Providence Coal Fired Pizza

Row 1

Details
385 Westminster St (Aborn St)
Providence, RI 02903
(401) 454-7499
Pizza, American
$ $
Hours
Mon–Thu: 11:30 AM–10:00 PM Fri: 11:30 AM–11:00 PM Sat: Noon–11:00 PM Sun: Noon–10:00 PM

Opened in 2012, Providence Coal Fired Pizza is a relative newcomer to the national scene, but its 900-degree cooked, Pennsylvania-coal-fired pies pretty immediately captured the attention of pizza lovers living in the Creative Capital. The original location (a second opened in North Kingstown), within walking distance of the Providence Performing Arts Center and the city’s convention center, is in the historic, 130-year-old Conrad building, whose eclectic architectural mix of Moorish, Gothic, and Renaissance styles may be as close to Gaudí as you can get in Providence. And its co-owner and co-founder, Richard Allaire, who worked at Radius in Boston (now closed) and counts on his résumé cooking experiences with Gary Danko, Mario Batali, and Susur Lee, is a Rhode Island native.

The pizzaiolos make a dough with more water than flour so it can stand up to the intense coal heat, and shoot for about a 20- to 30-percent char on the outside of their pies (you can watch them being made if you want — just go up to the “pizza bar”). Among their 11 standards, the rocket is the restaurant-described signature pizza — a Margherita topped (right from the oven) with fresh arugula and pecorino.

If a salad-topped pizza doesn’t get the tomato sauce in your veins pumping, try the much-lauded pepperoni, or the pizza named for the building, The Conrad (roasted onion, sausage, roasted peppers, mozzarella, pecorino, and rosemary). There’s also an interesting clam pie that pairs fingerlings with local clams and adds roasted red onions, rosemary, pancetta, and Parmigiano-Reggiano. For something else you don’t see very often on a pie, get The Steak (shaved steak, roasted onions, creminis, hot peppers, provolone, and Great Hill blue cheese). Don’t forget that they cook other things in the oven besides pizza, most notably the crunchy coal-fired wings.

Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015

 

 

Foursquare Tips

  • Butterscotch pudding & meatball pizza
  • You have to order the wings
  • Eh. Average. The service was excellent. Wings could have been better with some sauce options. Pizza was just average. Not bad, not good. Easily forgettable.
  • Pizza is no joke!
  • the wings are out of this world good
  • Wings are delicious and the pizza tastes like the pizza we had on the streets on Rome. Highly recommend.
  • This was an awesome meal from beginning to end. I had a jalapeo martini, the house salad which was magnificent, the fire roasted wings and margherita pizza. Delicious through and through.
  • The taco pizza is GREAT!
  • The wings are awesome!
  • Had the meatballs (AMAZING), baked goat cheese and the pesto chicken pizza. Everything was very good.
  • Tasty but quite greasy.
  • Best pizza in downtown.
  • The Conrad is SO delicious. The salads are huge and great for sharing.
  • Wings are unusual & great! Josh will take care of you at the bar. Nag milk stout - excellent.
  • Seriously good pizza. Truffle oil is a must! My favorite is the baby bella
  • Anchovy salad dressing for chicken Caesar makes it so enjoyable for me. I highly recommend it . For pizzas , the Conrad and Margherita do not disappoint .
  • Lovely atmosphere, friendly staff and the pizza was quite yummy.
  • Great price. Awesome food. The ricotta coal as an appetizer is a great choice.
  • Last night's dinner
  • Deliciousness! If you here you MUST get the wings!