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).
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").
Seated at booths or on an outdoor patio with brick floors, patrons of Pizza Stop and Pasta bite into New York-style pizzas with toppings such as baby spinach, roasted garlic, and sweet Italian sausage. Chefs also pile hero sandwiches with cold cuts and, bake pasta dishes, and toss chicken wings with tangy sauces.
microbrews to complement its Italian-American bistro-style menu. Brewmaster Fran Andrewlevich—whose past work has won gold and silver medals at the Great American Beer Festival—whips up lagers, pilsners, and seasonal beers right onsite. In the open kitchen, chefs feed flatbread bruschetta and hand-stretched pizza dough to a hungry brick oven, and craft ranch burgers filled with Angus beef, bacon, monterey jack cheese, and dreams of running away to join the circus concession stand.
Chicken, roasted peppers, and parmesan. Artichokes, sun-dried tomatoes, and basil pesto. Spinach, kalamata olives, and gorgonzola. These fixings mingle with mozzarella atop City Pizza Italian Cuisine’s gourmet pies. For something more conventional, try the menu’s build-your-own pizzas or a customer’s creation such as the meat lover’s, topped with pepperoni, sausage, meatballs, ham, and bacon. The restaurant’s other Italian grub includes hero sandwiches, pasta, calzones, and stromboli.
The airiness of pale exposed brick and blond wood contrast with the heartiness of the traditional Italian fare at Vic & Angelo’s, helping explain why Zagat rated the Delray Beach and Palm Beach Gardens locations highly for both food and décor. In the kitchen, chefs douse pastas with rich toppings such as crab meat and white-wine sauce or slow-cooked beef ragu. The coal oven blasts pizzas with 900 degrees of heat, and all-natural steaks arrive from Chicago after being dry-aged for 21 days. To accompany meals, diners can choose from a long list of mostly Italian wines, or venture onto an outdoor patio to fill glasses with complimentary moonbeams.