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Smith uses a wood-fired brick oven that he has had specially built for his restaurants, and the result is a light, crisp-crusted wonder that makes a perfect appetizer for four, or main course for two. The barbecued chicken pizza, made with free-range chicken, is a wonder here, as is the yielding four cheese. But I would have to opt for the wonderful vegetable pizza, a complex affair with eggplant, green pepper, red onion, tomato, caramelized garlic and fresh herbs. It’s one of the best pizzas on the planet, and it’s actually good for you. Everybody talks about the pizzaladiere Nicoise, for example, a resolutely French, cheeseless pizza with sweet onions and anchovies, but Vanaroff confides that it is really not a big seller.
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Your choice of individual rice bowls with protein. Arcadian blend salad with cherry tomatoes, carrots, cucumber and cilantro and our Sesame dressing on the side. Our savory Miso Soup loaded with your choice of WaBa Grill’s signature grilled protein and rice. Grilled all-natural, never frozen chicken caramelized with WaBa's sweet chili sauce.
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These California-style pizzas come direct from the source. Owner Greg Smith once employed Ed Ladue, pizza man extrordinaire formerly of Wolfgang Puck’s Spago, and these pizzas are not unlike the ones that make celebs go gaga. It’s no problem to find your favorite style around here, of course. The problem, in essence, is making an informed choice.
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Small earthquake in Maine felt all over New England.
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Forget secret sauces, we think our WaBa sauces deserve total recognition! Special blends of fruits and spices that make it sweet, savory, or spicy. These sauces offer a perfect balance or extra flavor to any WaBa dish. Juicy ribeye steak marinated in-house with our WaBa marinade and grilled to perfection. Juicy ribeye steak marinated in house with our WaBa marinade and grilled to perfection.
These are cracker-crisp pizzas, with dough given its special character from the dearth of yeast and all the extra kneading. Bina just happens to be the first name of an authentic Sicilian mama, the woman who runs the place along with her five sons. I can tell you, however, that each of these pizza parlors, a baker’s dozen, features something interesting, distinctive or outstanding, something to warrant a visit. This sweet treat is made with crispy rice puffs, marshmallow cream, brown butter, sea salt, and even more mini marshmallows folded in! It’s certified gluten free and free of GMO’s and additives.
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Romano Molfetta, an urbane man with a polished manner, greets all his guests with a killer smile. Eat his pizzas in the noisy main dining room, at marble-topped tables spaced too close for comfort, or downstairs, in a cozy, semiprivate room, used primarily for parties. I like the downstairs, where you can watch the pizzas being shoveled in and out of the restaurant’s yellow tile oven. Next we come to the class of pizzas best described as matzo thin, pizzas currently chic in trattorias from Milan to West Hollywood.
Most popular are the California, with fresh tomatoes, and, sigh, pepperoni. You can get many different styles here, from pizza al pesto, a green masterpiece, to Mexican pizza. My favorite is the one they call capricciosa. It’s a mountainous creation, with pesto, artichokes, ham, fresh tomato, olives and mozzarella cheese, and the best reason to try this eccentric chain.
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It comes served bubbling on a large ceramic platter, and is just as salty and provocative as one you would eat outdoors on a piazza overlooking the Mediterranean. I can say that these pizzas beat those of most takeouts, though, and that they can be astonishingly cheap. (One recent evening, the chain featured a medium pepperoni for only $3.95.) Pizzas are prepared in the standard Blodgett metal ovens at all locations, and they don’t skimp with toppings. This wildly successful chain is, today, nothing short of an empire. How about a Thai chicken pizza with spicy ginger-peanut sauce, or a Peking duck pizza globbed up with Hoisin?
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If you want to be really confused, drive down any major thoroughfare in Orange County and count the pizza places. On Beach Boulevard alone, you’ll find more than 50. Pizza just tastes good, that’s all, and if you don’t believe me, ask any kid. Long before Alice Waters and Wolfgang Puck made pizza California chic, before confit of duck and goat cheese and smoked salmon crept into the equation, there was the pizza. Just what are the mystical properties that make this seemingly ordinary food a linchpin of late 20th-Century life?
Is it the convenience factor and the fact that hot ones are rushed to your door at near light speed? (Never mind that most of them taste like computer paper.) Or is it the nostalgia factor, the taste of hot cheese and homemade sausage we remember from our first dates? A humble circle of raised dough topped with savories and baked to crispness. Grilled all-natural, never frozen chicken caramelized with our signature WaBa sauce. After your meal at Waterboro House of Pizza, don't forget that Waterboro has a ton of amazing restaurants to try. Come back to YP.com and find tons of great coffee shops in Waterboro, Asian restaurants in Waterboro, or bakeries in Waterboro.
We make our pizza dough in house daily and offer a wide variety of pizza, sandwiches, salads, pasta, sides and much more. Technically, of course, Italian pizza is Latin too, but a pizza conceived for Hispanic Americans sounded intriguing. Alex Morelo, the chain’s founder, claims that his pizza was developed to suit the Hispanic palate. But, while it’s true that you can get things like chorizo and jalapenos atop your pizzas here, there is nothing specific about these pizzas that reminds me of anything Hispanic. I think of pizza as American food, but it did take the Italians to get the ball rolling. Your choice of individual rice veggie bowls with protein.
I am not an unabashed fan, but I do like the smoky taste that comes from the restaurants’ specially designed wood-burning ovens. Best choices are the vegetarian, with a simple, straightforward appeal and lots of good, smoky mozzarella, and the two sausage, an appealing mix of trend and tradition. Arcadian blend salad topped with cucumber, cherry tomatoes, carrots, and grilled white meat chicken. Served with WaBa’s Sesame Dressing and wonton strips on the side.
USGS: 4.0 Magnitude Quake Centered Near Hollis Center, Maine - NECN
USGS: 4.0 Magnitude Quake Centered Near Hollis Center, Maine.
Posted: Wed, 26 Feb 2014 08:00:00 GMT [source]
Their zest for quality continues when the toppings go on. WaBa Grill was founded in 2006 on the principle that healthy food made with quality ingredients should be accessible to all. Choose a grilled chicken, ribeye steak, or jumbo shrimp taco in a corn-flour blend tortilla with sesame slaw, green onions, and spicy Boom Boom sauce; plant-based options available. Choose 3x grilled chicken, ribeye steak, or jumbo shrimp tacos in a corn-flour blend tortilla with sesame slaw, green onions, and spicy Boom Boom sauce; plant-based options available.
Marinated plant-based steak slices fire-grilled-to-order. If you would like to investigate further on pricing around all menu items, YP.com has provided you with the complete Waterboro Waterboro House of Pizza menu. Interested in how much it may cost per person to eat at Waterboro House of Pizza? The price per item at Waterboro House of Pizza ranges from $4.00 to $11.00 per item. If you're craving some pizza in Waterboro, then you've come to the right place!
Arcadian blend salad topped with Cucumber & Edamame Kimchi, cherry tomatoes, carrots, cilantro, and grilled White Meat chicken. Served with Spicy Sesame Dressing and wonton strips on the side. A fresh leafy salad with cherry tomatoes, carrots, and cucumber, served with a side of sweet & tangy WaBa Sesame dressing, serves 2. Ricotta, artichoke hearts, fresh tomato, olive, pesto sauce & pizza sauce. If anchovies aren’t your thing, though, how about pizza alla Siciliana, top heavy with grilled eggplant, roasted red pepper, and sauteed onions? Grilled chicken, fresh tomato, broccoli & ricotta.
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