Inventive topping combinations include the scallop & bacon, spicy buffalo chicken, angus cheeseburger, & shrimp scampi; under new ownership
Up to 47% Off at Pizzeria DaVinci in Cromwell
Up to 50% Off at Pizzeria DaVinci
Baked-potato pizza topped with bacon and sour cream, Lunch Box with peanut butter, provolone, and bacon, and Renaissance with prosciutto
Up to 50% Off Italian Food at Little Mazen Pizza
Little Mazen Pizza
Hearty Italian-American dishes such as meat lasagna with garlic bread, chicken parmesan grinders, and white clam pizza with bacon
Up to 50% Off at Tony Z's Apizza
Tony Z's Apizza
Tony Z's Pizza
Dozens of varieties of New Haven–style brick-oven pizza with specialty toppings such as breaded chicken and fresh clams
In parts of Brazil, families and friends come together during a centuries-old tradition called churrasco. At these festive barbecue-style gatherings, hosts cook enormous amounts of food, and guests eat until they're stuffed. Inspired by that tradition, Elaine Lima opened Brazil Grill with a similar vision in mind. Here, the grill runs all day, rolling out an assortment of juicy meats that includes pork loin, ribs, lamb, and top sirloin presented in a colorful buffet alongside vegetables and other Brazilian-style sides. It's a simple setup that makes guests feel as at home as they would at their own friend's barbecue.
In 1909, Frank Pepe immigrated to the United States from his native town of Maiori, Italy. He was poor, illiterate, and just 16 years old—but he had a strong work ethic. After a stint in a New Haven factory and service as an Italian solider in World War I, he settled down for good in New Haven with his wife, Filomena, and started a bakery delivery service. But because he couldn’t read, he had trouble deciphering the orders. So he started having his customers come to him, and in 1925, he and Filomena added a simple item to the menu: Neapolitan-style pizzas.
To this day, the staff still heats up coal-fired ovens to bake the original tomato pies that Frank and Filomena first made famous. They can also add toppings such as bacon, Italian-imported anchovies, and house-roasted red peppers to their pizzas, or create specialty pies such as their signature white clam with olive oil, fresh garlic, and oregano. Diners can pair their pies with Pepe’s salad, tossed in balsamic vinaigrette, or have the server tap draft brews such as Sam Adams Boston Lager and Peroni. They’ve served Foxon Park soda since 1925, so diners can request bottles of cream soda or diet white-birch beer made from only the sveltest birch trees.
"I grew up around restaurants. I came from hospitality," Angie explains, looking around at Luna's newly painted taupe and gold walls. Luna Pizza has indeed traced her family tree; Angie and her son took over the business from her brother.
In the eatery itself, marble-top tables shine in their wrought-iron bases. "West Hartford––it's an old town with a small-town character,” Angie says. “Many of our customers can walk from their homes." The impetus for that walk is the shop’s distinctive thin crust and adventurous palette of toppings, including breaded chicken, pesto, and cherry peppers, which are prepared as needed. "We won't do a batch," Angie explains. "All the veggies are roasted fresh." The sauces are also homemade, and the ingredients sourced locally when possible. The resulting pies can hold a powerful draw, Angie says. "There are many customers who have been coming to Luna Pizza for well over 20 years. They order the same pizza, the same toppings. That's loyalty, and that matters."
The New York Times featured Chimirri's Pastry Shop, and three Citysearchers award it a 4.7-star average:
Serving fresh and speedy pies across America for more than 50 years, Little Caesars now sates impatient appetites and sauce-starved tongue buds worldwide. Select from 13 toppings to embed like rubies in a sumptuous, made-to-order 14" original crust ($6 with one topping; $1.99 for each additional topping), or plumb the savory strata of a large cheese or pepperoni deep-dish ($7.99). Little Caesars' large Hot-N-Ready pizzas are available to drop-in patrons posthaste, eliminating stress caused by spur-of-the-moment houseguests who insist on sleeping on doughy disks ($5). Italian cheese bread ($4.29) and Caesar wings with barbecue or buffalo sauce ($10 for 16) are available for stomachs that have developed crust issues ever since they caught pizza sharing a plate with pre-dressed salad.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Bella Pizza loads its menu with thin-crust New York–style pizzas, calzones, salads, subs, wraps, and pasta—all made with classic Italian ingredients. Silence the stomach's grumbling and backhanded comments about your sweater with a starter of crispy fried clams ($5.25), or nosh on a dozen honey-barbecue buffalo wings ($6.95). Dough doyennes and dudes, meanwhile, can feast upon gourmet pies ranging from the small 12-inch ($10.95) to the party-size 24-inch ($24.95). The eggplant special's light blend of broccoli, olives, and ricotta balances the meat storm of Bella's house special, and the Hot Wheel flame-throwers unsuspecting taste buds with potent hot peppers and garlic. To keep one hand open for impromptu hadoukens, chow on a cheese calzone ($7.95) or a chicken-cutlet sub stuffed with lettuce, tomato, mayo, and cheese ($4.95). A slice of carrot cake completes the meal on a sweet, comfy note ($2.95).
