The snarling mouth of a coal-fired oven dubbed “The Wolf” chars the crusts of Bocca Lupo’s pizzas and calzones to a crunchy golden-brown. The pizzeria’s no-frills menu boasts eight specialty pizzas, including a spinach and ricotta combination ($14 for a 14"; $17 for an 18") and a meatball pie loaded with fresh mozzarella ($14 for a 14"; $18 for an 18"). Patrons can watch chefs hand stretch pizza dough across a custom-made marble slab before topping it with ricotta, mozzarella, and romano cheeses ($12) along with extras such as anchovies or sun-dried tomatoes ($1.50 each). While the main course bakes on glowing coals, platefuls of garlic fries ($4.50) temper belly growls and keep freeloading vampires at bay. For dessert, diners can sit in the glow of the coal fire and recount ghost stories around a s’mores pizza crowned with marshmallows, chocolate, and a crumbly garland of graham crackers ($7).
The blonde wood paneling and walls of windows thrown open to the sea-enriched air make the interior of Porto Bello look more like an enchanting island retreat than an Italian and American eatery. The menu, however, keeps the experience firmly grounded in the old world, with such delights as braised short ribs in green onion crepes, gnocchi, and chicken marsala. The chefs embrace local flavors, as well, with Cajun-spiced shrimp and the catch of the day, an ever-changing helping of fresh Gulf fish.
For more than 15 years, Heavenly Pizza's culinary team has crafted pies from handmade dough, blended housemade sauces, and topped slices with fresh, never-frozen veggies. Ingredients such as broccoli, hamburger, and jalapeño top their pizzas, which reach up to 16 inches in size. Rather than color within the lines of traditional pies, the chefs playfully twist the pizza format with stromboli, ricotta-filled calzones, and crusts stuffed with cheese, sauce, and all the juicy details about pizza crust. More homemade red and alfredo sauces are slathered on heaping portions of pasta, which rounds out the Heavenly Pizza menu along with sandwiches, pitas, and salads drizzled in more than 10 dressings.
Putting a more inviting twist on The Godfather's famous quote, Donanthony's offers diners a "meal they can't refuse" with their menu of Italian classics and artisan delights. Traditional pizzas layered in thick pepperoni, fried ravioli, and oven-roasted subs share the menu with white and gourmet pies, such as the cheesesteak and bacon double cheeseburger pizza, and cheesecakes, fried zeppoles, and tiramisu line the dessert menu. Now with two locations in Cape Coral, Donanthony's offers carryout and delivery on all of their items, or invites guests to dine in and savor their sauce amidst three TVs and walls lined with posters of Italian icons.
Tovos Grill draws its name from an acronym of the five joint owners, infusing the restaurant's American comfort food, sizzling grill fare, New York–style deli sandwiches, and pizza with quintuple bonds of friendship. Chefs load the dinner menu with carnivorous delights, including certified Angus cuts of prime rib ($17.99/14 oz., $15.99/10 oz.), slow-roasted and seared to successfully romance taste buds. Traditional homestyle dishes, such as meat loaf ladled with mushroom gravy ($11.99), settle comfortably into bellies and promptly hand up a framed cross-stitch. From the lunch menu, toweringly stacked deli meats straddle bridges of bread, as in the Times Square Triple Decker, which marries turkey to a classic BLT ($7.79). Pizzas roast in a wood-fired oven, including the Grande Pollo ($11.99/10", $14.99/14"), loaded with chicken, arugula, feta, onion, and olive toppings laid out in championship-winning chinese-checkers patterns.
Geo's authentic Italian menu delivers an extensive selection of hand-tossed pizzas, hot subs, pasta, and other classic Italian entrees. A thin and crispy disk delivers eight meat and veggie toppings including pepperoni, meatballs, green peppers, and black olives on the Geo’s special pizza ($20–$23). Midday munchers can nosh on subs ($9 each) stuffed with eggplant, Italian sausage, or chicken parmigiana. Challenge gender binaries by feeding baby boys a pink vodka sauce in the prosciutto-laden penne vodka ($11 for lunch, $14 for dinner). Shrimp scampi represents one of many seafood options in a sophisticated lemon, garlic, and wine sauce ($14 for lunch, $20 for dinner), and creamy veal chesapeake unifies competing menu sections with a tasty veal medallion and crabmeat truce ($14 for lunch, $20 for dinner).