More than 20 years ago, Rich and Deana Citrola opened Citrola's Italian Grill & Pizzeria in Times Square. Today, they oversee the operation of three different locations, but their customers can still count on the same traditional pastas and pizzas they've enjoyed all these years. The chefs toss pizza dough and roll calzones by hand, sealing both with house-recipe sauce. The bread for their sub sandwiches is baked fresh every day, and the pasta dishes sate appetites with classic iterations, such as linguini with clams and penne with vodka-cream sauce.