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.
Drawn from globally pleasing Italian recipes, Cariera's menus feature an array of classic antipasti, gourmet pizzas, and pastas (click here for the Marketplace menu and here for Lake Hart). Begin a meal in traditional fashion with an antipasto of steamed mussels ($11.50), fried calamari (lightly floured and served with lemon and marinara, $10.50), or bruschetta ($5.95; with buffalo mozzarella, $8.95) and a glass of Da Vinci Chianti ($8). Settling the debate over whether or not to order pasta, entrees at Cariera's that aren't made with pasta come with a side of pasta (except those that are served with vegetables), so you can order your eggplant parmesan––lightly breaded eggplant layered with ricotta, marinara, and mozzarella ($15.95 at Marketplace, $15.50 at Lake Hart)––or veal Marsala, sautéed with mushrooms and Marsala wine ($19.95), with confidence. A tiramisu martini ($10.50) is a fitting dessert as the sun sets over the breezy outdoor patio of either location.
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.
Mama Romano’s transforms fresh ingredients into from-scratch pastas, pizzas, and proteins that populate their lunch and dinner menus. Satisfy appetites with classic pasta dishes or traditional entrees such as veal picata ($15.95) and Frutti di Mare—schools of shrimp, calamari, clams, and mussels frolicking in a buttery sea of linguini ($19.95). Groups can share one of Mama’s hand-tossed 16-inch specialty pizzas including steak and cheese ($17.95) or Hawaiian ($15.95), while diners with color preferences can customize a pinkish pie with shrimp, prosciutto, and sun-dried tomatoes. Swig a beer or a glass of wine, and ask Mama's sociable servers for pairing tips, meal suggestions, or strategies for disguising marinara stains.
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.
Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Take those new flavors for a test drive with two large one-topping pizzas, selecting from an array of tasty cheese crowns that stretch into infinity like a taffy pull in a black hole.