Tour de Pizza reimagines a traditionally hearty comfort food as a part of a healthy diet, with chefs creating mouthwateringly fresh pies from wholesome veggies, olive oil, and roma tomatoes. The restaurant takes its name from owner Matt McClellan's 2008 bike journey from St. Petersburg to New York, which saw him stopping at pizzerias on the way to prove that pizza can be part of a health-conscious lifestyle and not just the food of choice for couch potatoes or rebellious cartoon teenagers. Diners can sink their teeth into pizza that McClellan ate on his diet such as the traditional margherita pizzas topped with slices of roma tomato and slivers of fresh basil, or sample a Pearsciutto pie crowned with pears, prosciutto, and gorgonzola cheese.
In addition to supping on the handmade breakfast and dinner pies that constitute McClellan's 30-day pizza diet, guests can munch on stuffed strombolis and meatball subs, or jump-start their appetites with savory garlic knots and cheese bread.
Whether guests are chowing down on baked subs and pizzas in the forty-seat dining room or eagerly awaiting a speedily-delivered pie, DeNunzio's Pizza satisfies appetites for Italian-American fare with freshly made feasts of rich sauce, savory meats, and bubbly cheese. DeNunzio's puts a premium on handmade cuisine, making their own dough each morning, and sourcing produce from the City Produce market next door. Patrons can choose specialty pizzas or create their own, or opt for a crisp salad or classic appetizers such as spicy bone-in or boneless chicken wings.
In 1974, Hank Aaron tied the home-run record and the first pocket calculators leapt in popularity. It was also the year that Fred and Carol Zinda of rural Wisconsin decided they’d sell their belongings, move to Florida, and start an Italian restaurant. Now, celebrating their 39th year of business, ovens at the couple’s two locations open to reveal baked pastas and hand-tossed pies with regular or pan crusts that ripple in the waves of heat. Joto's Pizza––named for Jodi and Tori, the couple’s daughters––has remained a family affair. While licking fingers clean, patrons question a worker about the restaurant's catering services and the possibility of disguising pizzas as pie charts for tax purposes.
The brick walls of Jane Aberro's pizzeria are covered with autographed photos of celebrities such as Robert De Niro and Samuel L. Jackson, each scrawled with lines of encouragement for the restaurant Aberro opened in her hometown of St. Petersburg. After working in show business in Los Angeles, Aberro decided to return home and open a pizzeria with partners, eventually taking the helm herself.
Inside, the manager gathers orders from customers, joking with a light Texas drawl while carefully monitoring the pizza, sandwiches, and soups. Behind the counter, cooks knead dough made from scratch, pour on house-made sauces, chopped herbs, and custom toppings, then fire pies in the oven until the crusts become golden and crisp. Aberro believes that what sets her pizza apart is the quality of her hand-selected ingredients, especially when it comes to her favorite component, cheese. She said the calzones are one of her favorite dishes because of the amount of cheese in each bite, noting, "even if you are used to eating cheese out of a can, you can taste the difference that the fresh cheese makes."
Aberro's attention to detail led to her personally designing the store's logo, hanging up the eatery's photograph of the Brooklyn Bridge, and following up with her customers. Open until 3 a.m., the pizzeria transforms from a cozy lunch spot into a well-oiled machine, rapidly producing slices for the late-night customers who line up around the block after leaving a nearby concert venue.
The Feola family has been serving fine Italian food since 1980. Their latest location in the Park Street area run by Sal & Gina, offers a great experience at an affordable price. They say " Food so good, you'll swear you're in Italy".
Like tributaries merging to form a mighty river of marinara sauce, three friends and lifelong Italian restaurant owners joined forces to create Uncle Frank's Italian Restaurant, bringing along their best recipes with them. They make their pizza and pasta sauces daily, slathering them onto doughy crusts bound for fire-crackling ovens where they transform into New York-style pies. They prepare proteins such as chicken in the gamut of Italian styles, slathering the poultry with mushrooms and wine to create a marsala or coating it with breading and parmesan cheese to produce a parmigiana.