Though Bocelli's Ristorante's stone ovens and gleaming stovetops are only a few years old, they churn out ancient Italian recipes perfected over generations. Baked thin-crust pizzas sport medleys of tiger shrimp, goat cheese, and pesto sauce, and fresh seaside Mediterranean flavors echo in the seafood-stuffed ravioli. Massive murals of that sunny shore cover the walls, depicting vine-entrenched villas sitting on the edge of an aquamarine sea. Live musical performances and events, such as Winemakers dinners celebrating Napa Valley vintages, provide entertainment for the mind as well as the palate, without the need to lick every page of a calculus textbook.
With subtle charcoal lines that twist together, a pencil sketch of the Netherlands’ countryside and a behemoth windmill adorn the front of Dutch Oven Bistro's menu. Diners flip through the pages, contemplating Wiener schnitzel, herb-seasoned beef rolls, and prime-rib sandwiches. Beneath still-life paintings of steaming tea and walls the deep tawny color of a gingerbread man being dropped off at school by his mom, patrons drop their forks through pannekoeken, Dutch-style crepes crowded with fruit.
Chicken-stuffed quesadillas, cheesy enchiladas, and chimichangas the size of their diner?s forearms are all crafted inside El Jardin?s kitchen. The classic Mexican dishes feed patrons during lunch and dinner hours in the indoor dining area or on the outdoor patio, which is surrounded by trees encased in twinkling lights.
Five brothers are behind the success of Papapolloni Bistro, with chef Sergio Alonso heating things up the kitchen, David Alonso overseeing restaurant operations, and the other three contributing their insight to the menu. Their Greek specialties include spanakopita, a spinach-and-feta casserole whose square pieces resembles lasagna and offer tasty substitutes for traditional bricks when building a home. Seafood ravioli and gourmet pizzas offer tastes of Italy, and numerous meats—including pork tenderloin, filet mignon, and lamb—brown up on the grill before being plated beside seasoned vegetables. The restaurant also pours more than two dozen wines by the glass, including a couple of wines from Greece.
Mountain Mike’s Pizza keeps belly bearings well lubricated with its selection of topping-laden pizzas, oven-kissed sandwiches, and more. Like a fleet-footed yeti, Mountain Mike’s Pizza's menu deftly scales rocky heights with its selection of mountain-themed specialty pizzas, such as the 12-inch Everest and Snowy Alps pizzas, each stacked with a savory selection of Old World pepperoni, onion, olives, and more ($17.99). With two types of crust, four sauces, and 26 toppings, diners can craft their own perfect pies.
Angelo's Steakhouse Italiano treats its visitors to hearty feasts of tender sirloin and angus T-bones, as well as handmade pasta. Pappardelle and spaghetti mingle with meatballs, italian sausage, and cream sauce, and cutlets of chicken and wild-caught salmon pair with sides of fingerling potatoes. Meat lovers salivate over the special steak menu, which is full of beefy dishes such as the center-cut Durham Ranch bison sirloin or the Flintstone—a hulking 40-ounce (or greater) dry-rubbed rib eye served with two sides of pasta Bolognese and a knife made out of chipped obsidian.