Westshore Pizza’s cooks evoke the flavors of a Philadelphian eatery by using sauce made from California tomatoes, house-made dough, and hand-grated Wisconsin mozzarella as they bake New York–style pizza. In addition to adding such savory toppings as bacon, broccoli, and jalapeños, the staff also stuffs philly cheesesteaks with melted cheese and sautéed vegetables. Dedicated to fresh, quality ingredients, cooks also grill half-pound patties of Angus beef for their hamburgers and bake their own italian bread from a recipe found etched into the side of the Liberty Bell.
Chefs at La Casa Della Pasta embellish pastas, gnocchi, and desserts made in-house with handfuls of imported Italian ingredients, including eggplant and mozzarella. As owner Enrique Tangari told the Tampa Bay Times in 2011, "I import everything, flour, water, tomatoes, cheeses … to make any kind of pasta dish you want, on the menu or not." His commitment to imported flavor also extends to the restaurant's drink menu, which features wines made from such traditional Italian varietals as pinot grigio, sangiovese, and nebbiolo, as well as beers with suspiciously small amounts of fermented grape juice.
With the nostalgic duo of Gumby and Pokey serving as mascots, Gumby’s Pizza paints the town marinara red with hearty calzones, pastas, and made-from-scratch dough used to create gooey pizzas. Fresh tomato or alfredo sauce populate pies with toppings of bacon, pineapple, and even french fries. If time is short for dining in, patrons can order a sub sandwich for carryout, have it delivered by car to their home, or have it shot by cannon through the window of their tree house.
Founded in 1994, Westshore Pizza has upheld a steadfast commitment to using fresh dough and regionally sourced ingredients. To make each signature pie—described as New York–style "with a Philly twist"—chefs top crusts with California tomatoes and hand-grated Wisconsin mozzarella.
Traditional pizzas, such as the meat-lovers pie, sit side by side with the Philly deluxe and white spinach-ricotta pizzas. The company stays true to its Philly-based credo by stocking more than 50 Philly-style ingredients, and serving up hot cheesesteaks on italian buns baked fresh in their bakery, fattened with all the proper fixings, and finished off with a thumbs-up quality-assurance test from the Rocky statue. Cooks also craft Italian pasta dinners and salads from scratch. A laundry list of burgers, wings, and calzones fills out the extensive menu.
At CDB's Pizza & Italian Restaurant, the chefs compose dishes inspired by Italy's simple, rustic meals. The menu includes options such as stuffed ravioli, spaghetti with meatballs, and leaning towers of pizza. Visitors can also dine on American favorites, such as CDB's signature wings, and stacked club sandwiches.
Drawing on culinary insights gleaned over 20 years of refining family recipes, the cooks at Antonio's Pasta Grille fill plates with sauce-draped pasta dishes and pizzas built on homemade dough. As they dip freshly baked bread into herb-infused oil, diners can stare wistfully at a mural depicting rolling hills, stone bridges, and wars between groups of talking animals from young-adult novels.