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).
Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
Mozzarella, dressings, and dough crafted from scratch populate Vetture's authentic Italian dishes to create fresh fare. Multitudes of tempting toppings meet atop the thin and crispy crust of Vetture's pizzas, which range from the 8-piece medium pizza ($10.95+) to the 16-piece sicilian ($16.95+), with most sizes available in whole-wheat varieties for healthier helpings. Like watching a silent film on a smartphone, the chicken parmigiana pizza turns a timeless classic into a handheld treat ($14.25–$18.95), and the Crispino pizza marries the subtle flavors of balsamic vinegar and olive oil with fresh tomatoes, basil, garlic, and homemade mozzarella ($20.95 for 16"). Those looking to please their Italian-craving palate can taste creamy penne carbonara tossed with peas, bacon, and onions ($11.95); or take an oceanic adventure with the calamari and scungilli marinara, including an option of spicy fra diablo sauce on mouthwatering morsels of squid and snails ($14.95).
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.
Voted Best Specialty Pizza in Dunedin in a House of Beers citywide contest in 2010, Bayshore Pizza’s success comes courtesy of co-owner Erik Johanson’s passion for quality ingredients. That and his mom’s secret sauce recipe, of course. Making good on a lifelong dream to run his own restaurant, Johanson oversees the family-owned-and-operated pizzeria, where chefs hand-toss fresh, daily prepared dough before transforming it into thin-crust and pan pizzas, folding it into ricotta-stuffed calzones, and rolling into hearty strombolis. Pizzas are available whole, or by the slice, where toppings range from the classic––pepperoni, sausage, green pepper––to the creative––clams, garlic, parmesan, and bacon––and a choice of five sauces waits to grace Bayshore’s chicken wings, which also won top prize in 2011, but never brag about it.
The aromas of Middle Eastern spices and grilled meats waft through the restaurant’s windows and doors, drawing passing noses closer with every outpouring of scent. At Prestige Lounge & Lebanese Cuisine, chefs reproduce authentic Lebanese recipes that draw from both Eastern and Western culinary influences to give diners a taste of the Middle East that lingers on in memories with expressive herbs and sizzling meat dishes. Chefs build their culinary sonatas using only halal meat and prepare yogurts and build on their flavor profiles all in the restaurant’s kitchen, ensuring that each bite is fresh. As live entertainment gets rolling on Friday and Saturday nights, the food gets a worthy competitor for diners’ attention spans. Belly dancers perform on weekends, and other talents, such as Middle Eastern singers and DJs, electrify the dining room with their lively shows.