Ever since 1981, owners Joe and Helen Mineo have been serving generous portions of wings and seafood, integrating New York–style pizza seamlessly into their menu years after. Mineo’s tempts taste buds with dishes that range from lightly battered wings and spaghetti with chili to fried scallops and catfish sandwiches. It also dazzles palates with a raw bar, which features clams and oysters that appear raw, steamed, Rockefeller, or casino. No matter what they order, diners marvel at Mineo’s atmosphere of warmth and familiarity, fostered by the three generations of employees on staff and their leader, Debbie Carvalho, who’s been managing the restaurant since the day it opened.
Distinguishing itself from the proliferation of fly-by-night pizzerias that pop up every other day, Villa Rose has firmly established itself as one of the area's oldest and most beloved, serving their signature thin-crust pies since 1957. Customers can build their own pizzas with toppings that range from jalapenos to meatballs, or order a specialty pie, such as the Pomodoro with fresh tomatoes, garlic, olive oil, and mozzarella. Over the years, Villa Rose has built off a foundation of their classic pies, adding a slew of Italian mainstays to the menu: there's sandwiches teetering with piles of Italian cold cuts, Philly steak, or sausage and peppers, as well as pasta dinners?one for each finger's unique appetite. The entree selection includes Italian classics such as veal parmigiana and calamari arrabiata entangled in linguini.
Husband-and-wife team Seb and Maria fill the menu with Italian classics at Sebastiano's Pizzeria & Restaurant. Pizzas and pastas abound, along with shareable plates of fried zucchini and antipasto. Seb offers an octet of specialty entrees?including chicken cordon bleu and shrimp in a garlic sauce?that he happily makes when requested. Seb and Maria also share their love of cooking with the community by providing lunches to area school and participating in local festivals.
?The standard question down here is, ?Don?t you ever get tired of doing this?? And we always say, ?It?s better than working?,? Captain Gary Bobrick says in a Sun Sentinel video. It's easy to believe that he enjoys his job because it usually involves piloting a sightseeing boat through Fort Lauderdale's river ways to point out celebrity mansions and massive luxury boats. In addition to views of prime real estate, his tours often afford glimpses of flitting manatees and iguanas lounging along the shores. On the vessel?s lower level, patrons can congregate in an air-conditioned dining room and replenish with tropical punch and ice cream. Along the way, Captain Bobrick or his tour guides impart anecdotes about cultural heavyweights, as well as the role waterways play in fueling the region?s legendary water-balloon fights.
From its skyscraper façade to its menu of New York–style pizzas, paninis named for famous landmarks, and Italian specialties to rival any Little Italy spot—Empire Pizza Café’s New York theme saturates every facet of the restaurant. Thin, crispy crust pizzas range from classic cheese to the creative, such as mashed-potato-bacon and chicken-marsala pies. Wine, bottled beers, and steamy cups of Lavazza cappuccino and espresso pair with upscale fare such as chicken and veal entrees, plates of pasta, and sautéed cummerbunds.:m]]
Since 1983, the staff at Antonino's Pizzeria & Restaurant has been flipping dough for Floridian pizza lovers alongside a menu of Italian classics. Diners devour discs in delicious diameters from 10" (from $6.99) to 16" (from $12.50), while valiant gobblers who aren't scared of an angle can create Sicilian masterpieces on a 16" by 16" canvas (from $14.25). The house's gourmet pizzas aid decision-making among families where everyone is the patriarch by including classic topping assemblies, such as the margherita ($9.00–$14.75)—made with fresh tomatoes, mozzarella, basil and garlic traversing a doughy terrain—and the white pizza ($8.25–$14.75)—uniting ricotta and mozzarella in a public demonstration of cheesy solidarity. Favorite ingredients are enveloped in a nine-inch bread hug on subs, such as the eggplant parmagiana ($5.99) or veal Milanese ($7.20), and dinner entrees, such as sautéed chicken francese ($12.99) and baked eggplant ($12.25), slay hunger abetted by accomplices including spaghetti, soup or salad, garlic rolls, and dinner forks with a grudge against being used for other meals. Lunch, served Monday through Saturday from 11 a.m.–3:30 p.m., includes many of the same pizzas and Italian classics make up the dinner menu. No matter what the meal or occasion, wine ($4.00–$4.99) and sangria ($2.75) give mouths a rouge tint perfect for making kiss prints on love notes or receipts to remember.