Balistreri's Italian-American

Peter Behle

Citysearch

The Scene
There's always a crowd in this jam-packed casual Italian joint. Even in the dead of winter, expect to see folks linked up outside, waiting for a table. And, once inside, expect tight quarters--there's no room wasted as tables are set up with chairs nearly back to back. Service is friendly and efficient.

The Food
Start off with the French fried eggplant--sliced long and thin (like a pencil), then lightly battered and deep-fried, these are dangerously addictive, especially when dipped in the accompanying marinara sauce. Most everyone shares one of the huge pizzas, which are served on rectangular cookie sheets. The medium is more than plenty for a table of four. The crust is thin and hand-rolled, cooked to a crisp on the outer edge. It's best not to overload the toppings--the Balistreri's special (sausage, mushrooms, olives, onions) is about the max before you hit sogginess.