Included in Rhode Island Monthly's Best of Rhode Island, The Pizza Gourmet accommodates customers with a choice of custom pizzas cooked in-house or raw pies that customers can take home. All pizzas start out as a plate of fresh garlic, olive oil, parmesan, asiago, and italian parsley, but customers can personalize their pies with a multitude of crust, sauce, cheese, and topping options. Although the eatery specializes in pizza, noncircular appetites can be slaked with menu items such as sun-dried tomato pesto penne, italian grinders, and sodas.
The chefs also take their culinary creations out into the world via four theme catering menus, outfitting tailgate parties, corporate breakfasts, and cocktail parties with equal enthusiasm. Food-eaters can customize their catering orders according to dietary needs, as well, including vegan and gluten-free catering options. Inside the restaurant, an exposed-brick accent wall is painted fire-truck red to match the dining room's vivid crimson accents. The walls are covered in a rainbow of handwritten menu options, with entrees, appetizers, salads, and desserts all vying for perfect penmanship awards.
At Minerva's Pizza, you’ll find many of the time-honored favorites you’d expect at a classic neighborhood pizzeria—gooey pizzas speckled with sausage, meaty calzones, and sauce-drenched wings. But, there are also a few surprises on the menu, including whole-wheat pies and an extensive selection of authentic Lebanese dishes. Guests at this cheerful joint perch at front sidewalk tables, washing back crispy falafels, sizzling gyro wraps, and freshly made pizzas with frosty beers.
Toledo Pizza In The Cone fills hungering hands and stomachs with a menu of creative, delectable edibles. Toledo's preps its geometric eats with a homemade crust, which is cajoled into a conic shape, loaded with tantalizing toppings, and torpedoed into maws by a spring-loaded shot put. Calculate a tasty radius with the spinach, mushroom, and ricotta cone ($2.99) or the Texas Style BBQ cone ($3.59), which suspends chicken, bacon, and red onions in the flakey arms of the crust-time continuum. Those winded by Toledo's more elevated topography can eat on solid ground with slices of traditionally shaped pizza, which can be blanketed in a bevy of toppings such as onions, green peppers, meatballs, and bacon strips (starting at $1.99) or a lactose-erupting cheese calzone (starting at $2.99).
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.
Providence Pizza Company's dough czars concoct specialty and traditional pizzas, in addition to an array of sandwiches, calzones, pasta, and salads. Snag a bubbling slice of Bianca, a cheesy mix of ricotta, feta, mozzarella, and fresh garlic, or the Dorito pizza, a ranch-sauce-slathered pie topped with tomato, hot peppers, onions, olives, and Doritos. All specialty pizzas are available in 12-inch or 18-inch rounds ($9.99, $16.99), and pizza DIYers can amalgamate up to three of Providence's 20 toppings atop either size of dough disk (12" $7.50, 18" 12.75; additional toppings $1 each).
There are many ways to craft a pizza, but few chefs are as exacting as those at Providence Coal Fired Pizza. There they make sure that the oven stays at a temperature of 900 degrees—hotter than traditional or wood-burning ovens—to sear in the flavors of the local ingredients and ensure a crispy, consistent texture. From the oven's balmy depths emerge a wide range of pies, including minimalistic margherita pizzas, meatball pizzas, and crispy discs smothered in fingerling potatoes and local clams. Chefs also dish out salads, coal-fired wings, and hummus to complement their stable of pizzas.
An extensive beer, wine, and cocktail menu accompanies Providence Coal Fired Pizza's alimentary offerings. With soft lights and chic, burnt-orange walls, guests can relax as they tuck into pizzas and tipple beverages.