When we drop into East Coast Pizza around midday, Salvatore Giacalone is finishing his own lunch. Asked what he's eating, he says a calzone with sausage, pepperoni, Alfredo sauce, ricotta, buffalo mozzarella and green chilies. Not all those ingredients are listed on the build-your-own section ($6.99 includes mozzarella and ricotta plus two toppings; 65 cents for additional toppings), so I ask if he'll make me one, and he happily concedes. My guest orders a half portion ($4.39) of a homemade meatball hot sub, and we're soon enthusiastically sharing bites.
The sub's baguette sports a light toasting with melted mozzarella (50 cents extra) glued to its top, but otherwise a fantastic chewy texture with nicely zesty meatballs and tomato sauce. The doughy browned calzone is equally chewy and generously jammed, all the fillings superb under more of the house marinara.
After a meeting downtown,
we swing back in to lug sweets home, and to sample the pizza and pasta menu. A 7-inch The Works ($6.99) of sausage, pepperoni, Canadian bacon, olives, onions, mushrooms and bell peppers, sports thick-crust bread, a restrained saucing and a hefty topping layer. And the Garlic Lover's Matarroco ($10.99 includes soup or salad), consisting of slightly al dente linguini and chopped tomatoes bearing a Romano cheese crumble, Italian seasoning and ample garlic, needs a liberal sea salt-and-pepper rain plus fresh basil for my taste, but is otherwise nicely light and simple.
As a glimpse into East Coast's pizzeria arm, all the flavors prove promising. But like a kid clearing his plate for dessert privileges, you'll probably have your eye on that pastry case all the while.