Operating under the belief that food and celebration should go hand-in-hand, the lively staff at Antonio's Ristorante and Wine Bar makes sure that each visit feels like a party. Diners can toast the day with glasses of award-winning wine while enjoying classic Italian dishes such as veal parmesan and pasta carbonara. Ristorante Antonio’s chefs also festoon hand-tossed and deep-dish Sicilian pizzas with a selection of nearly 30 toppings, which include artichoke hearts, pepperoncini peppers, and calamari rings that diners can use to hold back their hair for hands-free eating.
Although tomatoes top the grocery list each week at Twisted Tomato, the pizzeria's most prominent ingredient might be cheese. It's melted inside crispy pizza rolls and calzones, layered across 7- or 14-inch grinders, and sprinkled over hand-spun specialty pizzas such as the Maui Wowi, which is generously topped with ham, pineapple, and plane tickets to Hawaii. Additionally, parmesan, provolone, and blue cheese abound on Twisted Tomato's salads, and cheesecake makes a sweet ending for a dairy-driven meal.
For more than 15 years, Candela's Pizzeria has been quelling pizza cravings with New York–style and Sicilian pies palatably decorated in a selection of more than 20 toppings. With a firm belief that variety is indeed the spice of life, the menu boasts an eclectic culinary collection, featuring bacon cheesesteaks, veal picatta, tortellini alfredo, and burgers. Patrons can wash down the filling fare with an imported or domestic beer, or choose a chianti or white zinfadel to pair with the atomic wings known for coming from a close-knit nuclear family.
A chef for more than 30 years who has had a role in the opening of several restaurants, Nuccio Giambanco helms Veranda Ristorante, where he and his culinary team offer authentic Italian cuisine. Their menu boasts classic pastas such as baked penne, rigatoni with sausage and peppers, and penne carbonara. Entrees include chicken or veal marsala, shrimp scampi, and New York strip, alongside Neapolitan-style pizzas.
Since immigrating to America from Sicily three decades ago, Joseph Lo Presti and his brothers founded a family of Italian-inspired restaurants that includes Piccola Italy and Maldini’s. At Mediterraneo, Joseph’s son Anthony has crafted a slightly more inclusive style by incorporating recipes from his wife Sofia, a native of Seville, Spain. Her influence can be seen in the tapas selection, which includes small plates such as patatas bravas and pinchitos threaded with chicken, pork, or sausage. Entrees revert to Italian classics—diners can dig into linguine tossed with fresh clams or housemade beef lasagna. However, pizzas are the specialty, made with regular or gluten-free crusts baked from scratch in a brick oven and slathered with ricotta and fresh basil.
Italian and Middle Eastern dishes share table space at G's Pizza & Grill, a restaurant with a relaxing, family-oriented ambiance. Seated at tables draped with red tablecloths, diners savor specialty pizzas and pasta dishes along with gyros, curry, and kebabs. Some dishes feature a fusion of Italian and Middle Eastern flavors, such as the greek pizza, which comes topped with feta cheese and lamb gyro meat.