Though diners at Manolo's Italian Restaurante & Pizzeria must wait before digging into their entrees, as each one is made to order, they can pass the time nibbling on an antipasti. After putting away a plate of the eatery's grilled bruschetta appetizer, diners rejoice at the appearance of steamy entrees crafted under the watchful eye of Manolo's chef and owner and an always-watching Santa Claus. The chef's signature sauce may only grace a chosen few of the restaurant's 13 entrees, but mixed greens and oven-warmed bread escort every one of them to the table. After dinner, the wait staff fills cups with one of four aged ports or Café Manolo, rum- and Kahlúa-spiked coffee capped with whipped cream. Manolo's Italian Restaurante & Pizzeria also caters to wedding receptions and other special events in a banquet room with seating for up to 100 guests.
Santo's enraptures palates with a main menu of piping-hot, oven-fresh pizzas and a diverse lineup of Italian appetizers. Like the Italian national anthem sung by a Venetian gondolier, starters tastefully prelude pizza feasts with Italian notes, such as tomato-and-basil-topped bruschetta, or a fresh mozzarella alla capprezze drizzled in rich extra-virgin olive oil. Next, a retinue of cheesy, bubbling pies rolls out from Santo's ovens, dressed for dinnertime in alfredo or tomato sauce or in a birthday suit of no sauce at all. Veggie pizzas wear a tasty corsage of mushrooms, peppers, banana peppers, broccoli, and spinach, and the tutto bianca delivers creamy ricotta, mozzarella, and spicy garlic on a base of alfredo.
After nearly 20 years spent working on the docks with his five younger brothers, Greek immigrant William Fotopoulos opened the first ABC Pizza in Connecticut in 1966. Today, each of its dozen central-Florida locations tosses dough with skill that suits the Fotopoulos mantra of "Always Better Crust." Custom specialty pizzas mingle feta and greek peppers with pepperoni and pineapple, and thin slices of gyro meat fill sandwiches. ABC Pizza also caters special events such as birthday parties, luncheons, and retrospectives of Bill Paxton's film career.
Westshore Pizza’s cooks evoke the flavors of a Philadelphian eatery by using sauce made from California tomatoes, house-made dough, and hand-grated Wisconsin mozzarella as they bake New York–style pizza. In addition to adding such savory toppings as bacon, broccoli, and jalapeños, the staff also stuffs philly cheesesteaks with melted cheese and sautéed vegetables. Dedicated to fresh, quality ingredients, cooks also grill half-pound patties of Angus beef for their hamburgers and bake their own italian bread from a recipe found etched into the side of the Liberty Bell.
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.