Giovanni's Restaurant & Pizzeria has been keeping Italian casual for more than 18 years with its menu of pizza, pastas, and specialty salads. Fresh lunch and dinner entrees include grilled scallop salad, veal marsala, and gnocchi, as well as hand-held eats such as italian subs and pizza stuffed with meatballs, pepperoni, and sausage. Finish your meal with a slice of cheesecake, carrot cake, or tiramisu in this welcoming, laid-back atmosphere.
Twice a week, the owners of La Vera Cucina visit local meat and fish markets. They do this themselves instead of delegating the task, and visitors to their restaurant find this kind of dedication to be delicious. Once these carefully sourced ingredients?like lobster, scallops, veal, and steak?hit kitchen cutting boards, chefs pair them with heaps of linguine and fettuccine. Once they're prepared, meals enter the dining room, sailing past gold, sponge-painted walls to land on white tablecloths that make the ingredients' colors sing. Sun-dried tomatoes glisten like rubies, pink prosciutto and bright green peas surround chicken Florentine, and mussels occupy bowls of red or white sauce.
A sweeping floor-to-ceiling fireplace in a room illuminated with vintage chandeliers provides ample eye candy for the diners at Giselle's Restaurant. But the rustic aesthetic serves as the supporting character to the eatery?s true star: a panoramic view of Lake Swannanoa. Visible from any seat in the room, the lake offers rippling waters, boaters, and the occasional loon as guests sup on grilled steaks and chicken served seven ways. Chefs also ladle housemade bolognese and pink vodka sauces onto rigatoni noodles and build berry cobblers from scratch. At the bar, guests can nibble on shareable plates of fried calamari and coconut shrimp while sipping martinis and thimbles of wine.
Between still life paintings hung on terracotta walls or in the shade of an awning, diners at Pasta e Pollo spear, twirl, and slice classic Italian entrees and pastas. True to its name, the eatery specializes in pasta and chicken. Specialty pasta dishes pair fettuccine with wild mushrooms and bacon, drench angel hair in veggie-laden pink sauce, and spangle linguine with red onions, capers, olives, and anchovies. Chicken breast is gussied up with combinations such as prosciutto, eggplant, and mozzarella. And because Pasta e Pollo is a BYOB restaurant, diners can bring their favorite wine from home or their favorite grape stomping coop.
Pizza Chefs’ homemade sauce comes from a generations-old family recipe. That doesn’t mean everything else here is traditional, though—in a twist of recipes, you can actually have pasta on top of your pizza, such as in the baked ziti, shrimp alfredo, and macaroni and cheese pizzas. That’s in addition to other uncommon toppings such as fried calamari and shrimp scampi. This creativity with pasta extends to other dishes—for appetizers, there are egg rolls stuffed with mac-n-cheese, too, and you’re free to turn their spaghetti into a Fabio wig.