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With stints at Antonio’s La Fiamma in Maitland and Terramia Winebar in Longwood, Adriatico chef Marco Cudazzo has played a significant role in pleasing local palates with a penchant for pasta and rustic dishes from the old country. Now, along with his charming wife Rosetta, Cudazzo brings the flavors of his native Abruzzo, a coastal region shoring the Adriatic, to College Park’s savvy denizens, most of whom are no strangers to authentic Italian cuisine.

Not surprisingly, Adriatico’s menu slants toward the sea, not the Abruzzo’s mountainous interior, where lamb, mutton and diavolicchio peppers typify the Abruzzese style. No, it’s all about the seafood here, and the calamaretti alla Napoletana ($8.50), ringlets and tentacles of small, tender squid sautéed in a spicy tomato sauce, is an antipasto worth diving into. The meat is faultlessly firm and doesn’t suffer from the rubbery texture that results from overcooking, while the sauce is an ideal lure for the complimentary bread.

I took great pleasure in listening to my waiter’s thick, rolling lilt, though I’m sure he felt like driving his giant fist into my skull after I asked him to repeat the evening’s special three times. When I finally understood that the white striped bass ($27.50) was pan-fried with portobello mushrooms, and not pot-bellied monsoons, I couldn’t say no. The enormous platter contained a thick fillet garnished with baby romas, yellow tomatoes and two crunchy jumbo shrimp in addition to the ’shrooms, all slicked in a garlic white wine sauce. The flavors worked well, but I would’ve enjoyed the fish more had it not been served tepid.

Terrestrial items also get a chance to shine, and the indisputable freshness of the creamy tomato soup ($5.50) made it a bowl full of magical slurps, with heavy cream and basil adding texture and pungency to the ruddy orange bisque. Carciofini “mamma mia” ($8.50), baby artichokes sautéed in olive oil, garlic and mint, were tender for the most part though a few stringy stragglers found their way into the garlicky sauce. The astringency of the artichokes and sun-dried tomatoes, unfortunately, overpowered the essence of mint, making the dish a slight disappointment.

 

A comforting main like gnocchi della casa can be enjoyed with a choice of three sauces: marinara ($11.50), meaty Bolognese ($14.50) or gorgonzola cheese ($16.50). No matter the sauce, the potato dumplings were perfectly pillowy, and if you opt for the gorgonzola, the rich sauce is as aromatic as it is fulfilling. Italian-imported lemon sorbetto ($7) bests house-made tiramisu, partly for its refreshing tang and partly for its lemon-peel shell, though
either will ensure your meal ends on a sweet note.

Wine racks, exposed brick walls and the glow of candlelight on fresh linens create an oasis of calm, though the serene ambience also extends outside, where patrons can dine by the light of tiki torches along Edgewater Drive. Service is purposefully friendly and leisured, but can seem a little too leisurely when glasses are left unfilled and when lags create uneven pacing. Nevertheless, the trattoria’s genuine charm ultimately wins over the hearts of diners, and the competent execution of the seafood-leaning menu is sure to make Adriatico a fixture in the neighborhood.

Pizza without beer? Lasagna without wine? It's unthinkable according to Anthony Marku's standards, but then he's a native of Italy and the owner of Thornton Park's newest restaurant, Anthony's Pizza Cafe.

Marku feels so strongly about the pairings that he's prepared to start giving away beer and wine at his establishment – and he may have to do just that. Last week, the City Council, acting on the interests of a handful of residents concerned about adding another outlet for alcohol in their neighborhood, once again shot down his appeal for a permit to sell beer and wine.

Marku feels so strongly about the pairings that he's prepared to start giving away beer and wine at his establishment – and he may have to do just that. Last week, the City Council, acting on the interests of a handful of residents concerned about adding another outlet for alcohol in their neighborhood, once again shot down his appeal for a permit to sell beer and wine.

For the meantime, the Thornton Park dining district is confusing, with regard to spirits. Customers can belly up to the bar in droves at Dexter's, Chez Jose Mexican and Burton's Bar & Grill. But across the street at Anthony's, you have to bring your own bottle or visit the 7-Eleven.

