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Christine Arvanigian with her daughter Ani
chefs & restaurantsThe Show

Eat Drink RI The Show with guest Christine Arvanigian of Federal Hill Pizza

by David Dadekian May 20, 2020
written by David Dadekian

Season 1, Episode 9 of Eat Drink RI The Show, an interview series with guests from our local food & beverage community. In this episode, Eat Drink RI’s David Dadekian interviews Christine Arvanigian, co-owner of Federal Hill Pizza with her husband Billy Manzo, with locations in Warren, Providence and opening soon at T. F. Green Airport in Warwick, Rhode Island.

Please check out the entire series page or view the playlist on YouTube.

Also available as an audio-only podcast below.

https://media.blubrry.com/eatdrinkritheshow/eatdrinkri.com/wp-content/uploads/2020/05/edri_the_show_s01e09.mp3

Podcast: Play in new window

Subscribe: Apple Podcasts | Spotify | Android | Pandora | iHeartRadio | Stitcher | Blubrry | Email | TuneIn | Deezer | RSS | More

May 20, 2020 0 comment
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chefs & restaurantsnewswine & drinks

The Blogetarian’s Review: Federal Hill Pizza in Providence

by George Evans Marley April 12, 2017
written by George Evans Marley

The Blogetarian with Chef Billy Manzo

The Blogetarian with Chef Billy Manzo

On what had been the coldest nights of March so far this year, I was fortunate enough to have been invited to the warmest of hearths! I was gleefully in attendance at the Eat Drink RI media night for the Grand Opening of Federal Hill Pizza‘s newest location in Providence on Chalkstone Ave. As I arrived I was greeted by complimentary valet, and some very handsome valet attendants, if I do say so myself! 😉

Inside, it felt like the warmest of homes. Everyone was celebrating Chef Billy Manzo’s and his wife Christine’s success.

As soon as I walked through the door, I was very quickly ushered over to the meatballs and couldn’t get enough of them. I would have been happy just eating 10 of them and calling it a night, but I had to explore a beautiful display of delicious goodness which stretched on for what seemed like miles and miles.

Before anything else could happen, the star of the show, Chef Billy Manzo, grabbed me by the face in such a way that it made me feel like my imaginary Italian grandmother had come back from the dead to make me eat because I looked too thin, which is a far stretch. Chef Manzo is a superstar! His cooking has been featured on the Phantom Gourmet. He competes not only as an individual but also as a member of the World Pizza Champions in various pizza competitions around the globe. He has also been featured on the Food Network and is only 1 of 2 certified Master Pizzaioli in the United States.

After my brush with culinary royalty, I was hungry. The meatballs were indeed the best way to start off the night and then I couldn’t wait to dig into some crunchy, crispy, and still light and airy, oh-so-perfect pizza crust. I didn’t care what was on top. You could have served me live goldfish baked into that crust and I would have devoured it whole. I heard so much about this crust and it totally lived up to its reputation.

The BBQ Chicken Pizza and the Mama’s Pizza are what I could grab among the packed house of friends, foodies and dignitaries celebrating this awesome occasion. I explored the rest of the space which included an amazing stage with a huge projection screen on the wall paying homage to the building’s original use as a vaudeville theater! The large vinyl prints that covered the walls were reminiscent of vaudevillian art posters advertising old-timey sideshow attractions.

As I continued to explore, I saw a line forming at the table for dessert. As the crowd shifted to the chef who was about to bring out a giant display of tasty treats, I knew I had to be first in line for whatever was about to top this already amazing evening. It was fried dough, coated in Nutella and sugar. Now, when I say melt in your mouth, I really mean, melt in your mouth. It was sweet, it was warm, it was melty, it was everything I’ve ever wanted in life. Dessert was gone in a flash, otherwise I would have wrapped up as many as I could carry and eat them all night long.

When I ate all that I could, I made my way back to my car, without stolen desserts, but instead with a full heart, a full belly and my new favorite pizza place!

Visit Federal Hill Pizza’s Newest Location in Providence
1039 Chalkstone Avenue
Providence, RI 02908

See you there!

Federal Hill Pizza, photos by George Evans MarleyFederal Hill Pizza, photos by George Evans MarleyFederal Hill Pizza, photos by George Evans MarleyFederal Hill Pizza, photos by George Evans MarleyFederal Hill Pizza, photos by George Evans MarleyFederal Hill Pizza, photos by George Evans MarleyFederal Hill Pizza, photos by George Evans MarleyFederal Hill Pizza, photos by George Evans MarleyFederal Hill Pizza, photos by George Evans MarleyFederal Hill Pizza, photos by George Evans Marley

April 12, 2017 0 comment
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chefs & restaurantsnewswine & drinks

The Blogetarian’s Review: Pizza J

by George Evans Marley November 27, 2016
written by George Evans Marley

Pizza J photos by George Evans Marley

Pizza J photos by George Evans Marley

What can be said about Pizza J that’s hasn’t been said already? I’ll do my best to try and add some personal flare to this blurb that will hopefully make you want to want to skip the delivery chain and head on over to one of Providence’s newest favorites.

