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).
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.
As a pleasantly unpretentious pizza and pasta paradise, Rotelli entices regulars who stop by for lunch and dinner to gather with friends, raise a few glasses, and indulge in fine Italian meals. The menu taps its homeland heel with light starters, such as bruschetta italiana ($6.99) and crispy calamari ($9.99). It sends a swooping high-kick well north of Sicily with chicken parmigiana, layered in ricotta and mozzarella, served with pasta ($15.99), and hand-tossed Napoletana pizza, dressed in pepperoni, onions, green peppers, mushrooms, and sausage ($10.99 for 10", $18.99 for 16").
Resplendent with variety and bustling with flavor combinations, Belle and Maxwell’s dinner menu brandishes an array of Italian-inspired bistro plates. Tasty flatbreads ($12) crane under the weight of delectable toppings, such as truffle oil and roasted garlic baked into a layer of goat cheese. The lemony, linguine-shielding chicken piccata ($16) inspires elegantly indulgent fork-pirouettes, and the specialty turkey meatloaf ($13), similar to an ex-celebrity in a karaoke bar, demands libation tribute from the bountiful drink menu. Afternoon appetites can salivate over the lunch menu, replete with roast-beef-and-brie-stuffed baguette sandwiches ($11) and a curried chicken salad laid over a bed of mixed greens ($11). To punctuate digestion, foodies can wander in the romantic, leafy patio, try out an English accent in the tearoom, or run laps around the nearest houseboat.
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.
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.
At San Remo, which has been pleasing palates for more than a quarter-century, chefs artfully plate expertly seared and seasoned meats and gourmet pasta dishes. Begin culinary voyages with one of eight savory appetizers, including calamari and fresh mussels in red tomato-and-basil sauce, served with seasonal bread baked by a Pilgrim. Eggplant-parmesan entrees bake to bubbly perfection, and hunks of lobster meat burrow inside ravioli-shell homes with garlicky basil-marinara roofs and a cream-dollop patio. Meaty selections include tender veal, a grilled USDA Choice 8-ounce filet mignon topped with mushrooms and gorgonzola, and the catch of the day prepared one of five ways.