Yes.

Yes and no. We do, BUT, they are called Philly Cheesesteaks. This is a matter of semantics, but as someone that grew up eating real Philly cheesesteaks, there is a difference to me. Even the bread is better and we import the same bread from Philly that I had when I was younger. Usually it's steak, cheese, provolone, onions, peppers, and sometimes mushrooms.

Plus there are all sorts of wierd things going on at some of the places people go to... I have had customers come in and tell me that their "steak and cheese" they usually get from other places include mayo and bacon by default, or only use American cheese. We will include mayo if you ask, but it's not a default thing to expect on a cheesesteak; nor is american cheese. We don't put whiz on pizza which is the standard back in Philly, but most people didn't want it so we offer provolone instead. We will add whatever you want, but just because some other place has it some other way, that doesn't mean that's the default way everyone makes it.

Yes, we sell good ol' submarine sandwiches, or as we call them, hoagies. I am from South Jersey originally, and hoagies are what we ate growing up. So, that's what we sell. Same thing as a sub, footlong, hero, etc, just better, in my opinion. We import the rolls from Amorosa, which are used in Jersey and Philly for cheesesteaks and hoagies. Ottahere.

As of April, 2026, we now sell wraps. We have been planning to add wraps for years, but it was more inventory to keep and something else we had to come up with names for, after all, an 80s themed restaurant selling wraps has to have some great wrap names... word.

For those asking the question legitimately, any food service establishment should only sell fresh food, as it's a requirement by the state and should be common sense for any establishment. We follow all protocols, and only sell fresh food, and are very careful about the quality of all food we sell. Everything we offer is either fresh or frozen and prepared.

This answers another question we sometimes get, like "can I add fresh broccoli on my pizza?" My first thought is "why?" and my second is that this is only the 2nd person we've heard ask it in the 2 years we have been here (UPDATE: I put my foot in my mouth. Yes, we now have broccoli, and it tastes great on a pizza. Anyway, onto your scheduled response that is now a few years old)... So, this is why we won't sell fresh broccoli, etc. (lie, we do now in 2025 and on), because if we are only open 2-3 days per week (also a lie, we are now open 7 days per week as of the time of this response), it's not going to hold over those days we are closed as something in the freezer would. If we don't use sauce, cheese, etc. by the closing time, and if we are not open for 5 more days or doing any special events, all of that gets tossed. If we were open full time, this wouldn't need to happen, but again, this is all part of what we answer on our business FAQs (wow, I am wordy sometimes).

The funny thing is, the only people who have asked this were actually a few local trolls on social media and when I trace back their account and whom they follow, I have found in every single case it was someone related to, or good friends with, a so-called "competitor." Further, they never ask this to get an answer, they make a comment like "their food can't be good, they're never open!" This is the way some people feel is an appropriate strategy to market their business; having friends and family insult the competition on social media. Seems unethical to me, but this is the way some people are in this town.

So, next time someone wants to troll our social media page, please, find something else to do while "adulting" at home.

Yes, yes, and another yes for good measure. We have a plant-based option for everything on our menu. Heck, we even have a version of our Mikey's Meatlovers pizza for vegans! It's called the Donatello's Meatlovers (Not!) pizza. We have vegan cheesesteaks, meatball subs, etc. If you are a vegan or have a vegan who is tired of eating at places that only treat your diet as an afterthought, you've come to the right place!

Probably not. Maybe, but again, probably not. We have had people come in with request based on other places they've eaten at, as if that place's menu item is the default.

For example, we've had 2 or 3 people act surprised that calzones will have a mixture of mozzarella cheese and ricotta cheese; which is the traditional way a traditional calzone is made. We've also had people expect that sauce would automatically be inside a calzone, no, that's not the way a calzone is made. Sauce is on the outside, you dip your calzone. If you want to ask us for sauce, fine we can put sauce on the inside, but the fact is, that's not a calzone. We didn't make up this rule, nor is it a rule by the ancient gods of pizza. It's simply the way it's traditionally made.

The point is, people will assume because they go to a place and something is made a certain way at that place, everywhere else should make it that exact same way. We add seasoning and high-end ingredients to our food to make things taste great, and we mainly do traditional Italian cuisine. Though we will deviate to make things taste better, we don't deviate in what is the traditional calzone, or traditional pizza or traditional cheesesteak, etc.

