Primo Pizza smothers hunger with thick-crust, Italian-style pizza pies handmade from fresh ingredients. Cooks roll out dough on site daily, setting the stage for a large 16-inch pie, upon which a special blend of spices and whole peeled tomatoes play a savory sauce enveloped in a romance with creamy, fresh-cut, whole-milk mozzarella. Choose up to five toppings from Primo Pizza’s 30 options, which include old standards, such as sausage, pepperoni, and mushrooms, and new specialties, such as steak, calabresa, corn, clams, and anti-cheese. This Groupon is good for dine-in, carry-out, or teleported orders only.
Christian and Antonio Setaro?s parents immigrated to the United States from Salerno, Italy, in the 1970s and opened Antonio?s Twin Oaks, an Italian eatery known for its homestyle cooking. Growing up around the kitchen, the brothers developed a liking for cooking that ultimately led to the opening of their own Italian eatery, The Original Antonio?s in Woodbridge. Later, they added locations in Beacon Falls and Ansonia.
At each restaurant, pasta headlines the menu. Shreds of romano cheese dust orders of homemade cheese ravioli, pappardelle with duck ragu, and rigatoni with plum tomatoes and italian sausage. Cheese also bubbles atop specialty pizzas and accentuates entrees built around shrimp, salmon, chicken, veal, or pork chops. The drink menu lists a bevy of dessert drinks, beer, martinis, and wine, nine of which are available by glass or cupped hands.
In 1909, Frank Pepe immigrated to the United States from his native town of Maiori, Italy. He was poor, illiterate, and just 16 years old—but he had a strong work ethic. After a stint in a New Haven factory and service as an Italian solider in World War I, he settled down for good in New Haven with his wife, Filomena, and started a bakery delivery service. But because he couldn’t read, he had trouble deciphering the orders. So he started having his customers come to him, and in 1925, he and Filomena added a simple item to the menu: Neapolitan-style pizzas.
To this day, the staff still heats up coal-fired ovens to bake the original tomato pies that Frank and Filomena first made famous. They can also add toppings such as bacon, Italian-imported anchovies, and house-roasted red peppers to their pizzas, or create specialty pies such as their signature white clam with olive oil, fresh garlic, and oregano. Diners can pair their pies with Pepe’s salad, tossed in balsamic vinaigrette, or have the server tap draft brews such as Sam Adams Boston Lager and Peroni. They’ve served Foxon Park soda since 1925, so diners can request bottles of cream soda or diet white-birch beer made from only the sveltest birch trees.
At Brick Oven Pizza, the wood that heats the giant traditional oven imparts an unmistakable smoky flavor to every one of the pies. Customers keep coming back for specialty and custom-built pizzas topped with premium ingredients such as shrimp, fresh garlic, and sun-dried tomatoes. Crispy golden calzones are also available, as well as grinders and meatball-parmigiana subs.
The Sassi family recipe has served as the foundation for Pizzeria DaVinci's specialty pies for years. Today, at eleven different DaVinci locations, the thin-crust dough is still made fresh daily and baked on hot stones. Customers can dress their pizza in red or white sauce and toppings, such as meatballs, caramelized onions, and roasted garlic. Or they can opt for a specialty creation, such as the baked-potato pizza, which features sliced red potatoes, bacon, mozzarella, and sour cream, or the DaVinci specialty white pizza with spinach, sun-dried tomatoes, roasted garlic, feta cheese, and spices.