Gitto's Pizza?s chefs top hand-tossed crusts with innovative topping combinations. The cordon blue pizza leaves off the red sauce, and instead slathers bleu cheese atop the doughy orb, along with ham, chicken, and plenty of mozzarella. The lasagna pizza, on the other hand, uses a tomato sauce base to host layers of layers meatballs, sausage, and ricotta cheese. These same sauces and meatballs?made fresh by Gitto's chefs?also fit into pasta dishes and hot sub sandwiches. And regardless of when hunger strikes, patrons can stop into Gitto's 24 hours a day.
In the kitchen of Fratelli’s Italian Restaurant, cooks lightly fry calamari, sauté shrimp with olive oil and garlic, and assemble platters of homemade lasagna or fettuccini alfredo. Out in the spacious dining room, vegetarians can dig into eggplant parmigiana or customize a 10”-18” pizza with vegetables and buttercream frosting. Fratelli’s also offers free delivery.
Chicago's Stuffed Pizza celebrates the Windy City?s most famous pie. To assemble each pizza, chefs line a deep-dish pan with dough and fill it with a smattering of meats, veggies, and shredded cheese. But it?s the second layer of dough and sauce on top that makes it a true stuffed pizza. The chefs also create traditional thin-crust pizzas, such as the Chef Special covered with chicken, bacon, zucchini, and alfredo sauce, and a number of pasta dishes and sandwiches are also on the menu.
American craft beers, particularly from Florida breweries, fill the 51 drafts in Eternal Tap's rustic bar, which also stocks more than 100 bottled beers, an extensive bourbon selection, and fixings for mixed drinks and beer cocktails. These libations complement the kitchen's hand-tossed 10- and 16-inch pizzas, upon which chefs can sprinkle a choice of toppings—banana peppers, sliced sausage, and black olives among them—before firing pies in a brick oven. Along with pizzas, the culinary team specializes in other homemade delicacies, including hummus, soups, bread sticks, and pretzels flavored with cinnamon sugar or salt and parmesan.
The latest sports games flicker across Eternal Tap's more than 20 televisions. On Wednesday, jazz and blues musicians score meals with soulful solos, and during Tuesday and Thursday happy hours, local pianists entertain guests by tickling the ivories, rather than tickling diners until they sing an entire Billy Joel song.
Café Trastevere’s co-owner Santos isn’t content to just manage books. He roams the floor as the host and sommelier, sharing his passion for wine and the fantastic food of co-owner and chef Philippe Meiffret. The duo curates a menu of Northern and Southern Italian eats, from hand-formed gnocchi to thinly pounded veal prepared both saltimbocca- and scallopini-style. Santos complements the dishes with his extensive list of French, Italian, and Californian wines, from which he readily recommends glasses and bottles to pair with certain dishes.
The pair also managed to capture the charm of Italy in their venue. The building boasts the trellises and slightly peaked roofs of an Italian villa, nestled in amongst lush Floridian greenery. A shady patio surrounded by vine coated trellises provides a pleasant place for a sunny meal or a lecture on the importance of wearing sunscreen.
When preparing one of its customers' favorite pizzas, the chefs at Peteys Pizza top crusts with pepperoni, ham, bacon, sausage, and cheese. This pizza, aptly named the Porky Pig, is one of a dozen gourmet pies on the menu. Other options include toppings such as boneless buffalo chicken tenders and fresh spinach leaves dunked in alfredo sauce, rather than Dunkaroos icing. Italian fare, including hot and cold sandwiches, hand-rolled meatballs, and lobster-stuffed ravioli, rounds out the menu.