Margherita
San Marzano tomato, mozzarella pulled that morning, basil and Sicilian olive oil.
On Hope Street since 2016
90 seconds at 900 degrees, then it is yours
A 48 hour cold fermented dough, mozzarella pulled here every morning, and a wood oven we light at 2pm daily.
9 yrson Hope Street
48 hrdough ferment
900°Foven temperature
62seats plus patio
The menu
Twelve inch pies, a few plates, and Sunday
Every pizza is 12 inches, meant for one hungry person or two people sharing a starter.
Hot soppressata and honey
Spicy soppressata, chili honey drizzled at the pass, mozzarella and oregano.
White clam pie
Local littlenecks, garlic, pecorino, lemon and parsley, no tomato. Fridays and Saturdays only.
Build your own
Red or white base with sixteen toppings, including house fennel sausage and pickled peppers.
Sunday gravy plate
Braised pork shoulder, meatball and sausage over rigatoni, Sundays only until it runs out.
Antipasti and salads
Burrata with grilled bread, arancini, chopped salad and roasted broccoli rabe.
About the pizzeria
One oven, one dough, no shortcuts
Ember Row opened in 2016 when Nico Ferrante and his wife Deb converted a former laundromat and had the wood oven trucked in from Naples in pieces. Deb pulls mozzarella every morning at seven. We buy tomatoes by the pallet from one importer, flour from one mill, and the menu stays small because that is the only way the oven keeps up on a Friday.
•Mozzarella pulled fresh in house every morning
•Dough cold fermented 48 hours, never same day
•We stop taking orders when the dough runs out, usually Saturdays
Reviews
What regulars say
“I grew up outside Naples and I stopped looking for pizza in New England years ago. Then somebody dragged me to Hope Street.”
Gianna P., Regular since 2018
“The clam pie is worth planning your week around. Get there before 7 on a Friday or you are waiting.”
Rob M., East Side
“Two kids under six and they have never once made us feel unwelcome. High chairs, quick bread, no side eye.”
Amelia T., Family diner
FAQ
Before you come in
Do you take reservations?
We hold half the room for walk ins and take reservations for the other half, up to two weeks out, for parties of two to six. Friday and Saturday between 6 and 8 books out about ten days ahead. Larger parties should call the restaurant directly.
Do you have gluten free crust?
We offer a gluten free 10 inch crust for $4 more, but we bake it in the same wood oven and shape it in the same kitchen. It is fine for a preference and not safe for celiac disease. We would rather tell you that than take the order.
Do you deliver?
We deliver ourselves within about three miles of Hope Street, Tuesday through Sunday, with a $25 minimum and a $5 fee that goes entirely to the driver. We are not on the third party apps because the pies do not survive a forty minute ride.
Why do you sometimes close early?
We make a fixed number of dough balls two days ahead, so when the dough is gone the night ends. It usually happens on Saturdays around 9pm. We post it on the door and on our voicemail so nobody drives across town for nothing.
Contact
Order ahead or just walk in
Pickup orders are ready in about 20 minutes on a weeknight and 35 on a weekend. The bar seats eight and is always first come.
Phone(401) 555-0142
Address744 Hope St, Providence, RI 02906, Providence, Rhode Island
HoursTue to Thu 4pm to 9pm, Fri and Sat 4pm to 10pm, Sun 12pm to 8pm
AreaProvidence East Side, Pawtucket, Seekonk