10. Vic & Angelo's
There's no denying, some places make some things better. Tomatoes, for example, are best from San Marzano. Mozzarella made from the milk of Italian water buffaloes is superior to any cow-made variety. And we all know the merits -- whether we care to or not -- of the New York City water supply. Fortunately, Vic & Angelo's recognizes this superiority and imports all three. Dishes like the Originale pizza (with hand-crushed tomatoes, Parmigiano-Reggiano, Mozzarella di Bufala, and Italian olive oil) and the imported pear and four cheese tortelloni use only the best ingredients money can buy. Price is what you pay; value is what you get.
There are times when you want your celebrity chef to be a badass; Steve Martorano is just that. His restaurants are the evidence. The Philly native serves classic Italian-American food with attitude in his original restaurant/nightclub/celebrity hot spot. Dishes like his grilled octopus with celery, olives, Sicilian e.v.o.o., chili flakes, and Meyer lemon or his Martorano Original Eggplant Stack, breaded eggplant layered with house-made mozzarella, marinated tomatoes, aged balsamic vinaigrette, and D.O.C. Parmigian-Reggiano cheese have garnered Martorano many a TV appearance. If you're looking for great food and a taste of the limelight, this is your place.
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