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Wood-fired, specialty pizzas & pasta dishes offered in a laid-back, vintage-chic environment.
Hours
| Friday | 11 AM–10 PM |
| Saturday | 11 AM–10 PM |
| Sunday | 11 AM–9 PM |
| Monday | 11 AM–9 PM |
| Tuesday | 11 AM–9 PM |
| Wednesday | 11 AM–9 PM |
| Thursday | 11 AM–9 PM |
Address and Contact Information
Address: 59 S County Commons Way, Wakefield, RI 02879
Phone: (401) 783-2900
Website: http://pasqualespizzeriari.com/
Menu Photos
Order and Reservations
Reservations: resy.com
Photo Gallery
Related Web Results
Food Menu – Pasquale’s Pizzeria
Our Menu. Associazione verace pizza napoletana logo. Menu. New York Pizza … Napoletana. Avpn certified and awarded. • Wood fired pizza. • Dine in only …
Pasquale’s Pizzeria – Wakefield, RI
The pizzas was good light good clean flavor highly recommend. Will be coming back for sure to try some of the pasta dishes. The dessert hit definitely in the …
In The News – Pasquale’s Pizzeria
Pasquale’s Pizzeria Napoletana Named Twelfth Best Pizza in the USA · The complete ranking for 50 Top Pizza USA 2023 · GAMBERO ROSSO INTERNATIONAL · RHODE ISLAND …
Reviews
Timothy Chace
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.
… moreOur 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.
jerry king
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!!
… morePatricia B
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!
… moreMitchman
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!
… moreAlex Osorio
First time going there. We went for lunch. Calamari for the appetizer was very good. The pizza was thin like a new york style and I did appreciate the crust and dough that was used. I’d like to go there again and try something new. It’s worth checking out.
… morePennie Shaw
What a treat! Emma was a fantastic server and responded enthusiastically to all our requests.
The food was top-notch! I am a calamari snob, and this one was right at the top: crispy, light, flavorful, and so very tender. We shared a veal parm sandwich that had the best bread crisped to perfection, and the veal had an easy chew with big flavor.
Of course, we had to have a pizza, make it a Grandma’s Carni large, and most of it went home with us, so delicious.
The decor was simple but interesting, and the ceiling took it over the top.
There are high-tops, regular tables, and some lovely padded seating.
… moreThe food was top-notch! I am a calamari snob, and this one was right at the top: crispy, light, flavorful, and so very tender. We shared a veal parm sandwich that had the best bread crisped to perfection, and the veal had an easy chew with big flavor.
Of course, we had to have a pizza, make it a Grandma’s Carni large, and most of it went home with us, so delicious.
The decor was simple but interesting, and the ceiling took it over the top.
There are high-tops, regular tables, and some lovely padded seating.
LisaMarie Leavitt
We came in looking for a NY style pizza in Italy and immediately we were impressed with the overall atmosphere and we fell in love when we realized there was a full bar! It had been a very long day and wow did we have fun. The staff was very alert and in touch with our needs and the service was unbelievable. The pizza was great! Cannot wait to go back!
… morePatricia Pasquale
We stopped in for lunch today on a Monday and to our surprise the restaurant was quite busy. We were greeted upon entering and seated quickly. Ryan F was our waiter and what a very friendly and attentive waiter he was. We started with the most tender Calamari and it was delicious with the small red peppers, then we ordered the Grandma’s Original Carni Pizza. The pizza had a good portion of meat on it, had a nice crisp bottom and crust, and was cooked to perfection. I can see now why this is the best pizza place in Rhode Island. Keep up the amazing work.
… moreChristina J Donato
We came here becausecwe read the pizza was the 13th best in the USA. The NY style cheese pizza did not disappoint. The slices were easy to fold, and the crust was evenly cooked. My husband enjoyed his meatball sub.
When dessert came, we were blown away. The vanilla cheesecake with blueberry sauce was divine.
The only thing I didn’t care for was a acoustics. We were in a large room, far away from the occupied tables, but their noises boomed. Luckily, the people left not long after we got there. It’s a sensory thing for me, but most people probably wouldn’t be bothered.
… moreWhen dessert came, we were blown away. The vanilla cheesecake with blueberry sauce was divine.
The only thing I didn’t care for was a acoustics. We were in a large room, far away from the occupied tables, but their noises boomed. Luckily, the people left not long after we got there. It’s a sensory thing for me, but most people probably wouldn’t be bothered.
Steven Daigle
My wife and I visited this evening for dinner , haven’t visited to sit down in at least two years even though we live close by, we do pick up pizza several times a year and it’s always good, little expensive but really good… unfortunately the dinner menu wasn’t very impressive, I had short ribs over pasta, pasta was amazing cooked just right but the overall dish was dry lacking flavor, My wife had pasta in a cream sauce with sausage, peas and mushrooms, good but the pease were overpowering, we ordered a tiramisu for dessert, was horrible, was a moose no flavor of liquor no lady fingers soaked in liquor wasn’t even a cake we sent it back and then ordered the crème brûlée which for $14 was not one of the best I’ve ever tasted… we then walked across the street to check out the little market, saw all deli sandwiches $17/$18 each… wow! will definitely continue to visit periodically for the pizza but there our many great Italian restaurants in mystic
… more