Featured in the Worcester Telegram & Gazette as a neighborhood pizza staple, family-owned P&D Oxford House of Pizza decorates 19 specialty pies in a livery of savory toppings while dishing out platters of toasty Italian fare. The Inferno pizza ($8.50–$14) coaxes taste buds through a doughy ring of fire spackled with pepperoni, sausage, and hot peppers, and the Athenian's garlic butter sets the gustatory stage for grilled chicken morsels dressed in spinach togas and feta-cheese helmets ($8.50–$14). Patrons can choose their own pizza adventure with a slew of toppings, including broccoli, meatballs, and bacon. P&D's toasted grinders, such as the steak- and mushroom-laden "Flynn-IE" ($6–$7.50), deepen the roster of handheld edibles, and homemade lasagna ($6.25) leads a hearty caravan of pasta dishes. Guests can defer to the bistro’s free Internet access to settle dinnertime disputes over whether pasta was first invented by China, Italy, or Marlon Brando as a way to pass the time on the set of The Godfather.
At Brothers Pizza, one of the pizzas could almost pass as a taco. It comes crowned in chips, salsa, sour cream, and taco-seasoned hamburger. Others evoke vacations, like the Maui studded with pineapple, bacon, and ham, or the Greek Style loaded with feta and spinach. Other Italian dishes complement the eclectic pies, too, such as homemade lasagna and the eggplant-parmesan pasta dish.
Wholly Cannoli's talented chefs create confectionary delectables and savory café fare from a compendium of gourmet ingredients. Savor signature items that employ destructive monikers to obliterate sweet cravings, such as caramel-dipped Dynamite Sticks ($4), crunchy ricotta Cherry Bombs ($4) and Hawaiian pineapple Landmines ($4), which detonate piña colada cannolis upon contact with teeth. Like a piñata filled with meat, a full lunch menu sates more voracious hunger pangs with hearty selections including horseradish-garnished wholly roast-beef wraps ($6.25) and napoli sandwiches ($6.25) that love taste buds with every ounce of their tender artichoke hearts. .
Ciao Bella! No, this isn’t Edward taking off to Italy and saying goodbye to Bella in the second Twilight installment. It is the name of a fabulous Italian restaurant in Worcester! Order online for pick up or delivery, but dine in for a truly wonderful experience. The service at Ciao Bella is far from run-of-the-mill: it’s a complete experience, allowing guests to really enjoy the high-quality, finely prepared food. Visitors never leave hungry when ordering dishes like a jumbo salad or a spinach pie. A local magazine named Ciao Bella the best takeout restaurant in the city, so guests can be assured of the fast service and good flavors. Catering services are available as well. Check out the restaurant’s website for information on the restaurant and how to place an order. No vampires, just good food at Ciao Bella.
For great food and good beer in Worcester, look no further than The Boynton Restaurant and Spirits. Operating since its days as a tavern in the 1930s, The Boynton has expanded its offerings over the years to include hot food that will put you in a good mood. Seafood fans will love the fried calamari, featuring breaded, marinated calamari served alongside potato wedges and a side of slaw. If it's meat you crave, try a New York sirloin paired with a potato in any style and the vegetable of the day. A meal at the Boynton wouldn't be complete without a drink to complement the food, so top off the evening with one of the dozens of beers and ciders on tap or in bottles. If you want to dine in a piece of Worcester history, head down to the Boynton for your next meal.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.