As a pleasantly unpretentious pizza and pasta paradise, Rotelli entices regulars who stop by for lunch and dinner to gather with friends, raise a few glasses, and indulge in fine Italian meals. The menu taps its homeland heel with light starters, such as bruschetta italiana ($6.99) and crispy calamari ($9.99). It sends a swooping high-kick well north of Sicily with chicken parmigiana, layered in ricotta and mozzarella, served with pasta ($15.99), and hand-tossed Napoletana pizza, dressed in pepperoni, onions, green peppers, mushrooms, and sausage ($10.99 for 10", $18.99 for 16").
Roma evokes the Old Country with a menu of pizzas, hot subs, and classic Italian entrees. Mobilize appetites with the mozzarella caprese, simple stacks of freshly sliced tomatoes, mozzarella, and basil leaves ($9.95). The ristorante earns its pizzeria title with a variety of crusty concoctions including thin and crispy Neapolitan and square-shaped Sicilian options. Pop culture-inspired specialty pies include the Sinatra, which serenades taste receptors with melodic meatballs and an ensemble of sausage, ham, pepperoni, bacon, and mozzarella ($15.95–$17.95). Doughy foundations double as edible gift wrap for stromboli ($9.95+) and calzones ($7.95+). For those in search of surf, the house specialty Gamberoni Salvatore combines jumbo shrimp with crabmeat in a light lemon wine sauce ($22.95). During lunch, join ham, salami, pepperoni, and provolone cheese for a warm and cozy sojourn inside a crusty foot-long loaf with the hot italian combo sub ($7.95), one of many sandwich options.
Antonio's South Ristorante starts dinners down the culinary road to Naples with appetizers such as imported provolone and olives ($7.95). To make beef brascioli, chefs roll up a savory Southern Italian mix of sliced genoa salami, romano cheese, and white raisins in a thin slice of top round and simmer it red Neapolitan gravy ($16.95). The seafood selection dishes out entrees fluent in underwater Italian including the zuppe de clams, with whole clams in red or white sauce served over a bed or chaise lounge of linguine ($14.95). Pollo Ala Antonio conceals a trio of spinach, artichoke hearts, and fontina cheese within a chicken breast safe ($12.95). Hefty servings of ricotta-stuffed baked lasagna ($8.95) satisfy multi-layered noodle lust and the appetites of the heartiest Italian lumberjacks. Antonio's chefs bake specialty breads in-house—enhance an order of garlic bread with a dapper suit of mozzarella cheese and mushroom cufflinks ($2.50).
The expert chef at Crazy Mario's calls upon 25 years of foodsmithing experience to craft zesty Indian platters and 12 specialty pizzas from all-Halal ingredients—as well as an eclectic roundup of fried chicken, subs, and appetizers. An appetizer of sultani chili awakens palates more effectively than licking a light socket with two deep-fried peppers bearing hidden cargos of chopped chicken and tomato within their sweet shells ($5.99). The goat biryani anchors plates with a bed of rice and herbs garnished with fresh coriander leaves ($11.99), while the baingan bhartha mutes tumultuous bellies with flame-broiled eggplant and a sautéed entourage of green peas, herbs, and spices ($9.99). The tandoori-chicken delight pizza—which flaunts a medley of tandoori chicken, green peppers, onions, and oven-roasted tomato—infuses Eastern-inspired flavors in a special house sauce ($19.99 for 18"). Diners may also create their own customized pizza, piling on a choice of toppings that include meatballs, spinach, pepperoni, and pineapple ($11.99 for 18", additional $1.59/topping).
At Esposito's Coal Fire Pizza, an acclaimed chef makes chewy, crispy coal-fired pies by hand, crowning their creations with leaves of fresh basil, slices of mozzarella cheese, grilled eggplant, and prosciutto. Guests sink their teeth into slices of margherita or arugula-and-goat-cheese pizza—or pair glasses of wine or cocktails with pasta plates of veal marsala and chicken parmigiano. Those looking to expand their palates beyond pies may sample from a menu of filets, ribeye steaks, and Chilean sea bass.
At San Remo, which has been pleasing palates for more than a quarter-century, chefs artfully plate expertly seared and seasoned meats and gourmet pasta dishes. Begin culinary voyages with one of eight savory appetizers, including calamari and fresh mussels in red tomato-and-basil sauce, served with seasonal bread baked by a Pilgrim. Eggplant-parmesan entrees bake to bubbly perfection, and hunks of lobster meat burrow inside ravioli-shell homes with garlicky basil-marinara roofs and a cream-dollop patio. Meaty selections include tender veal, a grilled USDA Choice 8-ounce filet mignon topped with mushrooms and gorgonzola, and the catch of the day prepared one of five ways.