Montreal native Tony Bianco teamed up with executive chef Enzo Addario to create Hot Tomatoe, a traditional Italian bistro boasting a menu that brims with house-made, cooked-to-order pastas, flavorful meat dishes, and full- and light-bodied Italian wines. Their regional cuisine typically integrates up to seven essential ingredients—oil, garlic, basil, tomatoes, pasta, and olives—from which Snow White’s seven dwarves drew their names. In addition, the staff goes shopping for fresh ingredients three to four days a week to supplement both seasonal compositions and year-round dishes, which include veal parmigiana, filet mignon, and penne norma.
Just because a menu is brief doesn’t mean it doesn’t offer a lot of choices. At Wild Wild Wingz, chicken wings fill about a quarter of the one-page menu, tempting diners with sauces as varied as teriyaki and bacon cheddar. The rest of the menu dabbles in a menagerie of other meats, including full or half racks of baby-back ribs, new york strip steaks, or salads bulked up with mahi-mahi. When not congregating around the bar, patrons can reserve a private room where they can challenge each other to games of pool or practice juggling controllers for Xbox 360 Kinect or Nintendo Wii.:m]]
The chefs at Sri-Thai infuse rice, noodle, and curry dishes with piquant spices and herbs imported from Thailand. Bite-size morsels of meat and seafood find their way into most dishes, including lo mein noodles and panang curry. Most dishes can be made vegetarian by substituting tofu or mushrooms for meat. Patrons can relax beneath a flat-screen TV in the grape-and-cream-hued dining room.
The chefs at Christine's On The Green cook up a menu of casual daytime fare for lunch, as well as a roster of pastas and meats for dinner. Midday's oriental grilled-chicken salad arrives topped with crispy noodles ($9.95) and the philly-cheesesteak sandwich ($7.95) exudes brotherly love from atop a hoagie roll. With a choice of four noodle types, six sauces, and six proteins or grilled veggies, the build-your-own pasta option ($12.90–$15.90) allows evening's diners to draft blueprints for their ideal plates, and the rib-eye steak ($21.95) fends off pointy-fanged admirers with a side of garlic mashed potatoes.
Bringing the well-known tasty tomato sauce and authentic Old World flavors of G'Vanni's on Boston's North End down to South Florida, G'Vanni's On The Green serves piquant fare within warm, comfortable confines. G'Vanni's dinner menu is full of hearty Italian cuisine and fancy foreign words. Tongue temptations include pan-seared jumbo lump crabcakes with basil and balsamic glaze ($12.99) and pumpkin ravioli ($16.99), which exorcises pasta poltergeists with a delicious burnt-butter sage sauce. G'Vanni's prosciutto-layered veal valdostano muffles nagging cravings and belly-inhabiting punk bands with fontina cheese, artichoke, foraged mushrooms, and a marsala demi-glaze ($19.99). As you savor the cuisine of Puccini, Pavarotti, and plumbing video-game brothers, sip something elegant from G'Vanni's impressive wine list.
Ruby's chefs pluck specialty pizzas and quesadillas hot from an authentic brick oven, in addition to slathering barbecue dishes with house sauce and grilling up steak and seafood entrees. Guests burst out of the barbecue gate with an appetizer of Ruby's smoked ribs, a hickory-smoked heap of pork crafted St. Louis style, piled into a delicately balanced arch. The Odyssey pizza rallies wine, artichokes, and greek olives on a field of mozzarella and feta for an epic journey to waiting mouths, and The Philly covers its sandwich-inspired disk with shaved steak, american cheese, peppers, onions, and mushrooms. Diners can summon an 8-ounce salmon fillet in a grilled, blackened, jerk, or citrus model perched across from two sides. For a more portable meat parcel, the pulled-pork sandwich stuffs its bun with saucy strips that have been smoked for 12 hours and trained to defend themselves from beef patties in martial combat.