This family friendly pizzeria has Come enjoy the impressive stone-cooked specialty pies, such as the White Pie, the Queen Margarite or the BBQ Chicken. Barb’s also sells pizza by the slice. The menu includes an array of appetizers,
wraps, salads & grinders
Crust that’s at once crispy and gooey, imbued with a flavor that’s subtly smoky and fresh, with a texture that’s like a playground for the tongue—this is what brick firing gives to pizza. At Giovanni's Brick Oven Pizzeria, chefs understand that a little extra attention elevates good pizza to gourmet pizza, and so they fire their thin, New York–style crusts directly on the brick of their oven. Yet this is just a single facet to their polygonal masterpieces. Family recipes are another, bringing the results of years of experimentation to pies such as the margherita and hawaiian. Then there’s the creativity—cheeseburger pizzas covered in ketchup, mustard, ground beef, and american cheese—and the variety—25 slices available every day. These are served alongside pastas in bolognese sauce and more than 19 kinds of grinder stuffed with genoa salami and other meats.
Beer and wine, such as Lagunitas and the California red Ménage à Trois, wash down meals and add the extra dimension of pairing to pizza dinners. Guests can enjoy these inside, amid rustic Italian decorations, or on a spacious, heated patio amid fresh breezes and the moon’s attempts to hit diners’ eyes. Giovanni's also hosts special events, such as holiday parties and kids' nights, and contributes to community causes, such as schools and sports teams.
For more than four decades, one family has passed down the tradition of crowd-pleasing pizzas, grinders, and pastas. Hartford Road Pizza owner Greg Procaccini claims the honor of the pizza-making paterfamilias from both his father and his uncle Mike, who recently retired after a long career of Italian cookery at Hartford Road’s affiliate, Gino’s Pizza. Greg continues his family’s proud tradition with plates of stuffed-shell pasta, tender veal parmigiana, and pizzas crowned with toppings such as hamburger, anchovies, eggplant, ricotta, and pineapple. Each meal stays as close to home as possible, with hearty grinders and saucy meatballs sourced from local meats when available, and traditional dishes such as the housemade pasta fagioli soup made from time-tested family recipes.
A casual, family-friendly ambiance has been served as a complimentary side at Boston's since 1964, when founder Gus Agiortis established the very first location in Edmonton, Alberta. Today, nearly 400 restaurants have spread between Canada,
the United States, and Mexico, conquering appetites with fresh, carefully selected ingredients that must endure a scrupulous interview process before hitting plates. Behind the scenes, chefs transform hand-pressed, made-from-scratch dough into 18 varieties of gourmet pizzas. At tables, forks plunge through hunks of meat and creamy sauces that make up gourmet pastas, and inside each location's sports bar, fans root for favorite teams while struggling to corral boneless wings with their sauce-stained foam fingers.
The Stone and Paddle’s California-style thin-crust pizzas acquire their subtle crunch while baking atop a hot stone in a 600-degree oven. Gourmet toppings such as hot sausage, shrimp and artichoke, and spinach and gorgonzola grace the pies, which share table space with flatbread sandwiches that are also stone-baked. Though chefs must return nightly to the steel-encased bunker where they safeguard their secret dough recipe, guests can enjoy a new location in Rocky Hill, linger on the shaded patio at the Vernon location or watch sports on Manchester's flat-screen TVs.
Emerging hot from the brick oven, the melted cheese of a specialty pie bubbles beneath juicy tomatoes, fresh basil, and robust garlic: this is Gina’s Brick Oven Pizza's signature pizza. And like a circus with a geriatric lion, it is tamer than it could be. That's because Gina's other specialty pies include the Buffalo chicken and BBQ chicken pizzas. No matter which pizza is ordered, the cooks take care to evenly distribute the toppings throughout the entire thing. The kitchen also sends out jumbo burgers, Philly cheesesteaks and chicken sandwiches, which pair with the four beers on tap.
A fountain's mists drift over a cool, quiet water outside the windows of Vito's By the Water, where chefs have been cooking up traditional Italian food for many years. Following recipes that have been in the owner's family for years, they craft traditional entrees such as New York strip steak with demi-glace or lobster ravioli with vodka-cream sauce. They also adorn thin and Chicago-style deep-dish stuffed crusts with quality toppings such as baby clams, breaded eggplant, and seasoned ricotta.
Vito’s has also sponsored a “So You Think You Can Cook” competition, handing the kitchen over to nine aspiring chefs for a three-day cook-off. Like many timed cooking competitions, this one required the chefs to create a dish using a mystery ingredient, such as bacon or love. The winner received a farm-to-table dinner for 10.
Lena’s is named to honor the family matriarch, Lena Lonero, who, three decades ago, purchased Pizzarama restaurant with her husband, Guiseppe. More recently, at the hands of Lena’s son, Sal, the restaurant has undergone a stunning renovation. Tiffany-esque lights hang like glowing flowers, casting glow on burgundy paint and matching red curtains. Amid these cozy accents, waiters deliver Lena's legacy to tables: mussels simmered in marinara, pesto pasta, and veal and chicken delicately sautéed in red and white wine. The kitchen team also pays homage to its forebears by baking one of Lena’s signature brick-oven pizzas in Sicilian thick crust, New York–style thin crust, or geological earth crust.