Grandmaster Dennis Tosten founded the first Amerikick in 1967 and has since taught several champion fighters, police officers, and everyday students karate and self-defense. Today, the lauded chain teaches fitness classes inspired by martial arts, including cardio kickboxing in six states. Each location upholds a curriculum that blends Chinese and Japanese martial-arts styles—including kenpo and tae kwon do—with modern self-defense strategies, further updating traditional practices by eschewing uniforms and belts for casual workout gear. Having attained certification in teaching kickboxing from the National Association of Professional Martial Artists, Amerikick's seasoned instructors also each possess black belts in karate, a rank as difficult to attain as the snake charmer's belt of live cobras.
Owners Todd and Lindsay Agren have run Mario's Pizza for more than a decade, and they hope this marks the start of a long line of pizza-makers. This close-knit family dynamic extends to the way they welcome guests at their intimate pizzeria. They also aim to give their meals a home-style feel when using fresh, local produce to whip up authentic Italian dinners, homemade pizzas, wings, and paninis. And many of the savory sauces are house-made. Mario's can even cater special occasions to celebrate birthdays, graduations, or the crowning of the neighborhood Candyland champ.
When diners can't decide just what kind of restaurant they're in the mood for?maybe a pizzeria, a family-style Italian spot, or a burger joint?Marcello's Restaurant should be the obvious choice. That's because the eatery is a little of all three, with a menu packed with a variety of choices. To name only a few: oven-baked tilapia, ravioli, veal marsala, and homemade lasagna. Pizzas are also popular here, with options that range from Sicilian-style to cheese pan pies. The menu also ventures into burgers, wraps, and calzones and strombolis.
Bensi co-owner Genci Previzi helms an immense menu of classic Italian cuisine, including hearty homestyle dishes with roots in Calabria, Italy. Entrees, joined by a house salad or cup of comforting housemade soup, range from spaghetti and meatballs to gluten-free grilled chicken in a lemon-garlic marinade served over a veggie medley. The chefs also prepare an array of specials such as pignoli-crusted goat cheese and arugula salad, barolo-braised veal osso buco, pan-seared Chilean sea bass with eggplant caponata, and nutella chocolate pizza with fresh strawberries. The dishes are served in a modern dining atmosphere where minimal table settings and simple dark-wood furniture keep the focus on the vibrant cuisine.
Salvatore DiLisi and his family immigrated from Carini, Italy in 1978, and they founded DiLisi Ristorante soon after. A few years later, his parents returned home, and Salvatore took over. The next 35 years saw some changes. Sal expanded his family to include his wife Nancy and their children Giacomo and Valeria. He made the eatery's name synonymous with family-style servings of seafood, pasta, and pizza. And he opened up a second location, connected to the original by a 10-mile-long zip line of spaghetti. Today, in DiLisi's two kitchens, chefs draw upon the culinary traditions of northern Italy and the Mediterranean, kneading dough by hand and combining meat and seafood in unexpected ways.
Whirls of steam escape from piping-hot pies and pasta, veal, chicken, and seafood dishes as they travel from kitchen to table at Venice Italian Eatery & Pizza. Across the street from the historic Broadway Theatre of Pitman, the 110-seat BYOB eatery treats patrons to a show-stopping menu of pasta favorites with noodles that can be contorted into likenesses of Willy Loman selling Hamlet a timeshare. Entrees can also be transformed into catered fare for the soiree of your choice. The chefs additionally craft an array of handheld sandwiches including burger, pita, and panini varieties.