United Apparel Liquidators' fashion-savvy buying team compiles an immense stash of brand-new clothing and accessories from acclaimed designers, slicing 70–90% off their original retail price before featuring them on the boutiques' shelves. The stores—which have garnered press from fashion magazines such as Lucky and InStyle over their 30-year history—brim with men's and women's attire, shoes, and jewelry from prominent high-end labels such as Alexander McQueen, Chanel, and Marc Jacobs. Staffers aim to keep the vast collection current and up to date, harnessing their knowledge of the fashion scene to scope out threads from emerging designers and time-traveling thrift-store owners.
Marco's Pizza founder Pasquale "Pat" Giammarco began helping out at his family?s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon. The perfected sauce recipe continues to guide Pat?s kitchen operations, although these days he has considerably more help. Marco's Pizza has 450 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh cheeses.
When it comes to pizza making, the skilled chefs at Isabella's Pizzeria like to get creative. They top their specialty pies with inspired combinations of gourmet toppings, pairing sun-dried tomatoes with goat cheese, coupling sautéed shrimp with pesto sauce, and joining genoa sausage with ham and olives. The cooks extend their Italian culinary expertise to an abundance of pastas, paninis, and calzones. Diners can linger over bites within the pizzeria's casual dining rooms, or opt for takeout services to enjoy meals within the comfort of their home or the coin-operated massage chair at the mall they've claimed as their own.
Often referred to as simply "The Pie," The Original Italian Pie has cropped up in various cities across Louisiana since its inception in 1992. The eatery specializes in gourmet pizzas, with predesigned pies like the garlic shrimp and chicken alfredo, as well as create-your-own varieties. The Italian eats also extend to oven-baked sandwiches, pastas, calzones, and dessert.
Dante's menu presents homemade pizzas and philly cheesesteaks. Edible disks of hand-tossed crusts can be imprinted with fresh stamps of sausage, mushrooms, tomatoes, shrimp, and more (a medium is $14.60 before toppings). The traditional philly cheesesteak serves as a dance floor for sirloin, onions, and cheese to mingle ($5.72/$7.59), and the Hawaiian Delight jets palates away to the 41st state with a blend of chicken, shrimp, onions, bell peppers, and cheese, topped with sweet-and-sour sauce ($5.72/$8.19). Dante's also peddles single slices of pie ($2.17 for cheese), pizza turnovers ($4.50), and build-your-own calzones ($4.75).
At the tender age of 7, Andrea Apuzzo began honing his culinary skills at a bakery in his Italian hometown. "I was spoiled as a kid. We made our own olive oil and wine,” he says in a Gambit article. His breadth of knowledge expanded greatly when, at 14 years old, he embarked on a culinary adventure across Europe and South America. Now at the helm of his own restaurant, Chef Andrea applies the knowledge he learned amid the cream-hued rising loaves and on the chattering South American streets.
The dishes that fill tables at the eatery have been enjoyed by the likes of Queen Elizabeth, President Carter, Sophia Loren, Clint Eastwood, and one dog that figured out how to use a credit card. To share his abilities and experiments, the chef also publishes cookbooks, which detail formulas for the award-winning pastas, fresh seafood, and steaks. Chef Andrea's bistecca pizzaiola earned a place on Esquire's 2008 list of the 20 Best Steaks in America. "Like the best Italian dishes," the article says, "its simple parts add up to an unexpectedly powerful whole."