1st time was yum. I'm looking forward to more and I crossed off bk as a regular meal. Yumread more

This pizza spot has been my family's go-to since I was in high school, and coming back home for a…read morevisit meant we had to order from here. The nostalgia was real, and I was hoping the food would still taste like it used to -- and it totally delivered. We got a large Meat Mania pizza, a small buffalo chicken pizza, and 6 garlic knots. The Meat Mania was packed with all the classic meats and had a great ratio of toppings to cheese. The buffalo chicken pizza had a nice balance of spice and tang -- not overwhelming, just right. The garlic knots were more on the well-done side this time, so they were a bit chewy and harder to tear apart than usual, but they still had a rich buttery garlic flavor that paired really well with the pizza. I wouldn't say they were perfect this time, but I still enjoyed them. Everything tasted just like I remembered -- the kind of comfort food that hits different when you haven't had it in years. If they keep up this level of quality, I'll keep coming back every time I visit home.

Delicious pizza Sourdough Tried several kinds and each one…read morewas amazing Always ready when you pick up. Staff is friendly. Give it a try !!!!

Best pizza that I've had in Westerly! We ordered two cheese pizzas online for pick up and they were…read moreready within 20 minutes.

It took us a few minutes to find the door, but when we made it inside, it was a delight. The place…read morewas big, open, lots of natural light coming in from the huge windows all around. You can tell this space used to be a factory or some otehr industrial type building. I loved the open kitchen, the awnings gave it this welcoming, cozy feel and I started to get excited about the meal. The host greeted us and got us seated. On our way over, we passed a tree made of pizza boxes! I thought that was great, I love it when restaurants get into the holiday spirit. The dining area was decorated well but not overdone, and I spotted a Nutcracker from the Westerly Nutcracker trail! I love community events like that. Our server was friendly, and soon our order was placed. Not much time had passed before the garlic knots came out. Strongly tasting of fresh garlic (as they should) they were delicious. The dough was chewy and flavorful, the garlic adding even more to the mix. I got even more excited for the pizza. When it arrived, it was smoldering hot, fresh out of the oven. But I could not wait, so I used a fork and knife for my first bite. The dough was crisp, the sauce zesty and a whole lot of cheese. So cheesy that some pepperoni fell off my friend's slice as he put it on his plate. If you like a cheesy pizza, this is the spot for you. The first slice went down easy, and in some ways I was reminded of the texture of a classic NY pie but thinner. I eagerly reached for the second slice, a cheese one. That's where things fell apart for me. The difference in these two slices was immense. I'm not sure what happened in the oven, but the pizza was not cooked evenly. The cheese sliced flopped and lost all the great texture I enjoyed in the first slice. Unfortunately, it seems the rest of the pie didn't reflect my first slice experience. I liked it enough that if someone invited me back, I would go but I don't think this will be on my places to recommend in Westerly yet. I'll have to give them another try for sure, I can see the potential, it just fell a little short in execution for me. Loved the spot otherwise and those garlic knots were great!

Someone stacked pizza boxes into a Christmas tree…read more Six feet tall, wrapped in ribbon, right there in the dining room. Staff work, not decorator work. They've been here long enough to know the kids' names. Everything about the room says they thought this through. Brick and white wainscoting, pendant lights, bentwood chairs, open kitchen where you watch the whole operation. Families pack the place. Kids color, parents talk, teenagers perform indifference while inhaling slices. Staff moves with the rhythm of people who've been here since they were kids themselves. I wanted the pizza to match the room. It didn't. Fourteen inch thin crust that can't decide if it's New York or Neapolitan. Doesn't nail either. The middle collapses. You need to fold it backward or use a fork to eat it. Neither option appeals to me. Sauce, cheese, crust. Everything blurs together. Can't tell you what any single component contributed because nothing stood out enough to claim it. Pepperoni brought grease. Covered my hands and the plate. Some flavor there, not enough to make the cleanup worth it. What I wanted: crust with structure. Pizza that holds its shape. Components that argue with each other before they work it out. What they're serving: something else. But here's what I keep coming back to. Families who've been showing up since 1998. People driving from out of state for a booth. Kids measuring childhood in pizza box trees. Twenty six years on the same corner doing the same thing the same way. They're not confused. They know what they're getting. The product isn't the pizza. It's the room, the people, the 26 years of your family showing up. Pizza's just the excuse that brings you back in.