For the meantime, the Thornton Park dining district is confusing, with regard to spirits. Customers can belly up to the bar in droves at Dexter's, Chez Jose Mexican and Burton's Bar & Grill. But across the street at Anthony's, you have to bring your own bottle or visit the 7-Eleven.

Even so, only one month after opening, Anthony's is shaping up as a popular dining spot. Located in a former car-repair shop that's been gutted and washed with bronze colors and a Tuscan atmosphere, the two dozen tables inside and on the courtyard are usually filled on Friday nights. This is casual, affordable Italian food at its best, prepared traditionally.

Even so, only one month after opening, Anthony's is shaping up as a popular dining spot. Located in a former car-repair shop that's been gutted and washed with bronze colors and a Tuscan atmosphere, the two dozen tables inside and on the courtyard are usually filled on Friday nights. This is casual, affordable Italian food at its best, prepared traditionally.

But don't come here if you're trying to save calories – there's nowhere to hide. The cheesy garlic bread appetizer is out of this world and a steal at $2.25. An Italian baguette is sliced down the middle, lusciously soaked with garlic butter and capped with whole-milk mozzarella cheese. Then it's lightly bronzed under the broiler.

But don't come here if you're trying to save calories – there's nowhere to hide. The cheesy garlic bread appetizer is out of this world and a steal at $2.25. An Italian baguette is sliced down the middle, lusciously soaked with garlic butter and capped with whole-milk mozzarella cheese. Then it's lightly bronzed under the broiler.

Lunch and dinner mainly consist of subs, pizzas and pasta entrees. Some of the portions are gargantuan. We asked for a small "special stromboli" ($6.95) and were presented with a virtual football, stuffed with mozzarella, pepperoni, sausage, mushrooms, green peppers, onions and ham. The "VIP stuffed pizza" is daunting, too, with a double crust filled with all of the above, plus cappicolla and Genoa salami. Just one slice ($3.50) is the size of most restaurants' personal pizzas, and a large pie ($24) would serve a crowd.

Lunch and dinner mainly consist of subs, pizzas and pasta entrees. Some of the portions are gargantuan. We asked for a small "special stromboli" ($6.95) and were presented with a virtual football, stuffed with mozzarella, pepperoni, sausage, mushrooms, green peppers, onions and ham. The "VIP stuffed pizza" is daunting, too, with a double crust filled with all of the above, plus cappicolla and Genoa salami. Just one slice ($3.50) is the size of most restaurants' personal pizzas, and a large pie ($24) would serve a crowd.

A lighter choice would be the spinach pizza, topped with white cheeses and spinach ($2.25 slice, $8.95 small pie).

A lighter choice would be the spinach pizza, topped with white cheeses and spinach ($2.25 slice, $8.95 small pie).

Pastas are just as good. We tried a heaping portion of delicious spaghetti ($6.25), topped with sweet, basil-infused marinara sauce and meatballs the size of golf balls.

Pastas are just as good. We tried a heaping portion of delicious spaghetti ($6.25), topped with sweet, basil-infused marinara sauce and meatballs the size of golf balls.

Even without beer and wine, Anthony's is positioned to become a fixture in the Thornton Park enclave.

Antonio's Café Downstairs has long been a favorite alternative to its fancier, upstairs sister, though it meant standing in line at the counter to place your order. Now the operation has been jazzed up, with full table service and new menus for both lunch and dinner.

Before ordering, be sure to check out the specials and look over the salads, meats and cheeses in the deli case. The focaccia topped with herbs, olive oil and tomato ($2.95) is heavenly; the lasagne di vegetali has chunks of fresh vegetables. ($6.25). Try any of the tasty pizzas or calzones, but there can be a wait for these made-to-order specialties.

Before ordering, be sure to check out the specials and look over the salads, meats and cheeses in the deli case. The focaccia topped with herbs, olive oil and tomato ($2.95) is heavenly; the lasagne di vegetali has chunks of fresh vegetables. ($6.25). Try any of the tasty pizzas or calzones, but there can be a wait for these made-to-order specialties.

Since Antonio's Café Downstairs also serves as a grocery and wine shop, don't be surprised if your dining space gets invaded by shoppers browsing the gourmet goodies.

