Husband-and-wife team Seb and Maria fill the menu with Italian classics at Sebastiano's Pizzeria & Restaurant. Pizzas and pastas abound, along with shareable plates of fried zucchini and antipasto. Seb offers an octet of specialty entrees?including chicken cordon bleu and shrimp in a garlic sauce?that he happily makes when requested. Seb and Maria also share their love of cooking with the community by providing lunches to area school and participating in local festivals.
For John Capone, pizza is more than just food—it’s a family thing. That’s why he pulls from the vault of Capone family recipes to craft their distinctive sauce and dough. For build-your-own pies, John spreads homemade marinara sauce and add up to six toppings, such as banana peppers, artichokes, or Italian sausage, atop hand-tossed, whole grain, or deep-dish crusts. Those same ingredients also flavor Capone’s specialty pies, along with extra-fancy options such as eggplant and housemade ranch sauce. Beyond pizza, John fills their menu with a combination of Italian and pizzeria staples. They dot the Italian end of the spectrum with numerous handmade delicacies, including chicken parmesan and tiramisu. Pizzeria eats range from Chicago-style hot dogs crowned with homemade chili to slow-roasted chicken wings tossed with a choice of more than 10 sauces, including roasted garlic parmesan.
Those interested in going out for a night on the town can take a load off in the casual dining room, which boasts flat-screen televisions beaming with the latest sports games.
Founded by a bodybuilding and fitness enthusiast, Muscle Maker Grill supplies nutritious, high-protein dishes that serve as a healthy alternative to traditional fast food. Guests can commence with a bowl of steamed edamame ($3.79) or shake hands with the buffalo wing's well-behaved younger brother, the texas chicken nuggets, served with fat-free sour cream and celery ($4.99). Grilled chicken breast and turkey bacon team up to fight hunger in the MMG wrap, backed by romaine lettuce, tomatoes, and onions with reduced-fat cheddar cheese and a zero-carb signature sauce ($7.99). Pastafarians can peruse flavorful plates featuring whole-wheat penne (regular penne is also available), such as the sesame chicken teriyaki pasta ($9.99), whose noodles can double as straws for a protein shake ($5.99). The chefs at Muscle Maker Grill cater to many dietary designs and happily oblige when asked to substitute ingredients or improvise a musical skit.
In Grande Pizza's stop-motion commercial, a sorcerous chef?s apprentice gives life to an army of tiny dough men. Rather than do his bidding, the dough men combine to form a towering monster. The door swings open, and a valiant executive chef appears. With a flick of the finger, he transforms the beast into a tasty pizza, eternally condemned to a pizza-box prison. All is right with the world.
It's this appreciation for irreverence and experimentation that has helped the Grande Pizza locations spread across Florida. Ovens in their shops spill scents of steam-laden pastas and hot subs with saut?ed turkey or sausage. Of course, Grande's pizza is the hub around which the menu revolves. Fistfuls of Grande cheese spread across a warm topography of ladled marinara, with some accented by Boar's Head meats. Chefs then scatter on toppings, such as mushrooms and ham, as well as pineapple and feta cheese. Additionally, fresh ingredients anchor recipes of homemade soups, lasagna, sauces, and pizza dough.
Distinguishing itself from the proliferation of fly-by-night pizzerias that pop up every other day, Villa Rose has firmly established itself as one of the area's oldest and most beloved, serving their signature thin-crust pies since 1957. Customers can build their own pizzas with toppings that range from jalapenos to meatballs, or order a specialty pie, such as the Pomodoro with fresh tomatoes, garlic, olive oil, and mozzarella. Over the years, Villa Rose has built off a foundation of their classic pies, adding a slew of Italian mainstays to the menu: there's sandwiches teetering with piles of Italian cold cuts, Philly steak, or sausage and peppers, as well as pasta dinners?one for each finger's unique appetite. The entree selection includes Italian classics such as veal parmigiana and calamari arrabiata entangled in linguini.
When Argentine Italians say, "Kussifay," to one another, it means, "What's up?", according to proprietor Yanina Arias. And what's up at Kussifay is a menu of Italian staples and Argentinian entrees. Pizzas, calzones, and pasta dishes herald the Italian pedigree of the eatery, while specialty dishes such as grilled steak or fish and chicken or steak milanesa imbue palates with Latin flavor and can drive people to involuntarily do the tango. Diners enjoy their meals at outdoor tables or indoors, where dark wood accents and layered yellow and white ceilings contrast with white tiles and walls lit by a soft yellow glow to give the space a romantic feel.