Too many options can lead to confusion, panic, and an eventual blackout where you wake up standing atop a totem pole wondering how you got there. Today's deal narrows down your choices to five of the freshest, seasonally topped pizzas this side of the International Date Line. For $10, you get $20 worth of pizza at Zing! Pizza in Porter Square in Cambridge. There is no limit on the number of Groupons purchased, and you can use up to two per order.
"Enzo" is the nickname given to Posto's powerful wine preservation system, which enables you to order coveted wines by the glass instead of the bottle. As for the pizzas, they incorporate a collage of locally farmed meats and imported San Marzano tomatoes. All of the ingredients cook in the true Neapolitan way: in temperatures upward of 850 degrees.
Founded by longtime friends Jonathan Schwarz and Christopher Robbins, Stone Hearth Pizza builds its gourmet pies from organic, local, and sustainably produced ingredients. The casual pizzeria has expanded to six locations since opening in 2005?a pace of growth made possible by the popularity of chef and general manager Michael Ehlenfeldt?s Neapolitan-style thin-crust pizzas. New England craft beers complement the pizzas and pastas with a pleasantly bitter taste that reflects their conflicted attitude toward out-of-towners.
Sacco’s Bowl Haven was one of many candlepin bowling alleys the Sacco family opened in the first half of the twentieth century. Not much has changed since that day in 1939 when the alley first opened its doors: the lanes are still smooth and polished, and the pins are still neatly poised in clusters of ten. The only difference today is the presence of Flatbread Somerville, who took over the alley to ensure that the only rumbling in Sacco’s comes from pins, not stomachs. Their flatbread pizzas are made from 100% organically grown dough and then baked to a crisp in wood-fired ovens. Between frames, bowlers can feast on pies topped with smoked free-range pork shoulder, fresh organic rosemary, and organic tomato sauce made in a wood-fired cauldron, all the while toasting local draft beers to high-scores, good times, and shared shoe sizes.
The chefs at Mike's Food & Spirits whip together a bevy of classic seafood dishes, pasta plates, and other Italian favorites. Pizzas hoist mounds of bacon, ricotta, and sausage atop floury crusts, and made-to-order calzones enfold shaved steak, breaded chicken, or bites of eggplant for easy transport to mouths or convenient self-storage inside purses. Patrons also sate hungers with Old World recipes such as the sausage cacciatore, where italian sausage mingles with peppers and mushrooms in a homemade marinara sauce, and a seafood platter that sets taste buds sailing with deep-fried haddock, shrimp, and scallops. Taps pour plentiful American microbrews and imports to accompany meals, assuage tongues exhausted from exploring flavorful sauces, and severely reduce one’s chances of spontaneous combustion.
The Dave behind Dave’s Fresh Pasta has spent more than 20 years perfecting the art of pasta making, so it’s no surprise that he doesn’t mind having an audience as he works. He and his staff cut fresh fettuccine, spaghetti, and handmade ravioli right in front of customers. From there, diners take their meal's conception into their own hands, choosing from any of Dave's fresh, house-made sauces––puttanesca, vodka cream, and basil pesto are just a few of the choices available on any given day. But despite the name, pasta isn’t the only draw at Dave's. The grocery store brings together a tantalizing spread of homemade items—croutons, crostini, pestos, dressings—with a curated selection of cheeses, chocolates, olives, cured meats, oils, vinegars, craft beers, and wines. Customers looking to try something new will find plenty of samples to enjoy as they browse, while grilled paninis, fresh soups, and ready-to-eat pasta dishes await anyone in desperate need of a quick meal or ammunition for an office food fight.