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.
DiParma's sponge-painted walls are rife with staggered picture frames, floral bouquets, and wicker baskets. Earth-tone bricks recall warm Italian soil and the inventive cuisine that sprung from it. Beside a bar of tile and faux marble, tables clatter with plates of pastas, pesto pizzas, and veal or seafood sautéed in delicate wine sauces, all polished over the course of three decades in business. With the pizza oven pouring forth the aromas of basil, roasted peppers, and bacon, guests peruse a list of more than 50 wines or ask servers to pick out all the grapes for them.
Christopher Palios, executive chef and owner of Sophia’s Tuscan Grille, inherited his cooking skills from his Sicilian grandmother, with whom he worked side-by-side as a child constructing traditional Italian dishes. Palios went on to refine his techniques by attending culinary school, traveling to the Caribbean and northern Italy, and working in the kitchens of celebrity chefs Emeril Lagasse and Todd English. Palios uses high-quality ingredients to create innovative dishes that reflect the Tuscan countryside.
Personal touches go into the savory entrees, as seen by the hand-stretched peasant-style grilled flatbreads and the handcrafted nuggets of spinach and ricotta gnocchi. Black n’ blue mussels—simmered with crisp pancetta, gorgonzola, and chives—and linguine with clams pair with diners’ libations toted from home under the restaurant's BYOB policy. House-made desserts round out meals with creamy bites of wild-strawberry spumoni as refreshing as a nap in the produce aisle. To bring the Tuscan experience to their own kitchens, diners may take a cooking class or purchase one of four spice rubs hand mixed and packaged by chef Christopher.
Christie Flanagan has been cooking for more than 20 years, and along the way has managed to conquer one of the country's favorite foods: the pizza. A graduate of the Culinary Institute of America and the owner of Napolitano's Brooklyn Pizza, she and her team build their New York- and Sicilian-style pies from housemade dough and pizza sauce every day. An array of slices is always available, while pizzas such as the barbecue chicken-topped Cyclone or the Luna Park "White" Pie with ricotta come as full pies. The team's calzones and stromboli capture those fresh pizza flavors in appetizing pockets and the Brooklyn deep-fried calzone adds to the long list of talents inherent in very hot oil.
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.
When Gianfranco Marrocco left Italy for America, he had big dreams. But his high hopes for what he’d do with his new life were coupled with nostalgia for the outdoor cafés in his native country. Confident that the people of Providence would also enjoy the cosmopolitan atmosphere he longed for from back home, he decided to open an authentic Italian caffé. His dream was realized with the opening of Caffe Dolce Vita, situated in the heart of the picturesque DePasquale Plaza on Federal Hill.
Inside Caffe Dolce Vita, warm tones of copper and bronze showcase contemporary Italian style, along with sage-green leather banquettes (fondly referred to by many Americans by their pet name, “booths” or "great hide-and-go-seek spots"). The kitchen team brings out brunch, lunch, and dinner feasts of savory Italian dishes, such as veal parmigiana. Double espressos and cappuccinos perk up guests, along with specialty drinks at the bar, where servers pour popular Italian liqueurs such as Sambuca and Limoncello.