At Noah’s Antica Pizzeria, pizzaiolos understand that, sometimes, brevity is the soul of good pizza, too. They slide their pies—constructed from Caputo flour dough, San Marzano tomatoes grown in the volcanic soil surrounding Mt. Vesuvius, and locally grown organic herbs—into their wood-fired brick oven for just 90 seconds. If that seems too brief a time for so noble an assemblage, what emerges from the 900-degree heat quickly proves otherwise. Just a minute and a half is enough time to bake authentic Neapolitan pizza to its ideal state: burnt and crispy on the edges but wet and soft in the middle–“kissed by the flames,” as the local saying goes. Each entry on the menu holds a unique combination of additions within its delicately flame-seared folds, such as the Pizza del Cafone’s italian sausage, broccoli rabe, and smoked mozzarella or the medley of seven grilled vegetables along with smoked mozzarella and garlic on the Pizza Grigliata Vegetali.
Bruegger's Bagels traces its origins back to 1983, when founders Nord Brue and Mike Dressell began using their years of experience under a professional bagel baker to start their own business. In the early '80s, bagels were relatively unknown to most Americans, rarely seen outside of their natural habitats: Big Apple delis and free-range bagel grazing grounds. At the spearhead of introducing the breakfast delicacy to the world at large, Bruegger's grew locations in 26 states, winning a loyal customer base with crispy, chewy bagels kettle boiled and stone-oven baked fresh each morning.
Today, guests still smear the piping-hot circles with hummus, jelly, or rich vermont cream cheese or sink their teeth into anytime breakfast bagel sandwiches of smoked salmon and ham and egg. At lunchtime, bagels fill up with thai peanut chicken, refueling diners along with paninis stuffed with roast beef and horseradish. Healthy, substantial salads tempt palates with morsels of fresh mozzarella cheese, tender grilled chicken, and crispy cucumbers and greens, and sustainably sourced coffee drinks such as the blended mocha Brueggaccino make for tasty, sweet notes to meals.
Freshly baked, made-from-scratch desserts fill the display cases at Sweet Cake House, which serves up pastries, pies, specialty cakes, and other assorted delicacies. Brownies, eclairs, and tiramisu provide an excuse for everyday indulgences or serve as a peace offering for the neighbor whose garbage cans you've been using. Alternatively, a host of custom cakes breathe life into birthdays and other special occasions. The bakery shares space with a café that serves gourmet salads, hearty sandwiches, and breakfast food.
Marinoni's Restaurant and Pizzeria's chefs whip up authentic, homemade Italian dishes and pizzas. In addition to wood-firing pies, they insert 8-ounce salmon filets into the brick oven, imbuing each bite with a smoky, robust flavor. They swaddle sausage and beef with pasta to make their signature cannelloni, and coat eggplant slices with breadcrumbs and mozzarella for eggplant parmesan. The restaurant stations its guests in a spacious, dimly lit dining room or outside next to a fountain that speaks nothing but gibberish. Live entertainers amuse crowds every Friday and Saturday, and trivia hosts query patrons on Thursday nights.
Within the yellow, lime green, and grape-hued walls of Polish Distribution, a team of stylists refresh and smooth fingernails, toenails, and manes. They cut and mold all textures of hair into trendy styles and festoon nails with bold hues and designs such as polka dots, hearts, and molecular diagrams.