The dough halo hovers in the air, free-for a split second-from gravity's machinations. This airborne moment is short-lived, and the circlet plummets back into the hands of the New York Pizza Company chef, who repeats the up-and-down cycle until he deems the dough ready to be festooned with toppings. Masters of the well-made pie, New York Pizza Company's chefs pride themselves in their hand-tossed dough and the fresh toppings-such as ricotta, roma tomatoes, and barbecue chicken-that dapple their surfaces. Once a pizza has been assembled, the chefs slip it into the kitchen's brick oven where off-duty suns imbue it with a golden, toasty patina. Along with their signature pies, the chefs also whip up hot and cold subs, calzones, pastas, and soups.
Frankie & Augie'z tempts taste buds with its Italian pastas, soups, and seafood on the regular dining-room side, and makes mouths water with its array of bubbly, cheesy pizzas on the more casual pizzeria side. Plates of succulent broiled salmon, tender veal, and plump cheese-stuffed tortellini rest upon cloth-covered tables in the dining-room side. On the pizzeria side, traditional New York–style or brick-oven-style pizzas, which rebel against convention by wearing their sauce on top of their cheese layer and getting tattoos, top café tables sans cloths.
Owner Vincent Gaudio whips up tasty Italian recipes in his eponymous family restaurant. He crafts authentic dishes, such as sea scallops served with gnocchi, and more than 22 different pasta dishes that incorporate escarole, sautéed eggplant, and PEI mussels.
Pronto II Pizzeria and Restaurant treats its guests to a spread of lip-smacking Sicilian and American cuisine in the form of pasta, gourmet pizza, and sandwiches. Diners dig forks into plates of baked ziti with eggplant, or savor the rich flavors of Brooklyn-style and deep-dish pizzas made with San Marzano tomatoes and topped with chicken, broccoli rabe, or sausage meatballs. In addition to dishing out traditional Italian fare, Pronto II serves up original creations, such as the Nutella bites of pastry dough drizzled in creamy hazelnut spread and the Boom Boom shrimp, breaded and fried in a spicy sauce.
A smattering of meats, veggies, and cheeses adorn pizza crusts inside Tre Colore Pizzeria & Ristorante. Chefs also whip up classic Italian dishes such as chicken parmesan, penne with vodka sauce, cheesy calzones, and a variety of barbecue dishes including pulled pork, pulled chicken, 1/4 or 1/2 or whole chickens, beef brisket, and sausage. The eatery delivers orders to customers? homes for optimal convenience, and it houses a private room that holds up to 40 party guests or three velociraptors.
Twice a week, the owners of La Vera Cucina visit local meat and fish markets. They do this themselves instead of delegating the task, and visitors to their restaurant find this kind of dedication to be delicious. Once these carefully sourced ingredients?like lobster, scallops, veal, and steak?hit kitchen cutting boards, chefs pair them with heaps of linguine and fettuccine. Once they're prepared, meals enter the dining room, sailing past gold, sponge-painted walls to land on white tablecloths that make the ingredients' colors sing. Sun-dried tomatoes glisten like rubies, pink prosciutto and bright green peas surround chicken Florentine, and mussels occupy bowls of red or white sauce.