Scientists envision a future where crust scraps will be used to fuel Americans’ insatiable desire for fuel made out of crust scraps. In honor of Earth Day, today's Groupon helps pass the time with $20 worth of cheese-spackled, toppings-topped, and earth-friendly mealpies for $10 at Pizza Fusion, an eco-conscious pizzeria. This Groupon is valid for redemption at Pizza Fusion's Fort Lauderdale and North Miami Beach locations.
Village Café plates up a menu of salads, sandwiches, and inspired entrees in a European bistro setting. The crispy goat cheese appetizer ($9.95) waves a casual "Ciao" atop crostini, while the Village Cobb salad ($10.95) scoots by on a Dijon vinaigrette-fueled Vespa. Fungiphiles fancy the portabella panini ($8.95), with its grilled, marinated mushrooms and melted mozzarella, and the meat lover's pizza (small $10.95) satisfies any yearning passion for protein. Dinner diners choose from mains such as the mint and pistachio-crusted lamb (8 oz $17.95) accompanied by roasted garlic mashed potatoes and asparagus spears, or linguine with garlic, white wine, and fresh clams ($16.95).
Since 1969, Mario the Baker has regaled customers with the rich tastes of vodka sauce, baked eggplant, capicola subs, and cheesy pizzas. Since its inception, the restaurant has grown from a single storefront to a 14-location local fiefdom, built upon a foundation of crafting consistently delicious casual Italian cuisine, thin-crust New York–style pizzas, and traditional pasta dishes. Piping-hot garlic rolls accompany plates of shrimp scampi or chicken francese, and margherita pizzas and pineapple-topped hawaiian pies enliven celebrations of majestic T-ball-league triumphs and inconsequential T-ball-league defeats.
Yes Pasta! owner Flaminia Morin migrated from Rome to Miami with her prized collection of family recipes in tow. Stateside, she teamed up with chef Paolo del Papa to continue her family’s culinary traditions with the aid of fresh local and imported Italian ingredients. Seven kinds of pasta team up with 15 sauces and add-ons that seduce palates with flavors of wild mushrooms, fresh-crushed chili, and tart green capers. The menu’s aura of authenticity extends to the dining room, where cerulean-blue and white hues recall the airy Italian trattorias and olive-oil-gorged rain clouds of Rome.
Since 1994, Caffe Da Vinci's owner-cum-executive-chef Eric Drukmann has helmed a menu that forges rustic Italian tradition with contemporary flair. Serving breakfast, lunch, and dinner, the newly redesigned and renovated dining room's white tablecloths welcome spreads of homemade pasta, quiche, and sandwiches, while the walls hang on to low-lit Da Vinci drawings of perfectly round meatballs. Next door, a lounge serves up small, shareable plates and non-shareable drinks, with extended hours and live entertainment amid the gold-toned walls and glowing bar.