Elegance pervades the interior at Luciano’s Italian, informed by white linens on tables and candles that cast their yellow glow against glasses of wine. The dinner menu catalogs pastas, oven-baked entrees, veal, pork, lamb, and chicken dishes, and a panoply of seafood such as baked salmon. Luciano's staff curates a wine list that includes reds like Heron pinot noir and whites such as St. Jean chardonnay.
Anthony Russo, a first-generation Italian, spent years in the kitchens of his parents and other Italian chefs learning authentic Italian recipes for sauces and pastas. He eventually drew on his experience kneading New York–style pizza to open his own chain of coal-fired pizza franchises. Exposed bricks surround the burning embers at the core of the oven, which bakes thin-crust specialty pizzas, such as escargot with pesto, alongside heart-healthy pies with fresh spinach and artichokes. After sliding out golden-crusted pizzas and singed fairy-tale witches, chefs fill ovens with calzones and flatbreads. A full wine list supplies bold cabernets and crisp pinot grigios.
Bella Luna sits only a short pizza toss from the blue waters of Corpus Christi Bay. Owner Salvatore Colicci––who hails from the Bronx––bakes 22-inch New York-style pies, and he even personally rehabbed the eatery with tomato-red walls and arched porticos. The culinary advice of Sasha Grime has helped craft the traditional Italian menu, which employs delicate wine sauces for chicken and veal and outfits pastas in hearty bolognese. Bella Luna's housemade Italian desserts are also available for takeout or for delivery to those within a 5-mile radius, the same radius of the world’s 53rd largest pizza ever made.
Spaghetti and Seafood Works was originally built as a water park in 1979 before owner Jay Kenigsberg turned his eye to culinary thrills and cultivated a menu of fresh daily seafood, from-scratch pizzas, and other traditional Italian eats. Cordially invite chompers and ordained sea captains to the Seafood Feast's marriage of shrimp, fish, and crab cake ($25.99). The Giant Pasta Platter houses a noodle masterpiece of fettuccine alfredo and lasagna trimmed with manicotti and meatballs ($15.99). Mozzarella vines snare inattentive oregano shakers and customized pizza toppings, such as meatballs and Italian sausage ($9.50 for 12"; $10.99 for 16"; toppings $0.99+ each), and the the Dome steak's phyllo-dough ceiling shelters an 8-ounce fillet mignon slathered in dijon mustard ($23.99).