Every day, Vittorio's Pizzeria & Restaurant's proficient pie twirlers construct pizzas, hot sandwiches, and Italian specialties from scratch. The restaurant's modern, mostly horse-and-buggy-free interior harbors a kitchen from which emerge calzones and strombolis overflowing with molten cheese. The culinary team hand tosses the fresh dough that forms the foundation of each pizza, including nine specialty pies, in addition to preparing spaghetti and chicken parmigiana swimming in pools of marinara. The staff also delivers bottled beer and pours glasses of imported wine, cooling tongues better than the unity of a flagpole, a midwestern December, and a school principal's mandate to discipline his hecklers.
From a young age, chef Wesley Campbell would watch, rapt, as his parents made jerk chicken and pork, steamed fish, and fried chicken at their restaurant in Jamaica. Realizing that this was his calling, he began his career as a prep chef at the age of 16 at the five-star Half Moon resort in Jamaica, where he was quickly promoted to head chef. By age 20, Wesley was offered the executive-chef position––which he turned down. His real aspirations were to start a restaurant in America.
In the time since, chef Wesley has been nominated to represent his country in the International Culinary Olympics competition, and traveled to the United States to hone his skills at four Washington, DC, restaurants. Today, he blends Jamaican, American, and continental preparations into the menu at Mo-Bay Grill, whose dynamic flavor profiles have earned the eatery four palms from Florida Today.
In its dining room, decor details such as palm-tree wall murals and wooden wind chimes evoke “an afternoon by a tiki hut on the beach of Montego Bay,” according to a 2006 review in Hometown News. As island music swoons over the speakers, servers ferry in authentic Jamaican dishes such as baked jerk chicken, apple-glazed pork chops, and hearty stews of oxtail, vegetables, and beef. Afterward, guests can dunk forks into desserts such as banana-rum cheesecake, which gives meals cheesy finishes without quizzing servers about their favorite knock-knock jokes.:m]]
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.
The Bizzarro's Special takes a big appetite to tackle—a 24-inch crust smothered in cheese, sauce, and nine different toppings, including a meaty spread of pepperoni, beef, ham, and sausage. But there are options for the less ravenous too. The pizzeria's pies can be customized with any number of toppings or temporary tattoos, and the chefs will even tuck pepperoni and olives into specialty stuffed pizzas. The restaurant ventures into pasta dishes as well, with spaghetti served in a housemade plum-tomato sauce and chicken piccata doused in butter, white wine, and lemon juice. Those stopping in for just a quick bite should check out the salads and subs, including the eggplant parmigiana sub or the italian combo.
The chefs at La Piazza Italian Restaurant and Pizzeria don't just cook up one style of Italian cuisine. Instead, they prepare Italian favorites that vary from quickly prepared calzones to linguini tossed with seafood, a splash of white wine, minced garlic, and a healthy pat of butter. They spend just as much time finding the perfect combinations of toppings for pizza as they spend whipping up bowls of veal parmigiana on a bed of penne. The kitchen team also incorporates all types of meat, and includes a range of seafood options that showcase the area's best catches, just like a student welding an aquarium to the blackboard for a school presentation.
Six days a week, the pizzaioli at Bella Luna Restaurant & Pizza knead and toss fresh dough that provides a crispy, chewy base for their signature pies. Decorated with classic toppings such as mozzarella, garlic, and tomatoes, pizzas are served alongside quick, hearty lunch fare such as chicken piccata and hot eggplant-parmesan subs. During dinner, chefs send out plates from a more extensive menu, whose signature dishes include thick slabs of lasagna and linguine sauteed with clams, olive oil, and a white garlic sauce.