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Big Cheese is the kind of pizzeria every neighborhood wishes it had. The staff is dedicated and efficient. Plates are piled high with Italian classics at bargain rates. For a quarter-century, Bill Archer has served the best of California's pear tomatoes and premium Wisconsin cheese on pizzas that range from plain cheese to seafood (shrimp, mussels, and clams). Then there's the exquisite "Miami Slice," which comes topped with sweet baked ham and pineapple, savory ricotta cheese, and cinnamon. Best part: A slice will set you back only $2 or $3 (depending on the number and type of toppings). The menu runs several pages and includes imported Italian pasta, "Michelle's Boneless Buffalo Wings" (chicken fingers done Buffalo-style for $8.25), fried-oyster caesar salad, subs (often jazzed up with a splash of marinara sauce), and full meals (baked and sautéed pasta dishes, seafood, and plenty more). It's tough to resist ordering one of the primo old-school pizzas, especially after watching the pie makers and phone jockeys frantically trying to keep pace with demand. But if you're overwhelmed by options, go for the classic lasagna; it's truly one of the tastiest and most affordable pasta dishes in Miami. Expect crowds. You won't find Italian food this good and this inexpensive anywhere else.
They have delicious pasta and pizza!
The Management is great the customer service is top notch
One of my favorite places... I'm also a huge Canes fan so I feel at home here..!
This perennially packed Italian eatery features not only huge portions of baked spaghetti and ziti, as well as pizza that lives up to the place's name; it also is stuffed with posters, autographed photos, jerseys, banners, balls, and helmets from Miami sports icons. Shula, Johnson, Schnellenberger, Morris, Marino, The Rock ("Can you smell what the Big Cheese is cookin'?"), the Miami Heat Dancers -- they're all here in memorabilia form. Bring the family, order a couple of dozen steaming... More »
The secret to success in the Italian-restaurant business here has little to do with designer food. Forget miniravioli stuffed with shitake mushrooms, radicchio pesto, or other exotica. Restaurants that seem to consistently draw the biggest crowds... More »
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