“We have had an overwhelming demand for more locations, especially in the Fort Lauderdale area,” co-owner Ralph DiSalvo says.
Cocktails ($10-$12) here are a first for the chain, such as Caprese Martini and Cucumber S&P.
“We thought it was time to add another dimension to the Sicilian Oven experience,” DiSalvo says.
Some dishes are named after the owners' relatives, such as sautéed Mussels Mario ($11) and the Marie with eggplant and pomodoro — one of the wood-fired pizzas ($13-$24). Eggplant, a hallmark of Sicilian cuisine, pervades the menu, such as in the pasta-free Sicilian lasagna layered with veggies ($13). Other highlights are tennis-ball-size stuffed rice balls with Bolognese sauce ($4 each) and fire-roasted shrimp Palermo ($18). Rich balsamic reduction is drizzled on several dishes.
The chocolate-caramel torte is a popular ender ($8).
Lunch and dinner are served daily amid open-air seating in the front, TVs, wood-porcelain floors and light walls that contrast a dark ceiling and furniture. The front of the bar is decorated with firewood, a nod to the firewood used to heat the oven.