If you think that we should pour a bunch of honey on top of a pizza, you can request that, but that's not the way a pizza is usually made. If you think that we should pour tons of hot sauce all over your pizza, we can do that, but again, that is not the way a traditional pizza is made. There's nothing wrong with requesting it, we'll do it any way you want it, hell, I like hot sauce on my pizza, but sometimes people have the expectation that it should be done that way automatically. This should not have to be explained, but unfortunately, it often does.

When we first offered Philly cheesesteaks we automatically offered cheese whiz, that is the traditional way it is made. 99% of people wanted provolone. So, we pretty much stopped offering wiz, in favor of provolone. One guy comes in, orders a cheesesteak, then complains because it has provolone and the place he goes to always uses American and puts mayo on it. If he wanted American we would have no problem putting American cheese on it, but he did not ask for American cheese. We would also put mayo as well if asked. Instead, he said that is the standard way it is made. It's not, that's the way the other place makes it because American cheese is cheaper.

The point of yet another long-winded response is to clarify that no matter where you go, you should make sure you ask for what you want, if the place offers it that way. Do not assume everyone makes food the way you make it at home or the way someone else makes it at some deli or gas station that serves food. We do strange requests all the time and sometimes have no problem doing it, in fact, sometimes we like some strange stuff on our pizza as well. So we're okay with doing that, we're just asking that you don't assume, because everyone knows when you assume, you make an... Well you probably know the rest. As for why sometimes we don't like doing strange things, the next question will demonstrate the point.

Oh dear... We've only heard this question two or three times in 5 years, two of which we said no, and one time we said okay because it was a local and we were trying to "make them happy." We made it even though we didn't want to, and ultimately the customer wasn't happy in the end so it didn't work out for us to offer it anyway.

The problem is, and it's something that some people don't seem to get, is that any restaurant is not equipped to make every single option on the entire planet. Just because someone is a chef, or owns a restaurant, especially if it's a specific style of restaurant, doesn't mean they're going to know how to make other things. We make Italian style food, so just because we can make a great Italian NY style pizza, doesn't mean we know how to cook traditional greek food (that's a lie, I'm great at making baklava but am afraid if we offer it, people will think we are a greek pizza place and we are not so we don't want people expecting one thing to get another). The point is, we want to set clear expectations about the food you are ordering.

What we offer is what we make, and we make well. We don't like to offer things that we don't know about. People buy panzerotti's here, you can't find panzerotti's outside of New Jersey, they're very specific and I've never seen them anywhere outside of New Jersey. I don't expect someone who comes here to then go to somewhere else and complain that they don't sell panzerottis, so I don't understand why someone comes here and complains that we don't have something that they get somewhere else. We don't sell things that we don't know how to make well, and if it is something that we would consider, there's a good way of going about getting us to do it... Previously we didn't offer a chicken parm sandwich, one time someone came in and asked for it, we told her that we didn't offer it, and I was honest and said I've just not really made those before and I don't feel comfortable making food that I know I can make right. She explained that she used to work in a restaurant, they were very easy, chicken tenders, bread, sauce, cheese, she told me how to make it, I did it, she said it was great, so we added it to our menu the next year. It's that simple, she was respectful and we decided to add it. But we can't add every single option. Our menu is already pretty extensive for a pizza place that used to only carry a handful of items.

So, if you want to deviate toppings, that's one thing, but when you have things like a Chicken Finger Sub, that you love to get at your famous place in Boston, well, I can't help you, because I don't know how to make it, don't want to just throw things toghether and hope that you like it, and would rather stick to making what I know how to make and can do well. This may change eventually, hell, I made a post a few years ago making fun of adding broccoli to a pizza, and now it's on a few of our pizzas!

We serve the food we believe we would be best equiped to make. We don't serve fish, because I think there are likely better cooks equiped to sell fish. We don't sell X food because there are people that specialize in X. We sell food that we know we cook well and have something to offer that appeals to people visiting a pizza restaurant.

Also, we don't sell beer because we want to be a family restaurant and aren't interested in the liability or even more added insurance costs of selling alcohol. Insurance is already high, we don't need the added costs of alcohol as well. You can BYOB though, we are okay with that!

This should answer the questions we sometimes get:

Customer: Hi, do you have any tuna?

Me: No, I'm sorry, we don't.

Customer: Hi, okay, can you make a tuna fish sandwich?

Me: No, we don’t have tuna, so we can’t make a tuna fish sandwich.

Customer: How about a fried fish sandwich?

Me: No, we don't have that either.

Customer: Do you have any sushi?

Me: No, we don't sell sushi.

