At Italio, guests create modern, fresh, and customizable Italian meals in the form of pasta bowls, salad bowls, or piadinas, a crepe-like flatbread wrap. Proteins including italian sausage, balsamic-marinated steak, and lemon-herb chicken join signature sauces, pestos, and dressings. Fresh veggies complete the flavor profile, adding everything from the refined notes of arugula to the no-frills heartiness of saut?ed peppers and onions.
Sublime is an innovative concept in vegetarian dining that's completely cholesterol-free but satisfies even the most devout carnivore. With an award-winning menu featuring natural and organic foods and spirits from around the globe, Sublime is one South Florida restaurant that truly lives up to its name.
Guests at Caf? Vico find themselves dining under the watchful eyes of A-list celebrities, both past and present. That?s because nearly every inch of the eatery?s mustard-yellow walls is covered by black-and-white headshots of such famous faces as Marlon Brando and Michael Caine. These photos, along with a plethora of burnished wooden wine racks and baked terra-cotta floors, flow throughout each of Caf? Vico?s four dining rooms?the VIP room, the Old room, the Middle room, and the Coliseum room?tying the interior into a cohesive, welcoming space.
Chef and owner Marco Vico only enhances the restaurant?s visual appeal with his authentic, handcrafted Italian dishes and old-school charm?according to South Florida Food and Wine, he kisses the hand of every lady who walks in. The menu coddles sensory receptors with many classic entrees such as eggplant parmesan, veal piccata, and osso buco. Its real draw, however, is the fresh pasta, which the chef cuts into thick strips of fettuccini, round ravioli, or fancy bow ties for his attentive wait staff. An extensive wine list supplements Caf? Vico?s tasty eats with bottles from around the world and more than 20 varieties available by the glass, and a new bar area features live entertainment nightly.
“Upscale dining at neighborhood prices,” with a full dinner menu of creatively prepared entrees, appetizers and bar favorites. Guests are greeted with an elegant, warm decor created by dark, exotic woods, a soothing color palette with soft lighting and a dramatic water feature. An expansive bar offers the perfect location
Michael Gordon and Vaughan Lazar wanted to make an impression without leaving behind an imprint. Noticing an apparent lack of casual organically inclined restaurants, the duo decided to create an eco-friendly eatery that featured familiar pizzeria staples with a socially responsible twist. Each pizza begins as a disc of freshly kneaded dough made with organic grains and flour and a layer of zesty sauce that contains an also-organic blend of vine-ripened tomatoes, herbs, and spices. The chefs also source ingredients from local producers to populate a menu of two dozen topping options, including free-range chicken, portobello mushrooms, and soy mozzarella. Along with these pizzas, they create sandwiches and salads that appeal to vegan and gluten-free diets.
In addition to working almost exclusively with suppliers and producers that value environmental sustainability, Pizza Fusion adheres to eco-conscious practices at each of its locations. The staff recycles every pizza box it can and serves food in cornstarch-based containers that biodegrade in as little as 50 days. Even the buildings minimize their environmental impact by recycling heat from the ovens and using it to warm the restaurants and prevent snowman infestations.