Though pizza hails from Italy, the cooks at GuGu's Pizza & Pasta aren't afraid to integrate flavors from other countries into their handcrafted pies. For instance, they pay homage to the Caribbean with ingredients such as chicken, bell peppers, and jerk seasonings, and evoke flavors of the Hawaiian islands with habaneros, pineapple, and Canadian bacon.
The cooks also think outside of the box when preparing their pastas. They use Jalapeno marinara sauce to spice up the penne arrabiata pasta, and speckle their spicy firecracker shrimp pasta with tricolored bell peppers and white wine sauce. Of course, they still prepare traditional pastas too, such as a meaty lasagna made from a family recipe. In addition to these classic and unique noodle dishes, they prepare a number of house-made selections, including meatball subs, garlic bread, and cannolis.
Vesuvio's Restaurant and Pizzeria first opened its doors in 1956, introducing Americans in the area to the Italian take on pizza pie, crafted in a wood-fired oven. Today, the same family bakes their pizzas in the same oven, pairing them with pasta dishes, veal entrees, and classic grinder sandwiches. They top tables with their dishes in a rustic dining room featuring murals of the Italian countryside, painted by local artist Greg Martin.
When you accidentally plant tomato seeds instead of building a treehouse for your children, you'll have to learn how to put a tomato to good use. Today's Groupon gives you a tasty education in the red fruitgetable with $20 worth of Italian cuisine at Tomatina for $10. Bring a flavorful tutorial to your palate with professorial pizzas and pastas straight from the tomato academy.
During years spent refining his culinary skills—including a stint in the kitchen of Berlin's Grand Hotel and tutelage under Italian chefs from Brindisi—chef Lyle Koch absorbed the essential commandments of fine cooking. Keep it simple. Keep it fresh. Don't use bases. Make your own sauces. Don't let the lobster trick you into switching places.
Lyle brought those teachings together when he was finally ready to open his own eatery, Antonella's Ristorante. Antonella's chefs make everything from scratch—including sauces and pizza dough—and have seafood and produce flown in fresh throughout the week. Their attention to detail shines through in the final plates, which range from pizzas topped with barbecued chicken and smoked gouda to classic veal parmesan with savory tomato sauce. A generous wine list complement the meals with a variety of grape distillates.
To Lyle, an atmosphere of warm hospitality is just as important to Italian cooking as the cuisine itself. That hospitality has been part of Antonella's since the fateful day it opened (September 11, 2001). As the events of that tragic day unfolded, Lyle decided to make the evening's food and wine free of charge and welcomed his diners into a TV-free refuge where they could eat, talk, and grieve together.
The cooks at 4th St. Pizza Co. crown their specialty pies with more than 25 different fresh toppings such as smoked bacon, Roma tomatoes, and whole milk mozzarella cheese. The salad bar also features an array of choices, stocked with 34 fresh ingredients to build into sides or entrees.