Chefs fire pizzas in coal ovens along with ultra-thin pizza napoletana, sandwiches, and eggplant parmesan
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires.Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Valid for dine-in and carryout only. Not valid for alcohol. Must use promotional value in 1 visit.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Choose Between Two Options
$18 for two salads and one large one-topping pizza ($39.10 value)
$36 for four salads and two large one-topping pizzas ($78.20 value)<p>
Russo's New York Pizzeria and Russo's Coal Fired Italian Kitchen
Anthony Russo, a first-generation Italian, spent years in the kitchens of his parents and other Italian chefs learning authentic Italian recipes for sauces and pastas. He eventually drew on his experience kneading New York–style pizza to open his own chain of pizza franchises. Exposed bricks surround the burning embers at the core of the oven, which bakes thin-crust specialty pizzas, such as escargot with pesto, alongside heart-healthy pies with fresh spinach and artichokes. After sliding out golden-crusted pizzas and singed fairy-tale witches, chefs fill ovens with calzones and flatbreads. A full wine list supplies bold cabernets and crisp pinot grigios.