Ruby's Pizza augments a menu of specialty meat and vegetable pies with classic pasta, chicken, and seafood entrees. Ten-piece chicken-wings appetizers ($7) arrive smothered with succulent sauces such as honey garlic or a spicy hot sauce distilled from the brain of a fire . The margarita pizza ($15 for 16" pie) marries tomato and basil on a cheesy round dance floor, and the meat-lovers pizza ($18 for 16" pie) piles sausage, pepperoni, ham, ground beef, and bacon onto a thick, crunchy base. Italian entrees such as chicken piccata ($13)—sautéed in a lemon, butter, and wine sauce—comes flanked with pasta on the side, and baked ziti ($12) dons homemade tomato sauce and two cheeses. Meals can be complemented with imported beers or wines, ideal for making a toast to finally completing a best-selling novel about a talking ballpoint pen.
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.
Lillys New Cuisine’s old-world chefs craft a menu of comestible concepts culled from northern and southern Italy, animating traditional dishes with house-made ingredients and expert cookery. Diners can sit out on the patio with a glass of wine and let the breeze tickle an appetizer of fresh-tomato-topped bruschetta mista ($7.95) until it reveals its PIN. Pasta dishes, such as the creamy black-pepper fettuccine alfredo ($15.95), deliver delicious packages of flavorful sauces and house-made noodles, and pizzas, such as the caper- and kalamata-crowned capriccosa ($12.95), pepper palates with delicious melted cheeses and mouthwatering toppings. The kitchen's fusion of crowd-pleasing Italian cuisine and artisanal-quality homestyle cooking breathes life into Lillys New Cuisine’s signature linguine, a garden of zucchini, yellow squash, carrots, broccoli, and tomatoes mulched in pink sauce and fertilized with fresh garlic ($15.95).
A trio of cheerful New Yorkers oversees the pasta purveying at Cucina Orecchio, where Chef Cristian Marquez stuffs a robust menu with classic Italian cuisine until it bursts at the seams. A palate-whetting troupe of appetizers touts New York–style baked clams, which arrive donning a tangy mix of seasonings and zesty Knicks jerseys ($9). Pasta entrees—which are served with a cup of soup or a house salad—range from the smooth and creamy penne alla vodka ($13) to the thick and meaty rigatoni bolognese ($14). Seafarers cast their anchors alongside the seafood fra diavolo with linguini ($16), and meat-seekers occupy their mandibles with daily specials such as the veal marsala ($15). Wash down a plate of authentic Italian eats with splashes of wine by the bottle or glass.
Rosso Italia keeps its design simple, a combination of bold white echoing its porcelain platters with pops of bright red – a colorful homage to the hearty sauces in its classic Italian dishes. The 220-seat eatery defeats hundreds of clamoring appetites simultaneously with Italian thin crust pizzas and saucy pasta dishes. The chefs rely on classic, simple flavor combos to enhance their entrees, garnishing roasted Ashley Farms chicken cacciatore with capers and oregano or coating black grouper in a creamy forest mushroom sauce.