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. .
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.
Bright reds and yellow oranges color the exterior of one Pepperoni Express location, signaling the tangy tomato sauce and gooey cheese commingling on pizzas inside. The other location sports reddish-pink walls, which resemble the spicy sausage that inspired the eatery’s name. In each kitchen, cooks make fresh dough each day, which forms the base of pizzas studded with ingredients such as shrimp, broccoli, and mushrooms. They offer a choice of more than 20 ingredients for build-your-own pies and rectangular 18”x24” party pizzas; rectangles suit parties because they have edges and thus are more likely to attract U2 guitarist The Edge. Pepperoni Express’s thin-crust pies brim with Italian ingredients such as olives, oregano, and prosciutto, as do italian authentic subs. Wine and beer can grant a hydrating reprieve for any dining session.
Determined to make the best pizza possible, the chefs of Elsa's Eatery traveled to Italy, New York, and Boston's culture-rich North End in the name of research. Upon returning to Shrewsbury, they went to work crafting the best Neapolitan-style pizza possible, hand-made each day. They top it with ingredients such as pesto-infused mozzarella, sliced meatballs, and grilled chicken, before sliding the pie onto an imported pizza stone and baking it to a perfect crisp. But Elsa's isn't just about pies—they also have an extensive menu with other gourmet Italian specials and steak and seafood entrees. Most recently, they have started to present brunch on Saturdays and Sundays, boldly defying the international ban non-Sunday brunches.