Voted Best Pizza by Providence College, Big Tony's Pizza, a neighborhood joint with a jaunty mafioso theme, serves up gourmet brick-oven pizzas, pasta, and house-specialty Gangster Wraps named after legendary mobsters. Cooks toss made-from-scratch dough in the air before layering on fresh cheese and pizza sauce made from the owner's father's recipe. For a full Mediterranean experience, Big Tony's also prepares regional favorites from baklava to falafel. The spot offers free delivery until 4 a.m.
Papa John's has been popping out perfectly personalized pies 'round the clock for the past 25 years, fleshing out its lineup of specialty pizzas with a munificent menu of wings, breadsticks, and desserts to satisfy any taste or mouth shape. Movie-preview lovers can apply the same principles to a meal with an appetizer such as 12-inch cheese sticks ($7) or a massive 50-piece order of buffalo wings ($32). Begin the first act with a large Hawaiian BBQ Chicken ($16), or go all-out and get an extra-large The Works, a top-heavy combination of pepperoni, ham, spicy italian sausage, fresh-sliced onions, green peppers, gourmet baby portobello mushrooms, and ripe black olives ($18). Like a bangin’ club or especially bangin’ fireplace store, Papa John's stays open late, making it an opportune eatery for impromptu pajama jams and uncontrollable sleep-feasting.
With everything from wings to mussels, the eclectic Ciara Restaurant and Lounge helps satisfy any number of cravings. Grilled pizzas, sandwiches, and pasta round off the menu, with plenty of hearty offerings to keep bellies full. Live music on the weekends accentuates the feasts.
By setting his restaurant at the less congested end of Atwells Avenue, Ken Turchetta has stayed under the radar in Federal Hill—a status he enjoys because it keeps his restaurant intimate. That’s why even after 12 years in business, it’s common to see him make a stop at every table.
Since the beginning, chef Hector Madrid has been Ken’s go-to artisan for creating authentic Italian dishes from fresh, local ingredients. The resultant spread is impressive: chicken and veal marsala, fish fillets, and rings-only calamari, all easily paired with red or white wine by the bottle or glass.
Although D’Vine On The Hill's menu consists of New World cuisine, nearly every dish has a decidedly European flair. Grilled cedar-plank salmon drapes a risotto cake, veal chops top potato croquettes, and scallops wade in béchamel sauce. Integrating Italian and French influences, these dishes offer a preview of the dessert menu, which includes crème brulée and tiramisu.
A live pianist fills the dining rooms with cheerful tunes, but only plays chopsticks upon request. Hardwood floors and wine-red walls give the dining rooms an upscale ambiance that carries to the outdoor patio, which features a fireplace and brick oven.
Under the ownership of Federal Hill native Christopher Conti, Blush Winebar pours half and full glasses from hundreds of red, white, and sparkling libations. The upscale watering hole offers more than 100 wines by the glass, each with its own distinct flavor notes and secret cheese crush. A champagne bar highlights the bubbly beverage with glasses, full bottles, and three-flute samplers as well as a selection of champagne-based cocktails, such as the Blush Boom Boom, a mixture of Moët champagne, pomegranate liqueur, Grand Marnier, and orange juice. Executive chef Jacen Scungio blends fresh, local ingredients to create the flatbread pizzas, sliders, and handmade pastas that populate the wine bar’s tapas menu and keep hungry imbibers from trying to stomp their wines back into grapes.