Bringing the well-known tasty tomato sauce and authentic Old World flavors of G'Vanni's on Boston's North End down to South Florida, G'Vanni's On The Green serves piquant fare within warm, comfortable confines. G'Vanni's dinner menu is full of hearty Italian cuisine and fancy foreign words. Tongue temptations include pan-seared jumbo lump crabcakes with basil and balsamic glaze ($12.99) and pumpkin ravioli ($16.99), which exorcises pasta poltergeists with a delicious burnt-butter sage sauce. G'Vanni's prosciutto-layered veal valdostano muffles nagging cravings and belly-inhabiting punk bands with fontina cheese, artichoke, foraged mushrooms, and a marsala demi-glaze ($19.99). As you savor the cuisine of Puccini, Pavarotti, and plumbing video-game brothers, sip something elegant from G'Vanni's impressive wine list.
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").
Ruby's chefs pluck specialty pizzas and quesadillas hot from an authentic brick oven, in addition to slathering barbecue dishes with house sauce and grilling up steak and seafood entrees. Guests burst out of the barbecue gate with an appetizer of Ruby's smoked ribs, a hickory-smoked heap of pork crafted St. Louis style, piled into a delicately balanced arch. The Odyssey pizza rallies wine, artichokes, and greek olives on a field of mozzarella and feta for an epic journey to waiting mouths, and The Philly covers its sandwich-inspired disk with shaved steak, american cheese, peppers, onions, and mushrooms. Diners can summon an 8-ounce salmon fillet in a grilled, blackened, jerk, or citrus model perched across from two sides. For a more portable meat parcel, the pulled-pork sandwich stuffs its bun with saucy strips that have been smoked for 12 hours and trained to defend themselves from beef patties in martial combat.
When Giuseppe and Rita Brusco sailed from Calabria to Ellis Island in 1954, they toted their trove of family recipes along with them. Today, owner Frank Brusco upholds this culinary legacy at Brusco's Italian Restaurant & Pizza. Homestyle sauces are central to their menu: chefs simmer vine-ripened tomatoes with fresh garlic, extra virgin olive oil, white wine, and butter before ladling the thick, preservative-free marinara atop pastas and Sicilian-style pizzas.
In addition to the authentic cuisine, Brusco's pays homage to its founders’ Italian roots with a trattoria-style dining room. Antique copperware festoons the brick walls, and murals of the Italian countryside treat guests to idyllic representations of rolling foothills populated by free-roaming meatballs.
A trio of cheerful New Yorkers oversees the pasta purveying at Cucina Orecchio, where Chef Cristian Marquez stuffs a robust menu with classic Italian cuisine until it bursts at the seams. A palate-whetting troupe of appetizers touts New York–style baked clams, which arrive donning a tangy mix of seasonings and zesty Knicks jerseys ($9). Pasta entrees—which are served with a cup of soup or a house salad—range from the smooth and creamy penne alla vodka ($13) to the thick and meaty rigatoni bolognese ($14). Seafarers cast their anchors alongside the seafood fra diavolo with linguini ($16), and meat-seekers occupy their mandibles with daily specials such as the veal marsala ($15). Wash down a plate of authentic Italian eats with splashes of wine by the bottle or glass.
The chefs at Mimmo's Pizza Cafe & Catering favor Grande Mozzarella—a tender and buttery Italian cheese that can bake in high-temperature pizza ovens without getting scorched. They shower this magical mozzarella atop thin-crust and Sicilian-style pies before adding on fresh toppings such as eggplant, garlic, and green peppers. The versatile chefs also extend their culinary expertise toward a variety of other traditional Italian dishes, including ravioli, lasagna, and chicken parmigiana. They layer focaccia bread with turkey, ham, and roast beef, along with brie and dabs of spicy mustard.
As chefs slice up pizza pies and hot subs in the kitchen, baristas busy themselves behind the café counter. They whip up espresso beverages with a variety of decadent ingredients, from shaved almonds to sweet chocolate syrup to juicy cherries plucked from the gardens of ancient Roman deities.