The name, the menu, the recipes, and the family are the same.
There’s only one difference between the brand new Michael’s New York Style Pizza, Pasta & Grill in Carolina Forest and the one at 1701 N. Kings Highway in Myrtle Beach.
The new one is closer to home.
“A lot of the customers who live in this area kept asking us to come out here,” Tom Nuzzi said, from the second location.
The original Michael’s Pizza, Pasta & Grill in Myrtle Beach has been there since 1996, and is owned by Pete Manos.
Nuzzi’s wife Kristy is Manos’ daughter.
The Nuzzis and longtime friends Michael and Laura Marchese, who all live in Carolina Forest, opened the second location on Oct. 1, and Laura Marchese said they already have regulars.
At 2132 Oakheart Road in Carolina Forest, the restaurant is open from 11 a.m. – 9 p.m. from Monday – Thursday and from 11 a.m. – 10 p.m. on Friday and Saturday.
No reservations are needed on Friday and Saturday when Marchese said it’s first-come, first-served, but reservations are appreciated on the other days.
The phone number is 843-796-2129 and there’s more information on the Facebook page.
The restaurant delivers, caters, and has carry-out.
It offers appetizers, specialties, salads, entrees, pasta, subs, burgers, desserts, and of course, pizza.
There are 15 different pizzas in two sizes, and that includes gluten free.
It also includes veggie mega pizza, Northern Italian pizza, white pizza, Hawaiian pizza, buffalo chicken pizza, and the old stand-by, pizza by the slice.
Appetizers include everything from calamari to shrimp scampi to stuffed baked clams, with the most expensive, the appetizer platter, less than $13.
Specialties include stromboli, a broccoli roll and calzone.
Salads range from the side salad to the grilled chicken.
Entrees, which include salad, bread and pasta, are each under $17 and include chicken parmigiana, stuffed jumbo shrimp, stuffed flounder and veal cooked several ways.
Subs range from the Philly cheese with steak or chicken to ham and cheese, Italian, meatball or eggplant parmigiana.
Hamburgers, cheeseburgers, bacon cheeseburgers and mushroom provolone burgers all come with fries.
A meal of pasta includes salad and bread with a choice, among others, of fettuccine alfredo with chicken or shrimp, baked ziti, angel hair pomodoro, stuffed artichoke hearts, linguini, lasagna and tortellini.
Paninis, served with pasta salad or fries, and gyros, are also on the menu.
And, there’s a kids’ menu that includes the younger crowd’s favorites such as spaghetti and meatballs and chicken tenders.
If there’s room for dessert, cannoli, New York cheesecake, chocolate fudge layer cake and tiramisu are among the options.
The restaurant also has a full bar.
Nuzzi said one of the differences between New York style pizza – which this restaurant serves – and other pizza, is the water.
“There are no chemicals in that water,” he said, adding that that’s one of the key factors in what makes Michael’s pizza special.
“We use only high-quality ingredients, we don’t just throw on a can of sauce.”
“Everything is made fresh,” Laura Marchese added.
“A good pizza oven makes a big difference too,” Nuzzi said.
Marchese said the Nuzzi family and the Marchese families, which have five children between them, are a blended family, and that it’s important to maintain that family atmosphere in their restaurant.
“We have everything we need,” she added, “And here we are.”