Q’pizza stacks their menu with rich, hearty Italian food such as mediterranean black mussels, spaghetti with handmade meatballs, and hot pizzas loaded with fresh toppings. They also grill up fine seafood such as almond-crusted salmon in a light lemon butter sauce and build belly-filling subs, paninis, and calzones.
Top Pizza packs patrons' bellies with selections from a menu packed with New York–style pies strewn with medleys of more than 20 toppings. Like slam-poets in a geometry class, diners can orally attack triangular shapes sprinkled with up to four toppings, ranging from extra cheese to sausage to jalapeños. Mangle 10-slice pies along with garlic rolls inside toothy caverns while pausing to use refreshing soda to hydrate parched esophagi or water a grove of sugar-cane trees.
Bargello Bistro plates up a menu of refined comfort-cuisine recipes hailing from such warm-water coasts as Italy, Greece, and Morocco. A bowl of Tuscan minestrone soup ($4.25) makes a fine precursor to a hearty plate of coconut shrimp, served in a sauce that is sweet, spicy, and surprisingly well read ($9.25). A savory selection of gourmet sandwiches quells lunch- and dinnertime cravings ($10.45–$13.45), and Bargello's weekend breakfast menu catches early birds with an appetizing array of omelettes, pancakes, and breakfast paninis ($9.95 each) that can be served in half portions for children under 12 and peckish centaurs ($6.95).
Getting the dough right is one of the hardest parts of making a pizza. That's why they make it in house every morning at The Original Big Tomato, yielding a crust that's crisp on the bottom but still fluffy around the edges. Since a base like that deserves fine toppings, the crew also chops veggies fresh every day. They might crown pies with sun-dried tomatoes, fresh lettuce, basil, corn, and spinach. There's also a wide selection of cheeses, including gouda, gorgonzola, parmesan, and goat cheese. Alongside pizzas on the menu, there's also the range of salads, paninis, and wraps that one might see at an Italian cafe.
Working side by side at Miami Beach's kitchens for nearly a decade, Moshe Petel and Spurgeon Solomon bonded over their love of Italian cuisine. Along with Nicaraguan executive chef Felix Pavon, the Israeli Petel and Honduran Solomon bring an outsider's reverence to Grazie Italian Cuisine's authentic dishes. Six days a week, the amber-lit, 75-seat dining room fills with the aroma of fresh-baked bread, which joins housemade pesto oil and toasted garlic slices to start each meal. For main courses, Chef Felix tosses handmade and gluten-free pasta with ingredients such as crabmeat and gravy as well as cooks bone-in New York strip steaks with a special rub. Classic and specialty cocktails plus domestic and imported wines help to wash down feasts, which come to a close with more than 10 housemade desserts such as chocolate pecan pie and tiramisu. Weekly specials include an all-you-can-eat lunch buffet and happy hour drinks and appetizers.
More than 15 locations of Sal's Italian Ristorante grace the Florida panhandle like pepperonis on a sizzling pizza slice. In dining rooms designed to evoke the atmosphere of a small Italian village, plates of penne and linguine steam with alfredo, pink vodka, or light wine sauces. Skilled chefs sauté salmon and veal and top gourmet pizzas with shrimp, basil, and gorgonzola. House wines can be poured by the glass or carafe for the thirsty, or by the eyedropper-full for the curious.