Awesome Italian food!

Allifunn · 06-23-2008, 07:49 AM

After attending surf day we went to Fat Clemenza's for dinner. It was outstanding! The pizzas were brick oven made (at 900 degrees!) and were wonderful. I had the Seafood appetizer (scallops, calamari, shrimp, clams and mussles) sauteed in garlic and wine, the pasta fasuil and salad. The special was a wonderful grouper with risotto. Kaiboo's chicken parm. must have been good...she ate most of it and had the rest for lunch the next day.
The owners are wonderful and treated us like family.

Ladies...check out the import from Palermo

Toots...tell them about your meal.
This restaurant has been mentioned here before, but I feel it is worth another mention!
We liked it so much that Toots and I picked up 3 pizzas for dinner the next night. (most of which was DEVOURED quickly!)

http://www.thebeachcomber.org/clemenzas.htm

Location:
http://www.insiderpages.com/b/15240101447

kurt · 06-23-2008, 08:07 AM

I was extremely impressed. It was a real Italian family restaurant with all the warmth and charm, rarely found outside of Italy, NYC or Chicago. Excellent food! I had Red Grouper over mushroom risotto and caramleized onions. It was perfection.

The pizza is as good as it gets outside of Italy. Note that the oven is wood fired. This makes a huge difference in my book. Hard to find outside a city and the only one in the area I know of.

Earlier thread -

**Internal Linking (Threads)

ozbeachmom · 06-23-2008, 11:00 AM

This place is awesome! Try the ravioli and the tiramisu for dessert.... Yummy!

Amy@Avalon · 06-24-2008, 09:15 AM

Closest thing to an Italian pizza around here. Not quite Naples good, but much closer!

TreeFrog · 06-25-2008, 11:07 PM

OK, where on 98 is 12373 or whatever that number is?

kurt · 06-26-2008, 07:29 AM

It's in Holiday Plaza on the south side of 98 just before Holiday Road traveling east in Miramar Beach. A few miles west of Silver Sands Outlet Mall.

Amy@Avalon · 06-26-2008, 09:47 AM

Don't skip dessert. Excellent cheese cake (not from a box) and tiramisu.

Tootsie · 06-27-2008, 02:19 PM

oh, the little baby jesus, mother mary and joseph and all the saints have blessed the entire Emerald Coast with an Italian restaurant that is as good as any I've visited anywhere in Italy.

The talented owners are the chefs and servers. they each contribute to an authentic and excellent Italian dining experience. The feeling in the place is like family. I love it.

Bolognese sauce over pasta was superb! trust me when I say that each entree and dessert has been created by hand and tested extensively - and they are serving it up beautifully.

The service is also extraordinary. I can't really express how the entire team works so beautifully together, to serve their guests and make them feel very much at home.

thank you Dominic and Chris and Nimo and all.

the reviews on this place are most all excellent, but one reviewer referred to FC's as a "hole in a wall" kind of place. what? the place is small but very nice. not in the least bit shabby. but it is a rare find in a tourist-trap town, so perhaps that was the reviewer's meaning.

I will gladly eat there often.

oh! btw! Dominic suggests reservations especially on weekends during the season. They do not want to turn away any locals and regulars - so be sure to give a call ahead of time.

Doubtfire · 06-28-2008, 12:18 PM

The best dang PIZZA we have ever had! The kids enjoyed it as we did! The Cheese Cake Whooa! Had to try it even after the Pizza! Price was right as well! Thanks for the tip guys!

jjones · 06-28-2008, 12:39 PM

thx

Plays With Food · 06-28-2008, 01:48 PM

Is this the place that opened where The Boiling Point used to be, next to that old oyster bar right on the water?

kurt · 06-28-2008, 05:26 PM

No it is where "O Solo Mio" was. It's in Holiday plaza.

Mango · 06-28-2008, 05:37 PM

YES!!! I thought I was going to have to make my own cannolis and tiramisu if I moved to sowal. Well, I probably will around the holidays make bthem in bulk, but, at least if I get a hankering or miss my other home, I can get a fix.

Tootsie · 06-28-2008, 06:58 PM

Quote:

Originally Posted by Mango

YES!!! I thought I was going to have to make my own cannolis and tiramisu if I moved to sowal. Well, I probably will around the holidays make bthem in bulk, but, at least if I get a hankering or miss my other home, I can get a fix.

you shall likey the canoli and all mangy! the desserts are all hand made by folks who have been pastry chefs for ages and ages.

btw, don't know if I mentioned that the prices are really reasonable. how refreshing.

Beachlover2 · 06-29-2008, 07:11 PM

Quote:

Originally Posted by NancyEsq

Is this the place that opened where The Boiling Point used to be, next to that old oyster bar right on the water?

