Owner Howie Mallowes set up shop across from the Martha's Vineyard ferry terminal, where his restaurant specializes in infusing New York–style pies with gourmet ingredients such as shrimp, gorgonzola, and steak. Amongst the fresh harbor air, staffers shuttle whole pizzas and single slices to tables of visitors and regulars until the wee hours of 2 a.m. every night. The menu plays host to more than a dozen specialty pizzas such as the Pizans "Soon to be Famous" Clam Pizza, which just signed a three-picture deal with DreamWorks. Pizzas share stomach space with pastas, oven-baked grinders, footlong subs, beer, and wine.
Cavalieri's Wood Street Pizza is a family-owned-and-operated cookery that has been serving up house favorites and custom creations for 18 years. While the basic variety of pizza exists ($6.75 for 10" to $16.25 for a full sheet), Wood Street's pizza menu shines with exotic topped discs, such as buffalo chicken pizza, taco pizza fiesta, and a lasagna pizza pie. Specialty pizzas are $9, $18, or $27 (or $18.25 for thin crust), depending on size. If you prefer your pizza folded into a crescenty pocket of flavor, opt for one of the 20 varieties of calzones ($2.75 for single up to $27 for a 25" giant). Wood Street also whips up appetizers, grinders ($5.75–$6.75), a soup of the day ($4.25), salads ($2.50 for a side salad, others $4.50–$7.25), and pasta creations ($6–$9.95). Check the menu for changing specials for lunch, dinner, sandwiches, soups, and pizza, such as June's chicken Caesar.
A family-owned sustenance staple for more than 60 years, Leo's Ristorante's homey redbrick exterior greets families to generous portions of homemade Italian and American comfort-food dishes culled from fresh ingredients. Leading off a stacked menu is the hearty New England clam chowder ($4.59 cup, $5.59 bowl), which sets the table for wholesome, heavy-hitting handhelds such as the chicken parmesan sandwich ($7.99 small, $8.99 large) and the Big Red meatball sub ($6.99 small, $7.99 large). The tortellini a la Carolina ($15.99) surrounds its tricolored, circular cheese pasta with grilled chicken and a light butter sauce, while the spaghetti a la Gina's ($12.99) savory red-sauced noodles send forks into a pasta pirouette. Enjoy a large, one-topping pizza ($12.99), adorned in culinary confetti such as pepperoni or olives, or wrap taste buds around the Milano panini ($8.99), containing grilled eggplant, smoked mozzarella, fresh tomatoes, and garlic olive oil.
The family who owns One Horse Pizzeria and Saloon crafts a pizza for every palate, with options ranging from traditional thin-crust pies to the inventive Tom The Turkey pizza with turkey, cranberries, and gravy sauce. Those pizzas share table space with fresh salads, pastas with housemade sauces, and sandwiches. Located in a quaint red bungalow with white trim, the restaurant also features a wooden bar where patrons can sip wine and more than 30 types of cold beer.
No, he wasn't born in Sicily. In fact—according to a 2011 article in the Boston Globe—Doug Ferriman started out in the pizza business without even knowing how to make dough. But he learned fast, besting 120 competitors and two Italian chefs to take second place at the International Pizza Challenge later that year. Ferriman is also one of only two people to have won the International Pizza Expo's Pizza of the Year honor more than once, in 2004 and 2007, according to trade magazine Pizza Today. Finally, in the 2013 competition, Ferriman won first in the non-traditional category in the northeast region.
Today, Ferriman brings his dough tossing know-how to Crazy Dough's Pizza, which he co-owns with his wife, Melissa. Their labor-of-love-turned-small-business-success-story, which has been documented in media outlets such as the Boston Business Journal, can be explained by their commitment to quality ingredients and diverse recipes. Their chefs start with a solid pizza foundation of North Dakota flour, vine-ripened California plum tomatoes, and Wisconsin cheese. Next, they transform raw dough into three pizza types: pan-baked, rectangular sicilian pies; hearty brick-oven rounds; or their specialty fire-grilled pizzas, cooked to a crispy, smoky finish on an open-flame hickory grill.
Finally, guests can choose from a huge selection of off-the-wall toppings and signature combinations, such as cheeseburger bacon or potato bacon cheddar. The shops also attract guests with $5 Pabst Blue Ribbon pitchers, calzones, and Crazy Dough Bowls—salads whose bread-bowl exterior can be eaten or worn as a savory hat.
Since its founding in 2001, The Upper Crust Pizzeria has fashioned artful thin-crust pizzas in 19 storefronts with modern, architectural touches. Chefs craft specialty pies inspired by local landmarks, from the sundried-tomato cobblestones of the Beacon Hill to the pesto-painted walls of the Green Monster. Diners can opt to spread sweet sauce over a regular or whole-wheat crust or request that any pie be served white without sauce, and combine slices with crisp salads or pounce on the geometric goodness of a spinach square or half moon-shaped calzone. Restaurant interiors are accoutered with modern flourishes such as flat-screen TVs and pan-decorated ceilings, allowing one to lie down and admire their reflection before a postmeal nap.