At Primavera, executive chef Giacomo celebrates the cuisine of his native Italy with a menu of mouthwateringly authentic northern-Italian treats. Like a cuckoo clock that runs on ethanol, the appetizing bill of fare combines contemporary influences with Old-World traditions, dishing out house-made pasta and tender veal cutlets served alongside fresh catches of the day and wholesome risottos. Tender veal chops and colorful salads arrive tableside amid the relaxing ambiance of the rustic, cream-colored walls, or guests can mingle over glasses of flavorful wine at the full-service bar. In addition to gracing tables with delicious spreads, Primavera's helpful chefs impart their culinary techniques with occasional cooking classes—two-hour demostrations that prep students to prepare light meals, glean understanding of wine pairings, and add realism to imaginary garden parties.
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.
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.
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).
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.
Guests at Caf? Vico find themselves dining under the watchful eyes of A-list celebrities, both past and present. That?s because nearly every inch of the eatery?s mustard-yellow walls is covered by black-and-white headshots of such famous faces as Marlon Brando and Michael Caine. These photos, along with a plethora of burnished wooden wine racks and baked terra-cotta floors, flow throughout each of Caf? Vico?s four dining rooms?the VIP room, the Old room, the Middle room, and the Coliseum room?tying the interior into a cohesive, welcoming space.
Chef and owner Marco Vico only enhances the restaurant?s visual appeal with his authentic, handcrafted Italian dishes and old-school charm?according to South Florida Food and Wine, he kisses the hand of every lady who walks in. The menu coddles sensory receptors with many classic entrees such as eggplant parmesan, veal piccata, and osso buco. Its real draw, however, is the fresh pasta, which the chef cuts into thick strips of fettuccini, round ravioli, or fancy bow ties for his attentive wait staff. An extensive wine list supplements Caf? Vico?s tasty eats with bottles from around the world and more than 20 varieties available by the glass, and a new bar area features live entertainment nightly.