Mara Cucina Italiana, which opened at the Mall at Wellington Green in May 2013, is the latest addition to Lirim Jacobi's restaurant group. Chef Joshua Flores curates the eatery’s menu of gourmet Italian classics, tossing pastas with housemade sauces and layering pizzas with specialty toppings. There are lighter options, too, like grilled salmon served over mixed greens with fresh lemon. Diners can sip cappuccinos or drinks from a full bar while talking or gazing at flat-screen televisions.
Antonio's South Ristorante starts dinners down the culinary road to Naples with appetizers such as imported provolone and olives ($7.95). To make beef brascioli, chefs roll up a savory Southern Italian mix of sliced genoa salami, romano cheese, and white raisins in a thin slice of top round and simmer it red Neapolitan gravy ($16.95). The seafood selection dishes out entrees fluent in underwater Italian including the zuppe de clams, with whole clams in red or white sauce served over a bed or chaise lounge of linguine ($14.95). Pollo Ala Antonio conceals a trio of spinach, artichoke hearts, and fontina cheese within a chicken breast safe ($12.95). Hefty servings of ricotta-stuffed baked lasagna ($8.95) satisfy multi-layered noodle lust and the appetites of the heartiest Italian lumberjacks. Antonio's chefs bake specialty breads in-house—enhance an order of garlic bread with a dapper suit of mozzarella cheese and mushroom cufflinks ($2.50).
The expert chef at Crazy Mario's calls upon 25 years of foodsmithing experience to craft zesty Indian platters and 12 specialty pizzas from all-Halal ingredients—as well as an eclectic roundup of fried chicken, subs, and appetizers. An appetizer of sultani chili awakens palates more effectively than licking a light socket with two deep-fried peppers bearing hidden cargos of chopped chicken and tomato within their sweet shells ($5.99). The goat biryani anchors plates with a bed of rice and herbs garnished with fresh coriander leaves ($11.99), while the baingan bhartha mutes tumultuous bellies with flame-broiled eggplant and a sautéed entourage of green peas, herbs, and spices ($9.99). The tandoori-chicken delight pizza—which flaunts a medley of tandoori chicken, green peppers, onions, and oven-roasted tomato—infuses Eastern-inspired flavors in a special house sauce ($19.99 for 18"). Diners may also create their own customized pizza, piling on a choice of toppings that include meatballs, spinach, pepperoni, and pineapple ($11.99 for 18", additional $1.59/topping).
microbrews to complement its Italian-American bistro-style menu. Brewmaster Fran Andrewlevich—whose past work has won gold and silver medals at the Great American Beer Festival—whips up lagers, pilsners, and seasonal beers right onsite. In the open kitchen, chefs feed flatbread bruschetta and hand-stretched pizza dough to a hungry brick oven, and craft ranch burgers filled with Angus beef, bacon, monterey jack cheese, and dreams of running away to join the circus concession stand.
Chicken, roasted peppers, and parmesan. Artichokes, sun-dried tomatoes, and basil pesto. Spinach, kalamata olives, and gorgonzola. These fixings mingle with mozzarella atop City Pizza Italian Cuisine’s gourmet pies. For something more conventional, try the menu’s build-your-own pizzas or a customer’s creation such as the meat lover’s, topped with pepperoni, sausage, meatballs, ham, and bacon. The restaurant’s other Italian grub includes hero sandwiches, pasta, calzones, and stromboli.
Seated at booths or on an outdoor patio with brick floors, patrons of Pizza Stop and Pasta bite into New York-style pizzas with toppings such as baby spinach, roasted garlic, and sweet Italian sausage. Chefs also pile hero sandwiches with cold cuts and, bake pasta dishes, and toss chicken wings with tangy sauces.