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.
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.
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]]