Giuseppe's is a top notch restaurant and I've always had a great experience here. From the moment…read moreyou walk in, you are treated kindly by the very polite and professional staff. The atmosphere is very relaxing, with a comfortable yet slightly upscale atmosphere. The food and drinks are both amazing. Drinks are well prepared and the menu rotates with the seasons. The sangrias and specialty martinis are all so delicious and are expertly crafted. The pizzas are outstanding - toppings are all high quality and their weekly pizza specials are always unique and delicious. The salads, chicken entrees, and pasta are all excellent as well. I've never had a bad meal here.

Someone noticed our table wobbling. "I'll fix that for you right away." He wasn't our server. He…read morewasn't helping with our food at all. Just went and got a tool, came back, made it steady. Giuseppe's Pizzeria and Bistro is upscale in the best way. Dark wood, brick floors, pendant lights over a small bar. The lights are dim but the room is inviting and intimate. When we arrived, it wasn't empty, wasn't slammed. Nothing felt rushed. Everything moved at the right pace, giving us time to talk, time to savor, time to just enjoy being there. Even after we paid, no one hurried us out. The room was filling up around us, but we never felt it. Fresh plates for every course. Water refilled when it emptied (not before we noticed, exactly when). Every time we said thank you, our server said "of course" like she truly meant it. The focaccia came out warm. Tear it open and you see irregular holes. That takes hours, not shortcuts. They bring whipped garlic butter because it spreads easier, but the bread's good enough alone. Four meatballs arrived, tender enough they fell apart as I tried to work them through the sauce. Took surgeon hands. Pool the red sauce on your plate or spoon some over the top of each bite. Without it, they're bland. With it, they're quite good. The pepperoni pizza came out right. Char on the crust, pepperoni curling into little grease cups, cheese stretching six inches on those first bites. The sauce is light. The crust ends taste a little like char and semolina. I'm a sauce guy. Always have been. This pizza wasn't what I look for, but the people around us all looked happy to be there and with their food. Giuseppe's making the pizza his customers want. Fruit crumble for dessert. Fresh blueberries and peaches, vanilla ice cream. I enjoyed the peach side more than the blueberries, which was unexpected. The peaches were a little less sweet. The blueberries? Really sweet. Fresh and enjoyable. Giuseppe's fills up for a reason. The service is the best I've experienced in months. People were taking their time, talking, enjoying everything that was in front of them. They seemed like they knew they were somewhere special. They got it right.

I always stop here when I'm in that location for a pizza. They have always treated me well and they…read morealways have a great pizza when I stopped this time I asked for an all meat pizza and when I got home and ever opened up this pizza box I was totally amazed. It is always excellent, but this was beyond and needed a review to let others know how amazing they are.

Did a bit of pizza crawl today and stopped by here last, after not having been in years. While…read moreclerk wasn't rude, he wasn't exactly welcoming. Rolling his eyes because I didn't pre-order and also at any phone call coming in, complaining about a full oven. Got 2 orders wrong while I was there. Pizza was very average, not bad, but not good. I'd be hesitant to go back.

Came in late night with some friends after an event and they had karaoke! The staff was friendly…read moreand quick. The drinks were solid! I didn't try any of their food but my friends enjoyed their burgers! The decor is crazy but fun!

Stopped by the Downstairs for on a recent evening out with friends and I'm happy to report it's…read moreabsolutely worth the visit! On entry, you're enveloped in fun atmosphere. Lots of retro decor (think Slimer from Ghostbusters, Hulk Hogan pillow buddies, etc). The walls are lined with arcade games... bring your quarters! Whole variety of seating, from tables and chairs to circular booths, and the like. The perfect space to settle in for a bit, especially on a rainy weekend evening. We were greeted immediately and provided with a number of menus... and what a menu! Lots of comfort food options ranging from apps to entrees, and a number of sandwiches and burgers. I was vacillating between the hot dogs and a couple of the chicken sandwich's and ultimately selected the Cool Ranch Ray with grilled chicken, cheddar, bacon, and Ranch dressing. It was delicious! Unfortunately, the fries left something to be desired as they were fairly dried out and a bit tough to get down. Perhaps a bit less time in the fryer could have fixed that. Dessert was a nice cap to the meal with Nutella empanadas. Yum! PB & Jealous drink... divine. Our waiter Chris was moving and grooving... never seeming to stop for a second and always finding time to check in with us. Pretty certain he was behind the bar AND waiting tables and kept up with it all. Bravo! Fun evening, great food. Will definitely be back.

I visited Conti's several times and always had a good experience with the friendly, helpful staff…read more The place is very small but unique as they have hot Italian meals ready to go, cafeteria style. The food is exceptionally good and the prices are in line and what you'd expect. I do have one complaint..... The red sauce, although quite tasty, was EXTREMELY oily. So much so that I had to keep my plate tipped so I could drain off some of the excess. I noticed when she removed the lid on the sauce pan there was a pool of oil on top. Had that been spooned off rather than mixed back in, it would probably have been OK. I believe some folks may like their sauce like that but there are others who don't or should not have that much grease in their food for health or diet reasons. Maybe they could offer the sauce as is and also a "lighter" version where the grease is drained ? Other than that, the place is a nice treat and a good alternative to cooking dinner yourself ! I think some little round "personal" pizzas would go over well too along with pizza strips. You gotta have pizza strips !~ Great little place and I hope they do well, very nice people !!!

Kind of just the perfect name for a place. I'm an Indian food fanatic and was so excited to get…read moresomething that was kind of a variation on a theme. Could not have anticipated how delicious this actually ended up being. I had a tikka wrap, they threw in some homemade peri peri on the side for me to try when I said I loved spicy. Absolutely turned my brain into hammered goo. Incredible stuff. I need to try the Indian pizzas desperately. I'm assuming the guy working the front was the owner, I can't remember his name but he was so friendly and attentive. Really made me feel like an honest to god restaurant critic just for walking in the door. I can't recommend this spot highly enough

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.

Great food! Waitstaff very attentive and friendly Poured a…read moregreat drink! One of our favorite places!

My brother and wife took my wife and I to the Village Tavern for lunch. Wow, amazing food…read more Atmosphere was a little small but quaint. Very Tavern like. Service was excellent but the FOOD was fantastic. I had the best Steak Sandwich I've ever had. Perfectly cooked. My wife had Mediterranean Pizza, she loved it. My brother had a perfectly made Rubin, off the bone and tender corned beef. We had a wonderful time. The place got full of people very quickly and i wasn't surprised. Well worth trip. Prices were reasonable.

The pizza is great, thin crust and crispy. The atmosphere…read moreis Italian! And being Italian I love it. Lots of options for seating with comfortable seats. The prices were a little more but if the food is good it is worth it

First time here and the food is very good. Pizza in a frank pepes style cooked well…read more Staff is friendly and food came quickly. The place was very quiet with only 2 other people while we were here. Tv is on and it's nice. Lots of booths. Drinks are in bottles. Food is ordered at the counter and when delivered to your table.