Forged in oven fires from dough mixed fresh each day, Naples’ menu of thin-crust Neapolitan pizzas are one-ring flavor circuses where traditional ingredients cavort and tumble alongside artichoke hearts, sun-dried tomatoes, clams, and eggplant. DIY disk-diners can order their pies in three sizes ($11.65–$14.75), then sprinkle the surface with pepperoni, sausage, pineapple, and more ($1.25–$2/topping). Otherwise, choose from one of Naples’ specialty pizzas, such as the Shrimp pizza with capers and red onions ($15.75–$19.75) or a barbecued-chicken pie ($14.55–$19.15).
At Pizzeria DaVinci, the signature house pizza—aptly named the Da Vinci—is a vegetarian one, piled with spinach, sun-dried tomato, and feta. However, there's plenty of meat options on the pizzeria's menu, too. There are 16 thin-crust pizzas to choose from, each baked on a hot stone and topped with delicacies from baked potato fixings to clams and bacon.
Plainville Restaurant & Pizza has been stacking sandwiches, baking specialty pastas, and slathering sauce and toppings across tasty thin crust pies for 25 years. Diners can mouth-mash appetizers such as fried cheese ravioli ($8.75) before sinking incisors into more substantial fare from the expansive menu. Specialty pies include the extra-large spinach and ricotta pizza ($17.50), which sates adventurous taste buds wandering across a mozzarella field strewn with sausage and olive boulders. Verdure votaries can dive mouth-first into the vegetarian pizza awash with broccoli, mushrooms, and eggplant ($17.50). Specialty and baked pastas include fresh veal parmigiana ($13.95) and stuffed manicotti ($9.95), with the latter guarding gooey cheese from prey inside tantalizing tubular noodles. Sandwich-seekers can lure wandering coyotes with more than 20 grinders ($4.50–$9) or bun-splitting chicken sandwiches such as the crispy chicken with bacon and cheese under a blanket of ranch dressing ($8).
Owner Randy Price curates a creative menu of New Haven–style "apizza" in more than 30 styles. His team crafts fresh dough daily using unbleached flour, creates sauce from handpicked italian and chilean tomatoes, and sprinkles pies with cheese from home-schooled cows. The famous Challenger—a 22-inch pizza stuffed with a mélange of vegetables and meats that weigh in at nearly 10 pounds—presents the hungriest visitors with a challenge to conquer the hot wheel in an hour or less, a feat that has earned a place on the Travel Channel's Man Vs. Food roster of surmounted food battles.
Owner Randy Price curates a creative menu of New Haven–style "apizza" in more than 30 styles. His team crafts fresh dough daily using unbleached flour, creates sauce from handpicked Italian and Chilean tomatoes, and sprinkles pies with cheese from home-schooled cows. The famous Challenger—a 22-inch pizza stuffed with a mélange of vegetables and meats that weigh in at nearly 10 pounds—presents the hungriest visitors with a challenge to conquer the hot wheel in an hour or less, a feat that has earned a place on the Travel Channel's Man Vs. Food roster of surmounted food battles.
In 1909, Frank Pepe immigrated to the United States from his native town of Maiori, Italy. He was poor, illiterate, and just 16 years old?but he had a strong work ethic. After a stint in a New Haven factory and service as an Italian solider in World War I, he settled down for good in New Haven with his wife, Filomena, and started a bakery delivery service. But because he couldn?t read, he had trouble deciphering the orders. So he started having his customers come to him, and in 1925, he and Filomena added a simple item to the menu: Neapolitan-style pizzas.
To this day, the staff still heats up coal-fired ovens to bake the original tomato pies that Frank and Filomena first made famous. They can also add toppings such as bacon, Italian-imported anchovies, and house-roasted red peppers to their pizzas, or create specialty pies such as their signature white clam with olive oil, fresh garlic, and oregano. Diners can pair their pies with Pepe?s salad, tossed in balsamic vinaigrette, or have the server tap draft brews such as Sam Adams Boston Lager and Peroni. They?ve served Foxon Park soda since 1925, so diners can request bottles of cream soda or diet white-birch beer made from only the sveltest birch trees.