Tarantella Ristorante sends gourmet gondolas full of authentic cuisine representing all regions of Italy sailing into rumbling belly canals. The creamy bow-tie pasta of farfalle piemontese graces naked collars with tasty evening wear (lunch $9.95, dinner $13.95), and the lunch-specialty flattened chicken-parmigiana panini comes with a fresh garnish salad ($9.95). Crispy thin-crust pizzas ($10.95–$14.95), such as the mozzarella and mushroom covered funghi ($10.95), please the palates of dinner diners and double as makeshift manhole covers.
Dough disk virtuoso Domenick Delvecchio was born into the pizza business, and brings more than 30 years of restaurant experience to his authentic Italian eatery. Mouth pincers can pierce a full menu, with more than 30 varieties of wood-fired rounds, such as the classic margherita pizza ($10.95) and Anthony's Brooklyn pizza, sporting sausage, onions, roasted peppers, and dough professionally pitched back and forth over the Brooklyn Bridge for an authentic New York taste ($12.95). Entrees in other shapes, such as the lasagna ($11.95) and penne alla vodka ($13.95), remind diners of the Old Country's thriving pasta prospecting business.
Pies baked in homemade sauce bake to a crisp, golden finish over hot embers inside ovens at Giovanni's Coal Fire Pizza. 15 homemade Italian dinners, authentic pastas, chicken dishes, sandwiches, and salads top tables inside both locations, which each sport exposed-brick walls and a bevy of flat-screen televisions.
Jimmy Jax sports saucy and savory lunch and dinner menus that boast a boney bounty of baby-back ribs from the award-winning ribsperts at Michelbob’s ($9.99 half rack, $14.99 full rack), alongside other sauceable, sliceable palate pleasers. Chomp down on a Chicago-style thin-crust or new deep dish pizza loaded with cheeses imported from Italy and Wisconsin ($7.99–$14.99 for thin-crust or $10.99–$18.99 for deep dish) and covered with your choice of tasty toppings ($1.49 each), ranging from Italian sausage and Genoa salami to ethnically ambiguous tomatoes, green peppers, and anchovies. Lunch and dinner plates include comforting mouthfuls of smoked barbecue pulled pork ($7.99) and melt-iculously viscid five-cheese macaroni ($7.99 dinner), and suppertime combos ($11.99) pair the restaurant's signature rib-sticking rib racks with one of six other signature tastes (served with a garlic knot and choice of three sides).
The cooks at Cannoli Kitchen shepherd every plate from conception to consumption on the premises to fill their menu with fresh pizzas, pastas, and Italian desserts to feed parties of any size. Large tomato-basil pies ($17.99) eclipse tables and stars that are 18 inches in diameter, and pasta prisms of baked meat lasagna ($8.49) arrive flanked by a slice of garlic bread and a house salad or side of escarole and beans. Families can sit in or pick up spinach and broccoli stromboli ($6.49) and bubbling eggplant-parmesan subs ($6.99) to munch on in the comfort of their home. Crown meals with a toothsome top hat of creamy, chocolate-dipped cannoli ($2.79 each, $27 dozen). From the catering menu, a large tray of spaghetti marinara ($55) serves 10–12 hungry noodle twirlers, and orders of mozzarella sticks ($45) arrive in 50-piece increments to stock parties or edible Jenga tournaments.