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    Bill’s Place

    4.0 (135 reviews)
    ModeratePizza, American
    Open 11:00 am - 10:00 pm
    Updated 1 month ago

    Bill’s Place Photos

    Business Info

    BILL’S PLACE ATMOSPHERE

    What's the vibe?
    Casual
    Moderate noise
    Outdoor seating
    Good for kids

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    Blueberry Lemon Mascarpone
    Lauren M.

    Bill's is a favorite of my mom's. She is currently in a wheelchair and the server was very quick to help us settle in to a table. Not shown are a cosmo and beer. Mom said cosmo was perfect! Lobster roll was fairly priced and came full of juicy meat. I had the jumbo cheese ravioli and asked for grilled shrimp to be added as a protein. Shrimp were cooked perfectly. We finished by sharing a delicious blueberry lemon mascarpone cake.

    Eggplant Parmesan Grinder
    Suzanne M.

    I been meaning to post this, so I've been there plenty of times and never had a bad meal. But I had went on the website to order a eggplant parmesan grinder, I also wanted grilled onions and peppers on it. So I went and picked it up and the price was not the correct price on the website which should've been updated. So I'm all excited. I get back to the house and I open up the grinder,so disappointing it still had the skin on the eggplant there was hardly any sauce. The bread was nothing but mush and they forgot to put the cheese on it. I took a couple bites and I couldn't go any further. It was disappointing.

    Outside patio
    Gerri M.

    Great food in a small town atmosphere. Great menu choices when you want a great home style meal. Clean and comfortable inside and nice patio outside. I had the generous portion of fish and chips and it was fresh and delicious. Salad crispy and green. Our server Josie was awesome! Friendly and so efficient! Wasn't our first time and certainly won't be the last. Full bar and great drinks too!

    Caprese Salad

    I am a west coast foodie snob, relocated to West Warwick - Bill's Place food is Exquisite - the rib eye lunch broccoli beef lunch is amazing $17 - pasta & meatballs are just yum! great capreae salad w/ balsamic dressing & crunch top fish - FANTASTIC

    Turkey Club

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    19 days ago

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    4 months ago

    Great food and staff clean establishment right next to the river i visit often...............................

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    6 months ago

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    8 months ago

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    10 months ago

    Service and food were excellent. Nice interior updates. Parking funky but worth the trip.

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    1 year ago

    Great food and service . Tuesday special is great !we are new to the area and have had two great dining experiences

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    3 years ago

    Waitresses are fabulous, menu is varied and great and tasty. It is one of my go to places. Highly recommend.

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    2 years ago

    Food is always delicious. You have to try the Sweet and Spicy Pizza. This place is definitely the place to go for good food

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    2 years ago

    Excellent restaurant, always great service and food. Pizza is some of the best I have had

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    6 years ago

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    Page 1 of 4

    Ask the Community - Bill’s Place

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    Famous Pizza Of West Warwick - Square pizza, well done, half pepperoni, half veggies.

