Order Up: Sicilian Oven - Updated With Slideshow

The Perfect Pizza is an elusive animal. Mostly because everyone has his or her own idea of what makes a great pie. But I'd like to think of the pizza at Sicilian Oven as the Great Uniter; no matter what the preference -- Napolitan or New York style, wood- or coal-fired, thin and thick -- just about everyone I've brought to the Lighthouse Point pizzeria agrees it's fantastic stuff. Owner Andrew Garavuso is a firm believer in cooking with wood over coal; the stuff fires his twin stone hearths that serve as the restaurant's focal point. As a result, his pies are crisp without being overdone, with lovely bits of char that don't cross over to the burned spectrum. And pizza's just the half of it: Sicilian Oven serves some fine Italian food too, including marinara-smothered calamari, fire-roasted shrimp, mussels in white wine and garlic butter, pasta with pesto and cream sauces, and some truly amazing Sicilian-style rice balls.

Read more about Sicilian Oven in this week's Dish review, which will go live tomorrow. Now check out this slideshow of behind-the-scenes pictures from the restaurant. Mangia.   

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >