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.
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.