The staff of Pita Republic artfully balance good taste and good health, like Jackie Onassis’s tracksuit collection. These stuffers of edible envelopes hew to such practices as making their tzatziki sauce from low-fat yogurt, never using frozen chicken, and sweetening their smoothies with honey-green tea. For more details about the tangy blend of fitness and deliciousness, check out the company’s nutritional information.
Cosimo’s Trattoria & Bar blends the charm of Old World bistros with more modern international flavors. In keeping with tradition, the chefs hand-toss each 12-inch pizza before topping the pies with everything from ground Italian sausage and roasted red peppers to grilled chicken and sundried tomatoes. Classic pies are then baked to a toothsome crisp inside a wood-burning brick oven.
Homemade pasta dishes, ciabatta sandwiches, and grilled salmon with polenta exemplify bistro-style Italian cuisine. But the chefs push the boundaries with wasabi aioli and sweet Thai chili sauce on tempura-fried shrimp, and hoisin sauce and sesame seeds can top surprising specialty pizzas. Gluten-free items also accommodate diners with special diets.
Tan walls, diner-style booths, large plate-glass windows all lend a homespun charm to the airy, high-ceilinged dining room at Cosimo’s Trattoria & Bar. For a splash of color amid the space’s earth-toned palette, the eatery also features a colorful portrait as well as planters brimming with leafy green ferns. The covered veranda allows diners to enjoy their meals in the open air while avoiding the prying eyes of passing jetliner pilots.
Former pro baseball player Shane William Rawley helms Shaner's Restaurant, where an arm that pitched 12 seasons in the major leagues now hoists menus of Italian and American food. The menu features burgers and sandwiches such as italian sausage and roast beef, alongside thin-crust pizzas such as the five-cheese white pizza and the supreme, boasting a medley of meat and vegetables. Sports games play on 14 high-definition televisions throughout the dining room, which also makes way for dancing powered by the tunes of a live DJ on Friday and Saturday nights.
You'll never find a packet of dry spaghetti noodles, nor a bag of frozen ravioli, in the kitchen at Giuseppe's Ristorante. That's because the restaurant's Italian-born chef, Eduardo, insists on making every piece of pasta from scratch. He rolls out thin layers of eggy dough to make fresh ravioli, butterfly-shaped farfalle, and long, flat fettuccine noodles perfect for sopping up sauce or lassoing morsels from your date's dinner plate.
After Eduardo has cut and shaped these pastas, he serves them up with proteins such as calamari, salmon, or tender veal, and sauces such as marsala or creamy b?chamel. Just-baked pizzas, salads, and a selection of gluten-free pasta dishes round out the menu. Servers prepare coffee drinks, pour wine, and serve beer?including Italian imports such as Moretti La Rossa. For dessert, try the made-from-scratch zeppole pastry or the affogato, which pairs rich espresso with creamy ice cream.