Bella Italian Restaurant dishes out authentic Italian delicacies from a menu, rooted in Old World tradition. Swimming in a sea of marinara, olive-oiled mussels ($8.95) flex for admiring taste buds, and fresh tomatoes, basil, and garlic lounge on crunchy toasted bruschetta ($6.95). Diners can tangle their tongues around a mound of spaghetti, mingled with the baked goodness of eggplant parmigiana under a blanket of mozzarella cheese ($11.95), or pacify luxury-loving teeth with tender veal marsala, with mushrooms and shallots in classic wine sauce ($14.95). Oceanic appetites are sated with spicy calamari fra diavolo, supple calamari sautéed in a piquant marinara sauce crowning a linguini hill ($13.95).
Joseph and Efren Boglio grew up in a Northern Italian town near Torino, raised by a mother locally renowned for her cooking abilities. Although the brothers loved the double-crusted, ricotta-stuffed pizza that she made every Easter, it wasn't until they moved across the ocean to Chicago that they realized just how special it was. Unable to find an equivalent after eating their way through local pizzerias and hunting pizzas in the wild, they opened Giordano's in 1974 with the goal of recreating the savory pie from their childhood. They've adapted their style over the years, but the concept has stayed the same: thick layers of mozzarella submerged in rich tomato sauce and served in a shallow bowl of golden dough. Diners can add ingredients such as spinach, sausage, or shrimp. Even though the Giordano’s deep-dish empire has expanded to Florida, its menu retains its old-country stamp with cuisine such as juicy italian beef and housemade meatballs.
When you're following the host or hostess to one of L'Italiano's tables, it's not difficult to imagine that you're walking down a bustling street in Chicago. Antique streetlights flank the booths, steel archways rise above your head like elevated train tracks, and the aroma of deep-dish pizza permeates everything. This last detail is why so many people flock to L'Italiano's in the first place; nowhere outside of Chicago does deep-dish better. That said, this place is about more than just the pizza. Don't miss out on Italian favorites such as baked mostaccioli and shrimp scampi, though you'd do well to save room for the tiramisu.
Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Take those new flavors for a test drive with two large one-topping pizzas, selecting from an array of tasty cheese crowns that stretch into infinity like a taffy pull in a black hole.
A celestial ceiling that gives the illusion of dining under the stars casts a romantic aura over Pacino's two-story interior, as patrons savor aromatic Italian dishes that have earned the restaurant a high recommendation from Frommer's. Toothsome family heirlooms dot the menu, with classic starters such as garlic-scented roasted mussels, or the dazzling flaming cheese ($9.99), ignited tableside by the tiny dragons servers keep in their pocket. Forks cut in for dance with the linguini carbonara that twirls on a cream dance floor with prosciutto and parmesan ($13.99). Subtly breaded slices of eggplant surround a trio of Italian cheeses in the vegetarian eggplant rollettini ($13.99), and a pork shank simmers in barolo wine in the osso bucco, a meaty Northern Italian classic ($19.99). Groups of two or four complement Old World feasts with a generous pour of wine while admiring their reflections in the restaurant's Sicilian copper grill or diving through dishes on the outdoor patio.
Supporting one's friends and neighbors is a theme at Brick & Fire Pizza Express, a neighborhood pizza joint that uses locally sourced ingredients as often as a moth kisses a lamp—whenever possible. For instance, to craft their one-of-a-kind housemade pizza dough, they mix in a batch of Orlando Brewing's Organic Red Ale. Local ingredients such as these equate to maximum freshness and flavorful brick-fired pizzas and calzones. To adorn those pizzas, the menu features more than 20 fresh toppings, including grilled ripe plantains, capicola, and meatballs.