After bringing their family across the pond from Milano to Maine, restaurateurs Fabiana de Savino and Enrico Barbiero wasted no time in opening Paciarino. There, pasta made daily by Barbiero "raises the bar for pasta," according to the New York Times. “His tender ravioli are stuffed with sweet local shrimp and haddock, and his spaghetti is hand-stretched and perfectly cooked,” the reporter continued. The chef draws from a palette of imported Taggiasche olives, garlic from Sicily, and peppers, mozzarella, and salamis from around Italy. When possible, the produce is sourced from organic farms, and the selection of seafood, like a neighbor’s level of anger at your Halloween display, depends on the season.
Paciarino's airy interior keeps the mood light and focused on the cuisine, which is complemented by red and white wine. “You can hear a surprising amount of Italian language among the diners,” said a writer for The Boston Globe after a visit, “ and everyone seems a little more cheerful than they did when they walked in."
Piles of chopped wood rest below the brick pizza ovens at Sianos, waiting to feed the flames that crisp hand-tossed dough, fresh-cut veggies, and meaty toppings sourced from local butchers and markets. The brick fa?ade extends to the walls, which absorb the soft overhead lights that illuminate wooden tables and booths laden with seafood risottos, soups and chowders, and tomato-sauce-covered chicken. Scrawled in multicolored chalk across a blackboard expanse, the day?s Italian-inspired specials pair with delicious pours from the bar, which range from frosty local brews to European imports and extraterrestrial drafts. Refusing to be typecast as a pizza joint, Sianos also dishes out savory breakfast plates such as eggs benedict, pancakes, french toast, and breakfast pizza made with egg sauce.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
The last decade has seen Joe’s locations crop up across the US like pepperonis, due in part to the slew of local honors. Diners can choose from 24 varieties of award-winning specialty pizzas, or requisition a custom pie from restaurant’s more than 25 meat and veggie toppings. Also available are Joe’s eight and 12-inch subs, steaming calzones, and buffalo wings in sauces such as hot, bbq, and Chernobyl.