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    Uncle Tony's Pizza and Pasta

    3.1 (151 reviews)
    ModerateItalian, Pizza
    Open • 11:30 am - 9:00 pm

    Order Uncle Tony's Pizza and Pasta Takeout or Delivery

    Uncle Tony's Pizza and Pasta Photos

    Business Info

    UNCLE TONY'S PIZZA AND PASTA ATMOSPHERE

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

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    Recommended Reviews - Uncle Tony's Pizza and Pasta

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    large pizza (half sausage and ricotta, half pepperoni and onion)
    Philip G.

    This place doesn't miss. I used to go here quite often when I lived in the area and it's always a nice treat. The pizza is one of my favorites in the state (definitely in my top 5). I also like their wings, calamari and desserts and my bass player raves about their snail salad! Great for takeout and also cozy for dine-in. Lots of options with something for everyone and friendly staff. Favorite dessert: PEANUT BUTTER EXPLOSION! Delicious!

    Vanessa B.

    The service was fast and accurate. There is plenty of parking. The food was packaged correctly. This is a family style restaurant.

    large cheese pizza with green peppers on all and half sausage, half roni
    Maryssa M.

    One of my favorite pizzas in Rhode Island... sauce and flavors are on point! No frills, but delicious... love the snail salad, wings and calamari as well! If you have a sweet tooth, the peanut butter explosion is not to be missed! *I have never dined in but looks cute inside...as does the East Providence location ***I usually get some combination of sausage & ricotta and/or pepperoni and extra cheese (give or take onion, mushrooms and green peppers). My only wish would be that this location had pineapple as a topping (don't be mad 'bout it, pineapple allll day)!!!

    Veal Abruzze
    Jim W.

    Back for another great meal at this local gem! We both at veal tonight; me with the veal abruzze and my wife with veal parm. The gravy (sauce) can not be beat! And neither can the service! The food arrives piping hot, and it is made from scratch. If you're looking for a place to eat, Uncle Tony's is only moments route 295, right on route 44.

    Exterior
    Neal G.

    Johnston, Rhode Island location. We were visiting from North Carolina and decided to give this place a shot. It is what it is: A fairly average place to eat. That being said, the Mozz sticks and pizza were the winners, here. Not bad at all. I also had the eggplant parm sandwich, and it was just ok. Wish the eggplant slices had been a little bit thicker. Service was good, and the folks there were pretty friendly. I think I'd give the place a return visit in the future, but as everyone knows, there are a plethora of Italian restaurants to try out in Johnston and nearby Providence.

    Eggplant Parm w/ marinara sauce

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    5 months ago

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    4 months ago

    Amazing food extremely friendly staff a quiet place A great spot the staff put you at when dining alone

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    3 years ago

    Great spot to catch up with friends. Absolutely love this little spot. Food was really good and service was on point

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    5 years ago

    Uncle Tony's never disappoints. They hire the best people and food is always consistent and good. Exactly what you expect.

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    3 years ago

    Best pizza and food! Been going here for years. Love this place! Specials are good choices

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    5 years ago

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    3 years ago

    . They have screwed my order up for the last time. You would think a chicken parm grinder would be easy

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    Rosa Mia Pizza - Chicken parm grinder

    Rosa Mia Pizza

    3.8(114 reviews)
    1.8 mi
    •$$

    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!

    Photos
    Rosa Mia Pizza
    Rosa Mia Pizza - Large Traditional Cheese Pizza

    Large Traditional Cheese Pizza

    Rosa Mia Pizza - Menu

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    Menu

    Flavors - Flavors House Special Pizza

    Flavors

    4.6(24 reviews)
    0.9 mi

    Delicious wraps! We had the tandoori and the tikka. Crispy fries, too! I would go back.read more

