Pizza Hut opened in 1958 and continues to sling its famed hand-tossed, pan, thin, and stuffed-crust pizzas alongside a menu of snack-ready eats. Aspiring pizza artisans can build their own pizzas ($3.48–$3.57 for a personal pan cheese, including tax) choosing from any of the protein-packed meat toppings including pepperoni, ham, pork, beef, italian sausage, bacon pieces, and chicken. Use veggie toppings to augment a meaty meal, or craft a rounded garden cornucopia of mushrooms, green peppers, onions, black olives, diced tomatoes, jalapeños, and banana peppers.
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.
Cooks stoke brick ovens to bake specialty pizzas crowned with roasted red peppers, prosciutto, and gorgonzola cheese in the kitchen at Carmela's Brick Oven Pizza and Wine Bar. Their darting hands scatter cheese, ladle on sauce, and gently rest sheets of pasta as they craft lasagna. The murmur of conversation drifts from the high-topped tables in the dining room, where glasses clink together making the sound of a knight trying to get out of a Volkswagen. Behind a bar hewn from gleaming wood, bartenders reach up to shelves stacked high with bottles of wine, pairing vinos from the extensive list with lobster ravioli or signature white pizzas topped with mozzarella, ricotta, and garlic.
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.
More than 15 locations of Sal's Italian Ristorante grace the Florida panhandle like pepperonis on a sizzling pizza slice. In dining rooms designed to evoke the atmosphere of a small Italian village, plates of penne and linguine steam with alfredo, pink vodka, or light wine sauces. Skilled chefs sauté salmon and veal and top gourmet pizzas with shrimp, basil, and gorgonzola. House wines can be poured by the glass or carafe for the thirsty, or by the eyedropper-full for the curious.