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Max Fisher Designs The Pizza Parlor Of Our Retro-Tinted Dreams
There’s not a single good slice of pizza in central Massachusetts. That isn’t a hard fact one must accept it’s just the objective truth. And if you want anything close to decent, you’ve got to drive at least an hour. Lucky for me, Providence isn’t that far a slog, and there’s
Pizza Marvin where you can gorge yourself on Roni slices with cherry peppers and honey while slurping oysters.
But the new Rhode Island pizza parlor isn’t just serving up tasty pies; they’ve also got a killer look steeped in nostalgia courtesy of
Wishes for Christmas Eve, and cute alpaca pictures Michael McDermott, The Providence Journal © Dare Matheson none
Happy Christmas Eve, and welcome to This Just In. I m Mike McDermott, managing editor of The Providence Journal. Normally at this time on Dec. 24 I d be getting ready to host a big family party, and I m sad about all the people I won t be seeing. But I m going to make the most out of this Christmas with my beautiful wife and children.
Unless the power goes out, in which case I ll really lose my mind.
My Christmas wish is that the vaccines that are already being deployed, and those that are still working their way toward approval, will allow us to spend time doing what we enjoy doing, with the people we love even the ones we just like. That s why I enjoyed this Christmas Eve poem from EMT
PROVIDENCE
If you recall hanging out in a pizza parlor, maybe when you were in high school, you can almost see the gingham tabletops, smell the cheesy pizza and taste the side of French fries.
That happy memory inspired chef Robert Andreozzi and bartender-extraordinaire Jesse Hedberg to open Pizza Marvin last week on Wickenden Street in Fox Point. In this modern version of a 1980s pizzeria, you can order a thin-crust style pizza with extra cheese or go the by-the-slice route with thick-style squares plain, with cheese or with pepperoni.
But this is not all old-school; it is 2020 after all. So this modern pizzeria has a local seafood raw bar as well as fish dishes including baked clams. There are also clever appetizers such as a mashup of Buffalo chicken and mozzarella sticks. To drink are beautifully crafted, modern cocktails, including some canned on premise. Frozen treats are on the dessert menu. They combine Philly-style water ice and custard made with their own soft-s
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