Customer: Do you have any chow mein?

Me: No, we don't have that either.

Customer: Hmm, do you have any tacos?

Me: No, we don't have any tacos.

Customer: Maybe some Pad Thai?

Me: No, I'm sorry, we don't have that.

Customer: Do you have any Pho?

Me: No, we don't have Pho either.

Customer: How about some curry?

Me: No, we don't sell curry.

Customer: Do you have any Eggs Benedict?

Me: No, we don't serve breakfast foods.

Customer: How about a Lobster Bisque?

Me: No, we don't have that either.

Customer: Do you have any escargot?

Me: No, we definitely don't have escargot.

Customer: Do you have any Beef Wellington?

Me: No.

Customer: Do you have any oysters?

Me: No.

Customer: Caviar?

Me: No.

Customer: Foie Gras?

Me: No.

Customer: How about some Tacos?

Me: No.

Customer: Chiles en Nogada?

Me: No.

Customer: Burritos?

Me: No.

Customer: Quesadillas?

Me: No.

Customer: Spanakopita?

Me: No.

Customer: Strawberry flavored milk curds from sweden?

Me: No. We only carry the items that are listed on our menu, which are mostly pizzas, subs, cheesesteaks, chicken fingers, and the regular stuff you would get at a pizza place.

* Side note: While I understand people have specific food preferences, I'm not sure why someone would ask if we carry things that most pizza places do not, and other pizza places do carry these things, I'm not sure they would be that good of a place if they are simply a jack of all trades. Even our plant-based vegan options are all based on traditional pizza place foods, and not exotic dishes from other countries. We focus on what we do well, and do not believe in adding every single possible option to our menu. We already have 2 refrigerators, 4 freezers, and just simply do not have the space for every possible option on earth.

No, we will never serve food rare or undercooked. First, we would be required to post that we sell rare or undercooked meat so that we can avoid liability according to the health code. Then, we would pay even higher insurance, which is already high due to insurance companies being lame. So, no, we won't serve undercooked or rare food.

Sometimes people ask us to lightly cook their pizza, we will "lightly" cook your pizza, but that will still be fully cooked and lighter than traditional NY style pizza that we serve, but it will not be light or undercooked as our pizza's are darker by default because we use high grade olive oil and seasoning. There are lots of other places in NH that serve bland, undercooked pizza that the toppings just fall off when you pick up a slice, you are more than welcome to try those places out. They look serving pizza like that, we do not. We make hand-tossed NY-style pizza. The kind you get on the streets of NY or Jersey. The difference for us is we do a little more with seasoning and olive oil to make our pizzas special.

So, if you want a great pizza or a fully cooked meal in general, come one, come all. If you want some undercooked food, go elsewhere that they don't mind the liability and increased cost of insurance.

I'm not sure where anyone got this misconception of how restaurant food is made, especially a pizza restaurant. Fast food, pizza places, etc, definitely will have certain things that are made from scratch, but most things are made from a collection of various ingredients.

Occasionally we will have someone come in and ask if we make our sauce from scratch, or meatballs, etc, oftentimes this is in the middle of a 5:00 p.m. rush during a Friday at summer, when they come and everyone else, are waiting for us to bring their food. It's at that point they want to have a discussion on fresh ingredients, often wanting to ask a bunch of questions about where we source each ingredient, etc... I'm not saying anything bad about the people asking these questions, they are often just simply praising how great our food is and assume everything comes fresh off the vine. So we really appreciate it, but I just wanted to give a little bit more perspective so people understood a little bit more about how things work in food production. Plus, for the people who love reading my long-winded frequently asked questions, they come in and laugh and love the fact that I write these and some may say I'm funny, but regardless, I'm always honest.

While we love Gina from Buon-A-Petitti (she is a national treasure), and would love to have an old Italian grandmother in the back picking tomatoes off the vine, and slow cooking tomatoes to make fresh pizza sauce, I don't think anyone who asks the question really understands the process, nor what it would entail. When it comes to sauce, for example, pizza places purchase cases of sauce in cans, and some of them make it their own by adding seasoning, while some of them serve it exactly as it comes in the can. This is well known on how Pizza sauce is made, but for some reason some people seem to think we would be spending the time to slow cook tomatoes we just picked off the vine, which would make the dish twice as expensive as would be reasonable for a pizza place. Our sauce is already costly because most pizza places dilute their sauce with one to one or two to one of water. We don't do that, We make the sauce our own, using our own spices, and no additional water. That's what makes our sauce so good.

