If its name doesn't tip them off, visitors to Campanale's Restaurant need only glance at the menu to realize this place is Italian to its core. More than 10 specialty pizzas take up but a small slice of real estate on the menu and include the chicken fradiavlo loaded with hot cherry peppers and onions. The rest of the menu features familiar Italian favorites, including marsala and parmigiana, alongside dishes that are a bit harder to come by such as grilled swordfish and sirloin pizziola–a 16-ounce sirloin topped with mozzarella and spicy marinara sauce. For added convenience, Campanale's also has a gluten-free spread packed with many of its regular dishes.
Planet Smoothie actually does cover a significant portion of the planet, with locations all over the east coast and as far west as Hawaii. In their expansive geographical quest, they seek to change dieting habits for the better with their products. The team behind this fruit haven lays down exactly what their smoothies are made from and what they will do for your body so that clients can make informed decisions about their smoothie choices.
Their full menu catalogs fruit-filled drinks, with options to add protein powder for faster muscle growth than when Arnold Schwarzenegger synchronized his bicep flexing to a hip-hop beat. They also mix in fat-burning blasts to suppress appetites and immune-system blasts to keep bodies healthy. The shop accommodates clients’ food allergies and dietary restrictions with gluten-free and dairy-free options. In addition, they only use natural, low-calorie sweeteners composed of agave and stevia to offer a healthy alternative to chemical sweeteners while avoiding the excess calories associated with traditional sugar.
When Chef Mike Richardi vacations in Italy, he takes the opportunity to learn recipes, seek out new flavors, and glean inspiration for Spazio's seasonal menus. Though the recipes change to incorporate new Mediterranean and Italian influences, they always feature housemade pastas and breads as well as market-fresh seafood. Previous menus have included grilled cuts of pork tenderloin and lamb as well as wood-fired pizzas with toppings from the kitchen's selection of nine meats, vegetables, and minerals.
Inside a historical downtown Quincy home that dates back to the 1850s, chef and baker Lisa Tavakoli crafts signature dishes and scones for guests to savor in a Victorian tearoom. Lisa gathers 8–15 students around her countertop to demonstrate how to top plates with multiple courses and drinks. She emphasizes the gustatory roles that all senses play, creating visually appealing dishes and steeping teas that appeal to the drinker's sixth sense. Curricula include Persian cuisine, Italian cuisine, and courses on raw cooking and seasonal ingredients.
Whipping up hand-kneaded dough and an extensive list of toothsome toppings, Schoolhouse Pizza equips omnivorous academics with PhD's in Pizzaology. Peruse the menu while dinner DJs spin up circular comestibles with each personalized neapolitan thin-crust pie (12", $8+). Select from more than three dozen tasty toppings that range from traditional pepperoni and mushrooms to luxurious Italian edibles such as sopressata, pesto, and slivers of Da Vinci's grated-cheese sculptures. Keep stomachs from howling all night long with specialty pizzas such as the headmaster, featuring truffle-infused prosciutto and porcinis ($15+), or the CPA with tasty artichoke and grilled chicken ($11+). Schoolhouse Pizza also offers a bevy of savory paninis that are suitable for lunchtime munching, stoking stomach fires, or luring hungry longtime boyfriends into wedding chapels.
Cool-hued modern art roosts above the sleek leather couches that line Blue Pointe Bistro's interior, overseeing a seasonal parade of delicate starters and inventive entrees. The bistro's menu puts a variety of imaginative twists on time-tested American classics, easing diners into culinary creativity with award-winning appetizers such as pork spring rolls bundled with seasoned vegetables beneath a spicy mustard drizzle ($8). The masterful wait staff, voted best in the area by South Shore Living, ramps up dining drama by delivering show-stealing inner monologues and entrees, such as the pasta with chicken and sausage ($17) or the portobello melt ($8). Neptunian noshers delight as sautéed cod splashes ashore on a beach of crispy garlic and mashed potatoes ($18); sautéed crab cakes bask on the sunny surface of blue rice and veggies ($18).
One of South Shore Living's "10 Influential People You Should Know" in 2010, Jimmy Liang evenly divides his time among his five Boston-area restaurants. At Fuji 1546 Restaurant & Bar, his culinary crew whips up contemporary Japanese dishes with a focus on maki, sushi, and sashimi. The sushi selection ranges from eel-filled caterpillar rolls to sweet-potato maki to the BLT roll, which guests must order without using any vowels. The menu also includes traditional eats such as gyoza, sweet-and-sour crab-meat balls, and filet mignon cooked in a housemade lime-soy marinade. Diners also entertain one another during karaoke sessions that go until 12:30 a.m. on Tuesday and Saturday night.