A brick oven radiates in the kitchen of Alexander's Restorante and Pizzeria, an eatery that opened in August 2013; in that oven, chefs bake made-from-scratch Neapolitan-style pizzas with thin crusts. Patrons can also savor pizzas with pan crusts, choosing from toppings that range from Italian meats to organic vegetables, or opt for healthy salads or grilled panini sandwiches. Bartenders pour wine behind a gleaming bar, pulling bottles of reds and whites from cherry-wood shelving.
The chefs at Pasquale's Italian Restorante carefully craft a sweeping menu of Italian favorites. They festoon New York-style pizzas with green peppers, mushrooms, and pepperoni slices, and they stuff these same morsels inside a calzone to create a hearty on-the-go meal or adequate replacement for your child's misplaced doll. They also dip eggplant rollatini into egg batter and layer lasagna with meat sauce, ricotta, and mozzarella. Hand-breaded veal and chicken parmigiana cutlets buddy up with entree-sized portions of pasta or nestle between slices of hot sub bread.
Tartini Pizzeria & Spaghetteria treats guests to a smorgasbord of Italian and American dishes, as well as old-school European treats from the owner's hometown of Piran, Slovenia. Diners chow down on the kitchen's signature creamy carbonara—made fresh each day—or devour the tartini pizza, covered in salami, proscuitto, pepperoni, and buffalo cheese. The savory pies bake to crispy perfection in a traditional wood-fired oven. They arrive at tables in sizes ranging from 10 inches, ideal for a hearty meal for one, to an impressive one meter—the perfect size for feeding a 15-person baseball team or two hungry marathon runners.
The ocean begins to bubble, and up from the blue water rises a giant metal submarine?but this isn't just any underwater vessel. It's a submarine with metal wings, which retract from within the sub's belly and propel it into the atmosphere. Whoosh! That's one example of a sub with wings. Now imagine another, equally exciting sub with wings: thick-sliced deli meat and cheese on a fresh-baked hoagie, served beside an order of spicy, sauce-slathered wings. This is the gospel at Rome's Subs & Wings. Guests can request a vegetarian delight, italian sub, 1/4 pound burgers with fries, strawberry short cake or Rome's famous philly steak with a blanket of melted provolone.
Until midnight every day of the week, eclectic food and drinks flow freely at eXile Restaurant & Lounge. The bar is all about hosting fun times, with numerous TVs mounted on the walls and a calendar that reserves nights for live music, karaoke, a Spanish DJ, and a Top 40 DJ on a regular basis. To keep patrons energized enough to dance the tango on their hands, the kitchen prepares pub classics with an international twist. Flavors of Europe, the Middle East, and South America all make an appearance in dishes such as fresh caprese pizza, a blackened-tuna salad with blue cheese and walnuts, a chicken-burrito bowl with yellow rice, black beans, and sweet plantains, and a signature lasagna dish.
What's better than pizza for breakfast? Breakfast for breakfast, and pizza for lunch. At Triple Pizza, the day begins at 8 a.m. with warm morning meals. Pizzas are then baked fresh throughout the lunch and dinner hours, available by the slice or customized with toppings such as onions, mushrooms, and hunks of sausage. Visitors can also order their toppings rolled up inside golden-brown stromboli, but the staff draws the line at sprinkling them over frozen yogurt.