The family who owns One Horse Pizzeria and Saloon crafts a pizza for every palate, with options ranging from traditional thin-crust pies to the inventive Tom The Turkey pizza with turkey, cranberries, and gravy sauce. Those pizzas share table space with fresh salads, pastas with housemade sauces, and sandwiches. Located in a quaint red bungalow with white trim, the restaurant also features a wooden bar where patrons can sip wine and more than 30 types of cold beer.
DiParma's sponge-painted walls are rife with staggered picture frames, floral bouquets, and wicker baskets. Earth-tone bricks recall warm Italian soil and the inventive cuisine that sprung from it. Beside a bar of tile and faux marble, tables clatter with plates of pastas, pesto pizzas, and veal or seafood sautéed in delicate wine sauces, all polished over the course of three decades in business. With the pizza oven pouring forth the aromas of basil, roasted peppers, and bacon, guests peruse a list of more than 50 wines or ask servers to pick out all the grapes for them.
Owner Howie Mallowes set up shop across from the Martha's Vineyard ferry terminal, where his restaurant specializes in infusing New York–style pies with gourmet ingredients such as shrimp, gorgonzola, and steak. Amongst the fresh harbor air, staffers shuttle whole pizzas and single slices to tables of visitors and regulars until the wee hours of 2 a.m. every night. The menu plays host to more than a dozen specialty pizzas such as the Pizans "Soon to be Famous" Clam Pizza, which just signed a three-picture deal with DreamWorks. Pizzas share stomach space with pastas, oven-baked grinders, footlong subs, beer, and wine.
The flavors of northern and southern Italy can be tasted from across the Atlantic at Stella D'oro. What seems like an impressive feat is actually quite simple: chef Sammy Cecunjanin just follows his family recipes. Dishes include classic pairings such as rigatoni, sausage, and white wine sauce, as well as heartier eats such as rack of lamb with a cognac sauce roasted into the meat. Unsurprisingly, lobster—which is the East Coast's official regional crustacean—finds its way onto the seafood-heavy menu by way of the lobster-filled ravioli, the lobster and pappardelle, and the lobster tail and linguini.
Christopher Palios, executive chef and owner of Sophia’s Tuscan Grille, inherited his cooking skills from his Sicilian grandmother, with whom he worked side-by-side as a child constructing traditional Italian dishes. Palios went on to refine his techniques by attending culinary school, traveling to the Caribbean and northern Italy, and working in the kitchens of celebrity chefs Emeril Lagasse and Todd English. Palios uses high-quality ingredients to create innovative dishes that reflect the Tuscan countryside.
Personal touches go into the savory entrees, as seen by the hand-stretched peasant-style grilled flatbreads and the handcrafted nuggets of spinach and ricotta gnocchi. Black n’ blue mussels—simmered with crisp pancetta, gorgonzola, and chives—and linguine with clams pair with diners’ libations toted from home under the restaurant's BYOB policy. House-made desserts round out meals with creamy bites of wild-strawberry spumoni as refreshing as a nap in the produce aisle. To bring the Tuscan experience to their own kitchens, diners may take a cooking class or purchase one of four spice rubs hand mixed and packaged by chef Christopher.
Christie Flanagan has been cooking for more than 20 years, and along the way has managed to conquer one of the country's favorite foods: the pizza. A graduate of the Culinary Institute of America and the owner of Napolitano's Brooklyn Pizza, she and her team build their New York- and Sicilian-style pies from housemade dough and pizza sauce every day. An array of slices is always available, while pizzas such as the barbecue chicken-topped Cyclone or the Luna Park "White" Pie with ricotta come as full pies. The team's calzones and stromboli capture those fresh pizza flavors in appetizing pockets and the Brooklyn deep-fried calzone adds to the long list of talents inherent in very hot oil.