Natural light pours in through the arched windows of Cara Mia Riverside Grill and reveals sweeping views of the Indian River as diners dig into linguine and calamari. In the kitchen, head chef Elizabeth Hanstein prepares house-made sauces from traditional Italian recipes and incorporates Mediterranean influences into dishes such as the chicken piccata, which finishes a mushroom-and-scallion chicken sautéed with a sherry wine sauce.
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Each day, Marco's churns out freshly concocted sauces and house-made dough to construct a delicious assortment of palate-pleasing pies. The menu of specialty pizzas includes a strategic conglomeration of carnivorous delicacies, whimsical veggies, and a gooey triumvirate of cheese. With four types of classic pizza meats, the Meat Supremo packs enough protein to conquer a hoard of bloodthirsty Visigoths intent on sacking the Imperial LEGO forum. Gentle omnivores, however, represent additional food groups with the White Cheezy, which features butter-garlic sauce and a smattering of bacon over feta, onions, and tomatoes. Lettuce and Lotus-eaters can enjoy the vegetarian bliss of a specialty Garden pie or fashion their own flesh-free pizza from the ample selection of toppings.
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.