The chefs at Luciano's Italian Brick Oven whip up prepared-to-order Italian cuisine with house-made meatballs and tomato sauce made from scratch. Divvy up a 14-inch alfredo pizza ($12.25) or embark on an archeological expedition through the lasagna's layers of cheese, lean ground meat, and house-made tomato sauce ($11.30). Diners revel in the sea’s tasty bounty with the shrimp scampi sautéed in lemon-butter sauce ($15.55) and sink forks into the flaky, breaded, and fried eggplant parmesan ($11.95). The chicken marsala, lightly sautéed in marsala wine and fresh mushrooms ($15.50), is as tasty as a framed chicken-marsala portrait is tasteful.
Pazzo Ristorante's dedicated chefs and servers dish out a menu's worth of home-style Italian cuisine. An appetizer of marinara-battered zucchini planks ($7.99) pleases taste buds with its architectural soundness, and delicately sauced steamed mussels ($11.99) promote after-dinner partying by doubling as castanets. Dinnertime promises a choice selection of nautical eats, such as the seafood gnocchi caprese ($18.99), a multi-textured medley of potato gnocchi, tomatoes, mozzarella, and seasoned breadcrumbs. Mouthwatering pasta dishes unite noodle and sauce in edible masterpieces, such as the tasty Cajun chicken bruschetta ($15.99) tossed with tomatoes, garlic, and basil over angel hair pasta or the perennial favorite of James Bond, bow ties à la vodka ($14.99), a mélange of prosciutto, onion, and fresh basil in a vodka-cream sauce.
The proficient pie twirlers at Merlino’s blanket crusts of homemade dough in palatable piles of fresh cheese and toppings. A large 16" pizza quells the hunger pangs of game-day gatherings or an impromptu Thanksgiving with 12 slices of golden crust oozing with melted cheese. Although not included in the price of this deal, additions of pepperoni, sausage, jalapeños, pineapple, or green peppers ($1.95 each) add piquancy to each steaming bite, and specialty ingredients such as gyro meat ($3.25) add a gourmet touch to the comestible circlet. Fingers receive pre-meal warm-ups and postmeal cool-downs by lifting hefty doses of piping-hot wings, made all the more succulent when slathered in a choice of eight sauces, including hot barbecue, buffalo parmesan, Cajun, and butter garlic.
After running five Italian restaurants across the course of his career, chef David Ayn was well equipped to assemble the menu at Davio, where simple and soulful southern Italian dishes reign supreme. Inspired by the intense heat and flavors of the southern Italian Peninsula, Ayn introduces veal chops and steaks to the coal grill, peppered with caramelized onions and imported olive oil. While seated at the common area of "Davio's Table," families share heaping platters of antipasto, family-style plates of seasonally rotating seafood, and a single sweater knitted for six people.
The chefs of Lunardi's Ristorante bring the flavors of Sicily and Milan across the Atlantic to top plates of succulent meats and pastas with parmigiana, pesto, and marsala sauces. Their creations add pops of color to white marble-topped tables that, along with the dining room’s art-covered walls, impart a feeling of being well taken care of before a waiter even sidles up to the table.