Actually i was really pretty surprised in a good way…read more They do pizza by the slice. pepperoni sausage: excellent Spicy chicken with bacon: also excellent! I like what they do overpower it with sauce and the crust was crisp and good. Not too thick not too thin. I do wish they put a little bit more cheese. The pepperoni sauces was really spicy. I added extra pepper flakes on top which was a mistake. The slices together across $11 and change. Couldn't finish the second slice. Usually I like to eat the whole crust so for me that was too much food! No issues with counter suit is everyone was primated. Parking is on the street. Highly recommend!

This pizza is mediocre, I only purchase it if I'm hungover, drunk or if it's super late because…read morethey are legit always open I feel.

There are easier ways to sell pizza than opening a place like Napolitano's Lounge & Brooklyn…read morePizzeria Smithfield. Federal Hill gives you an audience. People are already there looking for a place to eat. Walk down Atwells Avenue long enough and they'll eventually find your door. Smithfield asks something different. It's a different beast. Out here you're competing with strip malls, chain restaurants, and parking lots. Nobody accidentally ends up here. You have to give people a reason to hit the turn signal, pull in, and stay awhile. Jacob Kamborian wasn't interested in building just another pizza shop. So he built a room. Not a pizza shop with a couple of televisions bolted to the wall. A real room. The stage isn't tucked into a corner. It's the centerpiece. Microphones are already set. The drum kit is waiting. Across the room, a long wooden bar stretches almost the entire length of the space, wrapped in old wine and liquor crates that look like they were collected over years instead of ordered from a catalog. Guitars hang on the walls. Music posters fill the gaps. An American flag watches over the dining room. Warm lighting softens the reclaimed wood and the whole place feels comfortable the moment you walk in. It doesn't feel designed. It feels lived in. Come for pizza. Stay for the night. That's a big gamble. When you ask people to spend three hours in your restaurant instead of thirty minutes, the food has to back up that invitation. We ordered two very different pizzas: an 18-inch Brooklyn round, half pepperoni, and a personal Sicilian with extra sauce. The Sicilian got my attention immediately. Before I took a second bite, I flipped the slice over. The bottom told me everything I needed to know. Evenly browned. Crisp from edge to edge. No pale spots. No soft center. No collapse. The middle stayed light and chewy without becoming heavy. Every bite had just enough push back before giving way. The sauce was savory, herby, and tasted fresh. Asking for extra sauce wasn't about rescuing the pizza. It was simply getting more of one of its best qualities. The Brooklyn pie told a different story. The back crust had more body than I expected. More chew. More bread. Plenty of cheese. Plenty of pepperoni. Plenty of oil. By the third slice, the pepperoni cups had turned into little pools of smoky, spicy oil. That's a Brooklyn slice. If you know, you know. What impressed me most was that the craftsmanship never disappeared beneath all that richness. The bake stayed remarkably even across the entire pie. The rim was consistent from beginning to end. Every slice folded cleanly, held together, and ate the way it should. Consistency like that doesn't happen by accident. Neither does a room like this. Jacob Kamborian has been making pizza in Rhode Island for fifteen years. The move from Federal Hill to Smithfield wasn't a change of address. It was a chance to build the place he'd been working toward all along. A place where the pizza, the stage, the bar, the music, and the people all belong together. After spending a couple of hours there, I understand the bet. He hit the jackpot.

This was our third visit, and while the pizza is good, something always seems to go wrong here…read more Despite the restaurant being quiet with plenty of seating, service was pretty slow. We ordered garlic knots and two pizzas--a Margherita and a Coney Island. Our server even repeated the order back and specifically asked if we had any special requests, such as. getting the pizzas cooked to well done. I requested "medium," yet both pizzas arrived overcooked and marked "well done" on the bill. The garlic knots were the highlight--perfectly cooked and loaded with garlic. However, the pizzas were a letdown. The Margherita didn't have nearly enough fresh mozzarella, and the other pizza had the wrong toppings. When we received the bill, we saw that they served us a "Cyclone" instead of the Coney Island we ordered. We were hungry and had already waited so long that we didn't bother sending them back. At $28 per pizza, the experience at Napolitano's isn't worth it. Serving premium-priced food on paper plates feels cheap, and while we smelled fresh popcorn from the machine on the bar, none was ever offered. The live band was a nice touch, but between the slow service and consistent errors, I don't see myself returning.

