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    Cowesett Pizza

    4.2 (56 reviews)
    InexpensivePizza, Italian, Sandwiches
    Open • 11:00 am - 9:00 pm

    Cowesett Pizza Photos

    Business Info

    COWESETT PIZZA ATMOSPHERE

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

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    Recommended Reviews - Cowesett Pizza

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    Joe P.

    Fantastic pizza in a little hidden gem off the main road and out of site but not ever gonna be out of our minds . The owners see such lovely and hard working people land those are the types of business we like to support the most . All The pies we got were fantastic and full of flavor . Not greatly, not floppy, and just the right amount or crisp and crunch that we love !!! Definitely check them out !

    Jin S.

    My first time trying Cowesett Pizza and it did not disappoint! I found the local pizza shop from the RI Pizza Fans page on FB and heard mixed reviews so had to try it myself! I got a Large Bar Pepperoni pizza and it was thin, crispy, and chewy. It had just the perfect amount of crisp and dough. The pepperoni was cooked perfect and had a nice perfect saltiness to it. The dough is made fresh in house. The garlic parm wings were also delicious and a good size. Great quality chicken! It was more of a dry rub on the order so next time I would order extra garlic parm on it. The staff were great! I called the order in and they picked up right away and very kind and polite. We were greeted right away when walking through the door and even the staff in the kitchen were great and let us know an update on the order while we waited. The restaurant itself is small but gets the job done. There is some indoor seating and a counter top/high top stools but I took my order to go. It's a classic RI pizza shop and I will definitely be back!

    Large Cheese BP STAINED & cooked to perfection.
    Craig S.

    Bar pie is amazing! Not your traditional 10" SSBP, larger & still has the stained charred edges and cooked on the well side like all good BP's. Highly recommend! Very nice staff as well.

    My cheese fries ??

    We love it here and the pizza but these cheese fries we're disappointing idk what this was

    Large bar pie
    Mark S.

    Yesterday was my first time here. Ordering online it was a breeze. Super cute little pizza shop. It was very clean inside and the two women working were very friendly. I tried the bar pizza and a small regular one. They were both awesome. The large bar pizza was huge. Nice thin crust with tons of pepperoni. I got pepperoni and olives on the small. As much as I enjoyed the bar pie, I think I liked the regular better. Maybe it's because that had olives on it too, which were very tasty. I will definitely be back, highly recommend!

    3 of the "tenders" were the size of half dollars-ridiculous.
    Kristen S.

    Came for the bar pie and it did not disappoint. It was perfect. I love my pizza well done and thats just as it comes when you order it this way. Also ordered the chicken tenders platter-fries ans chicken were good but 3 of the "tenders" were more like chicken nugget size so that was a disappointment. $36 for the pizza, onion rings and tenders platter which I thought was a great deal. More of a take out place in my opinion even though there are some tables and bar stools. Order was promised in 30 minutes and came out right on the dot which is always appreciated. Will go back for the pizza again for sure!

    Garlic parm wings
    Trevor P.

    I have 5 words for you.. Bar Pie from Cowesett Pizza. I've heard a lot of buzz about cowesett being a stand and finally just got around to try it. We went specifically for their bar pie which created a a lot of buzz in a specific FB group that discusses pizzas locally so had high expectations going in. As soon as we walked in the staff was very friendly to greet us and let us know our order would be up in a couple minutes. Inside was small with a little bit of seating, gave off classic pizza joint vibes which was cool and usually means you are in for a good one! At a glance the pie was looking delicious and indeed it was. This pizza was fantastic. Perfectly cooked, zero flop, and the well done edges were great! Their large is huge but it was so good we almost took it down in one sitting lol. They loaded it up with ronni and it held up on the first no problem. Only complaint I have about it was maybe a little more sauce but no big deal, overall delicious pizza and can't wait to go get another one!

    a cheese pizza in a box

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    1 year ago

    Yum! So good and the service is friendly and fast!!! Will definitely be returning over and over...

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    1 year ago

    They serve a variety of pies, all very good. Bar style pepperoni is my favorite. Check them out you won't be disappointed.

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    1 year ago

    Nice people. Great food. Fast delivery. New to Warwick and nice to find a consistent option

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    1 year ago

    Great food and service. Best food in the state. Gotta try their Bar Pies. Unbelievable !

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    1 year ago

    Cold cheap brand mozzarella sticks. Good small pepperoni pizza. Too expensive for average pizza house food. $22

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    4 years ago

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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)
    1.1 mi
    •$$

    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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    Inside seating

    The Pizza Nomad - Loaded Doritos Nachos

    The Pizza Nomad

    3.9(39 reviews)
    2.9 mi
    Locally owned & operated
    Family-owned & operated

