Super Pizza One's chefs whirl up delectable pies with regular, thin, or thick crust. While they offer pizza suggestions—traditional and house specialties include pesto, four cheese, and Meat Blast—customization is key, as they welcome customer requests of light or extra sauce and well-done or crispy crust. They also provide appetites with pasta, burgers and sandwiches, and desserts such as flan, pie, or cheesecake.
Red Zone Sports Bar and Grill envelops sports fans in a laid-back atmosphere while servers whisk classic pub fare such as pork sandwiches and flatbread pizzas to tables teeming with pints of Sam Adams, bottles of Guinness, and a cascade of buzz-worthy cocktails. Guests can bask in the glow of flat-screen TVs indoors as their favorite teams duke it out, or venture to the outdoor patio for breeze-kissed dining. Specials such as happy hour and all-you-can-eat wings stretch themselves across the weekly calendar, while college night on Thursdays encourages scholars to debate the merits of sandwiches versus wraps through dissertations written on bar napkins.
Top Pizza packs patrons' bellies with selections from a menu packed with New York–style pies strewn with medleys of more than 20 toppings. Like slam-poets in a geometry class, diners can orally attack triangular shapes sprinkled with up to four toppings, ranging from extra cheese to sausage to jalapeños. Mangle 10-slice pies along with garlic rolls inside toothy caverns while pausing to use refreshing soda to hydrate parched esophagi or water a grove of sugar-cane trees.
Dubbed Miami's "Best Inexpensive Italian Restaurant" in 2002 by the Miami New Times, Bruschetta & Co. strives to serve traditional Italian edibles that are usually available only at upscale eateries and Donatella Versace's mini-bar. Culinary pathfinders can foray into boot-shaped fare with the funghi and carciofi bruschetta (lunch, $7.50/dinner, $7.95), swathed in still-beating artichoke hearts and oyster mushrooms, or the fritto misto ($10.95/$11.50), a trident's worth of flash-fried shrimp bathed in spicy marinara. Pizza protégés can pursue palate-pleasing pies such as the quattro formaggi ($10.95/$11.50), a pantheon of mozzarella, gorgonzola, fontina, and goat cheese. And intrepid desserteers can sample the bruschetta alla Nutella (pan-fried country bread, caramel, fresh fruit, and Nutella, $7.95), the most groundbreaking dessert since the Soviet Union's top-secret experiments with cotton-candy borscht.
The dedicated dough maestros of Pizza Rustica fulfill circular-food quotas with freshly baked, preservative-free pies topped with creative earthborn ingredients. Stop in to peruse the menu, and sample mouthwatering munchables such as a huge slice of mega-meat pizza, piled high with two types of sausage, steak, ham, pepperoni, red onion, and plum-tomato sauce ($4.95), a 14” smoked-spicy-chicken pizza carrying a cast of fresh tomatoes, red onions, mozzarella, and boneless chipotle-chicken breast derived from a stash of poultry that's roasted that day ($16), or a portobello mushroom and goat cheese panini hugged by homemade rustica bread ($6.95). Slices boast above-average girth, so it’s a good idea to grab a friend before tag-teaming one of Pizza Rustica’s tomato-sauced pizza mats or the Nutella-and-ricotta-cheese-filled pizzetta ($3.95).
While the heart of Johnny Carino's menu is rooted in genuine Italian traditions, forward-thinking creativity has birthed what they like to call their signature dishes. The menu was designed by executive chef Chris Peitersen, and each location executes it by blending fresh ingredients with extra time to create high-quality preparations. Diners will find entrees such as 16-layer lasagna with made-from-scratch sauce, and pizzas made with home-baked crust. Other signature choices include the all-natural beef tuscan ribeye, baked stuffed mushrooms topped with house lemon-basil cream sauce, and tiramisu made from the ground up. Entrees can be paired with any selection from Carino's extensive wine list and cocktail menu.
Since 1969, the cooks at Mario the Baker have followed the same tried-and-true recipes, resulting in pizza after fresh-baked pizza emerging from the oven with the same flavors as the restaurant's very first batch. Diners settle into red and black booths to split signature pizzas, including La Maflosa pizza with sliced eggplant and mozzarella. As part of an unrefusable offer, the Godfather pie comes topped with capicollo, ham, and salami and is served with a side of housemade italian dressing.