Bringing the well-known tasty tomato sauce and authentic Old World flavors of G'Vanni's on Boston's North End down to South Florida, G'Vanni's On The Green serves piquant fare within warm, comfortable confines. G'Vanni's dinner menu is full of hearty Italian cuisine and fancy foreign words. Tongue temptations include pan-seared jumbo lump crabcakes with basil and balsamic glaze ($12.99) and pumpkin ravioli ($16.99), which exorcises pasta poltergeists with a delicious burnt-butter sage sauce. G'Vanni's prosciutto-layered veal valdostano muffles nagging cravings and belly-inhabiting punk bands with fontina cheese, artichoke, foraged mushrooms, and a marsala demi-glaze ($19.99). As you savor the cuisine of Puccini, Pavarotti, and plumbing video-game brothers, sip something elegant from G'Vanni's impressive wine list.
Ruby's Pizza augments a menu of specialty meat and vegetable pies with classic pasta, chicken, and seafood entrees. Dining duos can split 10-piece chicken-wings appetizers and pick from five sweet or spicy sauces. The margarita pizza marries tomato and basil on a cheesy round dance floor, and the meat-lovers pizza piles sausage, pepperoni, ham, ground beef, and bacon onto a thick, crunchy base. Those looking to create their own pizza masterpieces can pick 2 toppings from 15, including meatball, ground beef, and pineapple. The chicken piccata—sautéed in a lemon, butter, and wine sauce—comes flanked with pasta on the side, and baked ziti dons homemade tomato sauce and two cheeses. Meals can be complemented with imported beers or wines such as a FishEye pinot grigio 2010, ideal for making a toast to finally completing a best-selling novel about a talking ballpoint pen.
Since opening in March 2010, Speranza has built its bubbly reputation around its menu of personalized service, blue-ribbon ingredients, and fresh pizza forged in 800-degree wood-burning ovens. Owners Mario and Renata Alto channel their passion for pies into more than a dozen gourmet dough-saucers. The pizzeria offers startling pizza combinations, such as the Portuguese, which melds ham, baked eggs, olives, and onions with classic fresh tomato sauce, mozzarella, and parmesan (starting at $18.40). As pizzas flash-bake within four minutes, speed-nosh on starters of calamari fritti ($11.95) or hulking insalatas di campo ($11.90), brimming with enough greens to feed families, giants, and families of giants. On Speranza's signature plate of lobster ravioli ($17.95), crustaceans stuff themselves into pasta pillows for a slumber party with ricotta, creamy lobster sauce, and fresh basil. Unwind postmeal with a digestif that warms senses, souls, and tautly stretched pizza bellies.
Authentic Brooklyn Pizza deftly dispatches hunger pangs with an ample menu of thin-crust, Brooklyn-style pizzas and Italian eats. Patrons can taste the tossed-and-true standards of a gourmet pie, such as the Grand Central with a savory spread of carbonara sauce, mozzarella, bacon, and onions ($11.99 for a 10") or the Bayonne, tastefully decorated with marinara, mozzarella, chicken, and basil in the shape of the New Jersey state bird ($11.99 for a 10").
The flames inside the stacked stone oven at Tucci's lightly char thin pizzas made with 20 types of toppings and five kinds of cheese, including ricotta and fresh mozzarella. Below modern lights that hang overhead like glowing popsicles, cheesy pizzas pair with sautéed spinach, broccoli rabe, and escarole with sausage and fire-roasted chicken. While sipping on glasses of wine, guests can ask servers about getting pizzas on multigrain bread, or retreat to the outdoor patio.
In a space described by the owners as "rustic chic," Saporissimo’s chefs knead and roll out fresh pasta dough, shave pungent truffles, and prepare wild game to populate a menu that celebrates traditional Tuscan cuisine. Named a defender of Italian culinary excellence by the Italy-America chamber of commerce and praised in the Sun Sentinel for its “unobtrusive, yet attentive” service, Saporissimo seats its guests in chocolate-hued chairs next to white tablecloths in the dining room of what used to be a private house. From the muted yellow walls, sunlight streams through windows during the day to alight on plates of Italian cuisine that Miami's Italian consul general has recognized as authentic, including antipasti of duck-breast carpaccio or a truffled polenta with wild-boar ragu.
Strings of party lights along the ceiling create a warm, low-lit atmosphere at night, encouraging intimate conversations and clandestine swaps of microfiche between bites of pappardelle with wild-boar sausage or wild rabbit braised with wine, garlic, and peppers. Inset into an exposed-brick wall, a six-pane window augments the feeling of dining in a private Tuscan home.