Pizza Boli's dough-slingers craft decadent yet trans fat–free pizzas with more than 20 classic and unusual ingredients. Build-your-own pizzas ($9.99+) drape themselves in coverings ($1.25+) such as pepperoni, bacon, italian salami, and feta. The creamy flavors of a gyro sandwich ($6.99) reappear in a greek pizza ($13.99–$17.99) bearing an unexpected combination of tzatziki sauce, four cheeses, olives, and gyro meat within an unprepossessing wooden horse. The Old Bay crab pizza ($13.99+) dips into the ocean and returns topped with crabmeat, tomatoes, and spring onions, all soaking in an Old Bay–seasoned alfredo sauce. Traditional Italian takeout flavors appear elsewhere in a pair of hearty pastas ($7.75+).
Having served scrumptious pizza and flavorful pasta for nearly 30 years, Delia's Mediterranean Grill & Brick Oven Pizza has garnered a loyal following based on its Old World entrees and hospitable atmosphere. Delia's menu is packed with entrees concocted from traditional family recipes, starting with tasty pizza-pies. Delia’s has a secret recipe for its dough, which is “chewier, sweeter and thicker than the thin style that's in vogue,” according to the Washington Post. Try the Famagusta pizza, baked with halloumi cheese, caramelized onions, and fresh tomatoes ($11–$15). Or, forget circular edibles and mine for delicious chunks of sausage in the rigatoni norcina, where penne pasta and a cream sauce provide sanctuary for Italian sausage and mushrooms ($14). For dessert, there’s the coppa spagnola, vanilla and cherry gelato swirled together underneath a palatable pile of Amarena cherries ($6).
At Argia's, chef Ryan Baldini and proprietors Pragun and Salina Rana strike a balance between serving fine northern Italian cuisine and fostering a laid-back dining atmosphere. Many of Ryan's dishes, such as his grilled beef tenderloin and range of handmade pastas, come in solo portions or shareable famiglia servings that sate larger parties. For a taste of the kitchen's signature dish, guests can pry open a Prince Edward Island mussel—shipped to the restaurant daily—and sop up its juices with housemade bread still warm from the oven or a pet sea sponge in need of a soak. Outside, the clinking of wineglasses rings out across a patio enclosed by fragrant herbs; inside, a rustic Sienese-style mural matched with eye-catching frescoes conjures an air of the Italian countryside.
Inside the kitchen of Pines of Florence, chefs steam mussels, boil housemade pastas, and bake pans of ziti to a bubbling golden brown. Sub sandwiches packed with meatballs, eggplant parmigiana or italian cold cuts accompany crusty pizzas during weekend lunches, and dinner entrees such as shrimp parmigiana and spaghetti a la carbonara come topped with parmesan cheese. For dessert, sweet bites of fluffy tiramisu, cannolis, and rich cheesecake fill up bellies and the refrigerated snack compartment of most designer handbags.