Tangerine-colored walls and colorful prints from the Spoleto Festival in Charleston, South Carolina, embody the spirit of the visual- and performing-arts celebrations for which Spoleto East Longmeadow—a member of the Spoleto Restaurant Group—is named. Yet, the inspiration doesn’t stop in South Carolina. Across the Atlantic, in Spoleto, Italy, the annual Festival of the Two Worlds showcases the Umbria region's dance, drama, cinema, and opera. The two yearly festivals in Charleston serve as the stateside mirror images of the Italian original. Spoleto restaurant owner Claudio Guerra has fond memories of taking part in these festivities with his mother as a child, and so christened his restaurants after them in homage.
Like the Northampton location before it, the East Longmeadow site offers a lively atmosphere and traditional Italian dishes such as stone-baked pizzas topped with cremini mushrooms and veal saltimbocca with fresh sage and marsala sauce. Diners can personalize their experiences by opting for the restaurant's multicourse meal option, or by carving their likenesses into meatballs before eating them.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
George Carabase opened Buona Vita when he was only 23. But by spending his boyhood at his father's pizzeria, George learned the ins and outs of the restaurant business at a very early age. A graduate of the College of Culinary Arts at Johnson & Wales University, he draws upon his familial and formal educations at Buona Vita, which he's owned since 1998. Utilizing local produce, his traditional take on Italian cuisine encompasses generous portions of dishes such as veal sorrentino, as well as more than 20 available pizza toppings, including eggplant and clams.