If I had known this shop was open late, I would have been coming here more often. My friend and I…read morewere hungry around 11:30 pm on Friday night and this was one of the few open spots in the area with affordable good food. There was street parking and at the time, it was free. There were about 4 parties inside when we walked in, which gave us some time to think about which slices we wanted. We eventually went with the arugula, cranberry, balsamic drizzle, and I think feta along with the spicy sun dried tomato. The slices are pretty big and they do put them in the oven before handing them over. Each slice is about $4-$6, but you can also order whole pies. There was seating inside, but the air conditioning was too strong, so we found a table outside. Before stepping out, we poured ourselves cups of complimentary water. The crust is crispy and thin so you really get to taste all the toppings. The arugula one was really good. I enjoyed the different flavors: sweet, salty, creamy, acidic, and surprisingly, the arugula was not overly bitter. The sun-dried tomato one was also good. I am typically not a fan but this one was good since the tomato wasn't tough, or overly acidic. I would highly recommend Fellini's for great food at a good price. I would consider this location to be better for quick trips, or take out to eat the food at the Pedestrian bridge, but they do have another location in Cranston which is prettier and bigger for sit down, family style, and large groups.

Had a delicious slice today, arugula, sausage, Gorgonzola cheese, honey, was really good. Seems the…read moreselection has been upped, totally satisfying.

Ordered from Fair & Square before heading to Colt State Park to enjoy some Detroit-style pizza!…read moreThis pizza was a personal pizza (large, fluffy slices so it felt like more and I had leftovers), extremely thick dough, and overall REALLY good. I got the Pig Newton: Fig spread, Wisconsin brick cheese, arugula, Prosciutto Di Parma, balsamic glaze, aged parmigiano reggiano. It was delightful. My partner got the Pancetta Party: Lemon-ricotta white sauce, Wisconsin brick cheese, salt-cured pancetta, caramelized onion, oregano, hot honey, parmigiano reggiano (adding olives). He really enjoyed it! I would definitely recommend if you're looking for a good take away pizza. Just note: there really isn't any seating inside the pizza shop so you are meant to take it away. Maybe you can sit next door at their sub shop with it?? Not sure! We ordered online and it was fairly quick service! Will definitely be back!

For more than fifty years, the Howarth family has been feeding Bristol from Riccotti's Sandwich…read moreShop on Gooding Avenue. This June, the third generation opened a pizzeria next door. Ben Howarth runs both. Fair & Square started during COVID, almost by accident. Like a lot of people stuck at home with time on their hands, Ben began experimenting with sourdough. That led him to Detroit-style pizza, and he went all in. He read books, watched videos, tracked down every source he could find, and got on the road to learn from people who had already mastered the style. Then he came home and kept working, combining the style and substance of Detroit pizza with his own sourdough until he had built something distinctly his. And unique in Rhode Island as well. For about a year, Ben sold his Detroit-style pizzas through Friday pop-ups at Riccotti's. In June, the pizza got a place of its own. Because we wanted to scout Fair and Square and discuss ideas for our August Meetup, Lauren and I sat at the counter by the window and ordered two pies, a pepperoni and meatball. The crust is what separates this pizza. Fair & Square makes its dough each morning from a sourdough starter that is fed daily. It is thick, and filling, without being heavy. The bottom is crisp and fried from the pan, while the middle stays soft and open. There is enough sourdough flavor to cut through the cheese without taking over the pizza. Then there are the edges. Wisconsin brick cheese runs against the seasoned pan and cooks into a dark border. Some parts crunch. Others pull and chew. The darkest sections carry a little bitterness, which is exactly what the cheese and sauce need. The pepperoni was my favorite. The cup and curl circles crisped around the edges and collected oil in the middle. Thick stripes of marinara crossed the top, with Parmigiano Reggiano scattered over everything. The meatball pizza was richer. The house-made meatballs had enough weight and texture to stand up to the crust, cheese, and sauce. It was also very good. Fair & Square is Rhode Island's only sourdough Detroit-style pizzeria. Whether anyone else eventually follows their lead doesn't matter. This is the original and good stuff. There is something worth respecting about a family that has spent more than fifty years building a very successful business and still decided to try something new. Riccotti's already is a Bristol legend. Fair & Square has begun making its own case right next door.

