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.
Ice-cold oysters glisten on platters at Shux Oyster Bar, their shells skillfully popped open by the shucker's knife. Many diners come to this outdoor patio?nestled amid palm trees on Palafox Street?to enjoy the shellfish sashimi-style, while others savor them baked or char-grilled. The chefs' skills extend beyond oysters: they also grill fresh Gulf grouper, prepare crab cakes and desserts, and build stuffed burgers. And while most of the reasons to visit are gustatory, the location doesn't hurt: the spot is just two blocks from the Pensacola Bayfront Stadium, so groups can conveniently catch a game after dining indoors or outdoors or snatch an errant baseball from the air while sipping a cold drink.
The staff at Nick’s Boathouse aim to combine affordable, upscale seafood specialties and a casual atmosphere, where waterfront views surround the outdoor patio and lantern-style lights illuminate the wood accents of the indoor space. On Friday and Saturday nights, the owners hire local bands to serenade diners as they savor blackened-chicken pasta and one of four signature flatbreads. The kitchen staff prepares fresh fish to order at lunch, dinner, or private events.
Since the first location opened in 1991, The Crab Trap has been catering to visitors and locals with authentic gulf coast dishes in waterfront locales. Now with four locations, the menu encompasses seafood fare such as tequila-lime grouper, as well as Gulf specialties such as gumbo and crab cakes. As diners gaze upon pristine sand and crystal-clear waters, they can enjoy tasty treats such as fresh oysters, crab legs, grilled shrimp, and signature crab dip.