Molinari’s

Molinari’s on Adams Street puts its wood oven to work on more than pizza. Chicken wings go in with lemon, garlic and rosemary; the pizza menu ranges from Margherita to a clam pie with garlic and chili oil. House-made pasta includes pappardelle with pork-and-beef Bolognese and rigatoni in vodka sauce. Start with Ida’s meatballs, made with beef, pork and veal and served with marinara and ricotta, or split a pie alongside a plate of pasta.