Peppino's menu of family-style portions provides more savory pairings than grandma could shake a slotted spoon at. Ease a land lover into the seafood sampler, composed of halibut, shrimp, scallops, and salmon atop a bed of angel-hair pasta infused with a garlic-basil tomato sauce and a splash of white wine ($21.95), or teach the young ones the true meaning of antipasto with a piled-high salad of salami, capicola, ham, mortadella, provolone, red onions, black olives, tomatoes, pepperoncini, kitchen sinks, roasted peppers, and mixed greens ($9.95).
At Bistro K, traditional Italian recipes merge with eclectic New World flavors for a menu that's reflective of the international history of the family behind it. That story starts back in Italy with the four Bagatta brothers, all chefs who later traveled on to France, South Africa, and Southern California. It was during these wanderings that Tony Bagatta met Massimiliana, the woman who would become his wife. Today, Massimiliana and her daughter Katia run Bistro K as a mother-daughter team, serving up hearty plates from traditional Italian gnocchi to gourmet burgers smothered in gruyère.
Mario's By The Sea serves a menu of Italian specialties including more than 20 pasta options and a long list of entrees starring chicken, veal, seafood, and veggies. A combination of chilled melon cloaked in imported Italian prosciutto ($10) and a hot, crispy calamaretti fritti ($13) combines cool and warm fronts to prepare stomachs for a pasta downpour. The veal tortellini champagne pasta ($14–$19) employs a bubbly infused cream sauce to help diners celebrate recent purchases of full-sized yachts constructed carefully in bottles.
Restaurateur Salvatore S. D'Abbusco was born in Naples, but traveled to the United States at the age of 24 to marry a woman from Philadelphia, with whom he'd fallen in love on a cruise. He wanted to bring the tastes of Italy to his new home and founded Salvatore Cucina Italiana more than 20 years ago.
His chefs toss pasta dishes made from traditional Italian recipes with italian cheeses, shellfish, chicken, and lamb. They handcraft tiramisu and blend, cut, and fold their own dough for manicotti. Sommeliers complement the extensive menu with an array of white and red wines from Tuscany, Sicily, and California, for a greater blend of international flavors than UN potluck parties. Each meal begins as servers lay complimentary bruschetta, in lieu of traditional bread, onto white-clothed tables arranged under ornate gilded lamps and pasta-covered walls.