In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.
Bambino Brothers Pizza serves New York–style pies crafted from hand-tossed dough and made-from-scratch sauce. Wardrobe your thin-crusted creation in two toppings of your choice, selecting from classic accoutrements such as pepperoni, sausage, green olives, tomatoes, ham, mushrooms, spinach, feta, fresh garlic, and more. Double up on tasty protein such as salami and Canadian bacon if you need a pick-me-up after watching your favorite star get the ballroom-dancing boot, or place a pie with two veggie toppers on an open windowsill if you want to woo a brontosaurus. Round out your already circular repast by adding an appetizer of hot wings ($6.95 for 10), a specialty salad ($5–$6.95), sub sandwich ($5.95 for an 8"), or hot Italian dinner to your order.
The crew in the cocina at Cappolla’s Pizza & Grill bakes pizzas with toppings both commonplace and unusual and ingredients sourced locally and organically whenever possible. Feta cheese, banana peppers, and buffalo sauce grace the bubbling surface of cheesy pies, and tuck under the crusts of steak- or chicken-stuffed calzones and strombolis. Like the Roman morning paper, pastas arrive doused in alfredo, marinara, and pesto sauces.
Executive Chef Doug Triolo takes a modern approach with each dish on his menu to foster an open, contemporary environment at Graffiti’s Bistro. Medallions of pork tenderloins are stuffed with goat cheese and wrapped in bacon to complement the citrus sweetness of an orange marmalade. The chefs temper the spicy kick of blackened tilapia with a Grand Marnier sauce and rub filet mignon with traditional Montreal spices. Diners get in on the experimentation by customizing gourmet burgers with eclectic toppings such as coleslaw, applewood bacon, and bermuda onions. In the bistro’s dining rooms, dark wood accents create an elegant atmosphere complemented by cabinets filled with wine bottles and a marble-plated fireplace. On the weekends, local musicians strum guitars and shatter priceless vases to the beats of Motown and contemporary rock, which can be heard on the outdoor patio as patrons dine underneath oversize umbrellas.
Amante Gourmet Pizza’s dedicated chefs hand twirl more than 20 specialty pizzas prepared without additives, preservatives, optical illusions, or artificial coloring. The prosciutto italiano pizza ($14.50 for a medium; $16.99 for a large) crowns its crisp shell with mozzarella, sun-dried tomatoes, roasted red peppers, and imported prosciutto, and the la giardino ($14.50 for a medium; $16.99 for a large) garnishes a whole-wheat crust with garden-fresh toppings, including red and white onions, mushrooms, and roma tomatoes. Chefs jazz up a traditional hawaiian pizza ($12.75 for a medium; $15.49 for a large) with juicy mandarin-orange slices, and tone down the robust flavors of garlic, goat cheese, and basil with a drizzle of honey to create the Lolita ($13.75 for a medium; $16.49 for a large). Amante’s menu also includes a large selection of sandwiches stacked on freshly baked bread ($5.49–$7.75), as well as create-your-own pizzas and calzones (pizzas, $5.99+; calzones, $6.75+), customizable with seven sauces, 10 cheeses, 24 fruits and vegetables, and dozens of trendy nicknames.
Inside the large dining room of Vesuvio’s Italian Kitchen, light floods in through lofty windows over plates of steaming homemade lasagna and lobster-stuffed ravioli, carried hot from the kitchen by servers. Dark booths line a pair of walls, where a mural window looks out through curving arches onto a bright sea, dotted by sailboats and famous philosophers surfboarding. Next to the stone fireplace, rows of tables are arranged across the rustic hardwood floor, and wine and beer flow freely below the tiled awning that hangs over the bar. A range of house specialties populate the lunch and dinner menu, and an expansive salad bar supplies garden-fresh greens.