It must have been kismet. Mitch Rotolo?s last name means to ?roll? in Italian. As in to roll out dough. And that is exactly what Mitch did, founding his first Rotolo?s Pizza in 1996. His blossoming pizzeria?with 26 locations and growing?treats customers to pizzas crafted from housemade dough and sauce made fresh daily. The chefs top crusts with creative mixes, including a bacon cheeseburger pizza and the Muffaletta pie with pepperoni, Canadian bacon, salami, and olive salad. They also roll out an 18? crust with 10 different toppings that weighs a total of 5 pounds and feeds six people?more impressive numbers than seen at the Hulk's NFL tryouts. Pastas and warm sandwiches round out the menu.
Nellie’s chefs layer Thumann's meats and cheeses and fresh vegetables onto cold, hot, and grilled sandwiches. The neighborhood eatery's menu is a confluence of deli classics, such as club and cuban sandwiches, and Floridian favorites made with house-made crab cakes, popcorn shrimp, and liquefied sun rays. A sizzling grill sears freshly ground burgers and emblazons hot pastrami with a rainbow of golden-brown hues. Umbrellas shade an outdoor patio, where patrons guzzle glasses of sweet tea brewed according to a recipe as old-fashioned as a rotary toaster oven.
For more than 15 years, the sandwich-smiths at Roly Poly have built up an impressive roster of hot pressed sandwiches and cold-rolled wraps lined with fresh ingredients and any number of dressings. Armed with more than 35 options, they create custom wraps or stack sandwiches such as the Cape Codders with turkey breast, swiss, dried cranberries, walnuts, lettuce, and avocado before drizzling the whole show in balsamic vinaigrette. Roly Poly also gets parties started with catering and box lunches to help hosts feed hungry guests or fend off only slightly hungry grizzly bears.