The first Panaretto Trattoria opened in1989 in Italy before a second location opened 20 years later in Fort Lauderdale. And just like in Italy, the chefs build pizzas from scratch, starting with dough and sauce made fresh daily. Stretched crusts cook in a brick oven and arrive at tables on a panaretto, a traditional Venetian wooden serving plate that prevents condensation so crusts stay crispy. Pizzas are topped with classic mushrooms and bacon, as well as more eclectic ingredients such as truffle cream, cured prosciutto ham, and stracchino cheese. The menu also offers traditional Italian entrees, including housemade gnocchi and chicken marsala. For lighter appetites, freshly baked ciabatta bread serves as the base for sandwiches stuffed with meatballs and honey baked ham. In celebration of the myriad dishes made from scratch on the menu, the eatery sells jars of housemade pesto, bolognese, and tomato sauces for customers to enjoy at home or while serving on jury duty.
?The standard question down here is, ?Don?t you ever get tired of doing this?? And we always say, ?It?s better than working?,? Captain Gary Bobrick says in a Sun Sentinel video. It's easy to believe that he enjoys his job because it usually involves piloting a sightseeing boat through Fort Lauderdale's river ways to point out celebrity mansions and massive luxury boats. In addition to views of prime real estate, his tours often afford glimpses of flitting manatees and iguanas lounging along the shores. On the vessel?s lower level, patrons can congregate in an air-conditioned dining room and replenish with tropical punch and ice cream. Along the way, Captain Bobrick or his tour guides impart anecdotes about cultural heavyweights, as well as the role waterways play in fueling the region?s legendary water-balloon fights.
From its skyscraper façade to its menu of New York–style pizzas, paninis named for famous landmarks, and Italian specialties to rival any Little Italy spot—Empire Pizza Café’s New York theme saturates every facet of the restaurant. Thin, crispy crust pizzas range from classic cheese to the creative, such as mashed-potato-bacon and chicken-marsala pies. Wine, bottled beers, and steamy cups of Lavazza cappuccino and espresso pair with upscale fare such as chicken and veal entrees, plates of pasta, and sautéed cummerbunds.:m]]
Since 1983, the staff at Antonino's Pizzeria & Restaurant has been flipping dough for Floridian pizza lovers alongside a menu of Italian classics. Diners devour discs in delicious diameters from 10" (from $6.99) to 16" (from $12.50), while valiant gobblers who aren't scared of an angle can create Sicilian masterpieces on a 16" by 16" canvas (from $14.25). The house's gourmet pizzas aid decision-making among families where everyone is the patriarch by including classic topping assemblies, such as the margherita ($9.00–$14.75)—made with fresh tomatoes, mozzarella, basil and garlic traversing a doughy terrain—and the white pizza ($8.25–$14.75)—uniting ricotta and mozzarella in a public demonstration of cheesy solidarity. Favorite ingredients are enveloped in a nine-inch bread hug on subs, such as the eggplant parmagiana ($5.99) or veal Milanese ($7.20), and dinner entrees, such as sautéed chicken francese ($12.99) and baked eggplant ($12.25), slay hunger abetted by accomplices including spaghetti, soup or salad, garlic rolls, and dinner forks with a grudge against being used for other meals. Lunch, served Monday through Saturday from 11 a.m.–3:30 p.m., includes many of the same pizzas and Italian classics make up the dinner menu. No matter what the meal or occasion, wine ($4.00–$4.99) and sangria ($2.75) give mouths a rouge tint perfect for making kiss prints on love notes or receipts to remember.
Riverside Market's menu abounds with breakfast omelettes, savory sandwiches, flatbread pizzas, fresh salads, specialty sodas, and a selection of more than 250 craft beers, all served in an easygoing, neighborhood atmosphere. Morning munchers can select from eight oversized omelettes ($8), all whipped up fresh to order without butter or oil and paired with a potato and breakfast bread. Complete the morning fuel stop with a steaming cup of freshly ground, organic espresso, or coffee. Noontime and evening diners tantalize taste buds with a caprese salad, a fresh mozzarella, tomato, pesto, and basil blend drizzled with balsamic and olive oil ($6). Specialty sandwiches ($7–$9) piled with fresh fixings on a variety of bread options, such as flaky croissants or grilled panini bread. Feast on one of Riverside's 12-inch crispy flatbread pizzas, ranging from traditional pepperoni ($12) to barbeque chicken ($12), which is topped with gouda cheese, onions, and cilantro. Parched patrons can pick from more than 250 craft beers, a brewed bounty so vast that if the staff places all the bottles in a row, the lineup would stretch from Fort Lauderdale to Atlantis.