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.
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.
At any given moment, there might be three kinds of bars operating inside Amalfi Oceanside. One produces signature cocktails ready to be sipped in view of the Narragansett beach. Another, which springs up on Sundays, allows visitors to concoct their preferred variants on a bloody mary to pair with their brunches. The third is a raw bar, where lobster tails sit alongside native littleneck clams and oysters that were farmed locally, rather than shipped via friendly pelican.
These seafood samples function as chilled appetizers for a host of oceanic entrees. Pasta options such as shrimp scampi and the seafood fra diavolo—mussels, clams, shrimp, lobster, and marinara sauce over linguine—complement plates of baked cod and pan-seared scallops. Lobster sliders and beer-battered-fish tacos also augment a list of burgers and sandwiches. Breaking from the maritime theme, rib-eye steaks and grilled specialty pizzas round out the menu in addition to slow-roasted cuts of prime rib, which are only available on Fridays—like a feeling of relief among America's work force.
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).