There are plenty of great Italian restaurants in Orlando, but there are few that can manage to be smart and sophisticated without being imposing. Antonio's La Fiamma in Maitland has that wonderful combination of warmth, hospitality and energy.

This is one restaurant that wouldn't be caught dead relying on accordion music, red-checkered tablecloths or drippy candles in Chianti wine bottles to convey atmosphere. Although it's a popular spot for lunch, twilight is an excellent time to visit. There's a second-floor view of shimmering Lake Lily, framed by sunset skies. The dining area glows with impressions of candlelight, crisp white linens and gleaming china. Service is thoroughly professional, yet fluid and relaxed. It's almost as if the formal dining area were taking its cue from Antonio's Café Downstairs, the lively deli, wine shop and Italian market that occupies the first level.

This is one restaurant that wouldn't be caught dead relying on accordion music, red-checkered tablecloths or drippy candles in Chianti wine bottles to convey atmosphere. Although it's a popular spot for lunch, twilight is an excellent time to visit. There's a second-floor view of shimmering Lake Lily, framed by sunset skies. The dining area glows with impressions of candlelight, crisp white linens and gleaming china. Service is thoroughly professional, yet fluid and relaxed. It's almost as if the formal dining area were taking its cue from Antonio's Café Downstairs, the lively deli, wine shop and Italian market that occupies the first level.

The food also is first-rate, we found on a recent visit. The restaurant, which inspired the spin-off Cafe d'Antonio in Celebration, owes its skillful creations to head chef Sebastian Santangelo. Although he is a native Sicilian, his menu is a tour of Italy.

The food also is first-rate, we found on a recent visit. The restaurant, which inspired the spin-off Cafe d'Antonio in Celebration, owes its skillful creations to head chef Sebastian Santangelo. Although he is a native Sicilian, his menu is a tour of Italy.

Among the caldi, or hot appetizers, fried calamari ($6.95) were lightly breaded and greaseless – these weren't dainty squiggles, but more like thick calamari steaks, accompanied by a superb sauce of sun-dried tomatoes, garlic and mayonnaise. Also good were the ravioli al funghetto ($5.95), stuffed with shiitake mushrooms in a pink sauce of cream and tomatoes.

Among the caldi, or hot appetizers, fried calamari ($6.95) were lightly breaded and greaseless – these weren't dainty squiggles, but more like thick calamari steaks, accompanied by a superb sauce of sun-dried tomatoes, garlic and mayonnaise. Also good were the ravioli al funghetto ($5.95), stuffed with shiitake mushrooms in a pink sauce of cream and tomatoes.

But you could easily cut costs by skipping the starters: The bread basket is a showcase featuring onion-embedded focaccia. The freshness is owed to a baker who arrives at 3 a.m. daily for a baking marathon that continues until 10 a.m. That's when Santangelo arrives to reclaim the kitchen and begin cooking various sauces, which are the restaurant's real bread and butter, he says.

But you could easily cut costs by skipping the starters: The bread basket is a showcase featuring onion-embedded focaccia. The freshness is owed to a baker who arrives at 3 a.m. daily for a baking marathon that continues until 10 a.m. That's when Santangelo arrives to reclaim the kitchen and begin cooking various sauces, which are the restaurant's real bread and butter, he says.

There was one in particular that we enjoyed: A Cognac sauce enhanced with lemon and fresh herbs, served with a double-thick, sautéed veal chop. But for a better idea of what a talented chef can accomplish with the simplest ingredients, don't miss zuppa di pesce ($22.95). Preparation is a 7-to-10 minute deal, featuring a tricky, mixed bag of shrimp, calamari, scallops, fish and langostino, a species of prawn with a sweet, delicate meat which rivals shrimp or lobster. Santangelo's version is outstanding, mostly due to a delicate broth of tarragon, basil, garlic and a touch of marinara.

There was one in particular that we enjoyed: A Cognac sauce enhanced with lemon and fresh herbs, served with a double-thick, sautéed veal chop. But for a better idea of what a talented chef can accomplish with the simplest ingredients, don't miss zuppa di pesce ($22.95). Preparation is a 7-to-10 minute deal, featuring a tricky, mixed bag of shrimp, calamari, scallops, fish and langostino, a species of prawn with a sweet, delicate meat which rivals shrimp or lobster. Santangelo's version is outstanding, mostly due to a delicate broth of tarragon, basil, garlic and a touch of marinara.

