Beneath proudly fluttering Italian and American flags, handcrafted New York–style pizzas and time-tested Italian dishes emerge from Johnny's New York Pizza's kitchen. From an outdoor patio, crispy thin crusts launch steam from homemade dough and fistfuls of toppings including mushrooms, genoa salami, and eggplant. Pasta strands teem with mussels, calamari marinara, or grilled chicken, and cold and hot hero sandwiches conceal veal cutlet and cheese-steak fixings. Checkered tables beg for customers to linger with marinara-festooned meals, and readymade pizza slices allow patrons to hastily pick up a meal or something to wave at passing ships to prove they have pizza.
Flavors of Italy and Peru form a mouthwatering marriage within Nonna’s kitchen where chefs conjure platefuls of both countries’ signature dishes. They entangle homemade pastas with meatballs and sausage, slather marinara over tender slices of veal or eggplant, and sear up thick pork chops and sirloin steaks. On the Peruvian half of menu, the spotlight shines on seafood-bejeweled stir-fries, citrusy ceviches, and hearty chicken and pepper stew. The restaurant also caters to on-the-go diners and proud computer owners with online ordering for pickup and delivery.
Since 1979, the chefs at Bona Italian Restaurant have been baking pans of lasagna, tossing caesar salads, and piling sub sandwiches with Boar's Head deli meats. They craft Italian comfort food, topping linguine with mussels and clams and crowning pizzas with inventive blends of ingredients such as eggplant, bacon, and gorgonzola cheese. Beyond the plates of veal saltimbocca—cooked with white wine, prosciutto, and mozzarella—in the main dining area, a carefully selected vino menu can be found in the newly added wine bar. In addition to sips of grape-based libations, it offers high-top wooden tables and a flat-screen TV perfect for rolling-pin practice.
Sample a wide variety of tasty menu items at Humpys, where New York-style pizza reigns supreme. Munch on a gooey concoction of dough and toppings with a medium margherita ($13.50) or Hawaiian ($13.50) pizza. Hungry mouths may enjoy catching a frisbee of pizza flatbread, which is offered in varieties such as barbecue chicken ($8) and mushroom with caramelized onions ($8). All of Humpys's dough is made fresh daily with a crust crafted from traditional Italian and honey-wheat ingredients, hand-tossed and fire-baked for an extra singe of authenticity. Sandwiches are also available in varieties such as the meatball hero ($7.95), and squealing sweet teeth can be sated by biting into the moist expanse of a fresh-baked jumbo carrot-cake cupcake ($3).
More than 1,200 miles separate Corelli's Pizza and Pasta from New York City, though you wouldn't know from inside. Chefs Joe and David toss together generously sized New York–style pizzas; their medium pie measures 14 inches across and their extra-large pie measures one standard bigfoot foot: 18 inches. To help branch out from the standard pizza shop offerings, the kitchen staff also prepares pasta, sub sandwiches, and calzones and organizes a wine-tasting club.
Old habits die hard for the Delgardios. The family opened its first pizzeria in 1937, setting up shop along Atlantic Avenue in Brooklyn. This New York connection remained so strong that when the Delgardio family opened a restaurant in Fort Lauderdale in 1976, they chose to name it GG's of New York.
The third generation of family members now runs the casual, family-style pizzeria and Italian eatery, using decades-old recipes to prepare everything from lasagna and manicotti to shrimp scampi and veal Milanese. Thick, Sicilian-style pizzas can emerge from the ovens with as many as 18 different toppings, or even handfuls of the available gourmet toppings, including steak and calamari.
From the red-checkered tablecloths to the black-and-white photographs on the brick walls, GG's of New York aims to create an inviting, homestyle vibe. According to the Sun Sentinel, "it's like having a meal at your Italian grandparents' home—even if you're not Italian."