When designing Toscana Greenwich, owner Paul W. Ardaji was meticulous in recreating the spirit of renaissance Florence. The walls are decked with vibrant paintings depicting the landmark era’s culture, and food is cooked in a wood-burning oven. Voted the Best Italian Restaurant of Greenwich 2012 by The Best of Fairfield County Living, the menu brims with Tuscan specialties and house originals alike, such as the house pizza topped with crème fraîche, smoked salmon, Italian caviar, and jalapeño. High-backed booths or elegantly appointed tables set the stage for dining on these delectables, and a vibrant ring of glowing red wine bottles-turned-light fixtures hang above the front of the restaurant to contrast the classic yellow light emanating from the dining area’s sconces and rustic saucer-like fixtures.
The Rocco boys' love for pizza started in the Bronx, where they worked at their father’s pizzerias from a young age. Now, brothers Joe, Mike, and Frank are continuing their family's tradition at 10 locations of their own invention—all flaunting the Planet Pizza name tag.
A man can't build such a pizza universe without some serious pies. But inspiration isn't a problem for the Planet Pizza culinary team, who've molded more than 30 toppings into about 25 specialty circles, all available on gluten-free and whole-wheat crusts. In addition to specialty pizzas, the cooks concoct other menu choices such the compo salad with baby field greens, grape tomatoes, candied walnuts, gorgonzola, and dried cranberries or the buffalo chicken wrap loaded with strips of crispy chicken, lettuce, tomato, spicy wing sauce, and chunky blue cheese dressing are more convincing than Pluto as a mature planet.
A practicing psychic for more than 20 years, Janet Lee uses her spiritual attunement as a tool for guiding clients. Through tarot-card and psychic readings, Janet peeks through time to mine out answers to personal problems and correct paths. Through the meditative power of past-life regressions, she seeks out unresolved issues that can cause present turmoil, such as when your Egyptian ancestor got stood up for pyramid prom.
Ferraro’s multifaceted menu meanders from classic pizza offerings to traditional pasta dishes and ends face down in a fully loaded line-up of italian heroes. Gnocchi bolognese ($9.50 small, $12.50 large) tempts diners with handmade memory foam pillows of potato pasta, while the chicken scarpara showcases a saucy soirée of chicken, sausage, and hot cherry peppers ($14.50). A side of pasta, a small salad, and a stern home economics teacher chaperone each entree. Lunchers can commandeer pizza by the slice ($2.35–$3.25), such at the Grandma Pizza, a thin and crispy Sicilian-style square crust loaded with plum tomatoes, fresh mozzarella, and a sprinkling of garlic ($3.25 per slice or $16.99 for a pie). Chivalrously delicious heroes include the Ferraro Special, a vodka-sauce-drizzled, golden-haloed chicken cutlet bedecked in melted mozzarella and prosciutto ($8.99).
The culinary team at Trattoria 632 whips up Italian dishes ranging from seasonal homemade ravioli and gluten-free fettuccini to veal parmesan with homemade tomato sauce. Meanwhile, pizzas topped with ingredients such as imported fontina and homemade sausage emerge from the pizzeria-style brick oven. The dark wood decor lends a cozy ambiance to the main dining room, and the private dining room’s flat-screen televisions broadcast presentations for companies and large groups. The restaurant also hosts free WiFi, enabling guests to stay on top of emails and to find out what brand of boot Italy is shaped like.
Baby lobster tails, calamari, mussels, and clams bask in the light marinara sauce of Pasquale Ristorante’s seafood soup. The menu’s gourmet proteins don’t all originate in the ocean, though: plates also come adorned with custom-grilled steaks, breaded veal cutlets, and chicken sautéed in a delicate lemon white-wine sauce. Pasta dishes include housemade gnocchi and lasagna, both ensconced in hearty meat sauces. Alternatively, diners can opt for pizzas with toppings such as chopped clams, ricotta, and arugula arranged over ultra-thin crusts.