You can usually catch a glimpse of him at work behind the kitchen counter, visible from most seats in the dining area. Or, get a closer look during Festa Italiana, a group cooking class, Italian feast and wine soiree from 4 p.m.-7 p.m. Nov. 15 at the restaurant. The cost is $50 per person in advance, $55 at the door.

Seemingly everything is imported from Italy, from the glassware to the tile. Drink prices are the usual Sand Lake high, but low traffic to this second-floor restaurant means you'll have the bartender's undivided attention. The bar features a walk-in wine closet and flat-screen TVs, and there's live entertainment on weekends.

Trendy Hannibal Square hotspot lures  diverse crowd for primo Italian standbys and wonderfully blistered pizzas, care of a custom-built brick oven. The egg-topped San Giovanni pizza is a crowd fave and ideal for sharing, but don't overlook carpaccio with shaved Parmesan and pear slices. Pastas and secondi are simply presented, and shine because of it. Reservations are strongly recommended.

Walking up the stairs to the Portofino Bay Hotel's newest restaurant, Bice (pronounced "BEE-chay"), you feel like you've wandered onto a movie set. It's a familiar feeling to most Orlandoans, who often have no choice but to enter a theme park in order to enjoy an upscale restaurant. The hotel purports to be a re-creation of the Italian beach town of Portofino; the sprawling wings enclose a man-made lake upon which gondolas and water taxis float aimlessly. The cobblestone piazza seems genuine enough, but the vintage Vespas with engines removed, chained to lampposts, and the monotonous stucco walls betray the fact that it's a fake. The cruising golf carts don't help the illusion, either.

Once you're inside, though, the illusion's over. Bice, offering very expensive, very refined comfort food, is just another generic upscale hotel restaurant. It's very nice – muted ivory-toned lighting, frescoed ceiling, enormous flower arrangement – but bland. The one note of personality is the sharp black-and-white lacquered armchairs in the bar; too bad, the bar was populated by cheering football watchers on this night.

Once we attracted the attention of the waitress, we ordered a glass of 2000 Luigi Righetti ($16) while we waited for our table. The only amarone available by the glass, it was delicious but took no risks. Then the dance of the servicepeople commenced: A host told us our table was ready, a waiter led us there, a different waiter arrived to hand us menus and somewhere, the cocktail waitress was still holding our bar tab and credit card. Once that was sorted out, we made our selections from the huge menu – some of the choices oddly betraying a nouvelle cuisine twist – and settled back on the comfy banquette.

Before our starters arrived, a busboy brought a basket of bread and bottles of olive oil and balsamic vinegar, and dinner was off to an inauspicious beginning. The salty rosemary focaccia and rustic wheat bread were obviously mass-produced, possessed of a uniform crumb instead of the chewy density characteristic of bread baked in small batches. The olive oil was pale and weak, and the vinegar was sour. A glum anticipation settled over the table.

Beef carpaccio with black truffle dressing and an arugula and mushroom salad ($18) arrived looking like a rosy-petaled sunflower. Sadly, the beautiful pink beef, instead of being silky and earthy, was mushy and tasteless. The salad (arugula, raw cremini mushrooms, shaved Parmesan) was bright, clean, simple, but the taste of black truffle could scarcely be detected in the dressing. Across the table, the lentil soup "with black truffle fondue" was also simple yet expertly prepared, a delicate, peppery puree with, alas, nary a trace of the pungent black truffle in the swirl of olive oil on top.

Then chef Massimo Esposito knocked one out of the park. Resembling something a very chic caveman would eat, a huge 16-ounce veal chop ($42) arrived, lapped in porcini sauce and snuggled atop a drift of soft polenta. Surrounded by lovely charred fat (hey, don't knock it until you've tried it), the chop was grilled to a perfect medium-rare, as ordered. The polenta, rich with Parmesan, was the kind of dish that inspires compulsive eating – creamy and utterly comforting. The rigatoni alla Siciliana ($17) was less spectacular, though enjoyable. The traditional Sicilian marriage of eggplant, pine nuts, capers and raisins somehow didn't quite work this time around.

