But the signature pie that the restaurant pointed to as the biggest crowd-pleaser is the “Farm Egg,” topped with mushrooms, guanciale, Taleggio, and porcini oil.Going strong for more than 40 years, family-run Sorrento’s is an Anchorage landmark, dishing up solid and dependable Italian fare.Those hoping to sample the food (and a wide variety of caviar) without splashing out on a tasting menu should visit the salon, where they can order à la carte.Now’s as good a time to visit as any – Quince has been bumped from two Michelin stars to three.Owners Clayton Suttle and Jerrmy Gawthorp are crafting some unique and high-quality pizzas made with impeccably sourced ingredients (local when possible) and firing them in a custom-built wood-burning oven.Standouts include the Bloomington (caramelized onion and rosemary marmalade, gorgonzola, house-made Italian sausage, and rosemary); Late Harvest (local butternut squash puree, uncured ham, bacon, house-made ricotta, sage, parmesan, roasted Brussels sprouts, and honey gastrique); and the Carolina (smoked local pork, mustard barbecue sauce, asiago cream sauce, roasted red onion, cabbage slaw).
The wait, once routinely noted as one of the worst for some of the best food in the country, has been improved by Pizzeria Bianco starting to serve lunch, the opening of three additional Phoenix locations, and one that’s coming to Los Angeles, making it one of the city’s most hotly-anticipated openings.
Frank Pepe opened his doors in Wooster Square in New Haven, Connecticut, in 1925, offering classic Napoletana-style pizza. Robino’s has been serving classic Italian-American fare for nearly 80 years, and it remains a Wilmington favorite to this day.
After immigrating to the United States in 1909 at the age of 16 from Italy, Pepe took odd jobs before opening his restaurant (now called "The Spot" next door to the larger operation). Just expect to wait in line if you get there after a.m. It got its start in Tersilla Robino’s home kitchen in 1939, when she started serving local Italian immigrants, and it moved into its current building the following year; today it’s run by the fourth generation.
The Italian restaurant in America has changed in style over the past several decades probably more than any other genre of restaurant.
Even as recently as 50 years ago, the phrase "Italian restaurant" conjured images of red and white checkered tablecloths, carafes of middling Chianti, and a red sauce-heavy menu with classics like chicken parmigiana that were more Italian-American than authentic Italian.