At San Remo, which has been pleasing palates for more than a quarter-century, chefs artfully plate expertly seared and seasoned meats and gourmet pasta dishes. Begin culinary voyages with one of eight savory appetizers, including calamari and fresh mussels in red tomato-and-basil sauce, served with seasonal bread baked by a Pilgrim. Eggplant-parmesan entrees bake to bubbly perfection, and hunks of lobster meat burrow inside ravioli-shell homes with garlicky basil-marinara roofs and a cream-dollop patio. Meaty selections include tender veal, a grilled USDA Choice 8-ounce filet mignon topped with mushrooms and gorgonzola, and the catch of the day prepared one of five ways.
As a pleasantly unpretentious pizza and pasta paradise, Rotelli entices regulars who stop by for lunch and dinner to gather with friends, raise a few glasses, and indulge in fine Italian meals. The menu taps its homeland heel with light starters, such as bruschetta italiana ($6.99) and crispy calamari ($9.99). It sends a swooping high-kick well north of Sicily with chicken parmigiana, layered in ricotta and mozzarella, served with pasta ($15.99), and hand-tossed Napoletana pizza, dressed in pepperoni, onions, green peppers, mushrooms, and sausage ($10.99 for 10", $18.99 for 16").
Victor Scarpulla opened Porto Bella Italian Restaurant in 1987, building on the Scarpulla family's extensive experience in the restaurant industry, which now numbers over 50 years. His skill quickly elevated Porto Bella from a new venue to a Boynton Beach staple?readers of the Boynton Forum have voted Porto Bella "Best Italian Restaurant" five times. Of course, this reputation owes much to the restaurant's authentic food. The menu encompasses 10 specialty pizzas and more than 15 pastas, as well as sandwiches, tasty marsala entrees, and homemade focaccia bread. Visitors enjoy these dishes inside the restaurant's quaint dining room or, when the wind isn't trying to steal their ravioli, out on the patio.