Hungry Howie’s grew into a nation-spanning franchise from a humble start in Taylor, Michigan in 1973, when founder Jim Hearn converted a hamburger stand into a pizzeria. With the help of business partner Steve Jackson––who started as a delivery man at the original location––the two men franchised a decade later and began expanding their delicious operation, eventually expanding to nearly 600 locations spread across 24 states in the 3rd dimension alone. Winner of Pizza Today magazine’s Chain of the Year award in 2004, Hungry Howie’s continues to earn the most attention for its specialty flavored crust pizzas––which infuse dough with a choice of eight seasonings such as ranch or garlic herb––as well as zesty pizza accompaniments such as oven-baked meatball and chicken parm subs.
Candied walnuts and baby arugula are usually salad ingredients. But at Legends Pizza and Wings, they are standard gourmet-pizza toppings. The eatery?s creative toppings also include Florida strawberries, smoked gouda, goat, and ricotta cheese, a balsamic reduction, and a sprinkling of rosemary.
The gourmet touches extend to the menu?s hand-crafted sandwiches, which feature panko-crusted chicken and breaded eggplant tucked between toasted ciabatta, and sauce-slathered wings, which plunge into housemade blue-cheese dressing. Meals pair with more than 50 craft beer options from such breweries as Stone and Dogfish Head.
Pies baked in homemade sauce bake to a crisp, golden finish over hot embers inside ovens at Giovanni's Coal Fire Pizza. 15 homemade Italian dinners, authentic pastas, chicken dishes, sandwiches, and salads top tables inside both locations, which each sport exposed-brick walls and a bevy of flat-screen televisions.
Guests at Caf? Vico find themselves dining under the watchful eyes of A-list celebrities, both past and present. That?s because nearly every inch of the eatery?s mustard-yellow walls is covered by black-and-white headshots of such famous faces as Marlon Brando and Michael Caine. These photos, along with a plethora of burnished wooden wine racks and baked terra-cotta floors, flow throughout each of Caf? Vico?s four dining rooms?the VIP room, the Old room, the Middle room, and the Coliseum room?tying the interior into a cohesive, welcoming space.
Chef and owner Marco Vico only enhances the restaurant?s visual appeal with his authentic, handcrafted Italian dishes and old-school charm?according to South Florida Food and Wine, he kisses the hand of every lady who walks in. The menu coddles sensory receptors with many classic entrees such as eggplant parmesan, veal piccata, and osso buco. Its real draw, however, is the fresh pasta, which the chef cuts into thick strips of fettuccini, round ravioli, or fancy bow ties for his attentive wait staff. An extensive wine list supplements Caf? Vico?s tasty eats with bottles from around the world and more than 20 varieties available by the glass, and a new bar area features live entertainment nightly.
?The standard question down here is, ?Don?t you ever get tired of doing this?? And we always say, ?It?s better than working?,? Captain Gary Bobrick says in a Sun Sentinel video. It's easy to believe that he enjoys his job because it usually involves piloting a sightseeing boat through Fort Lauderdale's river ways to point out celebrity mansions and massive luxury boats. In addition to views of prime real estate, his tours often afford glimpses of flitting manatees and iguanas lounging along the shores. On the vessel?s lower level, patrons can congregate in an air-conditioned dining room and replenish with tropical punch and ice cream. Along the way, Captain Bobrick or his tour guides impart anecdotes about cultural heavyweights, as well as the role waterways play in fueling the region?s legendary water-balloon fights.
From its skyscraper façade to its menu of New York–style pizzas, paninis named for famous landmarks, and Italian specialties to rival any Little Italy spot—Empire Pizza Café’s New York theme saturates every facet of the restaurant. Thin, crispy crust pizzas range from classic cheese to the creative, such as mashed-potato-bacon and chicken-marsala pies. Wine, bottled beers, and steamy cups of Lavazza cappuccino and espresso pair with upscale fare such as chicken and veal entrees, plates of pasta, and sautéed cummerbunds.:m]]