Traditional clay ovens beget smoky naan and chicken, lamb, and shrimp dishes

Classic New Orleans–style dishes including blackened fish, oysters, poor boys, and juicy steaks

Chef Bernd Schnerzinger simmers sausage, smoked pork ribs, and spaetzle and plays German tunes with a live band on the weekends

Chefs load 16-inch pizzas with heaps of more than 20 toppings at eatery with hoagies, teas, and Coke products

Chefs sprinkle smoked provolone cheese over thin, flaky crusts made from dough kneaded fresh every 90 minutes

Cozy, friendly soul-food outpost offers crispy comfort fare for breakfast, lunch, and dinner

Old World Jewish food made in-house such as gefilte fish, meat knish, and salmon-salad sandwiches

Chefs handcraft pizzas, top them with ingredients such as pepperoni, sausage, and artichokes, then bake them in a brick oven

Clay ovens roast marinated lamb chops; basmati rice cushions juicy shrimp, and almonds join raisins in vegetarian malai kofta

Trendy lounge-like atmosphere; Hong Kong–-inspired food including steamed buns, tangy sesame chicken, and fish with ginger and chili