    Flavors, on Mineral Spring Avenue in North Providence is a halal restaurant that decided to enter…read morethis year's Lord of the Pies competition. That sentence tells you everything about what's happening here. This isn't a pizza place that added some fusion items. This is a halal spot doing tandoori chicken wraps and lamb keema that figured pizza might work as part of the mix. The space looks sharp. Dark ceilings. Woven pendant lights hanging at the right intervals. Plants everywhere that actually work instead of looking like an afterthought. Someone put real thought into making this place feel modern and welcoming, which matters when you're trying to pull off a menu that spans continents. Looking at what they're actually doing makes sense once you understand the concept. The chicken tikka pizza. The lamb keema pie. The spicy donner option. That's where their expertise lives. That's what they know how to cook. The margherita exists because the competition requires it, not because it's their signature move. And you can tell. What arrives looks fine enough. The cheese melted properly. Some color where it should be. But the first bite reveals a pizza still finding itself. The dough eats doughy. Not undercooked, just that texture that makes you think prefab even though it's not. It lacks character. No real chew. No complexity. Just dough being dough without much personality behind it. The cheese does its job. Good coverage. Proper melt. It's competent cheese, which counts for something. But competent cheese can't save ratios that don't make sense. Because there's barely any sauce. What little made it onto this dough doesn't contribute much. No brightness. No acidity cutting through all that cheese. No presence. You're essentially eating cheese bread, which might work as an appetizer but doesn't work as pizza. Then the garlic shows up and refuses to leave. Strong garlic flavor dominates. Not in a subtle, integrated way. Just there, overwhelming many bites, making you wonder if it's trying to compensate for the sauce that forgot to show up. Here's the thing though. Judging this margherita against what Flavors actually does feels slightly unfair. This is like asking your favorite Thai place to make you a cheeseburger. Sure, they'll try, but that's not why you go there. You go there for the pad thai that's been perfected over years. The curry they know by heart. The stuff they actually care about getting right. I'd bet money their chicken tikka pizza works better than this margherita. The lamb keema probably sings when it hits dough with their house spices and proper sauce ratios. The peri peri chicken might actually justify the fusion concept. But none of that matters in a competition that strips everything down to four ingredients and asks if you understand the fundamentals. Forty places entered Lord of the Pies this year. Most of them are pizza places through and through. Places that make margheritas every day and have the ratios memorized and know exactly how their ovens behave. Flavors is competing outside their weight class, which takes guts even if the result isn't quite there yet. The potential exists. The space works. Everyone who works here is super nice and fantastic hosts. The core menu probably delivers. But this margherita tastes like something they had to make rather than something they wanted to make, and that shows in every doughy, garlic-heavy, sauce-lacking bite. Maybe stick to what you know best. Let the pizza places fight over who makes the best margherita. Focus on doing halal fusion pizza that actually uses your strengths instead of exposing your weaknesses. Because I guarantee the lamb keema pizza has more going for it than this one does.

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    Flavors
    Flavors - Biscoff Milk Cake

    Biscoff Milk Cake

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    Francesco's Pizzeria

    Francesco's Pizzeria

    3.9(82 reviews)
    4.9 mi•East Side

    5 Stars for what may be my favorite specialty pizza ever. Pro-tip: order the G.O.A.T. Pizza…read more We had a hankering for pizza and Francesco's absolutely hit the spot. Their pizza is NY style thin crust (YUM) and though you can order a typical Margherita pizza, I highly suggest looking through the specialty pizza options. We got the G.O.A.T. Pizza which comes with mozzarella cheese, goat cheese, caramelized onions, herbs, and hot honey drizzle. It's even better than it sounds. This was the perfect combo of garlicky savory cheese and sweet honey with the tiniest kick. I could have eaten the entire large pizza on my own. I'm in RI for one more week and trust that I will order this again. I also got the 10 piece order of wings with BBQ sauce and was so pleasantly surprised to see it came on top of caramelized onions! It was there in the description, but I missed it. They were so good I was picking them out by hand and enjoying them. The wings were thick and full of meat. They had an option to get them extra well done, but I love exactly how they came regularly. I would definitely order these again. Overall, super impressed. Highly recommended!

    Francesco's has good pizza and it's really easy to order take out and do pick up! They often have…read moredeals going on too. I can't eat cheese and I'm always grateful for pizza shops that offer vegan cheese and a good pizza. Just because I can't eat cheese, doesn't mean I want to eat a lame pizza. And this place delivers on a great vegan pizza! Whether you're vegan, lactose intolerant, a meat lover, vegetarian, or gluten free - there is something for you and this is your sign to order pizza for dinner tonight. They also offer catering, I used them for work before too. Super convenient and easy to work with.

