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Raina’s Red Onion

4.1 (37 reviews)
Open 11:00 am - 8:00 pm

Raina’s Red Onion Pizza Restaurant Photos

RAINA’S RED ONION ATMOSPHERE

What's the vibe?
Outdoor seating
Dogs allowed

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Recommended Reviews - Raina’s Red Onion

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a view of a kitchen
Jason B.

Top knotch. Crispy, awesome cheese and sauce. Always passed this place going to and from foxwoods and now regret waiting so long to try them. They're A+.

Fries
Michelle R.

I am most impressed with the ambition of the staff to test the limits of the take away containers by trying to cram as much food as possible into them. The menu had a wide variety of desirable options including many for young teens. There was plenty of seating outside and the food was reasonably priced. Ordering online was easy.

"Cheese Fries"

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Photo of Mark S.
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12 days ago

Outstanding wings. Definitely the best in the area. Raina and staff are amazing. Can't wait for the next visit.

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10 months ago

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14 days ago

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2 months ago

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3 months ago

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8 months ago

Great food, large portions, friendly staff. Good place to have an informal meal, particularly around Halloween.

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Photo of Gail N.
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10 months ago

We stopped in for pizza today. The chicken parmesan and greek pizza were both amazing!!! 5 stars from this Irish Italian girl! *****

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5 months ago

I loved this place there was awesome food and service, good lighting and peaceful. I would 100 percent come again.

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10 months ago

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1 year ago

If you've an appetite today, head on over to Raina's and grab some soup! The stuffed pepper or Greek lemon chicken is DELICIOUS!!

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11 months ago

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4 years ago

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2 years ago

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2 years ago

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2 years ago

Delivery was on time. Ordered pizza crispy. It wasn't. Pastrami Reuben was mediocre, a little greasy.

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3 years ago

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4 years ago

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3 years ago

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2 years ago

Best pizza in North Stonington area. Always on or ahead of time, excellent staff, great local family-run restaurant.

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2 years ago

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4 years ago

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6 years ago

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2 years ago

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5 years ago

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6 years ago

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5 years ago

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4 years ago

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3 years ago

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5 years ago

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5 years ago

There Food Is Amazing, All The Bad Reviews Are Fake. If You Are Ever In The Area Come Here Way Better Then Anything in The Casino.

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Photo of Sue H.
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4 years ago

Hard, thick crust with blah sauce. At least it is cheap but that crust is just a horror show. Probably the worst pizza in the area.

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7 years ago

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4 years ago

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5 years ago

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5 years ago

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5 years ago

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6 years ago

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Ask the Community - Raina’s Red Onion

Review Highlights - Raina’s Red Onion

Crispy crust, good tomatoes and black olives, fresh spinach and just the right amount of feta cheese.

Mentioned in 4 reviews

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Buon Appetito Ristorante & Pizzeria - Complimentary bread & oil

Buon Appetito Ristorante & Pizzeria

4.4(350 reviews)
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A gem of a restaurant that I cannot wait to go back to. We started with drinks and I ordered the…read morelimoncello raspberry martini. It was the perfect tart and sweet combo. The calamari was a perfect appetizer with a mix of balsamic drizzle and spicy peppers. We split the side of meatballs and they were full of flavor that was incredible. Portions are huge and the chicken piccata did not disappoint. We ended our meal with a espresso martini and split the tiramisu. A perfect ending to an amazing meal. Next time I really want to try the pizza as many ordered that around us and it looked delicious. I cannot wait to return. Thank you to the hard working wait staff that also made the evening so nice!

We're spending a few days in the area and decided on an early dinner here after checking in at our…read morehotel. The ambiance of the restaurant is great, very warm rustic feel and I loved the look of the big windows at the back of the dining room with the springtime trees in bloom outside. Started with some cocktails and warm bread with olive oil. We decided on a margherita pizza to split as an appetizer along with some Parmesan fries. My boyfriend got gnocchi for his entree while I got eggplant Parmesan. Boyfriend really loved his gnocchi, he commented on how soft and pillowy it was and finished the whole bowl; he also gave me a bite of it and can also concur that the quality of the gnocchi they use is great. My eggplant parm was pretty good; not my favorite one that I've ever had, but still good. It's also a very sizable portion so I had plenty to take home. The pizza was probably the highlight of the meal for me, absolutely delicious and would definitely return for that pizza alone. We got a dessert special to go, and they also offer complimentary limoncello shots to finish off your time there. To top it all off, the service here was personable, attentive and overall excellent. This is definitely a place for us to always keep on our radar whenever we're in the area.

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Buon Appetito Ristorante & Pizzeria
Buon Appetito Ristorante & Pizzeria
Buon Appetito Ristorante & Pizzeria - Dark bathroom

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Vittoria's NY Pizza

Vittoria's NY Pizza

4.1(101 reviews)
8.1 mi
$$

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.

Photos
Vittoria's NY Pizza
Vittoria's NY Pizza - Grandma girganzola

Grandma girganzola

Vittoria's NY Pizza

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The Back Door Kitchen & Pizzeria - Sausage & basil pizza

The Back Door Kitchen & Pizzeria

4.5(19 reviews)
7.0 mi

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!

Photos
The Back Door Kitchen & Pizzeria - A look inside the kitchen

A look inside the kitchen

The Back Door Kitchen & Pizzeria - Dining area

Dining area

The Back Door Kitchen & Pizzeria - "Sea Salt Chocolate Chip Cookie"

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"Sea Salt Chocolate Chip Cookie"

Raina’s Red Onion - pizza - Updated May 2026

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