sanctuary in America, where he was able to enjoy a normal childhood before meeting his wife and opening a restaurant. In addition to serving sandwiches, fish cakes, and hot dogs, Abe made his own sodas with a marble soda fountain that he purchased in 1895. On summer nights, the restaurant's roof served as a movie screen for the silent films that people watched in the old days, before actors learned to talk. A century later, Levis Hot Dogs still stands in the same location that was once a haven for empty bellies during the Depression era and a sight for sore eyes returning home from fighting in World War II.
Framed paintings of the Old Country adorn the spacious BYOB dining room of the Gallelli family's Bistro Albertino, whose homey ambiance complements the kitchen's homemade Italian food. Chefs Flavio Farez and Julian Yarmark craft dishes representative of each of Italy's regions, paying homage to them with sauces and dressing made in-house. Their antipasti, pastas, and secondi include grilled calamari marinated in extra virgin olive oil, pancetta sautéed in creamy vodka sauce, and veal parmesan made with milk-fed veal and seasoned Italian bread crumbs.
Lil Rizzo’s serves its homemade pizza dough two ways. The first is the slow way. The kitchen staff rolls it and bakes it to make traditional cheese pies, rectangular Sicilian-style pies, and upside-down pies that invert the sauce and cheese with help from the restaurant’s onsite physicist. The second way, which is the quicker way, allows customers to order the pizza dough itself, an option that is exclusive to the take-out menu. Regardless of how they’re prepared, the pizzas pair with homemade soups, baked pastas, and meatball sandwiches to create hearty Italian meals.
If the murals inside TreVi could talk, they'd probably order a pizza. The BYOB restaurant serves up 15 different types of thin-crust pie, many topped with a tomato sauce lauded by Philadelphia magazine, which called the sauce "rich, with ample chunks of tomato and the ideal consistency?not too thin, not too thick, but Goldilocks-perfect and made without a hint of sweetness." TreVi is more than a pizza joint, though. The chefs put together charcuterie plates, serve house-made gnocchi with one of eight toppings, and prepare signature entr?es such as parmesan-crusted tilapia straight from the Parmesan Ocean.
Open 365 days a year, Jerzee's Sports Bar & Pizzaria serves up 18 different draft brews, gourmet pies, and game-day action on nine flat-screen TVs. The kitchen also cranks out burgers, hoagies, and pastas for those craving more than a slice, as well as classic bar appetizers for daintier appetites or ravenous Lilliputians. Weeknight specials include Texas Hold ?em on Tuesdays and trivia on Wednesdays, both with prize incentives, while a DJ keeps things hopping after 9 p.m. on Fridays.
Whether stopping in for a quick slice during a night on the town or a whole pie for a security guard’s bribe, diners can find a meal that suits their needs at Quig’s Pizzeria & Grille. The staff specialize in signature pizzas, topping their crusts with pineapple and bacon, seafood in a white-wine cream sauce, and even mashed potatoes. But their Sicilian–inspired pies aren’t the only specialty. Chefs layer triple-decker deli sandwiches, toss spaghetti with homemade meatballs, and pan-sear shrimp in a white wine, lemon, and butter sauce.