    Famous Pizza Of West Warwick

    3.6(111 reviews)
    2.8 mi
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    The first rule of Famous Pizza was not mine…read more I married into it. My in-laws lived in the Oak Haven section of Coventry, and Famous was their pizza place. Same for most of the people they knew. Famous had a West Warwick address, but it belonged to them. The order came with the family. Always get the square. Extra sauce. No explanation. No tasting flight. No committee formed to consider the round. That was their pizza. Thirty years later, Famous has 18 other pizzerias within a ten-minute drive. There is a Domino's directly across Main Street, just in case the competition was feeling too subtle. There are newer places making newer styles. There are pizzas with longer fermentation schedules and enough information printed on the menu to qualify for college credit. Famous still makes the square. And they make it really well. The stream of customers that were coming in while we talked for an hour spoke to that. Oftentimes people walking out with four or five pizzas in their hands. The classics do not owe anyone reinvention. They owe people consistency. Keep making the thing they loved in the first place, and make it well enough that they still want it after the world around it gives them 18 other choices. Lauren and I met up with Kirk and Tracy at Famous for lunch. Kirk is the director of The Pizza Principal. Tracy is its executive producer. The four of us were there to talk about what comes next as we work toward getting the movie onto a screen in Providence this November and, from there, onto screens across the country. Three decades ago, my family had me picking up Famous on Saturday nights because they made the best pizza nearby. Now I'm sitting at one of its tables discussing how to put a movie about my life with pizza into theaters. Life can really throw you some curveballs, man. We ordered the square with extra sauce, pepperoni and black olives. It arrived with just the right amount of cheese. Plenty of pepperoni. Plenty of olives. Sauce visible underneath and pushing toward the edges. The bottom was a topographical map of dark brown blistering and lighter pockets. The crust crunched when I bit through it, then turned chewy underneath. Golden brown. Sturdy. Strong enough to carry all that sauce, cheese and topping without collapsing under the weight of its own decisions. The extra sauce is still the right move. Thick, but not pasty. Flavorful. Basil right out front, with enough body to stand up to the crust and all that cheese. Good cheese, too. The pepperoni had crisped in spots, while a little grease collected in the cups exactly where it belonged. Nobody has ever improved pepperoni by making it apologize for the grease. Even the black olives did their job. That should not be remarkable, but on a heavily topped pizza, olives often become decoration. Black circles buried under stronger flavors. These still tasted like olives. The crust, sauce, cheese, pepperoni and olives came together without turning into one big, heavy, indistinguishable flavor. Each part held its ground. Together, they made for a very good, traditional pizza. Pretty much the one I remembered. Famous does not need clever reinvention after all these years. Families have been carrying those square boxes back across the Coventry line for decades. Mine was one of them. The classic survived because it stayed good. If you haven't been in a while, this is a great time for you to feel that nostalgia and have a nice pizza too. Square. Extra sauce. You're welcome.

    Famous Pizza is close enough for pick-up or delivery. I order online and they send me email coupons…read moreand save my previous orders making ordering quick. We really enjoy their square pizza cooked well done. It's good next day as left overs too. I think the pizza sauce has changed recently. The last time we ordered a take away Ceaser salad, I think it may have been a kit with tiny croutons and packet dressing. We had visitors and ordered several items including pasta with just parmesan cheese one guest requested. We added butter and they loved it! Ordering online gives you the option to add or remove items and leave special instructions. They have limited seating inside. Most business is take away. Plenty of parking. Not sure if they have a public restroom. Restaurant is clean and wheelchair accessible.

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    Fratelli’s Pizzaria

    Fratelli’s Pizzaria

    4.2(28 reviews)
    4.3 mi

    I was in the East Greenwich area and wanted to try pizza from a shop I had heard a lot about…read morenearby, Fratellis. So I drove 10 minutes down the road to the Center of New England... boulevard. Fratellis is situated in one of the shopping strips along the boulevard. Lots of open parking, always a plus in my book. Inside, the big windows of the front offer a lot of natural light as you walk inside. The set is simple, straightforward and clean. A few tables, counter seating at the windows and the register, where a nice woman was waiting to take our order. We went simple today, a Detroit half cheese and half pepperoni. I had heard great things about the Detroit and I wanted to taste for myself. After about 20 minutes, the pizza arrived and it was time to eat. The first thing I noticed is this is a VERY cheesy pizza, some might say overly so. I would be one of those people. But if you love lots of cheese, you will love this. Although it was a lot of cheese, it was delicious. The pockets of sauce were great, I love a chunky, savory sauce. The crust was buttery, crispy but pillowy thick. The caramelized cheese edges nice and crunchy, always my favorite part of the Detroit. We are blessed to have many great options for Detroit now here in Rhode Island. Fratelli's is absolutely among the top in the state. If you like Detroit, you need to add this place to your list to check out ASAP.

