The multitalented chefs at Tony's Pizzeria & Ristorante flex their culinary muscles while they rustle up New York–style pizzas and a variety of Italian specialties. Exposed-brick walls, old-fashioned signage, and black-and-red booths form an ideal setting for polishing off plates of fried calamari, veal scallopine, and saucy pastas. Breezes comb through diners’ hair and birds chirp the theme to Three’s Company from the outdoor patio, where visitors can enjoy their pizza whole or by the slice. Daily happy-hour specials from 4 p.m. to 7 p.m. encourage guests to unwind after a long workday with swigs of adult beverages.
Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
The murals of the Greek Islands in the buffet rooms at Post Corner Pizza bespeak the Sofronas family's heritage, which is equally evident in the restaurant's white stucco exterior and even in its pizza. The Sofronas brothers perfected a pan-pizza recipe, which is still kept a carefully guarded secret, when they moved from their Greek hometown to the United States. Maria, the daughter of one of the Sofronas brothers, now helms the shop, serving pan pizzas with signature crusts that are "not too soft and not too crisp" alongside traditional Greek specialties. She combines both types of cuisine with her Grecian pizza, topped with ricotta, feta, and fresh spinach, which, she jokes, is her favorite menu item because she created it. Every night, diners can look out through windows or across the outdoor patio at an orange sunset over the ocean waves. For those staying in nearby hotels, condos, or caves hidden inside rocky cliffs, staffers deliver steaming pizzas free of charge.
In 1973, Art Capogna opened the doors of his Dugout, a casual eatery devoted to sports and Italian food. In spacious family-friendly dining rooms, framed jerseys and pennants hang above plates of pasta, calzones, hoagies, and pizza. Most of the remaining wall space is occupied by TVs—six in the family dining room and 18 in the sports bar—and plaques commemorating Art's devotion to supporting youth sports. Crispy pizzas slide steaming from fiery brick ovens, layered with italian sausage and green peppers, ham and pepperoni, and many other topping combinations. Diners can also sink forks into entrees such as sirloin steak or chicken cordon blue as adults sip beers and kids try to shake hands with the huge baseball coach painted on the wall.
A brick oven blazes, transforming soft dough and raw vegetables into savory thin-crust pizza pies crowned with fresh mozzarella and 27 combinations of toppings. The methods used at Cafe Milano go back for centuries, and each dish honors the Italian tradition. Imported spaghetti noodles, gnocchi, and penne pasta support rich sauces, and house-made soups exercise atrophied slurping muscles. Freshly baked breads hold Italian meats such as mortadella and prosciutto together in handheld panini sandwiches. For dessert, in addition to pastries imported from Italy, servers scoop artisanal gelato in flavors such as tiramisu or biscotti, and thirsty diners can sip wine, beer, or frothy cappuccinos.
Weighing in at almost a pound per slice, Mario's Pizzeria Trattoria's philly-cheesesteak stuffed pizza teems with meat and three cheeses. This is just one of the menu's specialty pizzas, which also include the pizza with nine vegetables and four cheeses and the Chicago Classico, made with sausage and fresh basil. The pizza dough is made fresh daily, as is the tomato sauce that douses pasta dishes.
Diners enjoy their pizzas, pastas, subs, and salads inside or out on the patio tables. They can even cruise through Mario's drive-thru window in Largo if they need a meal to go or a quick olive-oil top-off to keep car engines running smoothly.