You’re driving down West Brandon Boulevard, past the usual sea of chain restaurants and flashing neon, and then you see it. It looks like a standard strip-mall joint. But More Italian Bistro & Pizzeria Brandon is anything but standard. Honestly, if you walk in expecting a predictable "checked tablecloth" experience, you’re in for a massive surprise.
It’s weird. It’s bold. It’s basically two restaurants living in one body.
Most people come for the 18-inch brick-oven pies, but they end up staring at a menu that features Pad Thai and Tom Yum alongside Lasagna Romana. It sounds like it shouldn't work. But in the culinary ecosystem of Brandon, Florida, this place has carved out a niche that’s almost cult-like.
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The Identity Crisis That Actually Works
Let’s be real: usually, when a restaurant tries to do two things, it fails at both. "Jack of all trades, master of none," right? Not here. At More Italian Bistro & Pizzeria Brandon, the duality is the draw. You've got Frank Giglio, the owner, who has a clear mission to bring "the best pizza this side of New York City" to the community. He’s been vocal about using high-end ingredients—think impastata cheese and fresh-shredded pure milk mozzarella.
But then there’s the "Siam Italiano" side of things.
The menu is a wild ride. You can start with traditional Calamari or Mozzarella Caprese—which features a balsamic reduction that actually has some bite—and then pivot immediately to Krab Angels or Bang Bang Shrimp. It’s the kind of place where one person at the table is twirling Fettuccini Alfredo while the other is face-deep in a bowl of Green Curry.
It’s chaotic. It’s delicious. It’s very Brandon.
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What to Actually Order (The Hits and the Misses)
If you’re a purist, you go for the Sicilian Classico. It’s an 18-inch square that’s been proofed long enough to give it that robust, thick-crust chew without being a brick. The sauce is what the locals call "gravy"—a nod to old-school Italian-American roots—and it isn’t that sugary-sweet stuff you get at the chains down the road.
The Pizza Hierarchy
- The Pepperoni (18"): Consistently the #1 most liked item. It uses premium beef pepperoni. It's greasy in the way a New York slice should be.
- The Four Cheese S-T-O: This is the "White Pizza" variant. Spinach, Tomato, and Kalamata olives. It’s a flavor bomb, though the olives can sometimes be a bit much if you’re not a salt-fanatic.
- The Pad Thai Pizza: Yes, it exists. It’s $21.99 and it’s a polarizing legend. You either love the fusion or you think it’s a crime against two different cultures. There is no middle ground.
The Pasta and Entrees
The Lasagna Entree is a massive portion. It feels like someone's grandmother—specifically, a Sicilian one—is in the back trying to make sure you don't leave hungry. It’s layers of fresh pasta sheets, meat sauce, and a blend of ricotta and parmesan that’s heavy on the heart but great for the soul.
On the flip side, the Creamy Tom Yum Pasta is a hidden gem for people who want that Thai spice but crave the texture of Italian noodles. It's a weird bridge to cross, but once you're there, you're there.
The Vibe: No Frills, Just Food
If you’re looking for a romantic, candlelit date spot where you can whisper sweet nothings over a $100 bottle of wine, this probably isn't it. The lighting is bright. The space is a bit cramped—almost like it was designed for fast-casual but decided to be a sit-down spot at the last minute.
But that’s part of the charm. It’s a community hub.
Giglio has been known to donate to local softball clubs and engage with anyone who actually loves food. You aren't just customer #402; you're someone eating in a place that feels lived-in. The service is generally praised, though when they get hit with a Friday night rush, things can get a little frantic. Just have a Thai Ice Tea and relax.
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Why Brandon?
Brandon is a unique spot in Florida. It’s a suburb that has grown into a city, and its palate has evolved. While spots like Olive Garden at the mall offer the safe, corporate version of Italy, locals go to More Italian Bistro & Pizzeria Brandon for the authenticity of the ingredients.
There's a level of transparency here that you don't often find. No GMOs. Fresh ingredients delivered daily. Recipes that have allegedly been handed down through three generations. When you eat the Veal Piccata, you can actually cut it with a fork. That matters.
The Dessert Strategy
Do not, under any circumstances, skip the Zeppole. They are flash-fried, walnut-sized pieces of homemade dough tossed in powdered sugar. They come out warm. They are basically Italian donuts, and if you don’t eat them immediately, you’re doing it wrong.
If you’re more of a "classic" person, the Tiramisu is homemade with mascarpone and espresso-soaked ladyfingers. It’s solid. But the "A-Lota-Chocolatta"—a twist on the New York blackout cake—is the one that will actually keep you up at night thinking about it.
Actionable Takeaways for Your Visit
If you’re planning to check out More Italian Bistro & Pizzeria Brandon, keep these tips in mind to get the best experience:
- Go Big on the Pizza: The 18-inch pies are significantly better value and have a better crust-to-topping ratio than the smaller personal sizes.
- Try the Fusion: Even if it sounds weird, try one of the Thai-inspired pizzas or pastas. It’s what makes the place unique.
- Check the Hours: They typically open at 11:00 AM, but Friday and Saturday nights get packed. If you’re doing pickup, use their online portal to avoid the phone wait.
- Save Room for the Knots: The Garlic Knots are legendary but often sell out ("When available" is a real warning on the menu). If they have them, buy two orders.
Whether you're there for the Sicilian-style "gravy" or the spicy kick of a Panang Curry pizza, this spot remains one of Brandon's most interesting culinary contradictions. It shouldn't work, but it does.