The old Boiling Point is Woodys - same owners as Helen Back.

rdelong43065 · 07-03-2008, 09:01 PM

Well I have to say that the pizza there is the best I have had since moving here. If you know me, you know that I am a pizza snob and this is a big deal for me.

foodie · 07-09-2008, 11:54 AM

Fat Clemeza's is some of my favorite pizza too. Jordano's and Ciao Bella used to hold the torch in my book, but Fat Clemeza's authentic brick oven taste wins me over.

kurt · 07-27-2008, 10:26 AM

Miss Kitty · 07-27-2008, 11:27 AM

what a cute place! who is going to take me there?

Dune-AHH · 07-27-2008, 12:01 PM

Quote:

Originally Posted by Miss Kitty

what a cute place! who is going to take me there?

I want to go there right this minute! Wanna come with??

DD · 07-27-2008, 01:13 PM

Why, oh why, could I not get anyone to go with while I was there?

DavidD · 07-27-2008, 01:19 PM

I really like Fat Clemenza's but always forget that they're there. Their food is almost as good as my favorite's Sicilian's.

Miss Kitty · 07-27-2008, 01:24 PM

Quote:

Originally Posted by Dune-AHH

I want to go there right this minute! Wanna come with??

...are they open 24 hours? Might take me a minute to get ready.

Dune-AHH · 07-27-2008, 02:08 PM

Quote:

Originally Posted by Miss Kitty

...are they open 24 hours? Might take me a minute to get ready.

well be quick about it

Dune-AHH · 07-27-2008, 02:11 PM

Quote:

Originally Posted by DavidD

I really like Fat Clemenza's but always forget that they're there. Their food is almost as good as my favorite's Sicilian's.

yeah... + it's sort of outside my "deer like" 1 mile travel radius.

Tootsie · 07-27-2008, 03:38 PM

Quote:

Originally Posted by Dune-AHH

yeah... + it's sort of outside my "deer like" 1 mile travel radius.

me too. but the food and experience is so worth the effort of driving past sandestin. its not quite into Destin or I may say fagettaboutit. no, I would still go but maybe not as often. it isn't that far thankfully.

wait til your try memo's garlic rolls....

jdarg · 07-27-2008, 03:40 PM

Quote:

Originally Posted by Tootsie

me too. but the food and experience is so worth the effort of driving past sandestin. its not quite into Destin or I may say fagettaboutit. no, I would still go but maybe not as often. it isn't that far thankfully.

wait til your try memo's garlic rolls....

Wait until you see Memo.....

Tootsie · 07-27-2008, 03:46 PM

Quote:

Originally Posted by jdarg

Wait until you see Memo.....

who?

Memo is an awesome pizza maker! he's one of the owners from sicilia. john carlo, from naples, served us last visit - a wonderful guy!

thisnthat · 07-27-2008, 03:57 PM

The pizza maker guy is great. I walked in and ordered a pizza. I asked how long and was going to sit outside. He said "Thatsa fivea minutes" He wasn't kidding either. That oven must be 700 degrees. The only problem I had was the pizza is so good, I come home with an empty box. Its that good!

Dune-AHH · 07-27-2008, 04:08 PM

Quote:

Originally Posted by Tootsie

me too. but the food and experience is so worth the effort of driving past sandestin. its not quite into Destin or I may say fagettaboutit. no, I would still go but maybe not as often. it isn't that far thankfully.

wait til your try memo's garlic rolls....

Quote:

Originally Posted by jdarg

Wait until you see Memo.....

Quote:

Originally Posted by thisnthat

The pizza maker guy is great. I walked in and ordered a pizza. I asked how long and was going to sit outside. He said "Thatsa fivea minutes" He wasn't kidding either. That oven must be 700 degrees. The only problem I had was the pizza is so good, I come home with an empty box. Its that good!

I am going tomorrow for lunch! I'm already planning: I'll be ordering lunch to eat in + supper to go. NO empty take home boxes for this girl!

Beach Runner · 07-27-2008, 04:18 PM

Quote:

Originally Posted by Miss Kitty

what a cute place! who is going to take me there?

We'll take you next week.

I agree with foodie -- we always loved Jordano's back when we used to go to Sandestin.

We rarely leave 30A, but we'll go anywhere for good Mexican food and good pizza or Italian food.

SWGB · 07-27-2008, 05:10 PM

Jordano's is still worth the drive.

Beach Runner · 07-27-2008, 05:29 PM

I still like Amoré better.

Miss Kitty · 07-27-2008, 05:44 PM

Quote:

Originally Posted by Beach Runner

We'll take you next week.

I agree with foodie -- we always loved Jordano's back when we used to go to Sandestin.

We rarely leave 30A, but we'll go anywhere for good Mexican food and good pizza or Italian food.

...BR, you are too sweet. That would be one heck of a detour!

jdarg · 07-27-2008, 08:59 PM

Quote:

Originally Posted by Beach Runner

I still like Amoré better.

