Pizza Take Out & Drive Thru - Serving hot, fresh pizza made to order using homemade sauce… where only the BEST ingredients will do! We're a diamond in the rough… Give us a try!
Whether it’s Hockey or Hunger It’s always best to go Top Cheese!
It's hard to miss the chunky, red-and-white checkerboard pattern that cover's Goodheart's Pizza Parlor's exterior. And inside, a big black-and-white checkerboard coats the floor while walls pop with a stunning attention-grabbing yellow. So it's easy to see why customers are attracted to the pizzeria, and lucky for them, Goodheart's pizza delivers bold flavors that match the boldness of its decor. Specialty pizzas include the jalapeño-laced Tex-Mex pie, the feta-dotted greek pie, and the pickle-adorned cheeseburger pizza, which features ketchup and mustard in lieu of tomato sauce. Hearty traditional slices abound, too, like the Meat Lovers, vegetarian, and hawaiian, along with hot sub sandwiches and plates of pasta served with meatballs shaped like golf balls.
Jayleen Hayden has always had deep connections with the people she meets. From a young age, she noticed that she was especially adept at reading and even feeling others' emotions, a skill that she attributes to her sensitivity to personal energies. This innate ability aids her during the reiki sessions she performs, which treat the energetic blockages traditional medicine doesn't address. By using her energy to shift and balance her client's energy, Jayleen's hands-on therapy can help relieve the symptoms of stress, anxiety, or chronic pain while also healing the underlying energetic causes of these conditions. Customers can call on Jayleen for in-person reiki sessions and animal reiki for stressed or anxious pets.
Instead of heading out to play after school as a kid, Ron Stephan spent afternoons in his mother's kitchen, rolling chicken cordon bleu for the catering business she ran from their home. Today, Ron continues his family tradition of freshness at his own restaurant, Ricetta's, where every dish is made from scratch daily. "I guarantee you my freezer is smaller than your freezer at home," Ron says with a laugh, "unless you have a really small freezer."
The restaurant’s accolades speak for themselves. Since it opened in 1989, Ricetta's has won the Maine Sunday Telegram's readers' poll for best pizza a whopping 20 years in a row, as well as earning a spot on USA Today's 51 great pizza parlors in 2010. At its current location, which it has occupied since 2000, two hand-built brick ovens fire up each pizza, giving the crust a crisp outside and a soft, pillowy center.
Though the food is crafted with care, the lifeblood of Ricetta's, according to Ron, is its employees, many of whom have been with him for over 10 years. They have helped create all of the menu's dishes, including the Bolto pizza, loaded with pesto, roasted chicken, and broccoli, and named after the manager who would make it for himself for lunch every day. Ricetta's first employee, Skip, lends his name to the popular linguini Scipollo, which he fashioned from chicken, sometimes shrimp, with prosciutto and tomatoes in lemon-cream sauce. To show his gratitude, Ron celebrates each staff member's anniversary by printing a mention in the newsletter and cooking them a pizza with monogrammed pepperoni slices.
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."
The gifted cooks at Espo's Trattoria create classic Italian dishes with local seafood and pasta made fresh throughout the week. Gastronomic gladiators duel with handheld tridents and swords over a shared appetizer of succulent mussels or muffle grumbling stomachs with Stevie's buffalo-style meatball. Palates welcome saucy bites of the hearty chicken parmigiana, and Espo's spaghetti and meatballs entree entangles forks with starched vines plucked straight from the pasta garden. Tender, local scallops bob in the scallop marsala's flavorful wine sauce and striated layers of cheese and tomato sauce in the meat lasagna satisfy powerful appetites.