Reviews for Imbriglio's Pizzeria Napoletana in Newport, RI

I lived in Naples, Italy for 2 years and this is by far the closest thing to real Neapolitan style pizza that I've had in the... states. Best quality pizza on the island in my opinion. Read more

The best pizza in Newport, the staff is friendly and the food is fresh. A slice of Italy in Newport.

Jeff is easily one of the best bartenders I've ever dealt with downtown. I'll be back all winter once the tourists leave just... because of his quick witt and fun demeanor. Read more

A favorite. Geoff takes great care of us. Great pasta. Great Pizza.

Took a trip down and tried Imbriglio for the 1st time. Had high hopes. Crust was excellent, sauce was okay, Pepperoni was good.... Shouldn't have added the sausage or meatball, not a fan. Read more

Hands down my favorite crust. The toppings are fresh and they load it up. We always order to go but I?m looking forward to... dining in soon. Read more

I had one of the BEST experiences in my entire life here. Not only was it one of the best authentic pizzas I've ever had but the... atmosphere and wait staff made the entire trip worth it. I was reccomend this place by a local and walked in and immediatelyfelt so welcomed. I will 100% make this a priority to come back next time I am in town. The other customers were so inviting andwelcoming. The chef came out and was very happy to see us enjoying the desserts. The bartender was such a fantastic man, beenthere for 25 years. Would totally reccomend! Will never forget this place. <3 Read more

I have to say: I?m glad to see the slow evolution in Rhode Island from this strictly Italian American food that bears no... semblance to anything in Italy to something a bit more authentic. Sardella?s seems to try to bridge that divide withImbriglio?s. It is high time the Italian American restaurants start introducing patrons who may not have the luxury to travel toItaly to food and products that are closer to what one might actually get in Italy. The Neapolitan pizza is a good example. OurMargherita pizza was a little over cooked and a true Neapolitan pizza should be crisp with charred bubbles but have a pillowycrust as soon as you bite into it. Chewy yet light. It should also require a forms and knife to eat because the fresh mozzarellaand San Marzano tomatoes should make an also soupy, delightful center with a very thin bottom and almost dissolves, leaving youwith a ring of delicious crust to enjoy (or maybe dip into the sauce left over from your meatballs. The cocktails were standardand good (Manhattan and Negroni) and the meatballs tasty. They have a good high breadcrumb ratio, as they should, as meatballsare from la cucina povera?a food created out of necessity. We took a tiramisu to go. It held up well and was yummy before bed(oops!) I am not convinced that the olive oil on the table was actually olive oil. I hope they change that. It was light yellowand tasted maybe like vegetable oil. The pizza critique is not meant to assume ignorance on the part of the owner. Sometimes youjust have to ease American customer into something new and novel. Maybe that?s what going on at Sardella?s? Either way, it seemslike a good thing. Last thing: there was a tall gentleman who greeted us from behind the bar (lovely and interesting design andlayout of the space with indoor/ outdoor/ and hybrid options!) with a friendly shout and that was a nice touch. Warm hospitalityand a friendly smile are not the easiest to find on this little island in the smallest state in th Read more