The chefs at Roma Pizza & Restaurant flexed their creative minds when they built two dozen gourmet pizzas topped with such ingredients as scrambled eggs, clams, steak, potatoes, and sour cream. They stick to the classics when compiling Italian dinners such as baked ziti and chicken parmigiana. Roma Pizza delivers, with orders accepted via phone, their website, and singing telegram.
Pizzeria DaVinci's 11 locations may be located in all corners of Connecticut, but they're all connected by the same Sassi family recipes and brand of stone ovens that perfectly crisp each thin-crust pie. All their pizzas are prepared with dough made fresh daily, from their signature DaVinci pie with fresh spinach, futuristic inventions inscribed in the crust, and sun-dried tomatoes to an Angus cheeseburger pizza with ketchup, mustard, and pickles. The menu also includes gourmet salads and hot and cold sandwiches.
This family friendly pizzeria has Come enjoy the impressive stone-cooked specialty pies, such as the White Pie, the Queen Margarite or the BBQ Chicken. Barb’s also sells pizza by the slice. The menu includes an array of appetizers, wraps, salads & grinders
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.
If you had passed by in 1978, you probably would have missed Vito's Pizzeria. The storefront was completely invisible from the street, an unfortunate reality that might have been the death knell for a lesser business. But the 600-square-foot, strictly-take-out pizzeria managed to survive and even thrive based solely on word of mouth.
It's been more than 30 years, and people are still talking. Thankfully, the pizzeria has expanded quite a bit in terms of space and menu. Today, Vito's chefs craft everything from deep-dish pies to Italian grinders, which, as their name suggests, taste just as good when ground up and served with a straw.