The cooks at Pazza Bistro use never-frozen, fresh ingredients to craft dough, salad dressings, housemade pastas and thin-crust pizzas from scratch daily. Cooks toss dough—also made in house—before piling on fresh ingredients, then firing pizzas in a brick oven until optimally crispy. The Inferno pizza challenge aims to crisp your tastebuds. If you like spicy, they dare you to give this house specialty a shot, with it's spicy sauce, habaneros, jalapenos, and ghost peppers. Their customizable pastas allow diners to choose which noodles to mix with which house sauce, blending fettuccine and tomato basil, or pappardelle and alfredo. Seating near the kitchen lets patrons watch the chefs slice fresh vegetables or manufacture new pots and pans by hand.
Twisted Cork Grilles menu teems with hearty meals employing locally grown hand picked ingredients. Creative and modern twists such as fried green tomatoes and crawfish hushpuppies sizzle with reminders of old southern favorites and regional gulf cuisine.
When Rosie first moved from Detroit to Pinellas Park and began working at a seafood restaurant, she was surprised to learn that clams and fish didn't just come in sticks or strips. After gaining hands-on experience at the restaurant and sampling the fresh lobster, whole-belly clams, and haddock, Rosie decided to buy her own restaurant with her daughter Tammy. Today, Rosie serves fresh New England–style seafood, including sea scallops, chowder, and fish fresh from Florida’s waters.
Inside the restaurant, live bands perform memorable tunes as patrons dig into buttery lobster or quaff drinks at a full bar underneath a wall-mounted ship. The eatery's nautical theme continues in wooden oars attached to the walls, a fishing net full of lobsters, and murals of palm trees under puffy white clouds.
String lights glimmer on the hunter-green walls like stars through evening foliage. A large mural depicts a distant city against a burgundy-and-gray dusk. Some of these accents date back to Cafe Vienna’s inception 40 years ago, but the torch has since been passed to Tony Klobuchar, whose son Steve mans the kitchen. From those clattering confines spill the aromas of time-tested Austro-Hungarian cuisine, including steaming bratwurst platters and marinated herring. Though the servers move quickly, there's much that goes into the preparation of these dishes; tender beef-loin sauerbraten, for example, marinates in traditional spices and red-wine vinegar for a minimum of five days. Above plates of grilled pork schnitzel, imported German brews from Spaten and Franziskaner crash together, sending flecks of foam to tablecloths in the deep red hues of a fire truck that has been driving around with hair curlers on.
Gigi's Italian Restaurant is a family-owned eatery that has been injecting diners with the recommended dose of pizza, pasta, and parmigiana since 1967. Initiate meal time with appetizers such as the calamari, lightly fried to crispy resistance ($8), or Gigi's bruschetta, a toasty platform topped with fresh tomatoes, zesty snips of red onion, and dewed by balsamic vinegar and olive oil ($7). The specialty brick oven pizzas tempt taste seekers with the minimalist pizza margherita ($14.17 for a medum) and Gigi's special, an ensemble of pepperoni, mushrooms, onion, sausage, and green pepper peacefully playing culinary bocce ball within the boundaries of a thin-crusted circumference ($21.94 for a medium). Gigi's dinner menu represents the full gamut of authentic Italian favorites, including creamy pasta carbonara ($12), chicken piccata sautéed in a lemony garlic sauce ($15), and eggplant a la parmigiana, where slices of thick, breaded and fried eggplant are crowned with Gigi's sauce and accompanied by a hearty portion of pasta ($14). Pair plates with beer and wine, or a libation from the full liquor bar at the South Pasadena and St. Petersburg locations.
Luckie B’s Bar-B-Que keep napkins employed with succulent cuts of meat steeped in one of three signature sauces. The Family Sampler barbecue package recruits the restaurant’s staple plates for a to-go smorgasbord for eight, piling a rack of dry-rubbed baby back ribs alongside a rotisserie-smoked whole chicken. Eight buns, 2 pounds of pulled pork, and a detailed instruction manual enable diners to construct an octet of saucy sandwiches, and coleslaw, one of a trio of sides, adds a cool crunch to steamy entrees.