San’s delectable menu bursts with a medley of homemade thin crust pizzas, piping pastas, and hearty sandwiches crafted with fresh ingredients. Dinner DJs hand-hurl each pie sky-high upon your order, slathering it in scratch-made sauce, a rich blend of cheeses, and tantalizing toppings including house-made meatballs, artichokes, eggplant, and feta ($1.95+ / slice, $7.50+ / pie). Silence trilling tummies with specialty pizzas, such as the rail-thin Cara’s Crispino sprinkled with tomato, basil, garlic, and balsamic ($2.50 / slice, $18.95 / 16’’x16’’), or the Balls of Fire pizza, a pizza topped with cheese and pizza sauce combined with a special hot sauce, meatballs, jalapeno and crushed red peppers ($18.95 / 18" large). Homemade manicotti ($10.95) and lasagna ($10.75 for cheese, $11.75 for beef) soak in flavorsome lochs of house marinara, and a bevy of hot and cold sandwiches ably sate bun enthusiasts ($5–$8.75).
Unlike applying for a job, auditioning for a play, or winning over in-laws, becoming a member of the Lobosco clan is as easy as eating pie. Pizza pie, that is. "One bite and you'll be family!" is the restaurant's fun-loving motto, one that the kitchen crew reinforces by crafting homestyle pasta dinners, hot hero sandwiches on fresh-baked bread, and classic Italian entrees such as eggplant parmigiana. Pizzas are stretched thin in the New York fashion, then topped with ingredients ranging from classic sausage, pepperoni, and olives to less common shrimp, crab, and white sauce.
Classically trained in Palermo, Italy, Angelo's head chef has been wrangling diners in his dough lasso for more than 50 years. His Italian menu, made from recipes passed down through the owner's family for generations, emphasizes hand-tossed pizzas and a wide array of freshly cut toppings. Patrons can also use the restaurant's Via Veneto italian ice to cool their mouths after a hot stromboli or a long day of sticking their tongues out at the sun.
Though Gino Bonetti has lived in Florida for nearly a quarter-century, he has every right to call his pizza New York-style. The Sicilian-born restaurateur lived in Queens for 30 years, during which time he fell hard for the city's versions of his native Italian cuisine. Since 1993, Gino, his wife, Arlene, and their two children have operated Gino's NY Style Pizzeria, where chefs prepare both Neapolitan- and Sicilian-inspired pies. Whichever style they choose, customers can have their pizzas topped with anything from meatballs and eggplant to premium toppings such as prosciutto and artichoke hearts.
In addition to pizza, the cooks also whip up hot and cold subs brimming with veal cutlets or cappicola, as well as use traditional recipes to prepare a lineup of baked pasta dishes, including a lobster ravioli with homemade vodka sauce. In good Italian tradition, they bolster their myriad of chicken, veal, or seafood entrees with a hearty side of pasta and garlic rolls. Gino's also provides catering services, as well as can help plan complete events with recommendations for local equipment rental, videographers, and linen providers.