Vivo Ristorante serves up delectable, authentic Italian culled from fresh ingredients in an elegant dining environment. The dinner menu changes daily but is typically stocked with mouthwatering pasta permutations, such as the shrimp and brandy cream sauce covering each Cappellini San Marco ($16.95) and the prosciutto and plum tomatoes enhancing each fusilli filetti di pomodoro ($12.95). Savor parmesan's versatility in the vitello alla parmigiana ($16.95), a tasty lightly breaded veal, or celebrate the tongue's graduation from dehydrated astronaut chicken with the petto di pollo di Verona ($13.95), succulent poultry adorned with artichoke hearts and sundried tomatoes. Be sure to take advantage of Vivo's Early Bird special, which provides diners courses of salad, chicken or pasta, coffee, and dessert ($15.95) at any of the restaurant's neat table displays.
At Foschini's, more than 25 types of pizza come and go from the searing brick oven, most bearing heaps of specialty ingredients. That's not the case for the eatery's signature margarita pie. This simple pizza packs only a trio of ingredients, blending San Marzano tomatoes, mozzarella, and basil leaves into one of Italy's most famous flavor combinations. Simple or complex, the pizzas are just one stop along the restaurant's tour of Italian cuisine. The menu also includes paninis, pastas, salads, and entrees that end with "parmigiana" (Italian for "permanent giants"). No matter what they order, diners often finish their meals the right way: with a cup of bracing coffee and a slice of tiramisu or cheesecake.
Sicilian-style pizzas are the name of the game at Bella Vita Pizzeria & Restaurant. Available by the slice or pie, the eatery's specialty pizzas range from the traditional (margarita and meat lovers) to the inventive (Nutella dessert-style pies and New York Ranch on thin focaccia). Aside from pizza, there are still plenty of other menu options: pastas, seafood dishes, focaccia paninis, and calzones, to name only a few.
Designed after an Italian city square, Piazza Margherita brings the outdoors inside with striped awnings, faux-brick accents, and vines climbing the columns and streetlamps. A gurgling stone fountain at the restaurant's entryway welcomes guests with appetizer suggestions. The aromas of lasagna layered with ricotta cheese, pan-seared shrimp scampi in white-wine sauce, and cups of cappuccino flutter through the air, further transporting diners to Italian streets. During summer months, patrons flock to the torch-lit patio to split plates of chicken marsala and veal saltimbocca with prosciutto, spinach, and fresh melted mozzarella.
Pulling from his years of formal training in culinary arts, chef Gabe Catalano captains a crew of highly trained chefs in Terrazza's kitchen. The team labors over pots of bubbling pastas and pans of sizzling meats and seafood before adorning them all with handcrafted sauces. Meanwhile, behind the bar, drink masters dole out glasses of fine Italian and California wines alongside specialty cocktails.
In the dining room, white tabletops speckle the floors beneath a sweeping mural of an Italian countryside. In the front of the restaurant, a red awning stretches out over a sunny front patio. Like an eye using a magnifying glass as a monocle, the restaurant's elegant bar transitions into a hotspot as the night wears on.
Zio Pasquale's is a neighborhood place where bring your own bottle is encouraged and good food is always being prepared from scratch, never frozen. The menu offers something for everyone from appetizers and salads to pastas, gourmet pizzas and delicious entrees.
For more than 25 years, the aroma of traditional Italian food and tapas wafted through the kitchen and dining rooms of chef Dominick Anfuso's Al Di La. These days, however, that kitchen is the dominion of chef Peter Ingrasselino. Drawing upon nearly a quarter century of experience, chef Peter Ingrasselino, who was previously general manager and executive chef of Masina Trattoria Italiana in Weehawken, maintains the former chef's legacy while adding his own twists to the Italian-centered menu. He fills the kitchen with activity, tossing porcini and wild mushrooms with pappardelle noodles, brushing aged steak with a balsamic glaze, and wrapping sea scallops in pancetta.
Meals unfold in a dining room, where high ceilings and exposed brick evoke the ambiance of a café in Venice. Visitors sip drinks, their chatter punctuating music from live bands.