The kitchen may look a bit different than when it opened in 1973, but the family in charge and the recipes are still the same. Though there are three generations now, chefs still hand make their sauces and pizza dough daily, ensuring that each ingredient still has the space to shine brightly when brought to life by the heat of the oven. Italian pastas steam in large pots nearby, and hot and cold sandwiches brim with veal, steak, salami, and meatballs like a screenplay written by somebody who forgot to eat lunch. This dedication to providing good eats recently earned Al's Restaurant a designation as the "2012 Business of the Year" from the Plymouth Area Chamber of Commerce.
Since its founding in 2001, The Upper Crust Pizzeria has fashioned artful thin-crust pizzas in 19 storefronts with modern, architectural touches. Chefs craft specialty pies inspired by local landmarks, from the sundried-tomato cobblestones of the Beacon Hill to the pesto-painted walls of the Green Monster. Diners can opt to spread sweet sauce over a regular or whole-wheat crust or request that any pie be served white without sauce, and combine slices with crisp salads or pounce on the geometric goodness of a spinach square or half moon-shaped calzone. Restaurant interiors are accoutered with modern flourishes such as flat-screen TVs and pan-decorated ceilings, allowing one to lie down and admire their reflection before a postmeal nap.
A tucked-away, self-professed "hole in the wall," Bondo's Dining & Takeout is the brainchild of Bondo Benjamin and his partner Sheila Hart, who source ingredients from local farms and the garden behind the restaurant. These ultra-fresh components are integrated into a menu of upscale American dishes such as a 10 oz. sirloin with wild mushroom sangiovese reduction, or pappardelle pasta tossed with sweet roasted pepper puree, fontina, cream, lobster, and romano cheese. A well-curated wine list includes many reds and whites by the glass or bottle.
The dedicated chefs at Cafe Eleganza churn out classic Italian cuisine using high-quality, seasonal ingredients whenever possible. An extensive dinner menu fills bellowing bellies with hearty delicacies such as handmade lobster ravioli, crammed with meaty morsels of native lobster and drizzled with a velvety lobster cream sauce ($15.99). Or, indulge in the timeless taste of the other, other white meat by ordering the Frangelico-cream-kissed medley of penne, chicken, toasted walnuts, sun-dried tomatoes, and snow peas known only as Amanda ($13.99–$16.99). Customers can crunch into one of four crispy bruschetta options ($8.99–$9.99), which amalgamate colorful toppings including eggplant, roasted peppers, and gorgonzola into one dish easily held by the hands or feet, or skip straight to sliceable sustenance with a wood-fired-brick-oven pizza ($8.99+) available with a plain or whole-wheat crust and a compilation of classically compatible flavors such as apple, gorgonzola, and bacon ($11.99–$15.99) or tomatoes, fresh mozzarella, and basil ($10.99–$14.99).
Papa John's has been popping out perfectly personalized pies 'round the clock for more than 25 years, arranging a lineup of specialty pizzas and sides on a munificent menu. Patrons can bedeck dough disks with carnivorous confetti in the form of pepperoni, ham, spicy italian sausage, bacon, sausage, beef, or grilled chicken. Golden-voiced fresh vegetables make palates swoon with a jukebox's selection of green peppers, portobello mushrooms, roma tomatoes, jalapeño peppers, onions, black olives, pineapple, banana peppers, and newly harvested 45s. Eaters can prod cooks with the click of a mouse, alerting them to special requests such as an extra layer of parmesan romano or the three-cheese blend of the asiago, fontina, and provolone. Like a popular club or an especially bangin’ fireplace store, Papa John's stays open late, making it an opportune place to stock up for impromptu pajama jams and uncontrollable sleep-feasting.
Owner Howie Mallowes set up shop across from the Martha's Vineyard ferry terminal, where his restaurant specializes in infusing New York–style pies with gourmet ingredients such as shrimp, gorgonzola, and steak. Amongst the fresh harbor air, staffers shuttle whole pizzas and single slices to tables of visitors and regulars until the wee hours of 2 a.m. every night. The menu plays host to more than a dozen specialty pizzas such as the Pizans "Soon to be Famous" Clam Pizza, which just signed a three-picture deal with DreamWorks. Pizzas share stomach space with pastas, oven-baked grinders, footlong subs, beer, and wine.