With it's staple pizza named Grandma, it's pretty clear that Carmela's Pizza & Wine Bar is steeped in familial tradition. Executive Chef Adam Fatigate expanded on the idea of his late father's Carmela's Brick Oven Pizza and Wine Bar, located in Stuart, and opened his own high-end pizzeria. Here, along with several varieties of New York?style pizzas baked on a subway rail line, Fatigate and his team create the signature Grandma's pizza, a 16-inch square, thin-crust pizza with a slightly tangy sauce and light cheese. Grandma's pizza can stay as simple as a plain cheese pie or go puttanesca-style (with olives, anchovies, and chili oil) or basil-pesto (with sun-dried tomatoes and chicken). Classic Italian dishes also populate the menu, including lasagna bolognese, veal parmesan, and seafood risotto.
While diners can carry-out food, those who stay can imbibe at Carmela's full bar, which pours 80 wines and 25 craft, imported, and domestic beers, and also whips up cocktails with its selection of 100 spirits, such as bellinis and martinis. And the restaurant also offers entertainment: guitar-violin duo Nouveaux Honkies on Tuesday, two pianists on Friday, and jazz on Saturday.
The cooks at Camilli’s of Jupiter fill their menu with thin crust pizzas crowned with toppings such as sausage and fresh mushrooms, and complemented by classic entrees, including Philly cheese steaks, and spaghetti and meatballs. Boyland handcrafted sodas, draft beer, and wine by the glass cleanse diners’ palates for chocolate chip cannoli desserts.
Brick walls, wooden shutters, and a color scheme as warm and red as the homemade tomato sauce—Buongiorno Pizza & Pasta’s decor really sets the stage for a homey Italian meal. The home-style approach extends well into the kitchen, where chefs craft gourmet pizzas from scratch in both New York and Sicilian styles. They toss and top them to order, strewing them with a medley of guests’ favorite toppings or whipping up one of their inventive signature pies, such as a pizza topped with a penne à la vodka sauce. Wines culled from Italy and California pair well with Mediterranean-inspired entrees such as chicken parmigiana heroes and veal marsala, while also facilitating conversation between a couple on their first date or a poet and his muse.
Diners at La Fontana Bar & Ristorante get to choose whether they want to twirl pasta on an outdoor patio or tuck into plates of chicken parmigiana in the restaurant's bistro-like dining room. The mostly Italian menu here makes way for a few Mediterranean specialties, such as sausages, goulash, and savory baked pastries, which, according to the Palm Beach Post, can be credited to a Bosnian chef in the kitchen. The wine list boasts reds and whites available by the glass and bottle.
Every day, Vittorio's Pizzeria & Restaurant's proficient pie twirlers construct pizzas, hot sandwiches, and Italian specialties from scratch. The restaurant's modern, mostly horse-and-buggy-free interior harbors a kitchen from which emerge calzones and strombolis overflowing with molten cheese. The culinary team hand tosses the fresh dough that forms the foundation of each pizza, including nine specialty pies, in addition to preparing spaghetti and chicken parmigiana swimming in pools of marinara. The staff also delivers bottled beer and pours glasses of imported wine, cooling tongues better than the unity of a flagpole, a midwestern December, and a school principal's mandate to discipline his hecklers.
microbrews to complement its Italian-American bistro-style menu. Brewmaster Fran Andrewlevich—whose past work has won gold and silver medals at the Great American Beer Festival—whips up lagers, pilsners, and seasonal beers right onsite. In the open kitchen, chefs feed flatbread bruschetta and hand-stretched pizza dough to a hungry brick oven, and craft ranch burgers filled with Angus beef, bacon, monterey jack cheese, and dreams of running away to join the circus concession stand.