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    Perella's Ristorante

    3.2 (65 reviews)
    ModeratePizza, Italian
    Open 12:00 pm - 7:00 PM

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    Kevin M.

    Homemade pasta, fresh authentic Italian cuisine. Everyone in our party enjoyed their meal. The homemade rigatoni was outstanding. Chicken Marsala, Chicken Parm and Veal Parm all very good. 6 stars for the Steak Alla Mama and the friendly staff. Nice trip, can't wait to try the Fried Ice Cream

    the menu
    Jan R.

    Mike had seen this on the TV show restaurant impossible and had wanted to try it so we did. There were only a couple of tables that were filled but the bar had a few people at it and it was very quiet. Had a lovely decor but the acoustics are horrendous. As we were finishing our meal there was a table of six seated at the far end of the restaurant. They were having such a good time but we couldn't even talk to each other because the noise just resonated and was so loud. The food was decent but not some thing I would rave about. I was surprised to see they had put nutmeg in the Bolognese. That is not something that my Italian mother-in-law had ever done. Mike had a steak with a little bit of potato and veg. We also tried the calamari. I have to say the best thing was the dark and stormy drink that I had. The calamari was OK. The entrées came out and were served by the waitress. As she was walking to the table holding the dishes I thought that they were salads but then I realized that we hadn't ordered salads. The dish with the pasta was small and very simple to the point of blah. Mike's dish had a 12 ounce steak and it was also blah. I think a little more effort could be put into a presentation. But I have to say that the service was excellent.

    Renovated Dining Room
    Jennifer G.

    The new renovation is beautiful. Be advised however, it does not cover the bar or bathrooms. The food was fantastic and brought out promptly. Tender clams, terrific sauces, and beautiful salad made a truly great celebration meal. Why not 5 stars? Our server was terrible! Older woman, deep scratchy voice with no sense of time management or what they are serving for drinks. Too bad, otherwise perfect.

    Burrata with beet salad!
    Maggi N.

    I went to Perella's for the first time and I was very impressed with the food! First of all, the homemade pasta is delicious and it is made perfectly with a great chew to it. I loved the eggplant rollatini, it was delicious. This dish is one of my favorite things to order and I was very happy with the dish! I would get that again. The sauce on the bolognese and chicken parm dishes were also delicious and I liked the sauces a lot. I would recommend this restaurant to anyone who like very good Italian food and homemade pasta!!

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    1 month ago

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    1 year ago

    Calamari was over salted, the veal over done. Very disappointing. Service marginal. Would NOT recommend.

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    9 months ago

    terrible food. even the soda was terrible and they did nothing to fix it. had it not been for the lovely waitress we would have walked out.

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    6 years ago

    Friendly staff and good service. Nicely redone inside. Small menu with not many options. Food was disappointing.

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    9 years ago

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    5 years ago

    Didn't even get to go in, was yelled at by whom I assume is the owners wife because I parked in "her spot". Ended up leaving after that.

