Amid vibrant mural of Italian boulevard, Chef Tony handcrafts pastas, hand cuts beef fillets, and sautés seafood in delicate wine sauces

Classic toppings cap custom pizzas; specialty pizzas tote bouquets of veggies and meat; special tomato sauce fortifies garlicky breadsticks

Fried chicken, deemed the best in the country by Food & Wine, headlines a lunch buffet of Southern cuisine

Specialty pizzas such as Mazzio's Works and chicken club plus traditional Italian entrees including fettuccine alfredo and lasagna

Entertaining hibachi dinners prepared fresh with steak, shrimp, scallops or chicken

Knowledgeable staff blends energy teas, aloe shots, and smoothies in 41 flavors including coconut almond and french toast

Salsa brimming with Mexican oregano and epazote adds a kick to slow-roasted chicken and USDA Choice skirt steaks

Low-carb, batter-free boneless wings in 22 sauces such as Honey Gold, lemon pepper, and Sweet Heat

French-born owner and chef conceptualize a menu of authentic bistro dishes such as pan-seared seafood and steak frites

Family-owned seafood restaurant fries pan trout & catfish to serve with sides of fried dill pickles, fried okra & hushpuppies.