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.
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.
Abruzzo Restaurant satisfies cravings for Italian cuisine with a collection of classic dishes in a relaxed environment. Clams Casino, crisply dressed in bacon and breadcrumbs ($6.95), leads the menu's appetizer brigade, gaining footholds in hunger just long enough to lead dining denizens to pizza groves and pasta-grazing grounds. House specialties skew toward chicken and veal dishes, with the lightly egg-battered chicken francaise enjoying a bath of white wine, lemon juice, and butter sauce ($13.45), while the tomato- and mozzarella-topped veal and eggplant parmigiana establishes a middle ground to quiet ordering dilemmas ($16.95). Meal medleys such as honey-bourbon-glazed chicken and baked stuffed shrimp, accompanied by pasta or potato, seamlessly marry land and sea, prompting some diners to consider growing fins to live an underwater lifestyle ($16.95).
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.
At Boston Bay Pizza, diners can devour loaded pizzas, grinders, and sandwiches while cozied up on leather chairs in front of a fireplace framed in modern tiling or while relaxing out on the neatly landscaped patio. But it's not all about looks: the shop's cheerful shade of red conceals “green” elements built in to conserve energy and water.
If diners don't want to create their own pizza from toppings such as sun-dried tomatoes and Genoa salami, they can pick from specialties such as a four-cheese pesto pie and a N.Y. deli pizza adorned with Italian-style deli meats. For further flexibility, the chefs can also make all of their paninis as wraps, all of their wraps as paninis, and all of their calzones as origami cranes. The surfeit of Italian eats is augmented by orders of buffalo wings, quesadillas, and salads.