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.
Tony Altomare’s Italian eatery crafts Neapolitan-style pizzas with freshly made dough and homemade sauces, gaining accolades such as the title of best pizza from the Philly Hot List in 2010. Diners can peruse the menu and sink teeth into one of the pre-designed pies, such as the mozzarella-, basil-, and tomato-sauce-adorned margherita pizza ($13.99 for a large), or the romano pizza splattered with pepperoni, sausage, philly steak, and bacon ($15.99 for a large). The grilled eggplant and verdant fillings of the veggie delight wrap ($6.59) offer a tastier alternative to nibbling on various houseplants; a buffalo chicken stromboli ($7.59–$15.59) or one of the homemade hoagies ($6.29–$6.59) reenergize patrons who have spent long hours writing a book in binary code. Tony’s menu varies with each location, so check each restaurant’s website for a complete listing of its belly-tickling fare selection.
Touting itself as a family restaurant, Cafe Lombardi's serves up a variety of Italian cuisine inside its homey, low-lit dining room. At the BYOB eatery, diners can dig into chicken and veal dishes such as chicken Siciliana and veal cacciatore, pasta entrees including shrimp Alfredo and Gnocchi Mamma Lombardi, and personal pizzas. Earth-tone tablecloths backdrop these dishes on tables, complementing the vines of greenery creeping down the walls like Ned from accounting when he forgot his office keycard.
Piesmiths at Apollo Pizza partner an array of sides and salads with made-to-order pizzas slathered with sauce, covered in cheese, and polka-dotted with a potpourri of toppings. Descend fork first in to a chicken-caesar or greek salad before eschewing silverware to grab sides—such as onion rings, jalapeño poppers, or bacon-and-cheese-topped mega fries—with hands or telepathic mind powers. A serving of 10 buffalo wings smothered in sauce round out pre-main-course noshings before a fully customizable pie arrives at tables laden with four toppings plucked from a cache of more than 15 accouterments, including roasted peppers, ricotta cheese, and sausage. Throughout the meal, diners can split 2 liters of Coca-Cola, sipping it from individual glasses or, in accordance with Italian tradition, chugging it straight from the bottle while dancing the tarantella.
The chefs at Allegro Grille plate up a lively menu of culinary compositions authentic to both northern and southern Italy. Swimming with seafood, the popular zupetta appetizer bathes steamed shrimp, scallops, clams, mussels, and fresh tomatoes in a garlic white-wine sauce ($13.50), and the romantic ravioli dell amore comes stuffed with sautéed spinach and a three-cheese love triangle ($17.50). Sautéed chicken breast mingles among mushrooms, sun-dried tomatoes, and flambéd wine sauce in the pollo marsala ($19.50), and the veal Giuseppe's meaty medallions ($24.50) proudly decorate the jacket of the evening's hungriest hero.