Westshore Pizza’s cooks evoke the flavors of a Philadelphian eatery by using sauce made from California tomatoes, house-made dough, and hand-grated Wisconsin mozzarella as they bake New York–style pizza. In addition to adding such savory toppings as bacon, broccoli, and jalapeños, the staff also stuffs philly cheesesteaks with melted cheese and sautéed vegetables. Dedicated to fresh, quality ingredients, cooks also grill half-pound patties of Angus beef for their hamburgers and bake their own italian bread from a recipe found etched into the side of the Liberty Bell.
Chefs at La Casa Della Pasta embellish pastas, gnocchi, and desserts made in-house with handfuls of imported Italian ingredients, including eggplant and mozzarella. As owner Enrique Tangari told the Tampa Bay Times in 2011, "I import everything, flour, water, tomatoes, cheeses … to make any kind of pasta dish you want, on the menu or not." His commitment to imported flavor also extends to the restaurant's drink menu, which features wines made from such traditional Italian varietals as pinot grigio, sangiovese, and nebbiolo, as well as beers with suspiciously small amounts of fermented grape juice.
Drawing on culinary insights gleaned over 20 years of refining family recipes, the cooks at Antonio's Pasta Grille fill plates with sauce-draped pasta dishes and pizzas built on homemade dough. As they dip freshly baked bread into herb-infused oil, diners can stare wistfully at a mural depicting rolling hills, stone bridges, and wars between groups of talking animals from young-adult novels.
Chefs slather linguine noodles with house-made pesto sauce, toss salmon filets atop the grill, and simmer veal scaloppini in a white wine and lemon sauce in the kitchen at Da Giuseppe Ristorante & Bar. Out in the dining room, exposed red rafters and tangerine walls surround linen-topped tables populated with towering plates of pasta and traditional Italian desserts built from scratch.
Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
Like any great Italian meal, made-from-scratch dishes at Spaghetti Warehouse are created from family recipes passed down for generations. Using fresh ingredients ranging from ricotta, romano, and mozzarella cheeses to house-made tomato sauce and Italian sausage, chefs labor for up to three days to prepare batches of their 15-layer signature lasagna from scratch. The menu also offers perfectly al dente pasta, bottomless soups, and 12-layer chocolate cakes to share with family and friends.
It?s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine. To reach their table, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into Italian creations.