Swing into the casual eatery elegance of Trattoria Tiramisu, where the crowd is unpretentious, the wine list is extensive, and the menu properly represents Pangaea's lost boot. The multi-regional Italian flavors shine through traditional plates such as mozzarella caprese comprised of fresh mozza, sliced tomato, basil, and extra virgin olive oil ($9.50). Meatier dishes include sliced pork loin dressed in rosemary, sage, and juniper-berry Chianti sauce ($17.50), and the ocean-emptying linguine frutti di mare served up with black mussels, clams, scallops, calamari, and shrimp ($18.50). Eating your fingers is gross, but eating ladyfingers laced with espresso and marscapone cheese is traditional tiramisu ($6).
The San Diego Reader doesn't mince words: Da Boyz Pizza & Pasta is "da bomb." Since 1993, the pizzeria's dough-spinning cooks have sprinkled pies with fresh herbs and spices as well as more than 20 toppings such as bacon bits and jalapenos. Even more ingredients crown Da Boyz's specialties, from buffalo-chicken pies to Mom's Favorite, a medley of mozzarella, artichokes, and handwritten thank-you notes.
Italian and pizzeria staples span the remaining sections of the menu, ranging from housemade-sausage subs to fettuccini tossed with tequila-lime sauce. An extensive selection of wine and beer, including six drafts, complements feasts, which unfold amid the dining room's flatscreen TVs and billiards table.
Since the 1960s, Nonno's Italian Restaurant has remained La Mesa's hub for classic Italian dishes and gourmet pizzas. Executive Chef Gerardo Ortiz continues the eatery's tradition with artfully plated entrees, such as eggplant parmesan and smoked wild salmon coated with vermouth cream sauce. Chef Ortiz crafts his lasagnas entirely from-scratch, layering noodles with Italian sausage and beef or, for vegetarians and cockeyed sailors preparing for a bout of fisticuffs, spinach and ricotta. Gerardo likewise makes his pizza dough and sauce in-house daily, covering them with real mozzarella and a choice of nearly 20 toppings, including meatballs and asparagus. To complement Gerardo's cuisine, Nonno's stocks an extensive wine selection that diners can enjoy by the glass or bottle.
Owner and head chef Francesco Basile cut his culinary teeth as a young boy in his native Sicily, peeling potatoes and cleaning fish for traditional family feasts. After graduating from culinary school, Francesco broadened his skills and palate, mastering meals of hand-rolled pappardelle at Italian resorts and learning to craft mouthwatering feasts of Italian-American fare at bustling restaurants in southern California. By opening Antica Trattoria in 2001, he built a business dedicated to cooking with fresh ingredients and celebrating simple, traditional Italian dishes, enrapturing diners with meals of pepper-crusted pork loin, melted brie with figs jam, and seafood stews swimming in tomato-herb broth. Together with right-hand-cook Eric Ruiz, Francesco changes his menu with the seasons, delivering seafood plates tinged with the aroma of fresh herbs and fennel in the spring and chestnut cream sauces and pumpkin ravioli in the autumn.
The restaurant exudes a rustic, timeless charm, with walls of bare brick decorated with tops of wooden wine crates and colorful murals of idyllic Italian countryscapes. A towering china hutch in the rear dining area evokes images of a grandmother's kitchen, and an elegant marble-topped wine bar brings forth memories of a grandmother's secret speakeasy, inviting diners to sample tasty digestifs of fine vino from across Italy, France, and the Pacific coast.
Mirroring the abundance of attractions sitting atop the boardwalk, the pizza masters at A Brooklyn Pizzeria pile a New York–style thin crust with pepperoni, meatballs, sausage, and veggies on their Coney Island Deluxe pizza. It's one of the pizzeria's 18 specialty pies, whose fixings range from pineapple and Canadian bacon to ricotta cheese and artichoke hearts, all of which undergo baking in a brick oven. To complement the pies, the menu ties in other Italian favorites such as baked ziti and housemade cannoli, as well as oven-toasted sandwiches and subs.