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    Moving Dough Pizza

    Moving Dough Pizza

    4.4(38 reviews)
    2.2 mi

    Moving Dough lives in a converted house in Barrington, with a flag out front and Christmas lights…read morestrung up in the windows. Red bows, string lights wrapped around the frames. Inside, red ladder-back chairs, blonde wood tables, a pop art pizza slice on the wall. Paper plates. No cups, even though they sell 2-liter bottles with those 20 ouncers. It's really, at its heart, a nicely appointed takeout spot. A small space, maybe 20 seats, but friendly, the guys throwing the pizzas talked with us while they made pies. Easy, natural. Like being at someone's house. That's their food truck DNA showing through. Joey and Jay started making pizzas at backyard cookouts in 2021. Friends kept asking for more, so they bought a wood-fired truck. They blew up around Rhode Island and Massachusetts after that and opened this brick and mortar shop in 2023. We started with meatballs. Two of them in marinara with pecorino on top and fresh basil. These were exceptional. Tender, moist, herbaceous in the best way, seasoned like someone's grandmother taught them how. The sauce had real flavor, bright and rich at the same time. They were almost identical to Bettola's, which is high praise. Best meatballs I've had from a pizza place in months. I kept thinking these would be incredible in a sandwich or calzone. Then came the Sicilian pie. 16 by 12 inches, thick crust, split down the middle: half cheese, pepperoni, and olives; half grilled chicken. The crust showed serious color variation (gold to deep brown to char spots). That brick oven's running hot and nobody's micromanaging every inch. Look at the crumb structure in those cross-sections. Big, irregular air pockets. Wild shapes that only happen when time does the work. Not the uniform bubbles of rushed dough. Light, airy, crispy on the bottom, sturdy enough to hold whatever is on top. Golden brown undercarriage with real structure. In no way doughy like most Sicilians turn out. That 24-hour fermentation they talk about? It's real. You can see it. That light, airy structure leaves you full but not bloated. The pepperoni and olive side delivered. Good snap on the pepperoni, quality cheese melted perfectly, clean tomato sauce balancing sweetness and acid. Just fresh tomato flavor doing its job. The chicken side is where it gets interesting. Grilled chicken is the canary in the coal mine for pizza competence. It separates the pizza makers from the pizza fakers. Get it wrong and it's dried out on top or rubbery underneath because they don't understand that chicken needs to cook ON the pizza, not ahead of time. Moving Dough gets it. The chicken was moist, properly cooked, not dry or rubbery. They kept the cheese and sauce ratio the same as the other half, so a touch more sauce would've helped with moisture and flavor, but the fact that the chicken survived the oven tells you they know what they're doing. That's the New Haven DNA of the shop. The crust is a platform. Toppings get the spotlight. The sauce carries flavor. The cheese does its work. The crust holds it all together with that crispy foundation and doesn't compete. It works. I'd go back for those meatballs alone. But I also want to try their regular round pies, see what they do with The Hot Chick or The Tenderoni. Who goes to Barrington for pizza? Moving Dough puts it on the map.

    I cannot give an honest rating - I did not try it. What I can say is I went in to try it, looking…read morefor a slice, and they do not sell slices... full pizzas only. I'll try next time I'm in the 'hood and looking for a full pie. (Gave a neutral rating so as to neither unduly diminish or inflate their overall rating).

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    Moving Dough Pizza - Interior (limited seating)

    Interior (limited seating)

    Moving Dough Pizza
    Moving Dough Pizza

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    PieZoni's Pizza

    PieZoni's Pizza

    2.9(34 reviews)
    0.4 mi
    $

    TLDR: A decent local pizza spot…read more When I came in, there was no one at the counter, and two other folks waiting. By the time I got to the counter, just a couple minutes past when my order was supposed to be ready, it needed more time. Was delayed about 10 minutes (and this is on a Wednesday). The seating area is nice enough but the place was soooo hot. Not sure if they hadn't turned the AC on yet for the season because it's April but I was sweating while waiting. Another thing to note is that, while they don't have garlic knots, they have a lot of other non-pizza options like pasta, bowls, chicken, and even burgers. Their pricing is on the higher side (1 XL with topping is about $24) but sometimes we get random coupons in the mail (like get 1 XL topping, get a free small cheese). The extra large is also not what I would consider extra large-- I would say it's more like a large. Similarly, the small is like a personal pizza.

    Where to start, I only do "take out" here. The plus: Great…read morepizza! But, the cost has gone up so much, I can't afford this pizza unless I get two meals out of it. So, I started ordering my pizza with extra cheese. I would eat half and make the second half a second meal to justify the cost. This by far, was the best reheated pizza ever! But now it seems like they are skimping on the extra cheese. Way less extra cheese than in the past. I can feel the difference when I am carrying my pizza out. Reheating comes out dry and cardboardy. The negative, they close at 8:00pm during the week, and fairly early on the weekend, and most times when I go to order on-line, even at 7:00am, it says store closed, but I don't get that notification until after I enter my order and payment info on-line. I would probably order 3 times a week if they were open later. Papa Gino's, which I grew up with in MA, has gotten this missed business, and they take orders until 10:00pm during the week.

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    PieZoni's Pizza
    PieZoni's Pizza
    PieZoni's Pizza - Grilled Chicken Caesar Wrap

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    Grilled Chicken Caesar Wrap

    Perella's Ristorante - pizza - Updated May 2026

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