The veal, pork and beef meatballs, dolloped with ricotta and basil, are lush and savory. (Oct. 18, 2012) (Credit: Dominic Perri)
aims at a broader audience than its predecessor, Flip Pizza. Gone is Flip's wood-burning oven and small artisanal pies. Now, pizza is made in a gas-fired oven and may be ordered by the slice. There's a full menu of pastas, salads and entrees, too. Order at the counter, and your food will be brought to your table. You've probably tasted both the grandma and Neapolitan...
Content Preview This content is exclusive for Newsday digital access and home delivery subscribers and Optimum Online customers.