And it was delicious as always tonight.

SHELLY · 07-27-2008, 10:35 PM

Quote:

Originally Posted by DavidD

I really like Fat Clemenza's but always forget that they're there. Their food is almost as good as my favorite's Sicilian's.

I agree that their pizza is good, but the last time I went I ordered the Prosciutto pizza (my 1st time ordering it)...I was expecting the topping to be the razor-thin-sliced prosciutto one gets at a decent deli. Instead, what I got was sliced "formed lunchmeat style ham" cut into pieces.

What's up with that? Is this what they normally use on their "Prosciutto" Pizza or are they cutting costs?

.

SWGB · 07-27-2008, 10:53 PM

Quote:

Originally Posted by jdarg

And it was delicious as always tonight.

Did it get the flavor of that other place out of your mouth?

Quote:

Originally Posted by SHELLY

I agree that their pizza is good, but the last time I went I ordered the Prosciutto pizza (my 1st time ordering it)...I was expecting the topping to be the razor-thin-sliced prosciutto one gets at a decent deli. Instead, what I got was sliced "formed lunchmeat style ham" cut into pieces.

What's up with that? Is this what they normally use on their "Prosciutto" Pizza or are they cutting costs?

.

Spicy Noodle does this too, I prefer my prosciutto thinly sliced and not chunked. Reminds me too much of that tub of ham on a salad bar.

SHELLY · 07-27-2008, 11:13 PM

Quote:

Originally Posted by sowalgayboi

Spicy Noodle does this too, I prefer my prosciutto thinly sliced and not chunked. Reminds me too much of that tub of ham on a salad bar.

This wasn't even "real Prosciutto" like this:

It was like the formed ham lunchmeat rolls that's sliced thin for sandwiches (like at Subway) and then cut in little pieces and sprinkled on top of the pizza. The kind of "ham" topping I would expect from Papa John's.

Like this:

If this rolled and sliced ham product is what they normally use on their Prosciutto pizza, they could get away with calling it such on the menu since "prosciutto" is Italian for ham--but I think that might be pushing the envelope just a bit and they just went down a notch in my book.

olive · 07-28-2008, 09:27 AM

Quote:

Originally Posted by SHELLY

This wasn't even "real Prosciutto" like this:

It was like the formed ham lunchmeat rolls that's sliced thin for sandwiches (like at Subway) and then cut in little pieces and sprinkled on top of the pizza. The kind of "ham" topping I would expect from Papa John's.

Like this:

If this rolled and sliced ham product is what they normally use on their Prosciutto pizza, they could get away with calling it such on the menu since "prosciutto" is Italian for ham--but I think that might be pushing the envelope just a bit and they just went down a notch in my book.

Please rest assured, my friend, that we use actual prosciutto. We have our own meat slicer and Am slices it himself. I asked him about it and he said he thinks he slices it thin but is also conscious of the fact that people want to taste the meat. He doesn't want folks to feel like he's being too skimpy!

kurt · 07-28-2008, 11:10 AM

Quote:

Originally Posted by SHELLY

I agree that their pizza is good, but the last time I went I ordered the Prosciutto pizza (my 1st time ordering it)...I was expecting the topping to be the razor-thin-sliced prosciutto one gets at a decent deli. Instead, what I got was sliced "formed lunchmeat style ham" cut into pieces.

What's up with that? Is this what they normally use on their "Prosciutto" Pizza or are they cutting costs?

.

Thin-sliced prosciutto is some gourmet-minded individuals idea of making ham uppity and charging an arm and a leg for it. Although the real thing is a wonderfully tasty product, it doesn't have to be thin. Proscioutto in Italy is just ham. Made deliciously in Italy of course, but just ham, and inexpensive.

Note: pepperoni is not pepperoni but rather salame or salame piccante. If you order pepporoni pizza in Italy you get pizza with bell peppers.

Tootsie · 07-28-2008, 12:15 PM

Quote:

Originally Posted by olive

Please rest assured, my friend, that we use actual prosciutto. We have our own meat slicer and Am slices it himself. I asked him about it and he said he thinks he slices it thin but is also conscious of the fact that people want to taste the meat. He doesn't want folks to feel like he's being too skimpy!

oh, I know he does it right and its divine! one of my favorite pizzas.

Mango · 07-28-2008, 01:34 PM

Quote:

Originally Posted by SHELLY

It was like the formed ham lunchmeat rolls that's sliced thin for sandwiches (like at Subway) and then cut in little pieces and sprinkled on top of the pizza. The kind of "ham" topping I would expect from Papa John's.

Like this:

If this rolled and sliced ham product is what they normally use on their Prosciutto pizza, they could get away with calling it such on the menu since "prosciutto" is Italian for ham--but I think that might be pushing the envelope just a bit and they just went down a notch in my book.

