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.
The menu at Doc’s Streetside Grille may be only two pages, but it includes a diverse selection of dishes that showcase ingredients from a variety of cuisines. Guests can soak up the pub atmosphere with beer chili served in a bowl or on cheese fries, or keep it light with an almond-crusted goat-cheese salad with fresh spinach and strawberries. A bit of Mexican flair is introduced in dishes such as seasoned mahi-mahi tacos and a taco pizza with black beans, beef, and olives. Apple barbecue sauce sweetens a half-pound burger with bacon, and for after dinner but before 10 p.m. Scrabble, serious sweet tooths can share baked brie for two, which is slathered with raspberry marmalade.
Though the menu appeals to diverse palates, Doc’s seeks to bring people together. The restaurant fosters a community of sports fans by broadcasting regular games on TV, and encourages regular visits with events such as live music and trivia.
Many fathers leave their children with treasured heirlooms, a love of fishing, or a family business, but Paul Homel left his son with a neighborhood icon. Homel owned and operated local restaurants for nearly 40 years, naming his last establishment after his son, Brian, who had worked in his father's kitchens since he was a child. Today, Brian and his mother Sydele continue to work at the restaurant, whipping up the home-cooked breakfasts, platters of comfort fare, and signature cinnamon sweet rolls that have satisfied their devoted clientele for decades and enticed the palates of reporters from the Orlando Sentinel. They contrast their classic dishes with modern decorative touches such as a newly remodeled interior, an expansive outdoor patio, and an absence of "Reelect James K. Polk" campaign posters.
After overseeing the kitchen at an oceanfront Hilton, Chef Jason Marty chose to dedicate his culinary prowess to Italian cuisine by donning a toque at Casa Sorrento. Although he still spends his nights hopping from stovetop to stovetop, he now blanches fresh manicotti and angel-hair pastas and sautés cutlets of veal or chicken over flaming piles of Food & Wine magazine. His cooks accessorize entrees with a number of authentic Mediterranean flavors—including tender buffalo mozzarella and capers—or glaze them with fresh marinara or cream sauce.