Casa L’Italien’s Olympian–quality dough throwers flatten their creations into New York–style disks and slather on a blend of sauce and cheese engineered to complement a multitude of entrees prepared in the style of the old country. Customers can begin their gastro journey with a small or large pizza ($11.99–$13.99) and create splattered masterpieces with a multifarious array of toppings, including pepperoni, baked eggplant, roasted red peppers, and buffalo chicken ($1.50–$2 each). A series of signature pizzas piled high with leaning towers of harmonized toppings features such circular savories as the meat-and-veggie-loaded House Special ($15.99–$19.99). Calzones and subs such as the Steak Bomb philly cheesesteak ($7.29–$9.29) set off explosions of cheese in happy stomachs, and traditional favorites such as the baked eggplant parmigiana ($14.99) and chicken marsala ($16.99) recall simpler times spent sunburning in the Sicilian summer. Like an uncanny reincarnation of the hit TV show Cheers, Casa L’Italien serves cuisine so enthralling that you might not notice the eerie laugh track in the background.
At Davito’s Italian Restaurant, executive chef Vito Raneri and his team of cooks prepare a diverse menu of made-from-scratch Italian favorites. Patrons can dig into baked pastas topped with melted mozzarella, sundry chicken and veal dishes sautéed in lemon-butter and white wine, and an array of pizzas and Italian-style subs.
Chefs Paul Berger and Scott Fischer met as contestants on Master Chef, and even though neither made it far on the show, they quickly discovered a mutual passion for locally produced foods and unique snacks. It wasn’t long before the duo poured their shared enthusiasm into opening Wicked Awesome Snackbar, a casual neighborhood eatery that uses entirely locally grown and organic ingredients and bakes all its eclectic breads and pastries fresh daily. The menu features casual small plates such as salads sprinkled with blue cheese and craisins, sandwiches laden with vegetables and seasoned meats, and three pizzas named after Boston neighborhoods famous for containing more pizzas than people.
To orchestrate meal finales, Wicked Awesome crafts an ever-evolving snack menu of sweets such as double-chocolate-chip cookies and salted-caramel whoopie pies. More than 30 local and national craft beers complement each dish, a few of which even find their way into the eatery’s breads and desserts. The menu appears etched on a chalkboard behind the bar and, like the giant lazy susan that supports the earth’s mass, rotates daily.
The highly trained dental do-gooders at Taylor Orthodontics investigate inconsistencies in oral architecture and meticulously fashion mouths with a variety of state-of-the-art orthodontic technologies. An initial exam, including panoramic and cephalometric x-rays, photos, and impressions of your mouth terrain, paves the way for a flurry of calibrated teeth sheaths that are designed to slowly shift walnut crackers into perfect alignment. The Invisalign process ($2,000–$8,000) eschews cumbersome braces for clear, removable aligners that are virtually invisible to the unclothed eye. Incognito braces implement computer-aided design technology and robotic wire bending to shape 100% customizable brackets, form-fitted and placed behind the teeth, and traditional metal, colored, and clear-ceramic braces strive to straighten out teeth with their traditional tough love.
The pizza experts at Steve’s Wood Fired Pizza knead fresh dough into thin disks, slather them with house-made sauce, and toss them into an Italian-imported wood-fired oven, where they acquire a smoky aroma and crackling crust. The flame-licked pizzas have earned a slew of accolades, not only for their dark and well-done crusts, but for their more than 55 toppings such as applewood-smoked bacon, grilled vegetables, marinated shrimp, and caramelized onions. Rather than fold their menus into paper sailboats, guests can showcase their creativity by personalizing their own pizzas down to its cheeses and blend of herbs. Once crafted, pizzas find their proper place inside an intimate dining room, where 13 tables dot a welcoming, homey interior.
Under the delicious direction of head chef James Campagnolo, both of these family-style restaurants serve up a variety of traditional Italian dishes, crafted with fresh, daily-delivered ingredients. Warm up mouth muscles with appetizers such as garlicy, white-wine simmered zuppa di mussels ($8.50 for a half order), or get a taste of tradition with stuffed artichokes, crafted using the chef's grandmother's secret stuffing recipe ($8.95). Main meals range from classic stuffed shells ($12.95 for half order, $21.95 for full) to the chicken Campagnolo, a meaty medley of boneless chicken, italian sausage, and roasted potatoes ($19.95–$36.95), and frutti di mare, featuring fruits of the ocean such as mussels, clams, shrimp, and sea pluots, served on a bed of saucy linguini ($17.95–$33.95). Sandwiches ($6.95–$10.95) and calzones ($5.95) fill out the lighter lunch selection, while gourmet pizzas will sate any savory slice savant, or proponent of anti-square meals.