Third stop of the day today. We'll be doing six today on the fourth leg of the RI FOOD FIGHTS…read more Lord of the Pies event. Three more coming tonight, but Vittorias N Y Pizza ended the afternoon portion of our tour. Last year this place broke something in me. I thought I understood pizza. Thought I'd eaten everything that mattered, knew all the styles, had the hierarchy figured out. Then I had their grandma slice at the end of a long night after three other stops, and it demolished everything I thought I knew. I've been back multiple times since. Today just confirmed what I already know. That grandma slice is perfect. Not hyperbole. Actually perfect. The crust alone would be enough. Firm, airy, crunchy. Delicious. They could serve me nothing but that crust and it would beat 95% of the pizza in Rhode Island. That's not an exaggeration either. The texture hits every note. Structure without being heavy. Crispness without brittleness. Flavor that doesn't need anything on top to justify itself. Then the sauce. Fresh in a way that hits immediately. You can taste each component. Normally I'm not a fan of sauce with visible chunks of tomato. Usually means someone got lazy with a can opener. This works differently. The chunks add texture, brightness, proof that someone crushed these by hand and knew exactly what they were making. It's a symphony. Every element pulling its weight, nothing competing for attention. Music in your mouth. The fresh mozzarella underneath brings everything together and protects the crust from becoming soggy. That creamy base against the bright sauce against that transcendent crust. Each component is superior to almost anywhere. Together they become something that makes you question why anyone bothers making pizza any other way. This is THE hidden gem in Rhode Island. Not on Federal Hill getting all the tourist traffic. Not in Providence with the food media buzz. Just Westerly, quietly making the best individual slice I've had anywhere. Third stop of the afternoon. Stomach already working. Brain cataloging differences between places. And this slice cuts through all of that noise like a knife. Still perfect. Still the slice that everything else gets measured against a d never loses. Last year I said it was the best pizza I'd had in Rhode Island outside the prime years of Twins and Caserta. I said it was top five anywhere. I'm not walking any of that back. If anything, the consistency of perfection makes it more impressive. The place itself is unassuming. Brick oven visible behind the counter. Slices in the case. Real plates and silverware when you eat in. That's cool. No pretense. No marketing. Just people who know how to make pizza doing it as well as anyone. They have other styles. Lots of different flavor combinations to suit your desires. They had a twice baked potato pizza on a New York crust. A chicken fajita pizza. Some great looking Sicilian pies. There's even a Gorgonzola version off the grandma pie. The standard cheeses and pepperonis, etc. So there's something for everyone. But for me, it's that Grandma slice. There's nothing else like it. Worth the drive to Westerly. Worth whatever wait there might be. Worth coming back to again and again just to make sure your memory wasn't playing tricks on you. It wasn't. This is still the one. Three more stops tonight. Good luck to them.

RI Food Fight- Lord of the Pies 2024 Review…read more We had tickets to a show at The Ocean Mist. When in the area, why not trade in our coupon for a free slice at Vittoria's. We wanted to keep the baseline so we cashed in on a free cheese slice. We purchased a Grandma's gorgonzola slice and a cannoli. 3. The Cheese slice ( maybe a little too ehavy ahnded with the cheese but could have used a little flavoring- I am just so accustomed to garlic) 2. Grandma's Gorganzola! DELICIOUS! As I kept taking bites it got better and better. I am going to think about this pizza for awhile 1. THE CANNOLI!!! SO GOOD! The winner here. Ample parking, clean restaurant with a few booths and the staff were very friendly.

This place seems great. Lots of fresh food options, lots of fermented stuff and their coffees/teas…read moreare also really good. Their Cesar salad is amazing. Donuts are good, baked goods are really good as well. The atmosphere is cute and the service is good. It was a little pricey, which is my one negative. I think the salad was like $21 and it was not very big. Still good though.

