The chefs at Michael Anthony's Pizzeria flex their creativity with gourmet pizzas. They decorate crusts with the ingredients that make up classic Italian dishes, such as chicken marsala—chicken, mushrooms, and marsala sauce—and penne vodka—ziti, vodka sauce, and mozzarella and romano cheeses. They also venture into the dessert-pizza realm, topping pies with unique pairings such as Nutella and fire-roasted pistachios. Pizza-free dishes include ravioli, chicken parmigiana, and a sausage-and-peppers hero.
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.
The ovens at Lil Joe's Pizza And Pasta work long hours to cook up a menu full of Italian favorites. Pizza crusts are smothered with cheese and varied toppings such as chicken, broccoli, onions, pineapple, and sausage. Platters of veal and eggplant parmesan can be enjoyed on their own, or as part of a sandwich. Chefs simmer pots of Lil Joe’s signature spicy vodka sauce, and boil gnocchi, ravioli, and spaghetti to create classic Italian meals.
Replicating the boisterous atmosphere and hearty repasts of traditional Italian hearths, Patricia's of Tremont piles plates with familial favorites from the pages of the multifaceted menu. Patricia's dough decathletes pound out a personalized dinner discus from an array of pizza possibilities, with entries including the Patricia, an eponymous, olive and asparagus-laden pie ($9.75–$18), gas-cooked or wood-fired to diner specifications.