Pietro’s has baked hand-tossed New York–style pizza, calzones, and hot sandwiches in a stone gas oven for more than 30 years, each hand-crafted from secret Sicilian family recipes. Oven-baked steak and cheese sandwiches taunt tasteless rulers with 12 inches of deliciousness ($7.99), and three-cheese spinach calzones turn and fold the doughtables on regular pizzas ($6.49). The eatery employs 100 percent whole milk mozzarella in the construction of each specialty pie, such as the Hawaiian luau pizza, a festive mouth mingler with juicy pineapple and baked ham in a bubbling blanket of mozzarella cheese ($15.99 for a 14”; $19.99 for an 18”). Patrons are also free to itemize pizza by the slice, minimizing leftovers and risk of marinara audits.
Mazzio's Italian Eatery's staff rolls out a buffet for lunch and dinner populated with tasty Italian cuisine that they also serve à la carte. The restaurant's staff has been perfecting its culinary modus operandi for more than 50 years, long enough to evolve the pizza selection to include three levels of thickness. Chefs bake standard, deep-dish, and thin crusts—available in gluten-free form—and load each with toppings such as caramelized onions and giant pepperoni. The kitchen makes pasta plates to order, some baked in the oven, such as lasagna, and some tossed in sauce, such as the mainstay spaghetti and meatballs. The signature calzone radiates the ambrosial scent of pizza dough stuffed with meat and cheese, and it's meant to be shared, unlike a pogo stick.
Atop a Persian-style carpet in the expansive dining room, famished guests can fill themselves up with homestyle southern and Cajun cooking. The rotating menu always centers on a classic protein preparation such as meatloaf, fried catfish, or pork loin, giving diners a genuine taste of Louisiana without the inconvenience of getting belted in the head with colorful beads. A self-controlled salad bar also awaits eager palates, as well as knee-weakening peach cobbler and bread pudding.
At Sabores Dominican Restaurant, passionate chefs with years of experience dazzle taste buds, olfactory lobes, and eyeballs with saffron-hued seafood paellas, pastelito pastries, and tender morsels of braised chicken or roast pork. Like a gentle lullaby blown through a conch trumpet, the bill of fare sends brains on a dreamlike vacation to the tropics, tempting diners with specimens of authentic Dominican cuisine such as the fried plaintain mofongo, or rich, meaty sancocho stew. Light notes of sweetness cut through the savory undertones of each dish as guests pair their sandwiches, soups, and cutlets with bowls of creamy tres leches or fruity papaya shakes.