Alex Bistro serves classic Italian dishes in a casual atmosphere of rustic red accents, wood floors, and ambient lighting to reflect off the restaurant's centerpiece, the artisan-crafted cuisine. Edible expeditions can commence with the clams oreganata, freshly baked clams in a breadcrumb shell ($8.95), or the arugula salad, dotted with black olives, tomatoes, onions, and parmesan cheese and showered in a house-made vinaigrette ($5). Pillowy gnocchi swims with fresh spinach, garlic, and pancetta in a pecorino romano–cheese sauce ($15.95), and stuffed tilapia romantically recites sonnets alongside crabmeat in a butter sauce ($21.95). Engage in some calf exercises with the veal napoleon, cloaked in a suit of eggplant, prosciutto, mozzarella, and tomatoes and drizzled with cherry-wine sauce ($15.95). Alex Bistro harbors three hand-carved bars, all fully stocked with elixir mixers, an impressive selection of wines, and beers to sip on during live entertainment on select evenings, such as live bands or your uncle's interpretation of Barbra Streisand's Woman in Love, complete with spaghetti wig and marinara tears.
A lava rock sizzles as shrimp, calamari, and scallops hit its scorching surface. From there, chefs scatter the fresh medley over organic greens—they've just created the Frutti di Mare con Verde Organico, a house specialty at La Piazza Bistro Italiano. By cooking on a lava rock, adding organic greens, and reading bedtime stories to it, chefs give the otherwise traditional dish an updated twist. The entire menu demonstrates their skill for fusing classic and contemporary with veal, fish, and chicken dishes from both ends of the spectrum.
The eatery's atmosphere leans toward traditional, at least by Italian standards. It features exposed-brick columns and Italian paintings inside, a wrought-iron fence interlaced with lights on the heated patio outside.
Between still life paintings hung on terracotta walls or in the shade of an awning, diners at Pasta e Pollo spear, twirl, and slice classic Italian entrees and pastas. True to its name, the eatery specializes in pasta and chicken. Specialty pasta dishes pair fettuccine with wild mushrooms and bacon, drench angel hair in veggie-laden pink sauce, and spangle linguine with red onions, capers, olives, and anchovies. Chicken breast is gussied up with combinations such as prosciutto, eggplant, and mozzarella. And because Pasta e Pollo is a BYOB restaurant, diners can bring their favorite wine from home or their favorite grape stomping coop.