The old ways continue to endure and enchant palates at Spris Artisan Pizza, backed by more than 25 years of experience in the restaurant business. Named after the refreshing aperitif famous throughout Italy's Veneto region, Spris Artisan Pizza draws inspiration from traditional Old World cooking at both of its locations, even going so far as to use imported Italian ingredients in several dishes. Their signature pizzas embody this commitment to tradition. Every gourmet pie begins as disk of regular, whole-wheat, or gluten-free dough. From there, chefs top the thin-crust pies to please all palates with everything from the traditional margherita to grilled vegetables, prime quality cold cuts, and ground Italian sausage before sliding them into a blistering-hot, wood-fired brick oven to achieve the characteristic crispy thin crust. This dedication is also apparent in other menu items, from the paninis?available in pizza or ciabatta bread?to homemade pastas and signature salads.
As its name implies, NY Bagels and Deli equips customers with all the stacked sandwiches and freshly baked bagels one would expect from a New York City deli. In the morning, cream cheese, lox, and eggs rest between bagel halves. In the afternoon, it's corned beef, baked ham, and salami. Even leafy salads, filled with grilled chicken and dried fruit, come with a choice of a bagel or bagel chips. Hot and cold coffee drinks, as well as more than a dozen smoothies, accompany dishes such as pizza and wings—two recent additions to the menu.
Paolo Desole is no stranger to Italian cooking. Though he grew up in Switzerland, he learned to cook from his Sardinian mother, and sponged up all her culinary secrets. He went on to a successful career as a currency trader, but when he moved with his family to Miami, he decided to finally pursue his dream of opening a restaurant.
At Desole Metro Pizza Bar, he serves up classic Italian cuisine in a contemporary setting. Modern metal light fixtures hang from the ceiling, casting a honey glow on textured brick walls. Diners can sit at white-tableclothed tables in the light of the large front windows, or venture further into the restaurant for a view of the stone oven. There, trained chefs transform fresh dough, cheese, and tomatoes into hearty, traditional-style pies. But some of the toppings skew more modern, such as the combo of walnuts, gorgonzola, and bacon. The restaurant also features salads, steaks, and seafood beyond its pizza offerings, and the polished wood wine cabinets are a welcome sight to enophiles.
Vapiano provides a dining experience that is fast and casual, but with food that is fresh and made-to-order. An innovative concept with European influences, Vapiano has parlayed its success into 120 worldwide locations in 26 countries. During visits, diners receive a device called a chip card, which enables them to move freely around the restaurant's food and drink stations without having to pay any tolls. At each station, private chefs readily hand-toss gourmet salads, prepare handcrafted pizzas, and mix together pastas, all of which diners can enjoy moments later amid Vapiano's upscale Italian d?cor.
Everything seems to glisten at Freshko Gourmet, from the polished stone floors and shiny wood tables to the freshly iced desserts resting inside glass stands. To pair with these sweet treats, Freshko's baristas prepare hot and iced coffee and espresso drinks that give patrons a pleasant jolt, unlike licking a battery. Other offerings include salads, crepes, and sandwiches, which customers can take to go or eat at one of the indoor or outdoor tables.