When Paul Russo moved from New York to Florida, he gained year-round beautiful weather. On the other hand, he lost access to his favorite food, New York?style pizza. So, he opened a new pizza joint to celebrate his home town and beloved food. He called it NYPD Pizza. His pies?discs of fresh dough topped with a housemade marinara sauce?thrilled the community, and have continued to win awards. Most recently, the eatery was ranked the #1 pizza place in Orlando according to Trip Advisor. His restaurant even earned 24th place on the same site out of all the city's 2,882 restaurants, much to the chagrin of 2,858 restaurateurs who now wish that they, too, could just make pizza like a proper New Yorker.
Jointly owned by Italian and Brazilian chefs, Francesco’s Pizzeria divides its menu up according to the national origin of each dish. For a taste of Italy, diners can sink teeth into a traditional margherita pizza or Capricciosa pizza with calabrese sausage, while unique toppings of heart of palm, cinnamon, and guava denote a Brazilian pizza’s tropical roots.
Enormous front windows flood the brick-lined restaurant with light, illuminating plates covered in five styles of wings and hearty baked pastas. When not occupied chewing through a sub, guests can study the dining room’s irreverent framed pictures of cartoon vegetables dancing on cutting boards, lounging by the pool, and doing one another’s taxes.
Mere minutes away from family-fun attractions at Universal Studios, Disney World, and Sea World is BBQ Tonight, another family-friendly space serving quality zabihah halal food. Fitting for its location at the International Festival Plaza, BBQ Tonight serves Chinese, Indian, Pakistani, and barbecue for breakfast, lunch, and dinner. The dining room is conveniently split up to accommodate guests looking for a fast meal experience and those looking for fine dining, though guests are welcome to wear gowns anywhere in the restaurant.
CRAVE's eight locations have gained a plethora of press and even an Award of Excellence from Wine Spectator. Each sleek eatery also entices diners with a diverse menu of modern American lunch, dinner, and Sunday brunch fare devised by Corporate Executive Chef Bill King and a sushi menu of traditional and creative rolls inspired by Executive Sushi Chef Tony Lam's upbringing in Hawaii. Each menu is then artfully executed using fresh and locally sourced, seasonal ingredients, as well as seafood flown in daily and handcrafted sauces made from authentic Asian recipes. Brick ovens give flatbreads a crisp exterior while the grill keeps steaks, chicken, and burgers juicy.
Founded in New York by Salvatore Sorrentino and his two sons, Matteo’s Family Style Ristorante Italiano caters to culinary cravings with a menu of classic Italian cuisine complemented by a catalog of wine and creative cocktails. Write the introduction to a memorable meal with New York—baked clams ($12.95+) or calamari arrabbiata, swathed in a sauce of garlic, tomatoes, and red chili ($16.95+). Diners observe elegant performances as clusters of capellini or parties of penne synchronizingly swim together in sauces such as amatriciana ($16.95+) or bolognese ($16.95+).
Not every pizza place has a Wall of Fame, let alone a Wall of Shame. Pizza Xtreme, however, entreats customers with a dare that echoes its name: eat all 7 pounds of a one-topping, jumbo pie with the help of just one friend, and you've won the 28" Challenge. The rules demand that you get it all down in less than an hour, though, and as the Wall of Shame and pile of half-eaten pies testifies, this is no easy feat.
The kitchen team accommodates the more gastronomically reserved by making single servings of hand-tossed pizza, which it decorates with toppings such as italian sausage, grilled chicken, smoked gouda, and crumbled eggs. Chefs also bake specialty pies and non-pizza goodness, such as calzones, cube-shaped tomatoes, customizable pasta dishes, and oven-baked ciabatta sandwiches such as the pesto-strewn turkey artichoke. Pizza Xtreme’s staff also pours out a selection of wine and beer to complement the food.