Five star food at fast food prices with 40 seats, Beer & Wine and a Drive-Thru We at Vittorio's Italian Kitchen are dedicated and passionate about our food quality, service and price. We understand that all you want is delicious home cooked meals at affordable prices.
An edible emporium of eatability, Nonni's Pizza serves a tongue-tantalizing menu of piping-hot pies smothered in vine-ripened tomato sauce and fresh Italian cheeses. Chomp into the BBQ bacon cheeseburger pie ($13.99/large), crowned with barbeque-sauce-marinated meatballs and crispy strips of bacon, or ward off clingy vampires with Nonni's Favorite ($13.99/large), which comes smothered in white sauce, breaded chicken, broccoli, garlic, and olive oil. End any eating expedition with the sweet delight of cinnamaple sticks ($3.99), breadsticks doused in cinnamon, sugar, and maple syrup. The technologically advanced pizzeria features online ordering courtesy of a pedal-operated computer powered by horses.
The up-close sounds of waves crashing onto Revere Beach permeate the soundscape at Antonia's at the Beach Restaurant, an eatery that embraces the dual cultures of Italy and the New England coast. The menu reflects this duality by placing Old World dishes, such as homemade ricotta gnocchi and veal parmigiana alongside maritime-influenced staples, including fried haddock and cedar-plank-smoked Atlantic salmon.
The decidedly rustic decor draws much more inspiration from the area's coastal influences, with nautical lanterns hanging from the exposed rafter beams and wooden ship's wheels fastened to the bar area's walls. Small aesthetic touches adorn the space and help capture the historically inspired ambience, including an antique sewing machine, a rotary telephone, and a dial-up modem.
When lifelong Revere resident Josephine finally realized her dream of opening a restaurant in 2005, she named her Italian-American eatery after her grandson, Sebastian. Josephine honors her community by stuffing as many local ingredients as possible into her upscale menu of classic pastas, parmagianas, steaks, and of course seafood. Cabaret crooners fill the space with song every Thursday night as diners tuck into stuffed quahogs, crabs cakes, and lobster ravioli. In addition to a wine list that complements the menu’s many offerings, bartenders pour creative martinis, old-school cocktails, and kiddie cocktails that are shaken—not stirred—to the latest Wiggles hits.
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.
Spherical paper lamps bathe Ristorante Ravesi's interior in an amber glow, emitting cozy light while suspended from the ceiling. White tablecloths serve as an appropriately formal backdrop for the char-grilled steaks, lobster ravioli, and sautéed veal medallions that dance upon the Italian menu. The restaurant's namesake pizza layers arugula with goat cheese, prosciutto, and balsamic fig glaze, and its housemade gnocchi features Executive Chef Giuseppe Ravesi's vodka sauce.