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.
Trattoria Il Migliore is a neighborhood bistro tucked in a tiny strip mall, where traditional Italian fare is given a modern twist. The urban décor is felt immediately, thanks to exposed brick walls and pulsing rock music, though old black and white movies are always playing along one wall. The menu is equally esoteric, with highlights that include homemade Kobe meatballs, reimagined fettuccine, tagliatelle and gnocchi. Tableside bread service is familiar and satisfying, while the dessert tiramisu is the perfect ender to the evening. With large portions, it may be best to share a dish or two, but no matter what, guests should opt for the Tuscan fries – cut in-house, fried with parsley, sage, rosemary and thyme and then tossed with a pinch of Parmesan cheese and crunchy herbs.
Live music plays a few nights a week at Azzurro Italian Restaurant & Bar, but diners don't need to plan ahead to hear the gentle music of the Atlantic Ocean just beyond the patio. Decked out in palm trees, grass-thatched awnings, and white curtains that flutter in the breeze, the atmosphere is pure coastal Florida. But the menu draws from a different aquatic inspiration: the Mediterranean Sea, which inspires maritime Italian and Sicilian cuisine such as fish soup topped with pizza dough, lobster ravioli, and spaghetti tossed with clams. It's not all seafood, however—there are also terrestrial delights such as beef carpaccio, grilled filet mignon, and rack of lamb. Servers pair these plates with bottles of international wines that drifted up onshore and the restaurant’s signature cocktails.
In 1908 a couple from Leona, Italy, immigrated to America, opening a restaurant on Mulberry Street in Manhattan. Today, their grandchildren continue their culinary legacy at G. Juliano's Restaurant, where the classic traditions of the Italian kitchen continue to thrive, and New York’s entertainment culture lives on through live music, comedy showcases, and “dinner and a show” events.
G. Juliano’s marinara sauces simmer on stovetops for 8–10 hours while chefs use recipes passed through generations to cook up traditional dishes such as shrimp scampi or pork scaloppini. Even some of the same kitchen implements have been carried through a century and down a coastline. On the more casual side, the eatery’s New York–style deli lays hot dogs and philly cheesesteaks atop fresh buns and churns out gargantuan steak sandwiches that can feed up to five. Party platters fan out pasta dishes and cold cuts across banquet tables at birthdays or balloon animal art gallery openings.
Distinguishing itself from the proliferation of fly-by-night pizzerias that pop up every other day, Villa Rose has firmly established itself as one of the area's oldest and most beloved, serving their signature thin-crust pies since 1957. Customers can build their own pizzas with toppings that range from jalapenos to meatballs, or order a specialty pie, such as the Pomodoro with fresh tomatoes, garlic, olive oil, and mozzarella. Over the years, Villa Rose has built off a foundation of their classic pies, adding a slew of Italian mainstays to the menu: there's sandwiches teetering with piles of Italian cold cuts, Philly steak, or sausage and peppers, as well as pasta dinners?one for each finger's unique appetite. The entree selection includes Italian classics such as veal parmigiana and calamari arrabiata entangled in linguini.
Husband-and-wife team Seb and Maria fill the menu with Italian classics at Sebastiano's Pizzeria & Restaurant. Pizzas and pastas abound, along with shareable plates of fried zucchini and antipasto. Seb offers an octet of specialty entrees?including chicken cordon bleu and shrimp in a garlic sauce?that he happily makes when requested. Seb and Maria also share their love of cooking with the community by providing lunches to area school and participating in local festivals.