We've had the question about mozzarella as well, some asking if we use fresh mozzarella. When it comes to mozzarella, we do use fresh mozzarella on our caddyshack pizzas, which is a margurita Pizza. But to be clear, it's packaged, we don't have a cow in the backyard that we milk and produce cheese fresh in the back of our restaurant. Also, most cheese is purchased in blocks, or in bags, pre-shredded to save on labor (though is much more expensive). Most restaurants use cheese which is high in fillers, including cellulose, which is essentially paper. We seek out and only use the highest quality cheese with no fillers.

The last main part of the pizza is the dough, most dough is made, then cut into balls, then put into a large container, and refrigerated and used as needed, or refrigerated, frozen, and refrigerated to proof before use. The process is mainly to make sure that the dough does not overproof, making it not only more fragile, but also adding too much air, making for a much thicker crust.

Lastly, when it comes to toppings, most meat toppings arrive frozen, while vegetables are usually fresh in a can, such as olives, pineapple, mushrooms, etc. When it comes to spinach, brocolli, etc, frozen vegetables would be easier to store and use, but the water content would make them terrible for pizza so all of those vegetables are fresh and high quality.

Anyway, some things are made from scratch from ingredients, but each ingredient is not made from scratch. The ingredients that we use are much better than most other places. That's why we get comments all the time from chef's who can tell after eating here that we use quality ingredients.

If you can find us a supplier that will give us free sauce, we'll take it! I've always been bothered in the past when I went to establishments and they would charge for sauces. Eventually, I understood. See years ago it used to be nothing for sauces, maybe not nothing but only a few cents. Now most sauces cost us between $0.25 and $0.50 or more. Plus the containers that we have to put the sauce in. It's not something we can just write off. There's no magical sauce fairy that says "hey you're giving that away free, no problem. The IRS loves you for it and we are going to give you lots of money." It just doesn't happen that way, instead we have to charge for anything that we sell. We provide the containers, boxes, plates, etc. all of which are not charged for, but for food products and sauces, we now how to charge. Everywhere we go, when we ask for sauces, they charge for it. I think it sucks that anybody would have to, but the alternative is raising the price on everything, and it's already difficult keeping up with all of the price increases due to inflation that we've experienced. As of summer 2026, peppers have doubled in cost and we haven't yet changed the prices of our pizzas.

For example, a thing of fryer oil was like $8-$10 when we opened in 2021, now it's like $45+. Filling up a fryer is at least $60. So that should make it more understandable why things like fries and onion rings have seemed to have exploded everywhere in the past few years, it's economics, and not all of us are economists, but we can also use critical thinking and be a little rational and try to understand why some prices are the way they are. Small stores and restaurants don't have the buying power that larger chains have. When you make a wholesale order of 1 case of may, that's going to cost a hell of a lot more than a large corporation buying 10,000 cases for their local restaurants. That's expected, and just as small establishments pay more, you are going to pay more to support the small establishments or all you will have left is the restaurant chains.

It doesn't help to sell things for way more than they're worth, some people like to do that I'm sure, but most restaurants want to be in line with what the prices are, so all of us go out of our way usually to price things reasonably. I'm sure some restaurants charge more, but it's always difficult to judge because perhaps they use more electrical equipment. That means they have higher electric bills every month, or they use more expensive ingredients... Anyway, the fact is, if you want a business to stay in business, support it, and if you have a problem with the price, you can always read these FAQs.

Whatever you do, please don't compare most restaurants with grocery stores or other places like that that have higher profit margins and lower costs, small restaurants pay higher fees than they do, and the same food is sold to us at a higher cost. That was so long. I think we charge $0.75 each. If someone orders chicken tenders, it's included, but the 2nd is that price. Wow, that was a long ass reply for a simple answer... I must be bored in my "retirement." I kid, totally not retired, I wish, but in the meantime, I'm not bored, just having some fun trying to stay positive with all of the negative going on with the world. No, I don't mean politics, I seriously don't get into all that mess with people. I'm just talking in general, things are not very positive with all the AI takeover, people complaining about cameras, and the actual cameras, and all the other stuff I see on the news, don't even get me started on the social issues, I won't go there, we're a business. Oh, I do love the sneaky people who get their order and get together everything in their hands and then say as they are about to run out "oh, could I have some ranch?" You guys are awesome, that's what I do, I don't want to pay extra for sauce either and that puts them on the spot to give it to you. Don't do that to us though please, but I know you will, so oh well!