Keeping with the style developed by the original hipster culinary playground, Julians, Pizza J has everything one could ever want in a remodeled west side garage: old school arcade games, rotating art galleries, Star Wars, the Muppets or a horror cult classic playing on the TV’s, walls of vintage collectibles and oh yeah, some really amazing food!

Before I talk about the food, I first have to mention the staff. If you enjoy having grumpy waiters who don’t know anything about the menu and only took the job because they needed an after school job for beer money while they’re scraping through college or living in mom and dad’s basement. This is NOT the place for you. This staff knows their stuff. They take pride in the chef’s choices in fresh ingredients, each of them have four or five of their favorite things on the menu that they are more than happy to recommend, they know about each of the 15 or so local artisanal brews they have on tap, and gosh darn it, they’re a lot of fun!

Since Pizza J has opened I’ve been there more times than I can count and every time, EVERY TIME, I’ve been blown away. My favorite are their smoked wings. They offer a variety of sauce options but mine will always be the sweet Thai chili! Pizza specials are offered daily and that’s usually what I get if I order a pizza. The freshest ingredients paired with a crispy wood fired crust and you get to watch the chef skillfully hand toss the handmade dough right before your eyes!

If you’re in the mood for a traditional hot “grinder” or “sub” or whatever you call it, their steak and cheese or chicken parm sando is the way to go.

Finish that off with a flight of beers or Louis’ special “George Cocktail” which is so special he doesn’t even know what’s in it and you’re in pizza heaven!

Try one of their homemade desserts too! You won’t be disappointed!

Check out their Facebook page or web site for daily specials, hours and fun pictures of the happenings at Pizza J!

See you there!

Pizza J photos by George Evans Marley
Pizza J photos by George Evans Marley
Pizza J photos by George Evans Marley
Pizza J photos by George Evans Marley
Pizza J photos by George Evans Marley
Pizza J photos by George Evans Marley
Pizza J photos by George Evans Marley
Pizza J photos by George Evans Marley

November 27, 2016 0 comment
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news

News Bites: RI Community Food Bank Scouting for Food / Federal Hill Pizza Helps Launch New Craft Beer / New Menu Items from Mill’s Tavern & Red Stripe

by David Dadekian November 2, 2016
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Boy Scouts Kick Off the 29th Annual Food Drive, Ask Community to Give Generously

Rhode Island Community Food Bank

Rhode Island Community Food Bank

For the 29th consecutive year, the Narragansett Council, Boy Scouts of America is preparing for its annual “Scouting for Food Good Turn” drive. On October 29th, thousands of Scouts from across the state will be distributing door hangers to neighbors’ homes seeking donations of nutritional, non-perishable canned goods. The annual initiative, which is the largest food drive in New England, highlights one of Scouting’s primary focuses – doing a “Good Turn” daily.

More than 200 Scouting Packs and Troops will participate in the drive, collecting canned goods from families and individuals throughout Rhode Island, Southeastern Massachusetts and Connecticut. Donation pick-ups will take place the following Saturday, November 5 starting at 9 a.m., and will be delivered to the Rhode Island Community Food Bank.

“Every year the Scouts of the Narragansett Council are excited to participate in the food drive and eager to do their part and help make a difference,” said Joe DeStefano, Volunteer Coordinator for the annual Scouting for Food drive since it began in 1987. “This opportunity helps Boy Scouts learn first-hand the importance of helping people in need, and offers the chance for everybody to partake in the spirit of generosity.”

Each month, 59,000 Rhode Islanders seek food assistance through the Food Bank’s network of emergency food programs. 11.8% of Rhode Island households are food insecure, and 4.7% of Rhode Island households experience severe hunger. 146,000 Rhode Islanders are living in poverty. – These numbers probably have to be updated.

Over the years, the Scouts have collected more than 8.5 million pounds of food for the Food Bank.

“The hard work and dedication of everyone involved with the Narragansett Council and Scouting for Food is truly remarkable,” said Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank. “This food drive is so critical to our ability to serve the 1in 8 Rhode Islanders in need of food assistance, especially as we head into the winter months.”

For more than 25 years, the Narragansett Council, Boy Scouts of America’s commitment to this cause has inspired community members to get involved.

