The “giant slices” at Pizzaiolo's Pizza & Pasta are not named lightly—they’re so big, they require two plates to hoist their cheesy mass. This emphasis on quantity extends to the eatery’s New York-style pies, which range from 16 to 30 inches in size. Sprinkled with toppings such as chicken and jalapenos, the pizzas are tailored to each order, satisfying the needs of vegetarians, carnivores, and elusive omnivores alike. Calzones, meatball subs, and daily pasta specials round out Pizzaiolo’s smorgasbord of Italian staples.
At Napoli’s Pizza & Fresh Pasta, dough maestros fashion pizza crusts from imported caputo flour, slather them with fresh basil and mozzarella, and toss them into wood-fired brick ovens to cultivate a bubbly golden sheen. Chefs ladle homemade basciamella meat sauces across fresh linguine and lure steak knives away from defenseless spoons with eight succulent veal dishes.
Drawing on his former role as chef and owner of Italian Villa, owner Salvatore Cucci leads La Gondola's kitchen as cooks prepare house-made sausage, steaming plates of pasta, and fresh seafood. Traces of basil and roasted bell peppers fill the air as chefs sauté shrimp in a lemon, white-wine, and garlic sauce, then add it to plates of unadorned linguine as artfully as an painter glues warm shrimp to a freshly painted landscape. In the dining area, servers deliver filet mignon and prepare caesar salads tableside as patrons sip glasses of wine from an extensive list of chiantis, cabernets, and pinot grigios hailing from Italy, California, and Australia.