Inside the large dining room of Vesuvio’s Italian Kitchen, light floods in through lofty windows over plates of steaming homemade lasagna and lobster-stuffed ravioli, carried hot from the kitchen by servers. Dark booths line a pair of walls, where a mural window looks out through curving arches onto a bright sea, dotted by sailboats and famous philosophers surfboarding. Next to the stone fireplace, rows of tables are arranged across the rustic hardwood floor, and wine and beer flow freely below the tiled awning that hangs over the bar. A range of house specialties populate the lunch and dinner menu, and an expansive salad bar supplies garden-fresh greens.
In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.