Pizza Hut opened in 1958 and continues to sling its famed hand-tossed, pan, thin, and stuffed-crust pizzas alongside a menu of snack-ready eats. Aspiring pizza artisans can build their own pizzas ($3.48–$3.57 for a personal pan cheese, including tax) choosing from any of the protein-packed meat toppings including pepperoni, ham, pork, beef, italian sausage, bacon pieces, and chicken. Use veggie toppings to augment a meaty meal, or craft a rounded garden cornucopia of mushrooms, green peppers, onions, black olives, diced tomatoes, jalapeños, and banana peppers.
Cooks stoke brick ovens to bake specialty pizzas crowned with roasted red peppers, prosciutto, and gorgonzola cheese in the kitchen at Carmela's Brick Oven Pizza and Wine Bar. Their darting hands scatter cheese, ladle on sauce, and gently rest sheets of pasta as they craft lasagna. The murmur of conversation drifts from the high-topped tables in the dining room, where glasses clink together making the sound of a knight trying to get out of a Volkswagen. Behind a bar hewn from gleaming wood, bartenders reach up to shelves stacked high with bottles of wine, pairing vinos from the extensive list with lobster ravioli or signature white pizzas topped with mozzarella, ricotta, and garlic.
With it's staple pizza named Grandma, it's pretty clear that Carmela's Pizza & Wine Bar is steeped in familial tradition. Executive Chef Adam Fatigate expanded on the idea of his late father's Carmela's Brick Oven Pizza and Wine Bar, located in Stuart, and opened his own high-end pizzeria. Here, along with several varieties of New York?style pizzas baked on a subway rail line, Fatigate and his team create the signature Grandma's pizza, a 16-inch square, thin-crust pizza with a slightly tangy sauce and light cheese. Grandma's pizza can stay as simple as a plain cheese pie or go puttanesca-style (with olives, anchovies, and chili oil) or basil-pesto (with sun-dried tomatoes and chicken). Classic Italian dishes also populate the menu, including lasagna bolognese, veal parmesan, and seafood risotto.
While diners can carry-out food, those who stay can imbibe at Carmela's full bar, which pours 80 wines and 25 craft, imported, and domestic beers, and also whips up cocktails with its selection of 100 spirits, such as bellinis and martinis. And the restaurant also offers entertainment: guitar-violin duo Nouveaux Honkies on Tuesday, two pianists on Friday, and jazz on Saturday.
The cooks at Camilli’s of Jupiter fill their menu with thin crust pizzas crowned with toppings such as sausage and fresh mushrooms, and complemented by classic entrees, including Philly cheese steaks, and spaghetti and meatballs. Boyland handcrafted sodas, draft beer, and wine by the glass cleanse diners’ palates for chocolate chip cannoli desserts.
Brick walls, wooden shutters, and a color scheme as warm and red as the homemade tomato sauce—Buongiorno Pizza & Pasta’s decor really sets the stage for a homey Italian meal. The home-style approach extends well into the kitchen, where chefs craft gourmet pizzas from scratch in both New York and Sicilian styles. They toss and top them to order, strewing them with a medley of guests’ favorite toppings or whipping up one of their inventive signature pies, such as a pizza topped with a penne à la vodka sauce. Wines culled from Italy and California pair well with Mediterranean-inspired entrees such as chicken parmigiana heroes and veal marsala, while also facilitating conversation between a couple on their first date or a poet and his muse.