Masullo's Neapolitan-style pizzas are prepped with thin crusts, fresh local produce, and specialty meats and cheeses, before being shoved into a more-than-800-degree oven and cooked by the sweet, sweet flames of an apple- and almond-wood inferno. Start off with an order of antipasto (cheeses, cured meats, and vegetables, $12) before dousing a tongue in the classic taste of a pizza margherita (basil, mozzarella, and tomato sauce, $10) or the savory flavor of a Kathryn (fontina, Niman Ranch ham, red Fresno chili peppers, and crimini mushrooms, $13). Fulfill one eighth of the FDA's recommended number of daily meat servings with a three-meats (mozzarella, ricotta, and Fra' Mani Toscano salami, sausage, and mortadella, $15), or avoid America's squishiest export with a Jacqueline—a tomato-free pizza with potato, fontina, bacon, and oregano ($14).
Slice of Broadway serves up a menu of delicious pizza, which is offered by the section or by the full circle and paired with 35 toppings, including zucchini, linguica, breaded chicken, bacon bits, celery, feta, meatballs, and more. Surrounded by art-adorned walls and the likenesses of palm trees, customers can sip a domestic draft ($2.50) while consuming one of the 14 specialty pizzas. Humor your stomach with a medium Buff Chicken pizza, which consists of mozzarella, chicken, red onion, celery, and feta cheese roaming wild on a doughy range that's smothered in buffalo sauce ($14). Or pick and choose toppings and one of six sauces to create your own special combo. Stop in between 11 a.m. and 2:30 p.m. and hit the lunch buffet of pizza and salad ($7), or become the master of your own salad destiny at the salad bar ($5).
Although Pronto's pork is slow-cooked, guests don't have to wait long before scooping it up with some fusilli pasta and habanero pesto. That's because the restaurant is something of a paradox: a homestyle, from-scratch Italian eatery with swift counter-service. Its menu hosts classic dishes that could be found in any Tuscan villa—chicken parmesan and fettuccine alfredo—alongside signature inventions, such as soft herb polenta bowls dappled with meatballs and marinara. Lunchtime paninis and brunch scrambles contrast dinner entrees such as bacon-wrapped meatloaf and five-cheese lasagna. Also on-site, Uncle Vito's sells New York–style pizza by the slice to customers who are tired of buying the entire pie, eating one slice, and cramming the leftovers into their pet goldfish's bowl.
At Taki's Salon and Spa, a team of eight designer and master stylists, two manicurists, and one massage therapist relaxes and beautifies bodies with a variety of services. The hair artists accentuate coifs with full or partial coloring, permanent waves, and thermal straightening, whereas the nail experts soften skin with exfoliating rose-scented or chocolate-mint-truffle scrubs. The list of targeted therapeutic massages includes the signature Shellatsu, in which the therapist uses lava seashells to knead away stress from pressure points, loosen muscles, and plug up the body’s naturally occurring volcanoes.
Chef Ron Fleming and his skilled kitchen-bots use fresh, locally grown ingredients to whip up diverse gastronomic delights that feature the flavors of Italian, French, Asian, and Southwestern cuisine. Enjoy a small plate of crisp calamari ($9.95/$10.95 dinner) or potstickers ($7.95/$8.95 dinner) to start your lunch or dinner feast; then, creep your cravings over to a gourmet sandwich ($8.95–$16.95), salad ($5.95–$19.95), pasta, or entree ($8.95–$26.95). The grilled-salmon nicoise salad will fill you up without weighing you down, topping fresh mixed greens with tomatoes, hard-boiled egg, nicoise olives, green beans, and grilled salmon ($15.95 lunch, $16.95 dinner). For a heartier helping, enjoy the robust flavors of a blue-cheese burger with grilled onions ($11.95) or a plate of chicken enchiladas ($13.95). Grilled lamb sirloin ($21.95) is sweetly accompanied with spiced-apple chutney, crisp polenta, braised greens, and aged cherry balsamic, though any dish of your choosing can duet with a homemade dessert from 4th Street's always-changing menu of indulgence enablers.
To replicate the thin-crust pies found in New York's Italian-American neighborhoods, Giovanni's chefs make everything from scratch and bake their five-borough recreations atop a toasted hearthstone. They load their slices with layers of fresh mozzarella and an eclectic mix of toppings. Tables, draped in classic red-and-white checkered cloths, buckle under the weight of the pies, including the Coney Island piled with freshwater clams, garlic, and spices.
In addition to baking circular eats, the cooks marinate Sicilian-style chicken in extra-virgin olive oil and herbs before fire-roasting it on the rotisserie. Forks excavate the lasagna's layers, burrowing through strata of imported pasta, mozzarella, ricotta, and housemade tomato sauce, to unearth hearty pieces of meat or veggies.