Though not a dessert fan, I splurged on the pistachio and caramel semifreddo ($8) and urged my companion to try the vanilla panna cotta (also $8). This was the best move we made all night. The semifreddo was a bustling playground of tastes and textures: soft, half-frozen cream crunchy with glassy shards of caramel and slivers of roasted almonds, in a pool of almond crème anglaise sprinkled with jade-green chopped pistachios. By contrast, the panna cotta was an elegant, austere dish: a vanilla custard gelatin dusted with black vanilla seeds and ringed with a compote of sweet dried apricots. It was pared down to the essentials, yet clearly created by a virtuoso. With two plates my resistance to dessert was ended.

Like the staircase we had to climb, our experience at Bice may have started on a low note, but it ended with a fabulous high. My suggestion: Grab a table on the patio, have a glass (or bottle) of wine, sample the desserts and watch the faux gondolas navigate the faux lake. At least the food will be the real thing.

The monolith that is Bravo Cucina Italiana strikes an imposing, if architecturally gauche, posture atop its concrete perch on Sand Lake Road, the stark, garish exterior a Brutalist reminder of everything a trattoria isn't. There's no mistaking this concept chain for a mom-and-pop joint, but there appears to be a market for such larger-than-life dining establishments nonetheless, and what better customer base on which to unleash this prodigious restaurant than the fine folks of Dr. Phillips? Bravo anchors the still-under-construction Dellagio complex, a mixed-use compound that also includes Cantina Laredo (where they make a great tableside guacamole); Fleming's, Urban Flats and Dragonfly Sushi are all slated to open in the coming months. If you've dined at Brio Tuscan Grille, Bravo will seem all too familiar ' the restaurant's parent company, Bravo Development Inc., also runs and operates Brio. Inside, the décor fuses elements of kitsch (Corinthian columns in faux ruin) and comfort (soft lighting, carpeted floors, cozy booths), though al fresco dining enthusiasts will find the outdoor terrace an undeniable draw.

And like the columns under which we dined, the asparagus, mushroom and tomato flatbread ($5.99) crumbled into ruins. My plate resembled the bottom of a parrot's birdcage after biting into the flatbread's cracker-like crust, but the grilled asparagus proved the better crunch. Beware the complimentary, properly doughy and wonderfully herbed focaccia ' I think it may be laced with some illicit addictive ingredient.

Italian standards and wood-fired favorites make up a fair chunk of the menu, and like the fare at Brio or Carrabba's Italian Grill, the dishes I sampled didn't exactly wow me, but they gratified nonetheless. Mozzarella-stuffed ravioli ($9.99) were nicely crisped and plated with bowls of humdrum marinara and a creamy horseradish that added a little buck to the starter. Roasted red-pepper cream sauce highlighted the pasta bravo ($13.99), a signature dish of rigatoni tossed with wood-grilled chicken and mushrooms. The filling entree is ideal for those who like their pasta course rich. A sauce lightened with lemons and zested with capers made a winner of the chicken scallopini ($14.99). The flattened cutlets were dressed with portobello mushrooms and smothered with provolone; an accompanying herb linguine was cooked perfectly al dente.

A dolce trio ($8.99) offers variety in portions that are manageable. Of the three desserts, the torta di cioccolata, topped with a vanilla-bean gelato, and the warm berry cake were finished off first. The overly sweet tiramisu was a distant third.

Our well-meaning waiter was far too harried and distracted to seem genuinely concerned that we had a good experience. While I was in the middle of ordering appetizers, he started walking away, then had to return to the table when he realized I wasn't finished. Our glasses went unfilled for prolonged periods, and when I got the check, I had been inexplicably charged for a martini. Let's just say that Bravo has nothing on Carrabba's when it comes to service. Still, the colossal eatery is sure to be a draw for its welcoming digs, fair prices and familiar dishes ' just don't expect the flavors to match the restaurant's grandeur.

We didn't review this location but you can check out the review of the Brio in Winter Park Village.

Despite the trendy, well-heeled crowds lined up at the door, and despite the lightweight name that sounds like it was pulled from a starlet's bio, there is some substance to Brio, the new, upscale Tuscan grill at Winter Park Village.

