Villano’s Restaurant’s kitchen crew knows that if it ain’t broke, they shouldn’t fix it. That’s why they honor traditional preparations of Tuscan cuisine, which they pair with selections from a packed wine menu, to give guests a classic Italian culinary experience. Fresh ingredients go into baked gnocchi, lobster ravioli, and veal parmigiana, while crispy pizzas make their way from brick ovens to tables.
Amici's Restaurant's chefs stir pots brimming with fresh pastas, plate golden rings of fried calamari, and grill new york strip steaks. The servers then transport the platters of Italian fare to the dining area, which is enclosed by exposed-brick walls and filled with round tables draped in crisp, white cloths and topped with bottles of olive oil for drizzling on fresh bread or silencing squeaky olive-oil bottles. Paintings of quaint cafes hang above the full bar, where a sleek stone counter reflects the restaurant's red and white exterior with a decorative wrought-iron café table and chairs for two.
Lanza Restaurant's chefs plate a menu of authentic, upscale Italian dishes as guests drink in live entertainment. Taking inspiration from matryoshka dolls, diners can fill bellies with stuffed selections such as the ricotta-stuffed ravioli ($11.95) and the eggplant rollatini, in which a trio of ricotta, provolone, and prosciutto crowd into a golden eggplant topped with mozzarella and marinara ($13.95). In the veal piccata, a sautéed veal cutlet bathes in herbs, capers, and a luxurious lemon-butter sauce ($17.95), and the swordfish oreganto pairs a sautéed swordfish steak drizzled in roasted-garlic butter sauce with potatoes—Italy's most famous carbohydrate ($18.95). As diners captivate taste buds with savory sauces and pastas, live music and comedy acts thrill eardrums on Lanza’s stage, and a dance area lets couples practice for upcoming line-dancing marathons.
In 2001, the calzones, burgers, gyros, grinders, and cheesy pies that lived in the entrepreneurial dreams of then-college sophomore Mark Kalmanidis escaped and joined forces to create Crossroads Pizza. Inside the eatery, customers can send their tongue shopping for spaghetti and meatballs ($8.50) and their teeth can busily munch fried chicken served with french fries and cole slaw ($10.50). Or, choose to chew into one of the menu's more than 15 specialty pizzas—taste a small white pizza's doughy disc of ricotta, mozzarella, tomatoes, basil, and oregano ($9), visit a medium Hawaiian's ham-pineapple fusion ($12.99), or let a small vegetarian pizza refill your food pouch with an assortment of delicious nonmeats ($9.99).