At Lizzano's Pizza, the servers prefer that you bring your own drinks. They view their BYOB policy as a boon, not a financial burden, opining that diners who supply the wine tend to immerse themselves more fully in the eating experience. They've even compiled a list of libation recommendations based on popular choices at other restaurants, and they provide glasses and wine openers for patrons while eschewing any corkage fees.
This emphasis on neighborly behavior tints the restaurant's entire atmosphere, as well as its menu, which prioritizes southern Italian staples. Owner Tony Rika—who perfected his pizza-making techniques in both Rome and New York City—takes a hands-on approach to his cuisine, handmaking the marinara sauce, hand tossing the pizza dough, and high-fiving each of his fellow cooks while the disk is in the air. The staff delivers entrees such as chicken parmigiana and beef lasagna beneath the nigh-silent rotations of the dining room's gyrofan—an eye-catching ceiling piece that mimics models found on early trains and ocean liners. Around the tables, pictures of Italian landscapes complement the authentic flavors of housemade marsala and piccata sauces and seasonal specials that could include everything from mussels linguine to rich chocolate bread pudding.
With a combined 20 years of culinary experience, Asian Village Restaurant’s head chefs David and Thanh create decadent Japanese, Vietnamese, and Chinese feasts. A cavalcade of stir-fried canton noodle dishes, fried rice platters, and hibachi-cooked shrimp, steak, and chicken packs a delicious punch of traditional and contemporary Asian flavors. The chefs also create more than 20 types of sushi, wrapping fluffy rice around bites of white fish, octopus, scallops, and snow crab straight from Florida’s famous snow beaches.
With more than three decades of pie-tossing experience, the friendly crew at Saviano's Pizzeria serves specialty pizzas and robust Italian entrees in a rustic setting. The pizzeria's menu bursts with piping pies, including the Saviano special, which boasts a meaty mélange of pepperoni, sausage, and bacon alongside a cornucopia of vegetables ($19.95). Diners can plunge ravenous cutlery into pillows of creamy lobster ravioli ($14.95) or twirl savory strands of cappelini capri, piled with grilled asparagus and tender chicken ($10.95). Traditional treats such as chicken alfredo ($10.95) and shrimp fra diavolo ($16.95) round out Saviano's kitchen bounty.
Bayou Twist’s chefs celebrate the spicy melody of Cajun food while remixing it a dash, like culinary DJs, by integrating it with Laotian cuisine. Several of their dishes are firmly planted in Cajun tradition, such as shrimp boils and baskets of fried catfish, while others, such as larb beef, use fish sauce, lime juice, and fresh herbs to evoke traditions born halfway around the world in Laos. In plates of barbecue shrimp, homemade lao sausages over sticky rice, and in the sauce that covers crawfish tacos, the two cuisines meld harmoniously, unlike peanut butter and a carburetor.
After years devising his ideal pizzeria, David Davydd Miller dispensed his first slices in 1984 to patrons in College Station, Texas. Back then Dave recruited the help of a flourmill and cannery to generate customized blends of his crust and sauce formulas. These days, within DoubleDave's Pizzaworks restaurants' 30 Texas and Oklahoma locations, chefs concoct Dave's signature honey whole-wheat crust daily from hand-tossed dough along with batches of sauce made from scratch with Escalon tomatoes. Those ingredients join hand-cut veggies and meats from Tyson and Burke to collectively form a delectable disk that proves once and for all that pie can be divided evenly. Along with half a dozen specialty pizzas, DoubleDave's Pizzaworks appeases palates with signature pepperoni rolls, sandwiches, and Dave's favorite dish, the philly-cheesesteak stromboli.
Sushi Nikko’s menu spans borders with its selection of Japanese sushi, Korean-style grilled meats, and Chinese entrees. The sushi chefs line plates with molecule-thin slices of sashimi and fill specialty maki with innovative ingredients, including sautéed onions, deep-fried crawfish, and jalapeños. Hand-battered pork cutlets, fried rice, and marinated beef ribs round out the rest of the menu and serve as heartier alternatives to the sushi creations, which emphasize freshness and clean flavors.