In 1978, Argentine pasta craftsman Richard Sanders emigrated to Miami with his wife, Carmen, and opened The Pasta Factory Company. Thirty-three years later, Richard’s three sons—Rick, Fernando, and Leonard—have taken the rigatoni reins, with Fernando spinning housemade linguine, spaghetti, and fettuccine on his father’s original machine. Rick’s favorite part of the job has been watching 20 years of first dates, many of which transformed into years-long courtships and ended in down-on-one-knee marriage proposals—all within the confines of The Pasta Factory Company’s dining room.
With or without the prospect of a proposal, the Sanders family’s authentic Italian fare grew so popular among diners that they expanded The Pasta Factory Company to several locations. Now guests can fall in love with the first meat pie they meet at the original South Miami location, or speed date through fettuccine and cannelloni at the Pasta Factory Express spots.
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.
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.
Located in the newly restored historic Coral Gables Country Club, Liberty Caffe serves freshly baked pastries, crisp salads, and local Florida orange juice. Behind a lit glass case stuffed with crisp salads and buttery croissants, baristas pour foamy cappuccinos at the coffee bar and scoop cups of house-made gelato made from traditional Italian recipes and garnished with fresh strawberries and hazelnuts. Diners can slide into tables facing a row of open, arched windows overlooking the country club's manicured landscape of green grass, swaying palm trees, and fist-shaking groundskeepers.
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.
The chefs at Empire Lounge & Pizzeria toss dough into thin, circular canvases before slathering them in red or white sauce, topping them with handfuls of mozzarella cheese, and crowning them with vegetables and meats. Red and white sauces also make an appearance on pasta dishes such as spaghetti and lasagna. Along with classic Italian eats, Empire Lounge also serves up a selection of Mediterranean items including fried lamb and marinated chicken kebabs.
Pastazzi's culinary crackerjacks curate a menu replete with homemade twists on traditional Italian cuisine for noshers on the go. Diners design their own edible masterpieces from many possible combinations of handcrafted pastas and fresh sauces such as penne with bolognesa, cheese ravioli with pomodoro, and gnocchi with creamy alfredo ($7.85–$10.50). Flex jaw muscles like a contestant in the world’s-strongest-jaw competition before decimating the roasted eggplant lasagna ($8.95), or the salami and manchego-cheese panini ($8.25). Mollify insurgent sweet teeth with sugary selections such as the berry tartlet ($4.95) and tiramisu, the traditional italian cake made from lady fingers and espresso whose name translates as "tiramisu" ($4.50).