I guess the question is, how did it taste? did it taste like prosciutto? it's not always bright red. plain ole sliced ham is boiled or baked. Prosciutto is air cured for at least a couple of years. You can taste the difference. . No self respecting Italian will ever get upset with about slicing you a piece to try prior to purchase.

SHELLY · 07-28-2008, 02:30 PM

Quote:

Originally Posted by Mango

I guess the question is, how did it taste? did it taste like prosciutto? it's not always bright red. plain ole sliced ham is boiled or baked. Prosciutto is air cured for at least a couple of years. You can taste the difference. . No self respecting Italian will ever get upset with about slicing you a piece to try prior to purchase.

I'm a fan of cured prosciutto and this stuff neither tasted nor looked anything like the "prosciutto" I know and love -- it tasted and looked like Subway® lunchmeat. The edges of the cut portions were clearly circular-in-nature like it was sliced off a roll of meat. I remember it as one of my "WTF moments."

I'm just curious if anyone ever ordered that pizza before and got "real" prosciutto and if they're trying to hold up their profit margins in these tough economic times.

.

olive · 07-28-2008, 02:42 PM

Quote:

Originally Posted by SHELLY

I'm a fan of cured prosciutto and this stuff neither tasted nor looked anything like the "prosciutto" I know and love -- it tasted and looked like Subway® lunchmeat. The edges of the cut portions were clearly circular-in-nature like it was sliced off a roll of meat. I remember it as one of my "WTF moments."

I'm just curious if anyone ever ordered that pizza before and got "real" prosciutto and if they're trying to hold up their profit margins in these tough economic times.

.

That's why I responded to let you know that, NO, we are not serving you Subway luncheon meat to cut costs. Amory cuts it himself. We have not compromised any of our ingredients to improve profits margins. If we were feeling the impact of a down economy, I think we'd rather raise the prices and keep our quality consistent! Nuthin's changed.

Sorry you weren't satisfied. Next time you go in, ask Am to show you the proscuitto. I'm sure he'd be happy to!

elgordoboy · 07-28-2008, 02:43 PM

Country ham, Serrano ham, Iberico Ham, Proscuitto, etc. I don't know what Shelly ate as I wasn't there, but how something is cut/sliced definitely affects flavor- e.g. ground beef. I prefer prosciutto as thinly sliced as possible . The Iberico Ham sells for $6.50/OZ! at a place I shop at in Atlanta. As far as breaking the bank, I would imagine that many pizza makers are using a domestically cured product anyhow *edit* but maybe not, I shouldn't run my mouth if I am clueless.

SHELLY · 07-28-2008, 03:59 PM

Quote:

Originally Posted by olive

That's why I responded to let you know that, NO, we are not serving you Subway luncheon meat to cut costs. Amory cuts it himself. We have not compromised any of our ingredients to improve profits margins. If we were feeling the impact of a down economy, I think we'd rather raise the prices and keep our quality consistent! Nuthin's changed.

Sorry you weren't satisfied. Next time you go in, ask Am to show you the proscuitto. I'm sure he'd be happy to!

No, no, no!...I wasn't referring to your place....my post was about Fat Clemenza! (Scroll back to post #36)

....but now that you've thrown down the gauntlet--I'll have to make a point to swing by Amore for a REAL Prosciutto pizza!

.

olive · 07-28-2008, 04:07 PM

Quote:

Originally Posted by SHELLY

No, no, no!...I wasn't referring to your place....my post was about Fat Clemenza! (Scroll back to post #36)

....but now that you've thrown down the gauntlet--I'll have to make a point to swing by Amore for a REAL Prosciutto pizza!

.

PHEW.....Thanks goodness!

Sorry Shelly-baby! See my post on sleep-deprivation.

We take that type of thing very seriously!!!!

DavidD · 07-28-2008, 05:25 PM

I forgot about Enzo's on 393 (just past Gulf Place). My wife likes their Pesto sauce and I like their roasted garlic cream sauce. Overall its a good option for Italian on 30A.

Tootsie · 07-28-2008, 05:41 PM

Quote:

Originally Posted by DavidD

I forgot about Enzo's on 393 (just past Gulf Place). My wife likes their Pesto sauce and I like their roasted garlic cream sauce. Overall its a good option for Italian on 30A.

I like Enzo's a lot too. hate to say it, but I like it way way way better than Angelina's. its very good. and they throw a heck of a nice pizza too.

DavidD · 07-28-2008, 05:47 PM

I don't like to dog anyone, but my vegetarian wife just learned last year from a staff member (after eating there for 13 years) that Angelina's regular marinara sauce is made with ground beef in the recipe. She had some suspicions but always gave them the benefit of the doubt when she asked and they denied. She was very upset when someone finally fessed up.