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There are pizzas. And then there are Angelo’s pizzas: plump, fragrant works of art, from the thick provolone topping all the way down to the rich, yeasty crust. The chicken club is good, the veggie is great and the creamy, cheesy seafood pizza, topped with lobster cream, shrimp, crabmeat and fresh spinach, is the stuff of which our dreams are made. Salads, sandwiches, wings, a few pasta platters and a worthwhile beer list round out the menu at this good-looking spot.
During daylight hours, this anchor of the Warehouse District party scene masquerades as a simple bar and restaurant. But on any weekend, the place becomes a holding pen for a unique cross section of clubbers, from gel-headed fratsters to hip-hoppers to suited execs.
Part of a national chain that attempts to recreate the experience of a boisterous Italian wedding circa 1950, Buca di Beppo is crowded, noisy and fun. The wall-posted menu includes gargantuan appetizers, salads, pizza, pasta, veal, and chicken dishes made for sharing. The food is good, even if it is overshadowed by sheer portion size.
You've gotta love Romeo's pizzas, award-winning numbers made from mountains of savory toppings slathered in tangy sauce and loaded onto thick but remarkably tender crusts — and so delicious that they've taken pizza-meister Sean Brauser all the way to the World Pizza Championships in Italy. Romeo's menu also offers calzones, stromboli, salads, and sandwiches; except for one small table, it's carryout only at this bustling little spot.
You've gotta love Romeo's award-winning pizzas, made from mountains of savory toppings slathered in sweet and tangy sauce and loaded onto thick but remarkably tender crusts — and so delicious that they've taken pizzameister Sean Brauser all the way to the World Pizza Championships in Italy. Romeo's also offers calzones, stromboli, salads and sandwiches, but keep your appetite in check: It's carryout only at this bustling little spot.
Comfortable and casual, the Trattoria dishes up big helpings of tasty Italian food at reasonable prices. Savory nine-inch specialty pizzas include one topped with sautéed spinach, prosciutto, black olives, feta cheese, and mozzarella. Dense homemade potato gnocchi are served with butter, Romano cheese, and a rich tomato-basil sauce.
Vincenza's serves what we'll wager is downtown's best pizza: massive wedges of savory goodness, fragrant with tasty ingredients. We are especially partial to the veggie-stuffed pizza, with mushrooms, broccoli, tomato, and essence of garlic; for a change of pace, try the to-die-for hot and crusty veggie sub. Counter service and plenty of tables in a clean, efficiently operated space that opens onto the Colonial Arcade.
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