“Scouting for Food is a special annual event that asks individuals in the greater community to do their part and give what they can,” said Tim McCandless, Scout Executive/CEO. “In preparation of another successful drive, we ask the community to give generously.”

Scouting for Food is a cooperative effort supported by the Narragansett Council of the Boy Scouts of America, the Rhode Island Community Food Bank, WPRI-12 News, Fox Providence, the Rhode Island National Guard, The Valley Breeze and area fire stations.

Following the USDA’s guidelines for healthy eating, donors are encouraged to fill their bags with the Food Bank’s most needed items:

  • Canned Soup, Tuna, Canned Meats, Peanut Butter, Nuts
  • Canned Fruits & Vegetables, Dried Fruit, Tomato Sauce
  • Nutritious Breakfast Cereals, Whole Wheat Pasta, Rice
  • Granola Bars and other healthy snacks
  • Canned or Dried Beans

If the Boy Scouts are not able to cover your neighborhood, please visit your local food pantry or the RI Community Food Bank located at 200 Niantic Ave., Providence.


Federal Hill Pizza Welcomes Henry and Fran Brewing Company to Introduce Their First Craft Beer, “Pleasant Surprise”

Federal Hill Pizza Welcomes Henry and Fran Brewing Company to Introduce Their First Craft Beer, "Pleasant Surprise"

On Saturday, November 12th, Federal Hill Pizza in Warren, RI is thrilled to welcome Henry and Fran Brewing Company of West Boylston, MA to introduce their first craft beer creation. Craft beer lovers are in for a real treat as the brand new brewery launches their beer “Pleasant Surprise” for the first time ever to the public. While most products launch with distributors that then market the beer to individual establishments, Henry and Fran has chosen Federal Hill Pizza as the location for their exclusive launch before the product is available to anyone else.

Attendees are encouraged to show up early to get marked down for the first pour once the keg is tapped. The first pour will take home a souvenir glass. Other merchandise will be available for purchase. Henry & Fran co-founders Tim Westerman, Zach Laegel and Nick Schiebel will present the new brew and party with the guests. In addition to the pizza and beer, In Your Ear Records will be spinning live music starting at 7pm. The event is free and open to the public.

Saturday, November 12th | 6:00pm to 10:00pm | 495 Main Street, Warren, RI 02885 | 401.245.0045


New Menu Items at Mill’s Tavern and Red Stripe Restaurants

Mill’s Tavern, 101 North Main St., Providence, (401) 272-3331, has launched its new fall dinner menu. Starters include an autumn beet tasting salad featuring salt roasted and pickled beets served with roasted onion and goat cheese fondue finished with pickled fennel, blood orange segments and a dusting of hazelnut powder. For entrees, try a duo of sweet potato-marshmallow and brie mashed potato gnocchi with smoked turkey; harrissa glazed wild Alaskan king salmon served over vegetable a la Greque; seared Long Island duck breast with squash and mascarpone filled sage and squid-ink agnolotti served with roasted spaghetti squash; or an autumn harvest vegetable tasting from the wood-burning oven served with three bean cranberry salad. Desserts range from Portuguese bread pudding with currants and apple tart with pecan-oat streusel and bourbon-brown butter caramel to chai-spiced roasted white chocolate carrot cake with pistachio brittle and maple crème brulee with oatmeal cookies. Along with its extensive wine list, seasonal libations include the Downtown, made with rye vodka, cranberry liqueur, cinnamon and apples; and the West Side, a cocktail of tequila, hard cider, pomegranate and lime on the rocks. For the complete menu, go to millstavernrestaurant.com.

Red Stripe, in East Greenwich, 455 Main St., (401) 398-2900, and Providence, 465 Angell St., (401) 437-6950, have added seasonally inspired dishes to its regular menu for fall. Among new entrees are twin 8 oz. maple bourbon glazed pork chops, served with Dijon roasted fingerling potatoes and honey glazed rainbow carrots; roasted apple and sage gnocchi filled with maple mascarpone, butternut squash and caramelized onions, finished with cream and cinnamon; and oven roasted turkey, accompanied by mashed potatoes, apple and cornbread stuffing, cranberry-orange chutney and giblet gravy. On the lighter side, there is grilled salmon served over garlic pea puree and paired with a warm farro salad, beets and spinach; and beer brined roasted half chicken, with choice of house frites or greens. Dessert offerings include chocolate hazelnut cremeux and cardamom apple tarte tatin. For the complete menu, visit redstriperestaurants.com.

Disclosure: Federal Hill Pizza is a client of Eat Drink RI Marketing Services

November 2, 2016 0 comment
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