The flames inside the stacked stone oven at Tucci's lightly char thin pizzas made with 20 types of toppings and five kinds of cheese, including ricotta and fresh mozzarella. Below modern lights that hang overhead like glowing popsicles, cheesy pizzas pair with sautéed spinach, broccoli rabe, and escarole with sausage and fire-roasted chicken. While sipping on glasses of wine, guests can ask servers about getting pizzas on multigrain bread, or retreat to the outdoor patio.
In a space described by the owners as "rustic chic," Saporissimo’s chefs knead and roll out fresh pasta dough, shave pungent truffles, and prepare wild game to populate a menu that celebrates traditional Tuscan cuisine. Named a defender of Italian culinary excellence by the Italy-America chamber of commerce and praised in the Sun Sentinel for its “unobtrusive, yet attentive” service, Saporissimo seats its guests in chocolate-hued chairs next to white tablecloths in the dining room of what used to be a private house. From the muted yellow walls, sunlight streams through windows during the day to alight on plates of Italian cuisine that Miami's Italian consul general has recognized as authentic, including antipasti of duck-breast carpaccio or a truffled polenta with wild-boar ragu.
Strings of party lights along the ceiling create a warm, low-lit atmosphere at night, encouraging intimate conversations and clandestine swaps of microfiche between bites of pappardelle with wild-boar sausage or wild rabbit braised with wine, garlic, and peppers. Inset into an exposed-brick wall, a six-pane window augments the feeling of dining in a private Tuscan home.
Lillys New Cuisine’s old-world chefs craft a menu of comestible concepts culled from northern and southern Italy, animating traditional dishes with house-made ingredients and expert cookery. Diners can sit out on the patio with a glass of wine and let the breeze tickle an appetizer of fresh-tomato-topped bruschetta mista ($7.95) until it reveals its PIN. Pasta dishes, such as the creamy black-pepper fettuccine alfredo ($15.95), deliver delicious packages of flavorful sauces and house-made noodles, and pizzas, such as the caper- and kalamata-crowned capriccosa ($12.95), pepper palates with delicious melted cheeses and mouthwatering toppings. The kitchen's fusion of crowd-pleasing Italian cuisine and artisanal-quality homestyle cooking breathes life into Lillys New Cuisine’s signature linguine, a garden of zucchini, yellow squash, carrots, broccoli, and tomatoes mulched in pink sauce and fertilized with fresh garlic ($15.95).
Authentic Brooklyn Pizza deftly dispatches hunger pangs with an ample menu of thin-crust, Brooklyn-style pizzas and Italian eats. Patrons can taste the tossed-and-true standards of a gourmet pie, such as the Grand Central with a savory spread of carbonara sauce, mozzarella, bacon, and onions ($11.99 for a 10") or the Bayonne, tastefully decorated with marinara, mozzarella, chicken, and basil in the shape of the New Jersey state bird ($11.99 for a 10").
Chef Andrew Bennardo—affectionately known as chef Baba around the kitchen—supervises his house-made mozzarella as it completes its majestic metamorphosis from curd to brick, eventually melting the fully formed cheese atop pastas, pizzas, and other Italian dishes. He and his staff also nestle cured meats, gourmet cheeses, and crisp vegetables into an array of hero sandwiches named for Italian luminaries, such as Verdi, da Vinci, and Galileo. The eatery regales guests with eye-grabbing dinning environs, boasting a ceiling-mounted faux grape arbor and festive red, white, and green walls.
In addition to a robust Italian menu, chef Andrew has recently become well-versed in the ways of organic, whole-food, plant-based diets. After his daughter was diagnosed with chronic kidney failure and needed a double transplant, Andrew witnessed the power of a vegan, plant-based diet during his daughter's recovery. This inspired him to return to school to become certified in raw and vegan cuisine, as well as help open a juicing cafe, Juiceateria. Every Sunday afternoon, chef Andrew reveals his expert techniques in cooking classes, including juicing and organic vegetable and fruit with raw-cooking demonstrations. Assorted juice and smoothie samples are available throughout the class. Juice classes teach their benefits like boosting energy and the immune system, while giving the body a break from hard-to-digest fibers.
Rosso Italia keeps its design simple, a combination of bold white echoing its porcelain platters with pops of bright red – a colorful homage to the hearty sauces in its classic Italian dishes. The 220-seat eatery defeats hundreds of clamoring appetites simultaneously with Italian thin crust pizzas and saucy pasta dishes. The chefs rely on classic, simple flavor combos to enhance their entrees, garnishing roasted Ashley Farms chicken cacciatore with capers and oregano or coating black grouper in a creamy forest mushroom sauce.
The menu at Peace A Pizza includes more than 32 varieties available by the wedge or in whole 14" and 16" sizes. Classics such as pepperoni ($2.99 slice, $14.99 for a 16" large) and cheese ($1.99 slice, $12.99 large) make up the flavor foundation, followed by more unique platforms such as the Brooklyn Bridge ($3.69 slice, $17.99 large), linking tastes of sausage, pepperoni, black olives, green peppers, onions, and cheese. Or try the battuto ($3.69 slice, $17.99 large), a meaty alliance of fennel sausage, pesto, plum tomatoes, and basil that will exercise frenetic taste buds.