    The Centre of New England is a shopping plaza in Coventry. It is not the center of New England. The…read moreactual geographic center of New England is Dunbarton, New Hampshire, two and a half hours north, and nobody from Rhode Island is driving there for pizza. Coventry is, however, the geographic center of Rhode Island, which means whoever named this plaza was close, swung big, and overshot by about one state. None of that matters. Inside, Fratelli's is clean, sunny, and bright. Patterned tile floor, white subway tile on the walls, a wood counter running along the window where you can watch cars pull in and out while you eat. A Pepsi cooler. A TV with a cheese ad on a loop.The room is not trying to wow you, even though it's very nice. They just want to feed you. In addition to their hand tossed pizza, they make Detroit style here, and they make it correctly. The pan comes out lined with parchment, the frico edge running dark and almost black in the corners, caramelized down to something that crunches and adds a welcome bitter contrast to the flavors. The sauce goes on top after the cheese, the way it's supposed to be. Flip a slice and look at the bottom: deep amber gold, wall to wall, the kind of color that takes a well-oiled pan and real heat and no shortcuts. The inside of the crust pulls apart in layers. I ordered half pepperoni, half grilled chicken. The pepperoni did what pepperoni does you know the drill. The chicken is what you need to know about. Big chunks, marinated, substantial in a way that most pizza chicken has no clue about. Not the pale, dried-out afterthought that shows up on a lot of pies when someone tries to do something other than sausage or pepperoni. This was the kind of chicken that makes you stop mid-slice and reconsider whether you should have ordered a whole chicken pie. I didn't expect to reach a verdict this fast. This is as good as any Detroit pizza I've found anywhere in the state. It's a strip mall but don't judge the book by its cover, order the Detroit, get the chicken. The location will not give you much of a story to tell. The pizza will.

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    The Pizza Nomad - Loaded Doritos Nachos

    The Pizza Nomad

    3.8(38 reviews)
    4.3 mi
    Locally owned & operated
    Family-owned & operated

    I've been to the other Nomad in West Warwick and this is just as good. They're both about the same…read moredistance from my house, but I'll probably go here more often as parking can get a little tight at the west warwick location when boomerangs is busy. Anyway, both are pretty consistent and are good. People have always been friendly too.

    You don't just stumble into Pizza Nomad at the Center of New England. You're probably making a…read moreWalmart run, picking up mulch at Home Depot, or getting dragged into BJ's for a "quick" thing that turns into 84 dollars and a tray of muffins. But if you ever tried it, you might find yourself pulling in. Just for a slice. Inside, there's a couple of tables, steel chairs, gray walls, and a full suit of medieval armor in the corner. Because, of course there is. The decor feels a bit like it's still under construction and not quite ready for prime time. The place just feels comfortable though. It knows what it's doing, doesn't need to even tell you about it. No exposed brick, no fancy bulbs, no ironic signs. Just pizza. And...the chips. Oh man, the chips. The surprise of the chef just coming out from the back to set down a tray of fresh, still-glistening potato chips. Doesn't say a word. Doesn't have to. They're super hot, they're impossibly crisp, they're perfectly salted. Not a gimmick, not a side dish you ordered. Just a way to say you're appreciated. Then the pizza comes a few minutes later. It isn't Neapolitan floaty. It's not a bar pie. It's somewhere in the middle. The crust's got that perfect char and blister, crunches at the edge, and stands out straight. It's kind of a hybrid of a crackery bar pie and a New York style. On the thin end of medium thick. It's built for flavor, not engineering. The cheese is front and center, but it's not a sloppy mess. It's balanced. The sauce cuts through clean and bright. And the pepperoni? Those little curled cups, glistening, with just enough spice to remind you why it's a classic. Nothing's fighting for the spotlight. Everything's working together. You can taste the thought that went into it. You eat it slow, not because you're trying to be fancy, but because you just want it to last. One pie is enough for two hungry people, maybe three if you're being polite. And the staff? No scripts. No fake cheerleading. Just real people moving like they've been doing this for years, and concerned about getting it right. They aren't polished, they're just nice. Across the street, another pizza place stares over at Nomad. And honestly, with that knight standing there? It feels like a budding culinary Highlander situation. There can be only one, Nomad. And for now, Nomad's got the high ground. The food's good, the welcome's warm, and those things add up to something that you remember. Go for the pizza. Stay for the chips. Try it and let me know what you think.

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