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    Francesco's Pizzeria - Counter

    Counter

    Francesco's Pizzeria
    Francesco's Pizzeria

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    Anna’s Vesuviano - Chicken cacciatore with castelvetranos

    Anna’s Vesuviano

    4.7(19 reviews)
    4.7 mi•Mount Hope

    Last night I had the distinct pleasure of attending the Anna's Vesuviano Tonno dinner…read more This dinner was conceived when Chef Anthony got some beautiful tuna from American Seafood, based out of Stonington, CT. It was a menu created around the relationship between bread and seafood in southern Italy. As a culinarian by trade, I love dinners like this. I love seeing how a chef's mind works, the flavor pairings, and going on that journey with them. Last night was a wonderful example of that. I attended the dinner solo, my usual cohorts at a different dinner taking place in the city. But I don't mind solo dining. The best part about being solo last night? I was sat at the bar front and center, a veritable chef's table without the high price tag I paid the extra for wine pairings, and they were generous with those pours all night. Our glasses were filled before every course. The hospitality was warm, the service team made everyone feel at home. The interior had a retro feel, with pressed tin ceilings, counter seating along the windows and a tall bar by the kitchen. The first course was a tuna croquette, a smoked yellow fish canola (cone) and tuna crudo with pickled yellow tomatoes. The croquette crispy outside, and so, so creamy inside. The yellowfish cone had lovely textures, the pistachio crunch coming through nicely. The crudo was delicate and tender, the picked tomato bringing the perfect level of acidity. The second course was a Caserta style pizza. No, not the icon on Federal Hill. But pizza montanara - one that is fried and then baked, popularized in the Campania region of Italy and in the town of (you guessed it) Caserta. The first thing you taste is the Sicilain oregano. The crust is crispy but still had give. No flop if that matters. The tomatoes blanched and precisely peeled so they gave easily when you bit into it. The olives and capers paired with the tuna was like an Italian Nicoise pizza. A great eating experience. Next was the Tuna Fattoush, the salad course. The tomatoes tasted like peak summer when I bit into them. Tang from the lime, the mint almost floral with the sumac, the vinegar soaked bread buttery, tart. The tuna coming in the back end bringing the dish together in a magical way. The Mrs Tuna pizza intrigued me. I didn't know what to expect when I saw black dough. But what I experienced was wonderful. Soft dark bread with creamy stracciatella, and the tuna tartar on top sang against the creamy base. You can taste the burnt notes from the mayo but only in the background. It accented the dish, deepening the flavors in an unexpected way. Bufala mozz course was bright, tangy, salty. I didn't think I'd describe mozzarella as bright but here we are. It was a burst of flavor as soon as it hit my tongue. My taste buds lit up immediately. It was made by Lucas at Mozz in Newport. Go find some and try it immediately. Vesuvius pizza. Wow. I had only experienced Anna's through their various seafood pizza specials. This was my first time trying a classic. San Marzano tomatoes from Mt Vesuvius. 48 month aged Parmesan, the same beautiful fresh mozzarella we had in the previous course, basil and a hefty drizzle of high quality Palestinian olive oil. If you ever wondered what the most perfect Margherita was like, this is it. It's like it was cut out of a textbook. The crust was delicious as always, it's sourdough. The cook was crisp and even with the edge still soft and chewy. And finally dessert. Lemon and basil make sense on savory but I realized how special it can be in sweet. The sumac adding floral notes to the smooth custard and the cool basil gel, a study in flavor conception. Every time I go to Anna's, I continue to be impressed by Chef Anthony and his culinary genius. I know to most, this menu would seem odd or outside of the box for pizza. To a certain extent, that is true. But if you are brave enough to take a leap of faith, I have found I'm often rewarded with the most scrumptious landing. And to say I was rewarded last night for my leap would be an understatement. Thank you again for an incredible dinner, Chef Anthony, Michelle and the team at Anna's Vesuviano.

    This is the best pizza in the area! Cute little spot with a couple tables outside as well. They…read morealso have Coca Cola in a glass bottle so points for thatif I want pizza this is where I'm going

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    Anna’s Vesuviano - Menu

    Menu

    Anna’s Vesuviano - Meatballs

    Meatballs

    Anna’s Vesuviano - Zucchini provola

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    Zucchini provola

    Uncle Tony's Pizza and Pasta - italian - Updated September 2026

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