    Apparently Lauren's birthday is a pizza festival now…read more For Day Two, I met up with her at The Pizza Nomad in the Center of New England because they have a new pizza called the Detroit Slim. I had questions. Mostly about how something this thick gets to call itself slim. We ordered one cheese and one pepperoni and settled in. Then we saw the pizza, and suddenly Detroit Slim made sense. The answer is geometry. It isn't slim from the side. Not even close. It's slim from above. Instead of the big rectangular Detroit-style pizza most of us know, this thing is long and narrow, cut into four substantial pieces. I immediately loved the size. It gives you everything I want from Detroit-style pizza without requiring what sometimes feels like a contractual obligation to an enormous pan of it. Four pieces. Manageable. Plenty of pizza. But the crust is what got me. Look at the picture of Lauren holding up that cross-section. That's the story. The inside is almost absurdly soft, smooth and airy. Big pockets run through a light, pillowy structure that looks nothing like what you're expecting from the weight of the slice in your hand. Then turn it over. The bottom is golden brown, blistered and crisp enough to make noise. That's the trick. You bite through this loud, crunchy shell and immediately hit something soft, smooth and almost delicate inside. Crunch, then pillow. The two textures shouldn't occupy the same piece of dough this comfortably. But they do. And around the perimeter, things get even better. Cheese escapes down the sides and meets the hot pan, leaving behind those dark, crispy pieces hanging off the edges. The stuff that looks almost burned in the pictures? That's treasure. The sauce has enough presence to survive everything happening around it. You still taste tomato beneath all that cheese, crust and rendered pepperoni. The cheese itself is really good, with enough flavor to be more than just the thing holding everything together. And that pepperoni was fantastic. Some cups. Some curls. Some lies flat against the cheese. The edges go dark and crisp while the centers render their fat into everything underneath them. There is a point with pepperoni where "burned" and "perfect" become separated by about thirty seconds. I like living dangerously close to that line. Pizza Nomad does too. There is also, for reasons I cannot explain, a full-sized medieval knight standing guard over the pizza. I respect this. If you're going to make an inch and a half thick pizza called Detroit Slim, there is no reason a knight can't stand guard over it. The Detroit Slim is a collection of contradictions. It's thick without being heavy. Soft and seriously crunchy. Small enough to feel manageable, substantial enough that nobody is going home wondering what we're having for lunch tomorrow. But I keep coming back to that crust. That soft, smooth, airy interior. The blistered bottom. The cheese cooked hard against the edges. Crispy pepperoni on top of all of it. Every layer has a different job. And somehow, every one of them makes noise. Day Two of Lauren's birthday pizza week is in the books. At this point, I've accepted that her birthday lasts a week. I see no compelling reason to challenge this.

    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.

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    Fratelli’s Pizzaria

    Fratelli’s Pizzaria

    4.2(29 reviews)
    2.9 mi

    Well, I'm going to give people a secret that this is the best chicken Parm sandwich in the entire…read morestate of Rhode Island. I've had this chicken Parm sandwich probably 30 times and it is absolutely the best chicken Parm in the entire state.

    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.

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    Fratelli’s Pizzaria
    Fratelli’s Pizzaria
    Fratelli’s Pizzaria

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    Vanda Cucina - Bucatini

    Vanda Cucina

    4.3(291 reviews)
    2.5 mi
    •$$

    Wow! What an amazing hidden gem in Warwick!This place rivals any Nona's Cucina on Federal Hill amd…read morethen some. Because there's parking :) Thank goodness one of the reservations didn't show up, and the hostess, Megan, was fantastic and was able to get us seated. Drinks were spectacular as we waited for the table to turn, and our server Rob was amazing and professional and had multiple awesome recommendations. Appetizers included the meatballs, and the mushroom polenta, which was divine. We had a four top, and two of us chose the seafood pasta special, I had the duck pasta, and Dad had the mushroom pasta. I would eat each one of those dishes again in a heartbeat. Dessert was the bundino and it was silky and delicious. Run, do not walk to this place! Be sure to make a reservation, as the space itself is somewhat tight. TEN STARS!

    I really wanted to like this place, especially given all the great reviews, but after two chances,…read moreI don't see myself coming back. We visited on a Friday night. We arrived early, before the restaurant got busy, and sat at the bar. What immediately struck us was how long we sat there without even being acknowledged. The bartender and other staff weren't particularly busy, yet it was probably close to 10 minutes before we even received a greeting. It was awkward and honestly a little strange. We stayed, ordered drinks, appetizers, and fairly expensive entrées. The food was mixed--my partner really enjoyed everything she had, while I wasn't particularly impressed with mine. But the bigger issue was the service. By the time we left, the restaurant was packed, so they're clearly doing something right, but given the price point and our experience, I didn't feel much desire to return. That said, I pass by frequently and kept seeing so many positive reviews that I started wondering if we'd simply caught them on an off night. So we decided to give them another chance. Unfortunately, the second visit was somehow even stranger. We came in around 4 PM on a Thursday. The restaurant was practically empty--maybe one or two tables and two people sitting at the bar. We sat down at the bar and, once again, it was as though we were invisible. No greeting, no acknowledgment. The bartender and staff were chatting with the other two people at the bar, who may have been regulars or people they knew, while we just sat there waiting. Eventually, we ordered two drinks and an appetizer, and everything took an unusually long time considering how empty the restaurant was. Throughout the entire visit, getting anyone's attention felt like a chore. The best way I can describe the experience is that it felt like we'd walked into someone's private club and weren't members. It was uncomfortable and awkward, and I've honestly never experienced anything quite like it at a restaurant. We planned to stay for dinner and order more drinks, but after nearly an hour of feeling ignored and unwelcome, we decided we'd had enough. We left and went to AVVIO in Garden City, where the experience was literally night and day. I can overlook an off night, which is exactly why we came back a second time. But having essentially the same service experience twice, on two different days and while the restaurant wasn't busy, is hard to overlook. Both times, I left feeling like our business wasn't particularly appreciated and that asking for service was somehow bothering the staff. At this price point, guests shouldn't feel that way. Unfortunately, twice was enough for us. We won't be back.

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    Cowesett Pizza - pizza - Updated October 2026

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