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.
Serving fresh and speedy pies across America for more than 50 years, Little Caesars now sates impatient appetites and sauce-starved tongue buds worldwide. Select from 13 toppings to embed like rubies in a sumptuous, made-to-order 14" original crust ($6 with one topping; $1.99 for each additional topping), or plumb the savory strata of a large cheese or pepperoni deep-dish ($7.99). Little Caesars' large Hot-N-Ready pizzas are available to drop-in patrons posthaste, eliminating stress caused by spur-of-the-moment houseguests who insist on sleeping on doughy disks ($5). Italian cheese bread ($4.29) and Caesar wings with barbecue or buffalo sauce ($10 for 16) are available for stomachs that have developed crust issues ever since they caught pizza sharing a plate with pre-dressed salad.
In 1963, Salvatore Vatrano founded the first Antonio’s location with a menu of casual Italian eats. Though Vatrano left his native Calabria, Italy, for Massachusetts, he retained the sense of hospitality and pride in his food that characterize his home country. His original restaurant location has expanded to three storefronts, each of which slings cheesy or meat-laden pizzas and meaty grinder sandwiches on heat-pressed rolls. The seafood dishes at Antonio’s make the most of the coastal location, with dishes such as fish 'n' chips, shrimp, or flaming shark mousse. Vatrano and his family also accommodate health-conscious eaters with veggie wraps, chef salads, and breakfast omelets, which are pizzas that accidentally got made with eggs and folded in half.
In 1948, Salvatore "Sammy" Vatrano journeyed to America from his native Calabria, Italy, at age 17. When he opened his first pizza shop on Bay Street 15 years later, he christened the eatery to pay tribute to his grandfathers, father, and brother, all of whom share the name Antonio. Today, Sammy and his family continue to run the two locations of Antonio’s, serving up the time-honored Italian recipes that have spanned the eatery’s 49-year history. Housemade tomato sauce spreads across pies and pastas, and fresh grinder rolls spin off a heated press to hoist deli meats, philly steaks, meatballs, and corned beef up to salivating mouths.
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.