The Bizzarro's Special takes a big appetite to tackle—a 24-inch crust smothered in cheese, sauce, and nine different toppings, including a meaty spread of pepperoni, beef, ham, and sausage. But there are options for the less ravenous too. The pizzeria's pies can be customized with any number of toppings or temporary tattoos, and the chefs will even tuck pepperoni and olives into specialty stuffed pizzas. The restaurant ventures into pasta dishes as well, with spaghetti served in a housemade plum-tomato sauce and chicken piccata doused in butter, white wine, and lemon juice. Those stopping in for just a quick bite should check out the salads and subs, including the eggplant parmigiana sub or the italian combo.
Cooking pasta at home is as simple as pulling noodles out of a box and tossing them in some boiling water. At DeAngelo’s By the Sea, a TripAdvisor Certificate of Excellence award winner in 2013, the process is a bit more complicated. Using all-natural ingredients––water, stone-ground flour, and eggs––chefs extrude pasta through hand-carved bronze dies. They then let the noodles air dry, resulting in an al dente texture that is firm enough to hold sauces but still too delicate to catch a parachuting baby. Penne, spaghetti, linguine, and lasagna dishes anchor the menu, but diners can also get a taste of Italy with more than a dozen specialty pizzas. Like with the pastas, the pizzas epitomize freshness, utilizing such ingredients as San Marzano tomatoes, pure flour from Napoli, and Sicilian sea salt.
Six days a week, the pizzaioli at Bella Luna Restaurant & Pizza knead and toss fresh dough that provides a crispy, chewy base for their signature pies. Decorated with classic toppings such as mozzarella, garlic, and tomatoes, pizzas are served alongside quick, hearty lunch fare such as chicken piccata and hot eggplant-parmesan subs. During dinner, chefs send out plates from a more extensive menu, whose signature dishes include thick slabs of lasagna and linguine sauteed with clams, olive oil, and a white garlic sauce.
At Big Daddy's Pizza, cooks prepare regular and gluten-free dough for pizza crusts, calzones, and stromboli oozing with ricotta and mozzarella cheeses. Choose from toppings such as italian sausage and roasted garlic, or opt for a sub sandwich on toasted italian bread.
From a young age, chef Wesley Campbell would watch, rapt, as his parents made jerk chicken and pork, steamed fish, and fried chicken at their restaurant in Jamaica. Realizing that this was his calling, he began his career as a prep chef at the age of 16 at the five-star Half Moon resort in Jamaica, where he was quickly promoted to head chef. By age 20, Wesley was offered the executive-chef position––which he turned down. His real aspirations were to start a restaurant in America.
In the time since, chef Wesley has been nominated to represent his country in the International Culinary Olympics competition, and traveled to the United States to hone his skills at four Washington, DC, restaurants. Today, he blends Jamaican, American, and continental preparations into the menu at Mo-Bay Grill, whose dynamic flavor profiles have earned the eatery four palms from Florida Today.
In its dining room, decor details such as palm-tree wall murals and wooden wind chimes evoke “an afternoon by a tiki hut on the beach of Montego Bay,” according to a 2006 review in Hometown News. As island music swoons over the speakers, servers ferry in authentic Jamaican dishes such as baked jerk chicken, apple-glazed pork chops, and hearty stews of oxtail, vegetables, and beef. Afterward, guests can dunk forks into desserts such as banana-rum cheesecake, which gives meals cheesy finishes without quizzing servers about their favorite knock-knock jokes.:m]]