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Best Pizzerias in Portsmouth

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2 restaurants available nearby

A photo of Brick Pizza Co. restaurant
4.6
Exceptional(1011)
Price: Expensive
• Pizzeria • Bristol
Booked 32 times today
Brick Pizza Co., located in the charming city of Bristol, has quickly become a culinary gem, celebrated for its authentic Italian offerings and vibrant atmosphere. Specializing in brick oven pizza and homemade pasta, the restaurant has garnered glowing reviews for its exceptional food and service. Diners rave about the "delicious, thin crispy crust" of their pizzas and the creativity of their house-made pasta. The Crab Rangoon pizza, in particular, has been highlighted as a must-try. With its commitment to quality and a knack for innovation, Brick Pizza Co. stands out as a top destination for Italian cuisine lovers in Bristol.
A photo of Leo's Ristorante restaurant
4.2
Awesome(463)
Price: Moderate
• Pizzeria • Bristol
Booked 2 times today
Nestled in the heart of historic downtown Bristol, Leo's Ristorante stands as a beacon of authentic Italian cuisine, beloved since its inception in 1948. The Mancieri family has lovingly preserved the original recipes that made Leo's a culinary landmark. Diners rave about the "delicious and authentically Italian" dishes, from the gluten-free pasta in vodka sauce to the legendary lobster and shrimp Fra Diavolo. A guest praised the restaurant as "Italian food the old way," emphasizing that it's like "the food that would always be on my Italian neighbor's stoves." At Leo's, every meal is served with a side of history and a hearty welcome by owners Paul and Adriana, ensuring not just a meal, but an experience. Whether you're local or visiting, Leo's Ristorante promises a taste of Italy right in Bristol with its "phenomenal food" and "terrific atmosphere."
‘About the restaurant’ descriptions have been generated using an artificial intelligence model comprised of OpenTable proprietary data that has not been independently verified by OpenTable. The content is presented as-is, for informational purposes only.

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