Solid food and drinks for a reasonably priced lunch. Love the ambiance and community space…read more The smaller sized pizza was def enough for 2 of us and was nice and crusty. Evergreen matcha was so good we went back to get another one the next day. That jasmine and matcha combo but only a summer item

We got three breakfast burritos from this place on a rainy morning and they were great. The guy who…read moremade our food was very friendly and did a great job.

We were staying up the road from this really cool permanently, affixed food truck pizza place!…read more My daughter and I walked down to grab a couple slices, and after ordering four, the proprietor suggested we order a whole pizza, which would be cheaper and more food! Thank you so much for sharing us in the right direction! With the tomato and basil, pizza and didn't go wrong. Hot fresh crispy and tasty.

Good chef salad and creamy garlic dressing, good GF pizza, and reasonable prices! Generous…read moreportions, to boot.

Stopped by Gray Sail Brewery and these guys have a pizza shed here. I've had lots of pizza because…read moreI'm old and this was right up there with best pizza ever.

excellent everything we ordered was delicious, 4 of us went with the chamber dine out passport book…read moreand were treated like old friends. we definitely will return. Thank you Dimitri for your hospitality. David Bourbeau

Another great meal! Just had a pizza tonight but one of the best in town. Stop by and say hi to…read moreDimitri and the crew. Consistently great food!

Once you try pizza from The Back Door, you won't get it anywhere else. It's also a unique…read moreexperience. You literally go to one of the back doors of the Velvet Mill in Stonington and order at the counter (you can order online too). Take it home or bring it into the area inside the mill where there are numerous tables and a water supply. After you eat you can stroll around the mill and check out the stores. Overall great way to eat and fill some time.

The Back Door Kitchen & Pizzeria is a wood-fired pizzeria and restaurant that opened in Stonington,…read moreConnecticut in March 2024. It was founded by culinary couple Johan Jensen and Abbey Hemmann. Johan is a native of Denmark while Abbey is a Connecticut native. The two met in Cape Cod and eventually got married on White Crest Beach in Wellfleet. In July 2019, the couple opened their first restaurant, Whitecrest Eatery, at the Velvet Mill in Stonington. The historic building was originally home to the American Velvet Company, which operated from 1892 to 1996. Today it is a multipurpose building that is home to a thriving community of small businesses and artist studios. The American bistro with a weekly-changing menu soon won numerous awards and accolades. By 2024, the couple opened a new restaurant in the Velvet Mill. This time they would focus on artisanal wood-fired sourdough pizza as well as sandwiches, salads, and other delicious treats. Named for the "back door" of the Velvet Mill, the pizzeria soon won its own accolades. My sons and I recently had lunch at Back Door. I've visited the Velvet Mill numerous times, but this was my first visit since Back Door opened. After looking of the menu, we all decided to order and share the "Margherita" (fresh mozzarella, basil, tomato sauce, EVOO) and the "CBR" (house ranch, bacon, chicken, mozzarella, cherry tomatoes, everything spice, lemon, dill). After ordering, we picked a table right by the pick-up window so we could watch the kitchen crew at work. Both pizzas had great crust that was crispy on the outside and yet chewy on the inside. The fresh ingredients gave the pies some rich flavors with a nice smoky finish. I really liked the "Margherita", but it was the topping combo on the "CBR" that left me really impressed. I washed everything down with a bottle of locally-produced Hosmer Mountain Birch Beer. We were all very happy with our lunch. Before leaving, my younger son had a delicious "Sea Salt Chocolate Chip Cookie". He was nice enough to offer me and my older son a bite. We were impressed with Back Door and hope to return in the future!

Not kewl. 90 minute delivery for very poor quality subs. Missing cheese and onions. And very very…read moresalty. Not kewl and not recommended.

absolutely disgusting an hour and a half for steak and…read morecheese and meatball grinders no cheese dried up steak was like a salt lick