Brooklyn Pizza Works is a two-time recipient of Orange County Register's Best Pizza award, and its staff has adorned hand-shaped dough with fresh toppings since 1979. More than a dozen specialty pizzas sprawl across texture-imparting stainless-steel screens within a convection oven, which can cook up to 25 pizzas in six minutes, the same number of pies a hot laptop can cook in six years. Signature circles arrive loaded with toppings such as crushed garlic, canadian bacon, and marcella wine. The kitchen team concocts each slice with whole-milk mozzarella sprinkled atop house-made crust and sauce. In addition to pizza, 12 varieties of stuffed calzones and classic Italian entrees such as eggplant parm, lasagna, ravioli, and a plentitude of pastas satiate palates. Brooklyn Pizza Works can also supply picnics, graduation parties, and going-back-to-law-school celebrations with eats from the catering menu.
Chef Luigi and the kitchen magicians at Luigis D Italia import Italian flavors to tongues with a menu of pastas, pizzas, and authentic entrees. Culinary compadres can savor the meeting of meat and grapes in the chianti-braised short ribs ($17) or hoist their forks into orecchiette pasta with house-made italian sausage ($12). When held to anxious ears, stuffed shells fill auditory canals with sounds of the Mediterranean sea and trickles of sauce ($14). White clam pizzas ($14 for small; $17 for large) motivate guests to dive for edible pearls, and meatball sandwiches ($9) cradle succulent spheres in a bready embrace. Diners can accompany meals with a bottled brew or glass of CK Mondavi white zinfandel ($5.95), and desserts (all $5) such as cannoli, tiramisu, and ice-cream tartufos encourage patrons to tap into their second stomachs.