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Moscatiello is something of a Wunderkind, only 28 years old. He has three locations, with more on the way. Pizzas always seem to be cooking in the cafe’s handsome, completely open tile kitchen, and a smoldering wood fire burns nonstop in the brick pizza oven. I like the fact that pizzas here are served on a wooden planks, but I won’t tell you they are going to fill you up. These are delicate pizzas, snacks really, and ideal for al fresco afternoon dining.
Salads
Sonny is a Sicilian, but unlike the Sicilian pizza at Peppino’s, this is a thin, crisp crust, one less yeasty than many of its rivals. The deep red marinara sauce here is a bit too intense for my taste, but this pizza is still a class act. Wonderful toppings, such as pungent yellow banana peppers, imported capicolla and a terrific fried eggplant make for heavy, hearty pizzas that really stick to the ribs. And if you have a special request, just head for the pizza oven. Sonny is almost always standing there, marshaling to his kitchen brigades.
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Maine earthquake felt in Boston and across southern New England.
Posted: Wed, 17 Oct 2012 07:00:00 GMT [source]
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I realize the Pacific Rim is in, but this is ridiculous. A popular pairing of grilled-all natural, never frozen chicken breast hand-basted with our signature WaBa sauce and our marinated ribeye steak. Discover a new favorite by trying the top pizzas in Waterboro.Local residents have made Waterboro House of Pizza one of the most popular in the area. Sample what they have to offer and see if you agree.Many pizzerias in Waterboro offer more than just pizza, so try some other local top dishes. Pasta, salads, calzones, sandwiches, and more can all give you something different to enjoy.
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These California-style pizzas come direct from the source. Owner Greg Smith once employed Ed Ladue, pizza man extrordinaire formerly of Wolfgang Puck’s Spago, and these pizzas are not unlike the ones that make celebs go gaga. It’s no problem to find your favorite style around here, of course. The problem, in essence, is making an informed choice.
In comparison to other pizza restaurants, Waterboro House of Pizza is inexpensive. Little John, it seems, is 5-foot John Poulos, a Greek who owns a sister location in Warwick, R.I., of all places. He makes a pie dubbed by Esquire magazine’s John Mariani as the “Best Pizza in America.” I find Little John’s pizza more than acceptable. The other Orange County place to eat those matzo-thin crusts is here, at this handsome, state-of-the-art sidewalk cafe in the tony Crystal Court mall. 20 savory pork and veggie-filled dumplings that are soft and crisp in all the right places. A combination of fresh carrots, broccoli, and cabbage steamed to the perfect crispness.
Restaurant Description
Most popular are the California, with fresh tomatoes, and, sigh, pepperoni. You can get many different styles here, from pizza al pesto, a green masterpiece, to Mexican pizza. My favorite is the one they call capricciosa. It’s a mountainous creation, with pesto, artichokes, ham, fresh tomato, olives and mozzarella cheese, and the best reason to try this eccentric chain.
Waterboro House of Pizza is known for being an outstanding pizza restaurant. First, try refreshing the page and clicking Current Location again. Make sure you click Allow or Grant Permissions if your browser asks for your location.
Fresh Dough Pizza
It simply never occurred to me that whole wheat crust could be so light and fluffy, so delicious. And not only is this one of the best crusts around, many of the toppings--eccentric in the extreme--work like a charm. Iron Man has iron rich spinach, full-flavored ricotta, fresh garlic, mushrooms, herbs and spices.
I come back for Spiga’s quattro formaggi, literally four cheese, made with fontina, mozzarella, Parmesan and a generous sprinkling of Gorgonzola, a pungent cheese definitely not for the fainthearted. Pizza ai frutti di mare, a Neapolitan specialty with mussels, clams and shrimp, has an intensely concentrated tomato sauce that some may find overwhelming. And daily specials can be, well, intriguing here. One I tasted, ai pomodori secchi, is positively outrageous.
Bull Rider, my favorite here, is made with prime roast beef smothered in barbecue sauce and slices of red onion, like a dream Sloppy Joe. Mezzaluna’s pizza con scamorza e radicchio is my favorite Orange County pizza, a crisp pie oozing smoked mozzarella and redolent of bittersweet radicchio. Molfetta prefers the Napoletana--tomato, anchovy and caper, or his quattro stagioni, literally “four seasons,” four equally divided quadrants of mushroom, eggplant, tomato and proscuitto toppings. Selvatica is pesto, pine nuts, tomato and mozzarella, and the more mundane Margherita, made with fresh basil and tomato, is all humble pleasure.
A savory veggie and pork filling encased in a soft, yet crisp wheat dough. Large cheese pizza, pint wings, Quart french fries & 2 liter soda. The chorizo is crumbled and cooks up crispy, by the way, and, if you can stand the heat, jalapenos make a great addition to a pizza. Fullerton’s legendary “A and Vs” makes nearly everybody’s short list for Orange County pizza. The fact that the restaurant fills its 500 odd seats to capacity every Friday and Saturday night attests to that.
Garlic, scallion, mushrooms, chicken, provolone & ricotta.
It comes blanketed, from side to side, with amazingly powerful sun dried tomatoes. Gourmet pizzas start with a thin crust, crushed whole tomatoes, and fresh mozzarella and come in such styles as bianca, salsiccia and del mare, made with smoked clams and shrimps. These are sensuous pies, about 9 inches in diameter, intended for sensuous appetites. My choice would be Napoletana, Naples style, a thin crusted masterpiece crowned with anchovy and heaps of oregano.
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