The chefs at La Piazza Italian Restaurant and Pizzeria don't just cook up one style of Italian cuisine. Instead, they prepare Italian favorites that vary from quickly prepared calzones to linguini tossed with seafood, a splash of white wine, minced garlic, and a healthy pat of butter. They spend just as much time finding the perfect combinations of toppings for pizza as they spend whipping up bowls of veal parmigiana on a bed of penne. The kitchen team also incorporates all types of meat, and includes a range of seafood options that showcase the area's best catches, just like a student welding an aquarium to the blackboard for a school presentation.
Free samples are something you might expect when stopping by an ice-cream parlor or a farmer's market. But at Bubba's Backyard BBQ, a locally owned eatery with antlers mounted to its walls, diners are surprised?and often delighted?when servers offer them samples of smoked meats and soul-food sides. After whetting their palates with these savory nibbles, diners can order pulled pork sandwiches or baskets of tender baby back ribs, pairing the meats with dollops of housemade barbecue sauce. The restaurant's owner is also known for her desserts such as the rocky road pudding or the peach cobbler with vanilla ice cream.
Seven days a week, the chefs at El Indio Mexican Restaurant start the day by building the menu?s recipes from scratch. They cook the rice that tucks into burritos, marinate shrimp for fajitas, smash avocados into guacamole, and toss skirt steaks atop a charcoal-heated grill. The resulting dishes offer flavors first produced in Mexico, where gooey cheese blankets spinach enchiladas and chicken simmers in a sweet brown sauce. While eating, guests can partake in the eatery?s complimentary WiFi, or they can take their meal to go so they can partake in their home's complimentary hugging services.
After Chef Abramo left his native Cairo to learn the ropes as an Italian cook, he preserved his family's recipes and passed them on to his own children. After two decades working in Italian kitchens, he now serves as the head chef at Alexandria Mediterranean Grill, where he and his children prepare traditional Egyptian dishes of lamb and hummus alongside some Italian favorites. Herb-filled dolmades and tahini-drizzled falafel transport diners to the Mediterranean more smoothly than a roller coaster that travels through the earth's crust.
Diners are known for their comforting, homestyle food, and Niki's Restaurant is no exception. However, Chef Bruno Mauro, who's manned the kitchen since 1997, puts a gourmet spin on every dish. He ensures that each New York strip steak is cut by hand rather than a Bic razor, and he crafts the crab cakes in-house so that they're at the peak of freshness. The menu also spotlights a mouthwatering m?lange of Greek fare, and dedicated regulars know to check the whiteboard for daily specials, including seafood dishes and homemade desserts.
Captain Katanna's treats guests to a taste of tropical paradise via a smorgasbord of fresh seafood, cold beers, and a cool breeze rolling off the Indian River. The waterside eatery's large wooden deck is where most patrons prefer to feast on panko-crusted Barbados grouper, shrimp po' boys, and seafood platters. Over at the patio tiki bar, shrimp-loaded bloody marys and shrimp-free margaritas give you options for toasting incoming diners as they attempt to parallel-park their galleon at the restaurant's dock.