Amerigo’s executive chef Stephen Ward maintains a healthy rapport with local farmers to source fresh ingredients, which fill the eatery with the aromas of garlic, basil, tomatoes, and polenta. The Nashville Scene has lauded his efforts to work with area agrarians, and Amerigo also received the 2009 Diner's Choice award from OpenTable. In the bustling kitchen, chefs pull pizzas from the rippling-hot waves of a brick oven, where pickled onions cook into molten feta from Tennessee-based Bonnie Blue farms. Gluten-free and wheat pastas as well as ravioli and tortellini stuffed with smoked chicken and crab swim in a range of house-made sauces, and the complex earthy scent of cedar wood mingles with the aromas of fresh fish. The wine list brims with local elixirs and wines from Italy, which clink together in glasses with the soft jangling of robots playing Twister.
Antonios' of Nashville combines the traditional flavors of northern Italy with a down-home Southern hospitality. The savory menu includes a variety of pampered veal dishes, such as the costoletto di vitello al parmigiana ($25.95), which features a French-cut veal rib chop, dusted in seasoned bread crumbs, sautéed in clarified butter, layered with tomato filets, fresh mozzarella, unconditional love, basil, and parmesan, and served over linguine. Antonios' of Nashville specializes in preparing fish, the vegetables of the sea, and the scampi alla Antonios' ($22.95) comes baked with heart-healthy olive oil, garlic, tomato sauce, a dash of Sambucca, herbs, and feta. The costolette di agnello ($25.95)—roasted rack of lamb marinated with rosemary, thyme, and garlic—is carved tableside by an expert knife-wielder in order to protect patrons from tempted lamb pirates. No Italian meal or pre-inquisition carbo load would be complete without pasta, and Antonios' of Nashville offers many al dente delights—including melanzane sorrentino ($16.95), a thinly sliced eggplant and cheese bake—sung to sleep on a bed of angel hair pasta.
The founder of Bria Bistro Italiano teamed up with an executive chef to create a menu of Italian fare with seasonal ingredients. In the kitchen, chefs bake Italian favorites, such as lasagna stuffed with ricotta cheese, and prepare eggplant parmesan with housemade mozzarella and fire-roasted red peppers. Personal culinary flair is added by providing apricot-chutney accents, drizzles of white-truffle oil, and sides of herbed polenta fries. Servers pour glasses of wine from the extensive wine list to pair with entrees, including everything from bold reds to floral whites as crisp as a freshly dry-cleaned apple.
Chicago Style Italian Beef promises a menu that would make Mike Ditka's mustache dance the Super Bowl Shuffle. From deep-fried appetizers (starting at $1.99) to deep-dish pizza (starting at $10.99), there is no shortage of snackability. While the Italian beef ($6.99) is a classic, for only a dollar more you can toss an Italian sausage on top with a combo beef ($7.99). All sandwiches and burgers are served up with fries, and per Michael Jordan's request, all Chicago-style hot dogs ($2.99) must be consumed while in midair and without ketchup. Other delicacies from the City of Big Shoulders include the Maxwell Street Polish with fries ($4.99), Greektown-style gyros with fries ($5.99), and Chi-town's signature treat: New York strip steak ($11.99). If your tastes run more toward the city's ethnic neighborhoods, you'll also find a variety of burritos and tacos.
Underneath each of Roma Pizza & Pasta’s warm pies rests a layer of housemade dough tossed fresh each day. This same savory dough surrounds calzones and stromboli, which brim with fresh meats and veggies just like Roma’s sandwiches and salads. Pastas round out the eatery’s menu of familiar Italian-American eats, uniting tongues with extra virgin olive oil, fresh garlic and oregano, and piquant marinara sauce.