Carmine’s proprietor and pie innovator, Tony, carries on the family tradition from his Calabrese-bred father with inventive hand-tossed signature pizzas. The menu brims with whimsical pies formed from fresh dough daily and cooked up on brick-fire ovens that lend each slice a crunchy punch and proclivity for dalmatians. The 18-inch eponymous Carmine comes coated in scallions, garlic, and jalapeños ($17), and the 14-inch Rocky pizza pounds sausage, pepperoni, meatball, and ham into plump ricotta punching bags ($16). Doughy discs are customizable with Carmine’s arsenal of fanciful toppings, such as banana peppers, goat cheese, and artichokes, which pair well with a side of antipasto ($3–$5) or a sweet, peppery house salad ($2–$6). A slew of pasta and panini standbys round out Carmine’s roster of Italian eats.
Since 1971, Trupiano’s Italian Restaurant has served diners a slice of Italy made of delectable pasta and superb pizza; the pizza won second place at the 2007 West Coast Pizza Championships. The dinner and lunch menus are stuffed with classic Italian pasta, chicken, fish, and veal dishes. Try the tongue-massaging vitello Milanese with breaded veal cutlet, lemon, and white wine ($16.95) or the scampi Livornese with jumbo shrimp, capers, Kalamata olives, and freshly chopped tomatoes ($18.95). Prepare for a marathon or a lazy afternoon of marathon watching with pasta dishes such as the fettucine Alfredo ($12.50), ravioli di carne ($12.95), and spaghetti vecchio mondo with eggplant, mushrooms, basil, and tomato sauce ($12.75).
You can’t go wrong with a name like “Killer Pizza from Mars!” With their wonderfully kooky atmosphere and their whimsically-named pizzas, dining at Killer Pizza is practically guaranteed to awaken your inner 12 year old. On the décor front, refreshingly amusing elements include their copious usage of black lights and 70s alien movie memorabilia. Food-wise, their crispy Space Cowboy Pizza with its rich sauce and liberally applied toppings is the perfect way to curb you pizza hankering. Perhaps unsurprisingly, pizza isn’t the only trick up the sleeve of Killer Pizza from Mars, because if you’re going to name your store something this outlandish, people are going to expect you to deliver. Other delicious menu items worth sampling include their smooth, creamy ranch dressing, and their ridiculously cheesy garlic bread.
Upper Crust Pizza has been serving award-winning pizza to disconcerting Bostonians since 2001. Bold new management in 2013 decided that the time was ripe to expand upon the deliciousness of the original concept of using fresh and adventurously unusual ingredients on their signature crust, leading to the opening of other branches and the complete renovation of existing ones. Besides dine-in and take-out, Upper Crust offers other interesting options including open kitchens, where diners are encouraged to put together their own pizza. The décor is tastefully artsy, with a spacious, minimalistic interior and pizza pans tiling the ceiling. In addition to their near-infinite combinations of possible pizza toppings, the Upper Crust also serves deliciously cheesy garlic bread and some of the best Caesar salad in town.
The Draft may have recently shed its former Wings, Pizza N Things alias, but it remains locally owned and operated by the same team of dedicated industry professionals. Now with more than 37 high-definition televisions lining its walls, The Draft makes it easy to catch virtually every second of the evening's biggest game. Whether you grab a stool at the bar or settle at one of the high-top tables, it's hard not to have an unobstructed view of at least one screen?assuming you can tear your attention away from what's on the table. The menu specializes in hearty comfort foods, including burgers and chicken patties topped with fixings such as bacon, chili, jalape?os, or pure oxygen. To accompany this rib-sticking cuisine, the bar pours more than 30 craft beers?half of which hail from local breweries.
Harbor views are typically hard to come by in December, when restaurants pack up their patios and move their business indoors. Thankfully, Dominic?s at the Harbor has perfected an alternative. From the Italian eatery?s heated patio, diners can watch sunlight glint off the water regardless of the season. The smell of salt that lingers on the outdoor breeze complements seafood entrees such as shrimp and mahi mahi saut?ed with garlic and wine. If that sounds like too much ocean for you, try a thin-crust margarita pizza topped with fresh basil and sliced tomatoes or a white pizza with three cheeses and a drizzle of olive oil. Diners can round out any meal with a bottle of vintage cabernet sauvignon or a tall boot of chardonnay from the D?Vino wine bar, located within the restaurant.