The Pizza is newly owned since December of 2010! Stop by and see the changes we've made! From the checkerboard glass tables to the bight sunflowers and the delightful music, this pizzeria will be a whole new experience and as always the food is fresh and delicious and the prices are the best around!
Wolfe City Brick Oven Pizza’s artisan chefs flip, top, and bake thin-crust masterpieces cloaked in a choice of six different cheeses. The multitudinous menu imparts the memoir of pizzas made from whole-wheat dough ($9.99), which features the recurring characters of fruits, meats, and veggies ($1.50 each traditional, $2.50 each gourmet) and conveys a delicious dénouement. Those who prefer pre-designed pies can sample expertly concocted combos such as the Two Men from Tuftonboro's italian sausage and pepperoni ($14.99) or the Wolfe City Nacho Pizza's bacon, veggies, and alfredo sauce ($14.99). Dessert pizzas assume the identities of classic post-dinner bites, including bananas foster ($12.99) and s'mores ($8.99), and beers, wines, and sodas slake artichoke-induced thirsts. Wolfe City's chefs can convert dough into gluten-free compositions quicker than Clark Kent's switch into Superman or Spiderman's transformation into Sir Edmund Hillary ($12.99).
Al Dente's cooks pay homage to both Italy's Old-World dinner traditions and America's love of quick afternoon lunches. They make their own sausage, meatballs, and pizza dough in house, injecting authenticity into daily lunch specials that pair pizza slices and sandwiches with chips and soda. They prepare more robust entrees for dinner, including pastas and dishes featuring veal and chicken. For seafood, they embrace a variety of preparation methods, crisping up ocean-born delicacies in the fryer, sautéing them over noodles, or stirring them into bowls of stew. With the free WiFi, diners can stay up-to-date on the news and the latest styles in marinara stains.
At The Depot Sports Grille’s onsite smokehouse, pitmasters slow-smoke racks of ribs, piles of pulled pork, and bundles of brisket. Flavored with housemade rubs and sauces, each meaty main course is served with corn bread and from-scratch sides such as pulled-pork chili or smoked baked beans. Barbecue flavors permeate many of the eatery’s other dishes, from barbecue-chicken quesadillas to specialty pizzas topped with smoked sausage or house-barbecue spices. Feasts unfold inside The Depot’s spacious dining room, where each booth is equipped with its own flat-screen TV.
90 seconds at 900 degrees. That’s how long and how hot owner Tony Naser and his staff at Crush Pizza cook their Naples-style pies, in a wood-fired, Italian-made oven. This Nashua-based trattoria, which opened its doors in 2009, has been recognized by the Phantom Gourmet and the The Boston Globe and been named the "Best of NH 2012" in the Pizzeria category by nhmagazine.com for its made-to-order pizzas topped with artisanal ingredients such as housemade mozzarella, hand-crushed San Marzano tomatoes, extra virgin olive oil, and truffle cream. Customers dine on Crush Pizza's specials, including the The Salsiccia, made with red onion and housemade fennel sausage and mozzarella, and the signature Crush Pizza, made of mozzarella de bufala, cherry tomatoes, and truffle oil and topped with baby arugala and prosciutto di parma.
When chefs are not pulling piping hot pizzas from wood-burning ovens, they're marinating chicken wings in a housemade Limoncello sauce, crafting rustic Italian sandwiches, salads, desserts, and serving up craft beers.
900 Degrees is a name that comes from the heart, honoring the temperature within the restaurant's smoldering brick oven that awaits specialty Neapolitan pizzas at the center of the kitchen. A crispy circle of homemade dough serves as the foundation of each pie, crafted with flour harvested by the Caputo family at their farm in Naples. The 900 Degrees pizza sauce also borrows authentic Neapolitan flavors from San Marzano tomatoes, which are hand-milled and imported from their growing place at the base of Mount Vesuvius. With the dough and sauce in place, chefs create an edible pedestal for fresh ingredients from New Hampshire's local growers. Signature creations include the Tuscan Sun pizza with artichoke hearts and sun-dried tomatoes, as well as Pepe's pizza, which arrives laden with sliced tomatoes, red onions, mushrooms, and olives. 900 Degrees also offers a full selection of salads, sandwiches, and desserts to pair with its selection of melodies milked from the free-range instruments of local musicians.
A glow radiates inside an oversized wood-burning brick oven, illuminating diners nearby. Outside, colorful holiday lights dangle from the awnings covering tables. The multi-level Pizzeria Paradiso lives up to its billing as “Noho-style funky” by Fran Bellamy in a Masslive.com review. An open pizza kitchen on the second floor enables patrons to watch chefs knead, twirl, and waltz around with dough. They sprinkle onto crusts – including an organic whole-wheat option – calamari, chicken, and 10 cheeses, including a vegan option and a parmesan cream sauce that is slathered onto the pizzeria’s selection of white pizzas. Chefs also cook a number of staple Italian dishes, such as ziti baked to a golden finish in the brick over and linguine draped in house marinara sauce and meatballs.