We arrived without reservations on a busy weekend evening, and it was immediately clear we were in for a long wait. Throngs of people milled around. The hostess gave us a palm pager so we could window shop in the immediate area to kill time. It was either that or jockey for a place at the bar, where the members of the salon set were squeezed in so tight that we would have been lucky to find something to lean on, much less sit down.

We arrived without reservations on a busy weekend evening, and it was immediately clear we were in for a long wait. Throngs of people milled around. The hostess gave us a palm pager so we could window shop in the immediate area to kill time. It was either that or jockey for a place at the bar, where the members of the salon set were squeezed in so tight that we would have been lucky to find something to lean on, much less sit down.

The inside of the restaurant is spacious and bustling, with a curved layout that wraps around the show kitchen. The dining area is reinforced by pillars and softened by faux antique treatments, and the acoustics are comfortably noisy.

The inside of the restaurant is spacious and bustling, with a curved layout that wraps around the show kitchen. The dining area is reinforced by pillars and softened by faux antique treatments, and the acoustics are comfortably noisy.

There were some lapses in service, but our waitress seemed to be doing her best to keep up with the fast pace. Although we waited far too long for appetizers and a bread basket, they were in peak form when they showed up. The crusty Italian rolls had been whisked to our table straight from the oven, still steaming. And the "antipasto sampler" ($12.95) was delicious across the board. We loved the "calamari fritto misto," lightly fried and accented with "pepperoncini," as well as the "Brio bruschetta" topped with marinated tomatoes, seared peppers and mozzarella. The mushroom "ravioli al forno" had an exquisite, creamy sauce.

There were some lapses in service, but our waitress seemed to be doing her best to keep up with the fast pace. Although we waited far too long for appetizers and a bread basket, they were in peak form when they showed up. The crusty Italian rolls had been whisked to our table straight from the oven, still steaming. And the "antipasto sampler" ($12.95) was delicious across the board. We loved the "calamari fritto misto," lightly fried and accented with "pepperoncini," as well as the "Brio bruschetta" topped with marinated tomatoes, seared peppers and mozzarella. The mushroom "ravioli al forno" had an exquisite, creamy sauce.

Don't overlook the flatbread pizzas. Toasted in a wood-fired oven, they have crisp, thin crusts that are balanced by light toppings. The wild-mushroom version ($9.95) was slightly moistened with truffle oil and topped with mild, nutty fontina cheese and a few caramelized onions.

Don't overlook the flatbread pizzas. Toasted in a wood-fired oven, they have crisp, thin crusts that are balanced by light toppings. The wild-mushroom version ($9.95) was slightly moistened with truffle oil and topped with mild, nutty fontina cheese and a few caramelized onions.

Brio does an able job with pastas such as lasagna with Bolognese meat sauce, but it would be a shame to miss out on wood-grilled steaks, chops and seafood, which are what the kitchen does best. A 14-ounce strip steak ($21.95) was particularly juicy and buttery, and topped with melted gorgonzola. But on the side, the wispy "onion straws" didn't work – they were eclipsed by their overly oily fried batter.

Brio does an able job with pastas such as lasagna with Bolognese meat sauce, but it would be a shame to miss out on wood-grilled steaks, chops and seafood, which are what the kitchen does best. A 14-ounce strip steak ($21.95) was particularly juicy and buttery, and topped with melted gorgonzola. But on the side, the wispy "onion straws" didn't work – they were eclipsed by their overly oily fried batter.

Wood-grilled salmon ($21.95) was an exercise in restraint: The firm, pink, succulent flesh of the fish was jazzed with a delicate citrus pesto and accompanied by tomatoes encrusted with Romano cheese.

Wood-grilled salmon ($21.95) was an exercise in restraint: The firm, pink, succulent flesh of the fish was jazzed with a delicate citrus pesto and accompanied by tomatoes encrusted with Romano cheese.

The restaurant's next-door Tuscan Bakery is worth a visit on the way out, if only to glimpse the gorgeous profusion of breads and pastries. Brio's stylish atmosphere and well-executed menu make it a successful choice whether for lunch, dinner or the popular "Bellini brunch" on Saturdays and Sundays.