This was my first visit…read more That's worth saying up front because Rosa Mia has been around for a very long time. There are people in Johnston who have been eating this pizza for most of their lives. They don't just know what it tastes like. They know what it's supposed to taste like. I had none of that. No childhood stake in this one. No fourty year memory to argue with. Just a thick, square pie and an open mind. The first surprise was the crust. This is a substantial pizza, but it didn't eat that way. The top and bottom had real crunch, crisp and golden brown, buttery, with the bottom almost looking like it had been fried in oil. Then you get through that shell and everything changes. Soft. Chewy. Light and airy. Delicious. That contrast was the best thing about the pizza. The cheese was harder to figure out. It never really browned, even around the edges where the crust was getting dark, and the flavor wasn't quite mozzarella. Sharper. Fuller. If I had to guess, I'd say there's some provolone working in there, blended in rather than announced. I could be completely wrong. Whatever it is, the cheese tasted like something. That's not as common as it should be from a lot of pizzerias. Then there was the sauce. On this particular pie, there just wasn't much there. Thin. Almost apologetic. Salt was the only note that really came through. I didn't get much tomato. I didn't get much herb. Nothing really pushed back against a crust and cheese that were doing most of the work. And that's where Rosa Mia and I probably part ways a little. Plenty of people talk about this as some of the best pizza in Rhode Island. After eating it, I understand why. That crust is excellent. The cheese is distinctive. If those are the things you care about most, this is a genuinely good pizza and absolutely worth trying. But I'm a crust-and-sauce guy. I need both. Maybe that's also the difference between discovering a pizza and growing up with one. If Rosa Mia had been down the street from my house when I was ten, maybe this is the pizza I'd spend the rest of my life defending. I understand how that happens. This is exactly the kind of neighborhood pizza that gets wired into people that way. But I didn't grow up with Rosa Mia. I got to meet it at 59, with no memories attached and nothing to judge except the pizza in front of me. Great crust. Really interesting cheese. A sauce, at least this time, that didn't give me enough. Really good pizza. And close enough to great that I understand why somebody else might have spent fifty years insisting that it is.

We ordered online for pick up, which was about 45 minutes on a Friday afternoon. We ordered the hot…read morehoney pizza, regular pepperoni, and buffalo tenders. Everything was delicious! Our favorite was the honey pizza. Can't wait to try other things on the menu!

The last few times we have gotten Caserta, I have liked it a bit more....the bottom crust has been…read morefirm and crisp and the cheese and tomato sauce have been a bit more flavorful than I used to remember from years past. It is still not my place to go (it is my husband's) but not a bad place to grab a quick bite if you are in the area or are in the mood for Caserta.

This place used to be decent until my wife recently found a spider leg in her wimpy skimpy. Idk…read morewhat else to say except *gross*

The food was some of the best pizza and weiners O have ever had. Our friends Nick and Kendra…read morerecommended this place, and we were so glad they did. Weiners by far the best in the state. Heavy on sauce and onions "all the way" and their hot honey pepperoni pizza was so tasty with drops of ricotta and hot honey. Their service is top notch. The only drawback was the ambiance. We were there for Karaoke night and I am not a big fan of that. Most drunk people don't realize, yelling into the Microphone is not singing. But overall we will be back for pizza, wings, fries and weiners again

I was heading down to the boat to meet up with hubby & decided to use a gift card to pick up a…read morepizza. Napolitano's Brooklyn Pizza in Cranston was on the way! I ordered the garlic knots, extra garlicky, with marinara dipping sauce & a large pepperoni pizza, extra sauce, well done. The garlic knots were packed with flavor & we loved the extra garlic. The pizza was exactly what we were craving - crispy, cheesy, saucy & loaded with deliciousness. Everything absolutely hit the spot! NOM NOM NOM #YUM

Ordered it for take away and was so pleasantly surprised at how good it was! Coming from New York,…read moremy standards for pizza are pretty high, and basically just expect any other states pizza to be disappointing. But I'm happy to admit that I was proven wrong! The options were all really great, but we got the northern provolone with the Nancy's chopped salad and LOVED it. Such fun takes on classic dishes. Like a whimsical Rhode Island twist. 10/10 next time we'll dine in for sure!

an awesome joint with great vibes and good food! we stopped in after hearing good things about the…read morespot. we walked in and ordered and got 2 slices and baked clams. the pizzas looked good but the prices were 20+ a pie, so we opted out. the garden outside seating was nice and had everything you needed for pizza (cutlery, seasonings), and even had a water cooler. slices themselves were good, cheese slice has the cheese under the sauce which was interesting. the slices are more foccacia based bread than the NY style of the pies. for $14 i wish we got more than 5 baked clams, which were seasoned well and had a bit of a kick. overall a good place and would be happy to return!