Pasquale's

Reviews

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  Timothy Chace 5 months ago

  5.0

  Pasquale's was the sixth and final spot on today's fourth leg of the RI FOOD FIGHTS Lord of the Pies event, and the place was humming. Families everywhere, noise bouncing off those decorative ceiling tiles (the kind designed to look old but aren't). A big stone fireplace anchors one wall, giant decorative pepper mounted above it, and through the open kitchen you can see the wood-fired oven doing its work.. Our server was excellent. Friendly, very communicative, knew the menu inside out, and checked in without hovering. We ordered two Margherita pizzas because that's the test for Neapolitan. No place to hide. The pizza arrived in what felt like a few minutes, which makes sense when your oven's running at 900 degrees. Classic VPN style. Puffy cornicione with those leopard spots, soft center, the whole thing about twelve inches across on a white plate with blue trim. First bite: chewy. Not crisp, not trying to be. The crust has give to it, especially toward that rim where all the char happens. Those black spots aren't burnt, they're flavor, the natural result of high heat on good dough. The basil came through strong, maybe too forward for some people, but fresh as you can get. Tomato sauce had real tang to it, the kind that tells you these aren't tomatoes from a Sysco truck. Turns out owner Pasquale Illiano sources specific varieties, including something called cannellino flegreo that most American pizzerias have never heard of. The fresh mozzarella isn't creamy like American cheese. It's mild, provides moisture, cuts the tomato acidity in the right places without taking over. This is what Neapolitan pizza is supposed to be. Simple ingredients, each one doing its job, nothing trying to be the star. I'm not generally a Neapolitan guy. I like my crust airier, crisper, more structure. But this was legitimately excellent for what it's trying to be. The sauce was the standout, that brightness and tang you don't get from cooked-down Americanized pizza sauce. The chewy crust delivers exactly what it promises. Nothing's trying to be something else. Our server knew when to check in, when to leave us alone, brought the check when it made sense. The whole operation runs tight, which matters when you're slammed on a Tuesday and pumping out pizzas every ninety seconds. This isn't the kind of pizza you fold and eat standing up. It's fork and knife stuff. It's its own thing, and it does that thing really well. If you want authentic Neapolitan without flying to Italy, this is as close as you're going to get.

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  jerry king 4 months ago

  5.0

  Pasquales is hands down the best pizza in Rhode Island. The service is always great!! The atmosphere is always enjoyable. I highly recommend coming here!!

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  Patricia B 8 months ago

  5.0

  We just love the food here and have been back many times! This time, Addison B. was our server and went above and beyond to make sure we had a great dining experience. One of us loves the Neapolitan style pizza, and the other the New York style. We’ve never been disappointed! And the tiramisu is heaven on a spoon!

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  Mitchman 4 months ago

  5.0

  Come for the world-class pizza, stay for the rest of the menu. Their Italian specialties are the perfect supplement to their pies. Great atmosphere and even better food!

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  al leclaire 8 months ago

  5.0

  This place is the best Pizzeria in the state! The other menu items looked amazing but I only had pizza (2 pizzas). The service was the best. The two gin based drinks were so delicious. There was a 30 minute wait but so worth it. This is a must try for any pizza lover, which is most people.

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  E6764NUroyn 9 months ago

  4.0

  I've been here several times, absolutely the best pizza. Service sometimes can use help. On two separate occasions I have ordered, and everyone else gets their pizza except me. Luckily, it's only a few minutes to get it made, but it's a little annoying. But I keep going back. The service may be inconsistent, but the pizza chefs are always at their best.

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  pthomas156 11 months ago

  4.0

  We were very happy to try Pasquale’s award-winning neapolitan pizza. It has been very busy when we have been in the area, and it does not take reservations for less than 5 people. So we went for lunch after Labor Day and enjoyed sharing a 12-inch pizza with smoked provola cheese, sweet peas and sausage on a soft chewy crust. We also had a side of broccoli rabe (which happily was quite mild instead of bitter). Our server was well-informed about the different types of pizzas and ingredients. The terrace was a lovely place to sit outdoors. We would like to try more of Pasquale’s pizzas!

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  JNC-CT-RI 1 year ago

  3.0

  Busy place. Wife had spinach and ricotta, she loved it. I had NY style with bacon and sausage. Slices were dry and crispy. Service was also average, but they were busy.

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  franktS1506GJ 1 year ago

  1.0

  Honestly one of thee worst pizzas I've ever experienced...very thin and toppings fell completely off the pizza ...cheese was on sparingly....not very flavorful....20 bucks wasted.....🍕🚫

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  F1195EFdonnad 1 year ago

  5.0

  Best pizza, as reviews predicted, spacious, beautiful tin ceiling, make sure you sit in the area near the wood/brick oven. And friendly service completed my happy birthday experience, not to mention the wine, naturally.

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