August 1, 2015 |

Places that Rock: Noli’s / Hersh’s / Screamin’ Mimi’s

By Denise Greer


noli's pizzeria, omaha, nebraska, pizza
Noli’s Pizzeria

4007 Farnam St.
Omaha, Nebraska
(402) 359-1802
nolispizzeria.com

noli's pizzeria, omaha, nebraska, pizza, signageOwner Joel Marsh uses a filtration system to emulate New York City tap water to make his New York-style pizza. Noli’s offers traditional pies and artisan flare with local and seasonal ingredients. The gourmet special is the DiManzo featuring filet mignon, a gorgonzola white wine sauce, balsamic glazed, caramelized onions, fresh basil and portabella ($28). The Liguriano is a specialty pie topped with sausage, Kalamata olives, goat cheese, portabella and pesto sauce ($22). The pizzeria also showcases its build-to-order salads with house-made dressings with an option of “Pick 3” or “Pick 5” ingredients in small and large sizes. For dessert, Noli’s Spumoni with split sour cherry, pistachio and chocolate chunk is a custom-flavored ice cream in collaboration with a local creamery.

 


Screamin’ Mimi’s

513 E. Oglethorpe Ln. #P
Savannah, Georgia
(912) 236-2744
screaminmimispizza.com

The family-owned and -operated pizzeria garners local and regional media attention over its New Jersey-style pizzas, subs and pastas. There are a dozen pizzas listed in whole 18-inch pies or jumbo slices. The White Tomato Basil Pizza is topped with mozzarella, oil and garlic ($18.95). Its menu also features a dozen hot and cold subs, like the Baked Salami & Provolone Sub ($7.95). Mimi’s Sauce spotlights the pizzeria’s pastas, including Baked Manicotti, Jumbo Cheese Ravioli and Gnocchi ($8.95).

 


Hersh's Pizza and drink, baltimore, maryland, exterior

© Lindsay Hite / www.readyluck.com

Hersh’s Pizza & Drink

1843 Light St.
Baltimore, Maryland
(443) 438-4948
hershspizza.com

Hersh's Pizza and drink, baltimore, maryland, exterior

© Lindsay Hite / www.readyluck.com

Hersh's Pizza and drink, baltimore, maryland, mussels

© Lindsay Hite / www.readyluck.com

From ricotta, mozzarella and crème fraiche to sausage, pastas and focaccia, Hersh’s owners Josh and Stephanie Hershkovitz are committed to making everything in house. The menu focuses on Neapolitan-style pizza, Italian small plates, pasta, highlighted entrees and extensive wine, craft beer and cocktails lists. Hersh’s nine wood-fired pizzas are uncut. The Kale & Pistachio is topped with fontina, garlic, red pepper flakes and Pecorino Romano ($13.50). Il Fiore pairs zucchini and zucchini flowers with ricotta, garlic and grana padano ($15). Hersh’s also offers a Sunday brunch program featuring a Breakfast Sammy with house-made bagels, Chicken & Waffles, and Wood-fired Pancakes with Strawberries, as well as its full pizza menu.

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