As Carmelo Gagliano tells it, when his uncle opened his first pizza restaurant at the Brooklyn Shipyards 40 years ago "only Italian people knew what pizza was." The open-air ristorante was authentic to the traditions of Sicily, traditions that are just as important to Gagliano today as he runs his two local locations of Brooklyn Pizza.

"Authentic Brooklyn-style pizza," he calls it, "just like they made it in the '50s." As a New York boy, I can tell you that Brooklyn Pizza has it nailed. Everything here is handmade, from the ravioli to the simmered sauces – yes, plural: The sauce they use on their pizza is different from the lasagna or meat sauces. What a welcome change.

"Authentic Brooklyn-style pizza," he calls it, "just like they made it in the '50s." As a New York boy, I can tell you that Brooklyn Pizza has it nailed. Everything here is handmade, from the ravioli to the simmered sauces – yes, plural: The sauce they use on their pizza is different from the lasagna or meat sauces. What a welcome change.

I'm enthusiastic about Brooklyn Pizza. Some purists insist that the only "real" pizza is the original style invented by the Neapolitans, with a crust more like well-done puff pastry. But the never-ending quest of ex-patriot New Yorkers like me is to find the crunchy, yeasty bread circles we were weaned on. Brooklyn Pizza's pie is just that, a thin, crisp base of dough laden with garlic and fresh cheeses – a tomatoey Siren calling us home.

I'm enthusiastic about Brooklyn Pizza. Some purists insist that the only "real" pizza is the original style invented by the Neapolitans, with a crust more like well-done puff pastry. But the never-ending quest of ex-patriot New Yorkers like me is to find the crunchy, yeasty bread circles we were weaned on. Brooklyn Pizza's pie is just that, a thin, crisp base of dough laden with garlic and fresh cheeses – a tomatoey Siren calling us home.

While the Pershing Avenue location has been around since 1985, the new place on West Fairbanks Avenue (the former Captain Mary's Bar and Grill) in Winter Park only opened late last year. And it's tiny: six tables, two ancient video-game machines and lots of black-and-white pictures of Brooklyn. In fact, the whole place – floors, walls, curtains – is black and white. The kitchen is very visible and busy – and certainly more so than the one on Pershing, which was actually designed to hold only one person.

While the Pershing Avenue location has been around since 1985, the new place on West Fairbanks Avenue (the former Captain Mary's Bar and Grill) in Winter Park only opened late last year. And it's tiny: six tables, two ancient video-game machines and lots of black-and-white pictures of Brooklyn. In fact, the whole place – floors, walls, curtains – is black and white. The kitchen is very visible and busy – and certainly more so than the one on Pershing, which was actually designed to hold only one person.

There are enough choices to keep even a jaded pizza-eater interested, including a classic Margherita (fresh tomato, basil and mozzarella, no sauce), an Alfredo chicken pizza, and the killer "white" pie with a layer of ricotta and acres of garlic (the varieties range from $9 to $18.50). But start out with something simple, like a vegetarian pizza, that allows the naturally sweet tomato sauce and fresh mozzarella to shine through.

There are enough choices to keep even a jaded pizza-eater interested, including a classic Margherita (fresh tomato, basil and mozzarella, no sauce), an Alfredo chicken pizza, and the killer "white" pie with a layer of ricotta and acres of garlic (the varieties range from $9 to $18.50). But start out with something simple, like a vegetarian pizza, that allows the naturally sweet tomato sauce and fresh mozzarella to shine through.

Other options include the cheese ravioli, stuffed with crumbly and firm ricotta and baked with a rich sauce, which is delightful ($8.25). And the eggplant sub ($6.75) is so full of tender eggplant and roasted peppers that you'll want to linger over it.

Other options include the cheese ravioli, stuffed with crumbly and firm ricotta and baked with a rich sauce, which is delightful ($8.25). And the eggplant sub ($6.75) is so full of tender eggplant and roasted peppers that you'll want to linger over it.

Gagliano says he'll be adding traditional dishes from Palermo to the menu, like sausage and rapini, but don't wait. Savor the tradition now.

We didn't review this location but you can check out the review of Buca di Beppo in Maitland.

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