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Although it's deemed a pizzeria and mozzarella bar, there's plenty more going on gastronomically. There are some 45 meatless items, with at least 16 vegetables available individually - baked, braised, roasted, sautéed, and, in the case of baby artichokes, "in the style of Italian Jews." Not all of the food at Casale is vegetarian, but all vegetarians should consider eating here. Lasagna is not the typical American pillbox-hat pile of noodles, but a delicate layering of the classic ingredients in a bright, slightly acidic tomato sauce. Sauce also shines on the coal-fired pizzas, whose crusts are slightly blackened, bubbled, blistered, and more chewy than crisp. Try the Tuttavista (robiola cheese and truffle pecorino) or Catalana (spicy chorizo, Manchego, tomatoes, and olives). The cheese bar includes a bufala imported from Campania, braided mozzarella (treccione), and burrata Pugliese made in-house. Each cheese comes accompanied by two well-portioned sides chosen from a list of 14 (including shavings of prosciutto di parma or bresaola, and roasted cherry tomatoes, asparagus, or peppers). Prices are fair, service is solid, and the handsome trattoria ambiance is loud, lively, and fun - just like next-door neighbor Sardinia Enoteca, owned by the same folks.
Edison Farrow is the godfather of South Beach gay nightlife. When he began promoting events under his company name, SoBe Social Club, he pulled the...
They arrive on a rough serving plate, five misshapen white lumps gleaming in the soft light of Casale's warm dining room, ready to challenge everything you think you know about fresh mozzarella. "No, we are not best chopped up with tomatoes in some salad," says the bufala campana, imported fresh from Italy."You want to melt us on a pizza?" huffs the burrata pugliese, borne of fresh ingredients in Casale's kitchen. "You think I was made from scratch to get melted on a goddamn pizza?"Listen to... More »
The world's best pizza is found just outside Oliena, a dusty mountain town in central Sardinia. Pies there get flung into weathered wood-burning hearths and pulled out as thin, blistered crusts topped with crisp, papery potato slices; a drizzle... More »
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