After Sandro Costanza left his home in Calabria, Italy, in 1988, he devoted decades to waiting tables and cooking his way through Paris, London, and Rome before finally landing in Saratoga. There, he opened Ristorante Da Mario to re-create the bursting flavors and vibrant colors of the southern Italian dishes he remembered from his childhood. Today his chefs forge these staples by layering lasagna, stuffing ravioli, and fluffing gnocchi in-house, and by using a number of lighter cream sauces instead of exclusively glazing entrees with marinara. Although Sandro's wine list features numerous California varietals, it also includes bottles from major wine-producing regions across Italy to complement the authentic dishes.
Faux tuscan walls mimic the cuisine's rustic, down-home approach, but crisp, white tablecloths and framed artwork also lend their touches of refinement to the dining room. Outside, patio seating pairs rich Italian meals with light gulps of fresh air and lets diners keep eyes out for invading Byzantines.
The chefs at Jake’s specialize in whipping up circular comestibles, dishing out pizzas with more than 20 toppings in addition to scrumptious specialty pies and a sizeable selection of burgers, sandwiches, and wings. Cozy up in a booth with a signature pizza ($15.25 for a small), such as the barbecue chicken, which plunders the garden for ripe pineapple and onion before wedding them to juicy marinated chicken breast on an altar of smoked provolone. The create-your-own-pizza menu rounds up the usual suspects including pepperoni, mushrooms, and anchovies and puts them in a lineup alongside their more exotic counterparts such as louisiana hot sausage, artichoke hearts, and chives ($12.05+ for a small). Burgers ($5.65), quesadillas ($4.50), and a chicken philly with fries ($8) clamor for diners' attention, and a bucket of wings ($12.75) provides a perfect opportunity to prove your kindergarten teacher wrong about your ability to share.
The chefs at Triple Seven Pizzeria shuffle custom combinations of sun-dried tomatoes, pesto sauce, and mozzarella cheese to spread across sourdough crusts made fresh daily and form their gourmet, casino-themed pies. They stack the Texas Hold'em BBQ Chicken pie with grilled chicken breast, barbecue sauce, and cheddar cheese and crown the Straight Flush with pepperoni, red onions, and italian sausage. Vegetarian pies include the Viva Las Veggies, with black olives, zucchini, and green bell peppers, and the thin-crust Lady Luck, which diners typically blow on before eating, with fresh garlic, basil, and tomatoes. Patrons order from the red-and-black-tiled counter before adjourning to the outdoor dining area or around tables inside that afford views of 42-inch plasma TVs that project football games on Sundays.