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.
Using a wealth of fresh ingredients that includes choice cuts of beef, poultry, and seafood, The Villa Rose's culinary team whips up a menu of authentic, made-to-order Italian specialties. Items range from the chef’s italian chicken rolls and pan-seared scallops glazed with orange ginger sauce to shrimp and garlic linguine. Diners can choose from a hearty selection of of wines to wash down meals, which unfold in The Villa Rose's intimate dining room or a private room that accommodates receptions, weddings, and banquets of up to 175 guests.
The restaurant hosts events from live music to manicures courtesy of Accent Salon personnel. The lounge entices guests nightly with sports on high-definition flat-screen plasma televisions and lottery games such as the classic Buy This Numbered Card.
If you feel like a star at Grapevine Grille, it may be because you're literally on stage. A spotlighted table sits atop what used to be the bandstand when the Grille was still a nightclub, complete with a backdrop of glass bricks and an enormous hook to haul you off if you juggle your silverware.
In the years since its neon-signed origins, a wall has sprung up between Grapevine Grille's U-shaped bar and the dining room. A Tuscan influence is obvious in the menu, which makes room for classic chicken marsala and customizable pizzas loaded with everything from buffalo chicken and blue cheese to feta and gyro meat. Stateside favorites are likewise represented with blackened scallops with Cajun spices, sizzling steak fajitas, and quarter-pound burgers.
Chef Lou left Johnson & Wales University with a culinary degree, but another 20 years of education lay ahead of him. At the Federal Hill Club, the Sheraton Hotel at Bradley, and Frigo's, he honed his cooking chops and gained an appreciation for both European and Southwestern flavors. Then, in 2006, with his culinary tastes firmly established and his apron freshly embroidered with "Entrepreneur," he branched out on his own. The result is Abudanza.
Lou's passions come through in his menu selections. A great deal of weight is placed on Central Europe—Italian pastas sing with homemade marinara sauce or oversized meatballs while french-boned lamb chops nod to the traditions of the great Francophiles. But Lou also digs his heels into American soil, rolling out a selection of burgers and Angus steaks. There are even moments where the two continents blend together like an edible Pangea—the Snakebite Pasta, for instance, where jalapenos and cheddar combine into a parmesan alfredo sauce.
For 40 years, Gregory's Restaurant & Pizza Pub’s chefs have been whipping up Italian-pizzeria dishes, recently earning the Best Pizza on Boston Road award from the Boston Road Business Association. A homey atmosphere—characterized by wood-paneled walls and soft lighting—welcomes diners as they settle into curlicue-backed chairs or booths to peruse a classic Italian menu of pasta, grinders, and pizzas. Their lauded pies include traditional combinations of olives, garlic, and tomatoes, alongside more inventive creations including buffalo chicken with blue-cheese sauce. Myriad styles of pasta, from ziti to linguini, mingle with veal and clams drenched in white and red sauces, which would go perfectly with your frenemy’s white blouse.
Felix's Family Ristorante owner Dolores Terriaca crafts meals from Abruzzan recipes inspired by her central Italian roots. House-made tortellini and eggplant rollatini are joined by nightly specials, such as clams provencale over pasta and prime rib with seasoned potatoes. Though definitively Italian, some of the dishes are fused with international flavors, such as calamari dusted with Cajun spices or the curried vegetable soup. With any meal, guests enjoy bread baked fresh daily and the comfort of knowing they'll get to sit in a chair while they eat.