Distinguishing itself from the proliferation of fly-by-night pizzerias that pop up every other day, Villa Rose has firmly established itself as one of the area's oldest and most beloved, serving their signature thin-crust pies since 1957. Customers can build their own pizzas with toppings that range from jalapenos to meatballs, or order a specialty pie, such as the Pomodoro with fresh tomatoes, garlic, olive oil, and mozzarella. Over the years, Villa Rose has built off a foundation of their classic pies, adding a slew of Italian mainstays to the menu: there's sandwiches teetering with piles of Italian cold cuts, Philly steak, or sausage and peppers, as well as pasta dinners?one for each finger's unique appetite. The entree selection includes Italian classics such as veal parmigiana and calamari arrabiata entangled in linguini.
Husband-and-wife team Seb and Maria fill the menu with Italian classics at Sebastiano's Pizzeria & Restaurant. Pizzas and pastas abound, along with shareable plates of fried zucchini and antipasto. Seb offers an octet of specialty entrees?including chicken cordon bleu and shrimp in a garlic sauce?that he happily makes when requested. Seb and Maria also share their love of cooking with the community by providing lunches to area school and participating in local festivals.
Ever since 1981, owners Joe and Helen Mineo have been serving generous portions of wings and seafood, integrating New York–style pizza seamlessly into their menu years after. Mineo’s tempts taste buds with dishes that range from lightly battered wings and spaghetti with chili to fried scallops and catfish sandwiches. It also dazzles palates with a raw bar, which features clams and oysters that appear raw, steamed, Rockefeller, or casino. No matter what they order, diners marvel at Mineo’s atmosphere of warmth and familiarity, fostered by the three generations of employees on staff and their leader, Debbie Carvalho, who’s been managing the restaurant since the day it opened.
Hungry Howie’s grew into a nation-spanning franchise from a humble start in Taylor, Michigan in 1973, when founder Jim Hearn converted a hamburger stand into a pizzeria. With the help of business partner Steve Jackson––who started as a delivery man at the original location––the two men franchised a decade later and began expanding their delicious operation, resulting in nearly 600 locations spread across 24 states in the 3rd dimension alone. Almost 40 years after its start, Hungry Howie’s continues to earn the most attention for its specialty flavored crust pizzas––which infuse dough with a choice of eight seasonings such as ranch or garlic herb––as well as zesty pizza accompaniments such as oven-baked meatball and chicken parm subs.
After the unexpected loss of their father, three brothers from Eboli, an Italian hamlet in the Neapolitan countryside, pursued their disparate passions to separate corners of the globe. As Giuseppe, the eldest, toiled as a pizzaiolo in New York; Antonio, a dancer; and Gennaro, an artist, spent time honing their crafts in Madrid and Paris. It wasn't long before Giuseppe opened his pizzeria, and his younger siblings weren't far behind. With all three operating successful Italian eateries in their respective cities, the trio decided to reunite, forming Fratelli La Bufala as a joint effort where they could highlight their father's passion for water-buffalo mozzarella, a heart-healthy cheese that anchors the cuisine at each of their worldwide locations.
Working from an Italian menu modeled after Mediterranean culinary traditions, chefs prepare pastas in-house and pepper Neapolitan-style pizzas with water-buffalo meat that boasts less cholesterol and saturated fat than most traditional meat options. Like Sophia Loren's celebrity impersonators, the kitchen's ingredients are sourced from small southern Italian farms, and are transported with care to preserve their naturalness and quality.
Homemade Pasta | Gluten-Free Options | Dozens of Pizzas | Outdoor Patio | Intimate Seating
Buffalo mozzarella: made from the milk of water buffalo, this cheese is creamier than cow's-milk mozzarella. It's commonly found atop margherita and Neapolitan-style pizzas.
Margherita pizza: a crispy, thin-crust pizza topped with basil, mozzarella, and tomato sauce. The green, white, and red toppings represent the Italian flag as a gesture originally intended to impress Italy’s Queen Margherita in the late 1800s.
If You Can’t Make It, Try This: The Miami New Times ranks Washington Avenue—the street La Locanda's on—as the city's top dining street. Here, you'll find a diverse range of restaurants ranging from Peruvian eateries to seafood joints, including South Beach's "most famous modern landmark," Joe's Stone Crab (11 Washington Avenue).