At Main Street Pizza & Cafe, eager eaters ingest hand-tossed pizzas, hot sandwiches served on french rolls, and breakfast fare. The savory surface of an artichoke-feta pizza supports fresh garlic, tomatoes, and mozzarella, which cower on its edges after glimpsing the approach of world-consuming teeth (starting at $8.99).
Tuscany Mediterranee Grill’s chefs settle for nothing less than fresh, quality ingredients in their Italian and Mediterranean dishes. They start with premium meats, such as Black Angus beef. Their herbs and vegetables are organic and always fresh, and sauces are made from imported hot red Italian tomatoes.
Diners enjoy the housemade pastas, risottos, steaks, and kebabs at intimate white-clothed tables often adorned with one or two long-stemmed roses in a small vase. Overhead, small crystal chandeliers dangle from the ceiling, bathing every table in a light that's softer and more pleasant than a hug from the Pillsbury Doughboy.
On the café's sign, a tiny green leaf glows like a hyphen between the words “Sweet” and “Basil.” Through the glass doors, the ebb and flow of conversation rolls against the canary-yellow walls. Peeking around at the black lacquered tables, patrons see steaming pies draped in thick, emerald cloaks of pesto, whose scent hints at garlic, pine nuts, and the eatery’s namesake herb, basil. Forks spool richly sauced pastas and bury themselves deep into stuffed calzones. Scoops of spumoni ease feasts to a close, unlike the decision to show off how strong a homemade table is.
Proprietor and chef David Myers has never been a man to cut corners in the kitchen. He honed his attention to detail while working for Chicago's legendary Charlie Trotter and French gourmand Daniel Boulud, and then went on to earn praise of his own, including a Michelin star for his Sona Restaurant in West Hollywood.
At Chef Myers' Italian-spun invention, Pizzeria Ortica, patrons can peer at the open kitchen and watch as his team carefully assembles locally sourced and artisanal ingredients such as crushed tomatoes, fresh mozzarella, cured pork cheek, and fennel pollen. An 800-degree wood-burning oven adds crispy finishing touches to Neapolitan-style pizzas built atop handmade dough, served alongside traditional antipastos and steaming portions of pasta.
A rustically modern interior of exposed white brick and large, glowing overhead lights offers a perfect complement to the restaurant's simple yet gourmet cuisine, as does a selection of Prohibition-era-inspired cocktails. Behind the bar, mixologists muddle fruit and herbs culled fresh from the farmers' market, and then mix them with gins, scotches, and whiskeys.