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FALL RIVER -- Succulent
chicken, crispy thin-crust pizza and all the sandwiches, burgers and side
orders anyone could want are what customers will find at Ciceros Pizza
(now renamed Village Pizza & Seafood) in the citys North End.
 Herald News Photo By Omar Bradley
Village Pizza & Seafood,
formerly Ciceros, located at 4263 North Main St. near the Shaws
Plaza, has only been open for four months, but the owners of the restaurant are
already witnessing a steady upswing in business.
"Things are going very well so
far," said owner, Bob Sundrani. "Were getting a very good response from
the neighborhood and have busy lunch and dinner rushes."
Sundrani, who has owned and
operated the successful Village Pizza & Seafood in the city for 16 years,
said since business was going so well at his first restaurant, he had the extra
dough to open another pizzeria.
But like his first endeavor, the
restaurant doesn't only deal in pizza and grinders. The eaterys specialty
is its pressure-fried chicken.
Joe Lopes, the restaurants
manager, said the special pressure fryer keeps the chickens juices
inside, allowing for a juicy, succulent flavor.
The pizzeria specializes in its
spicy buffalo wings, which are sold on the bone or boneless. But, the pizza is
excellent also. The thin crust allows for crunchy enjoyment of more than 10
different varieties of pizza.
"Once you try our chicken and
pizza, you wont want to go anywhere else for them," Sundrani said. "We
are a pizza place, but our chicken is the best and weve got everything
else anyone could want."
Village Pizza & Seafood offers
a wide variety of American fare in addition to its pizza and chicken. The
eatery even has an old-fashioned Slush Puppy machine and various video games to
occupy the time while waiting for an order.
Village Pizza & Seafood is
open seven days a week from 10:30 a.m. to 10:30 p.m. and offers delivery.
"Things are getting better day by
day," Sundrani said. "I think we are making a name for ourselves."
Gregg M. Miliote may be reached at
gmiliote@heraldnews.com. Originally published in the
Herald News, by Gregg M. Miliote, Herald News Staff
Reporter
©The Herald News 2004 |