Zuccarelli's chefs have been serving fine Italian dishes for nearly three decades, but their recipes date back much further. Every day, they re-create carefully crafted homemade pasta, buttery sauces, and savory meats that have been shared at Italian tables for centuries. The cooks expertly render innovative interpretations of these time-honored dishes, tending to pans of simmering veal, chicken, and seafood, and tossing pizza crusts with gourmet toppings and cheese.
In the dining room, diners linger over last sips of wine and final bites of homemade tiramisu. A Romanesque column towers over the room, beaming down on rows of cushy booths and walls lined with artwork. On Thursday, Saturday, and Sunday evenings, a guitarist serenades guests with authentic Italian music and 1980s video-game themes upon request.
Andrew Garavuso occasionally leaves his post as chef at Sicilian Oven to display his culinary abilities. In one appearance on NBC 6's morning show, he passed out samples of his eatery’s wood-fired pizzas and cooked mussels in white wine sauce. Back on the home turf of his kitchen, chef Garavuso stands over steaming pots of house-made sauces and cuts from-scratch pasta dough into strips of linguine or sheets to write lasagna recipes on. Around him, wood-fired pizzas emerge from ovens, steam pouring from fresh-made dough in golden circles or the square shape that is traditional for Sicilian pies. Tomatoes imported from Italy support toppings, such as olives, fresh basil, steak, sopressata, and gorgonzola.
The chefs at Crazy Tomato Pizza and Wings bake traditional and creative pies to serve crowds both large and small. Their wings make for savory finger food for groups gathered around the big game, with each batch coming out piping hot and made to order.
The chefs at Argenti Pizza adorn their deep-dish pizzas—dubbed Argenti-style pies—with such creative ingredients as blue cheese, eggplant, pimientos, and chicken alfredo. The family-friendly eatery also piles plates high with spaghetti, ravioli, or chicken parmesan, their savory aromas mingling with karaoke tunes on Friday and Monday nights. At the other end of the pie spectrum, thinner New York–style crusts bake to a golden brown before being eaten or subbed in during frisbee golf.
Sicilian–born chef Agostino Vedda has been cooking for more than 40 years, and it shows at Sophia's Pizzeria & Restaurant. The restaurant, which he runs with his wife Vilma, is known for its housemade sauces that flavor pastas and chicken, veal, and seafood entrees. Sophia's also serves up more casual Italian cuisine such as calzones, sub sandwiches, and the only the food that astronauts are allowed to bring into space: pizza.