The chefs at Little Anthony's Pizza populate a menu (click "menu selection" on the sidebar) of Italian cuisine with fresh grilled burgers and sauce-smothered pastas. Like Olympic swimmers during times of drought, appetizing shrimps swim laps in cocktail sauce in preparation for the main event. Among the many main course offerings, diners can sink fangs into the succulent veal saltimbocca or chicken parmigiana, soaking in the quiet calm of Little Anthony's unassuming dining space marked by white tablecloths, framed artwork, and potted plants.
We make homemade baked goods fresh every day. No preservatives, all natural. Baking the way you remember it Sweet pies, savory pies, muffins, cookies, quickbreads, cakes, scones, coffee cake, sticky buns, quiches. We offer gluten-free and sugar-free products, coffee.
Instead of making another pedestrian pie, Pizza 1's chefs put in the effort to hand-stretch crusts, import olive oil, and use Grande cheese, an Italian mozzarella that originates from high-quality dairy farms. This above-the-call effort has made them the most preferred pie in the area—Pizza 1 was selected as 2012’s Best Pizza by readers of the Tri Boro Patch. Their award might also derive from their selection of 36 specialty pies—one for each hour it would take the DMV to make one specialty pie. That selection includes bruschetta, eggplant rollatini, and a Belly Buster with meatballs, sausage, pepperoni, bacon, and veggies. The menu expands far beyond pizza, however, also including hot subs and Angus burgers, as well as gourmet salads and pasta dinners.
Retired New York City firefighters and longtime Warwick residents Joe Boccia, Mike Darcey, and Jim Kelly have developed a brotherly bond. So when they decided to open their own restaurant, it was only fitting that they chose to name it “Fratello,” which means brother in Italian. The menu at this cozy restaurant and bar is packed with traditional Italian favorites as well as regional specialties. Chef Larry Klein uses imported pastas and homemade sauces to craft dishes such as Italian-style pot roast and jumbo cheese ravioli. In addition to being available in individual portions, all entrees can be served family style, a traditional Italian way of eating that encourages sharing and sparring with ladles.
Pizza chef Nicola Lombardo brings 30 years of experience to preparing a mouth-watering assortment of homemade pies from the eatery’s brick oven. Opt for an old-fashioned, Sicilian-style thin-crust pizza or seasonal specialty such as the fresh pear and gorgonzola pie.