Imported from outside of Naples. They’re spicy, smoky, salty, and even a bit sweet. A pizza’s wild friend.

imported from Parma and the most coveted of Italian cheeses. We grate the whole wheel here, and jar it for you. Aged for a minimum 24 months This is Parmigiano Reggiano not its cheap little brother Grana, which so many restaurants use, because they think you cannot tell the difference.

The other quintessential cheese Italians use for pizza/pasta is Pecorino Romano. If Parmigiano was made from sheep instead of cow. It’s salty rather than sweet, and a great partner for Italian food.

Plain sauce and cheese. If the name Paul was a pizza. Boring, but delicious. There is always a place in my heart for Cheese Pizza.

Fresh mushrooms, Kalamata olives (not from a freakin can, but olives that we de-pit and slice ourselves) and basil.

Sicilian anchovies, green onions and lemon. I have this heated up for breakfast all too often.

With homemade meatballs and green onions. Classic tribute to the Piedmont Ave. store.

With hearts of artichoke, mushrooms and green onions. Yes, there are more "fun" vegetarian friendly pizzas on our menu.. (Giovanni's OMG) but this classic has held its spot on our menu for 40+ years and we love it.

With THE BEST soppressata, mushrooms and green onions.

With sliced homemade fennel sausage and mushrooms. It's real easy to buy the frozen sausage lump meat, but thats nasty. Quality is the way.

Pepperoni and green onions. Lo Coco's classis pepperoni pizza. "But why green onions Frank?" - because tradition.

Baby clams, parsley, oregano, lemon.

Soppressata, Sicilian anchovies, artichokes, mushrooms, green onions. I take the time to write "Sicilian" anchovies, because there is a huge difference.

With Sicilian anchovies, hearts of artichoke, pepperoni, and green onions. Underrated.

Homemade pesto and mozz. think Cheese pizza but with our homemade pesto instead of tomato sauce. its great, but add something to it, just write it in. Ill buy it, kind of needs something. Mushroom, Tomato, artichoke, somethin. im not making that choice for ya.

Homemade pesto base, mozzarella, ricotta, mushroom, artichoke, kalamata olives, fresh cherry tomatoes, basil.

Eggplant, Garlic, Basil. THE quintessential Lo Coco's pie.

S. Marzano, Eggplant, Garlic, Ricotta, Ricotta Salata, Basil. A lighter, crispier, version of the Giovanni.

With fresh sliced tomato, Sicilian Origano, basil. So, so good when tomatoes are in season.

White Pie. Smoked Salmon, Sesame Seeds, Mascarpone, Scallions. Its Insane.

San Marzano tomato, fresh mozzarella, 18 Month aged San Daniele prosciutto and arugula. Hall of Fame worthy.

Fresh mozzarella, crushed tomato and basil. A Margherita. its perfect. you're welcome.

Ricotta, mozzarella, Romano, cracked pepper. Fantastic, but even better if you add a topping, just write it in. its on me. (Mushroom, pep, sausage, arugula, somethin..)

Pepperoni, red hot pepper oil, red onions, garlic. People, its SPICY. like it less spicy.. more spicy.. specify. Additionally if you aren't into meat, replace it with mushrooms. People do it all the time. its great.

Our classic onion based tomato sauce

Our classic onion based tomato sauce with your favorite pasta. served with two large 100% beef (quality from our longtime local butcher) meatballs. Pinenuts, currants, green onions, 100% Sicilian style.

Sheeps MilkbRicotta Ravioli in our famous onion based tomato sauce

The Ravioli are made by hand and in house with Sicilian Ancient Grains Timilia and Russello. Stuffed with Sheep Milk Ricotta and paired with pesto, we naturally make too. Creamy and delicious.

Fluffy potato pillows in our classic onion based tomato sauce

Soft potato pillows paired with home made pesto. simple. delicious.

The tortelli are made by hand and in house using Sicilian ancient grains and filled with Organic Chicken and San Daniele prosciutto. Paired with a simple tomato sauce. Insane.

The tortelli are made in house and by hand using Sicilian ancient grains. Paired with a rich creamy pesto.

The tortelli and made in house (me) and by hand (mine) using Sicilian ancient grains (much healthier and tastier) and set the bar for any stuffed noodle. These are in a light cream sauce with San Daniele prosciutto and sweet peas.

With sliced parma prosciutto and green peas in light creme.

Pasta with sauteed garlic, eggplant, and S. Marzano tomato... Topped with Ricotta Salata. Absolute Sicilian Classic.

S. Marzano tomatoes, garlic, basil. simple. clean. light. nostalgic.

Delicious sicilian style. No Breadcrumbs. Not Fried. great tomatoes , Parmigiano REGGIANO, and eggplant. Baked.

Porcini in a light creme over Pappardelle

Traditional Italian meat sauce. Pork and Beef sourced from our long time butcher, and slow cooked for hours. Enjoy.

U.N. Certified sustainable Salmon (Patagonia) charred on high heat with Lemon, Fresh Herbs. and Raw Olive Oil. Served with a side of pasta.

Salmon Belly poached in white wine, fennel, and saffron over linguine.

USDA Choice NY coated with breadcrumbs and Parmiggiano Reggiano, and char broiled over high heat.

Hand made and hand rolled using our Sicilian Ancient Grains. Stuffed with Sheep Milk Ricotta, Spring Onion, and Pecorino Romano. Baked in Tomatoes. Fantastic, and authentic.

Includes 1 order of flatbread.

2 Pieces of our famous bread. Made fresh all night long.

Danish blue cheese, pecans, currants, kalamata olives, tomatos.

Mushroom, Artichoke, Green Onion, Mozzarella, Pecorino Romano, Kalamata Olives.

Romaine, tomatoes, Herbs. Simple. Clean. Classic.

Mushroom, Artichoke, Green Onion, Mozzarella, Pecorino Romano, Pepperoni, Soppressata, Kalamata Olives.