The South Shore Bar Pizza is having a moment. The buttery, crackery, ten-inch crust. With sauce, cheese, and toppings that stretch all the way to the edge. And now this tasty pie is stretching beyond the South Shore of the Bay State, and into the Ocean State, at a place named Grainsley’s.

Located in Warwick Rhode Island, Grainsley’s Kitchen and Drinks is the brainchild of brothers Danny Holleran and Justin Weiner. Who grew up South of Boston deep in the land of bar pies, and are now looking to spread the love.

Danny Holleran – Owner, Grainsley’s: “We’re trying to bring the South Shore of Massachusetts a little bit more south.”

Justin Weiner – Kitchen Manager, Grainsley’s: “We do the South Shore bar style pizza. It really was our pizza of choice growing up and we love that style. And when we were coming into opening a restaurant we knew that we wanted our personal family staple as part of our restaurant.”

Danny Holleran – Owner, Grainsley’s: “Were the only ones in Rhode Island. We’re really proud of it. Starting to take off right now. Trying to get people to jump on board the bar pizza.”

And while many places that make bar pies tend to stick to the standard toppings, here at Grainsley’s they take things over the top.

Justin Weiner – Kitchen Manager, Grainsley’s: “The bar pies are extremely good. I’d give them a 10 out of 10 every time, I love them. The specialty ones can hit every flavor note that you’re looking for from spicy to sweet to savory. They really can cover all bases.”

There are plenty of specialty pies to choose from here, like the Barbecue Chicken, swirled with sweet homemade sauce, the Buffalo Chicken, finished with blue cheese, or the Angry Hawaiian, topped with bacon, pineapple, jalapenos and a mango-habanero drizzle.

Justin Weiner – Kitchen Manager, Grainsley’s: “That one’s my favorite one. I might even give it 11 out of 10. That one is great. I really love the combination of having that jalapeno and habanero spices with that sweet pineapple and mango topping. It’s a really unique experience that brings together that spicy and sweet flavor notes and you also get that savory from the bacon on top. So if you really like a complex flavor in your pizza, that’s something that I think you’ll really enjoy.”

For a whole lot of Italian flavor, look no further than the Taste of Italy Pizza, with meatballs, sausage, and fluffy ricotta.

Justin Weiner – Kitchen Manager, Grainsley’s: “You’re taking a tour of Italy in one bite. You’re gonna get that meatball, that sausage, that fresh marinara sauce. You don’t even have to book that trip to Italy. You can just take a bite of the pizza.”

If you’re in the mood for an Italian Grinder, Grainsley’s serves an awesome version, stuffed with premium meats and all the fixings, or you can have all those same flavors on top of their Balboa pizza.

Danny Holleran – Owner, Grainsley’s: “Our Balboa Pizza is basically an Italian grinder. We took it and we put it on a pizza. We didn’t know how it was going to take off at first but people love it. You have your mortadella, hot capicola, genoa salami, provolone, little banana pepper, and then when it comes out, lettuce, tomato, onion and pickle. With our homemade balsamic glaze. It’s going to hit all the senses, really one bite is a perfect bite.”

The Grainsley’s menu goes well beyond pizza, with a kitchen that makes everything it can from scratch. From the hand cut fries, to the homemade sauces, to the mouthwatering meatballs you’ll find stuffed inside their delicious Meatball Grinder, and the hand breaded cutlets that make up their Chicken Parmesan.

Danny Holleran – Owner, Grainsley’s: “A good Chicken Parm you can have any time of the day, with any company.”

If you prefer something with little spice, try the Crispy Chicken Sandwich.

Justin Weiner – Kitchen Manager, Grainsley’s: “They’re hand cut, hand tenderized chicken that we actually dip to order. Topped with a house made Chipotle aioli. You get it, you can taste the freshness, you can get the crisp. It is an experience unto itself.”

When it comes to appetizers, there are awesome wings tossed in sauces like Buffalo or

Garlic Parmesan, a simple but sensational Caesar Salad with crunchy croutons and homemade dressing, and the absolutely over the top Loaded Barbecue Fries; an enormous platter of handcut fries with a sweet barbecue dry-rub seasoning, melted cheddar cheese, and crispy crumbled bacon, all drizzled with homemade barbecue sauce, and served with a side of ranch.

Justin Weiner – Kitchen Manager, Grainsley’s: “I like a good combination of that cheese, bacon, some of that barbecue sauce and just a little bit of the ranch just to give you that cool flavor to it. Yeah, I like all of those flavor notes kind of hitting at once.”

Even something as simple as a Mozzarella Stick gets an upgrade as Grainsley’s, because here, they’re transformed into homemade Mozzarella Triangles.

Justin Weiner – Kitchen Manager, Grainsley’s: “We wanted to take a traditional food item, like a mozzarella stick, and kind of fancy it up a little bit. So even though you might think you’ve had a fried mozzarella experience, it’s a lot different. It’s really fluffy. It has a different texture and it’s something that we really think drives people back into the restaurant.”

People also keep coming back for the Meatballs, topped with ricotta and marinara.

Justin Weiner – Kitchen Manager, Grainsley’s: “We do a blend of different meat into it, that gives you that homemade meatball experience that you had from growing up. We want to hit everything that you look back for nostalgia on old school, home cooked meatballs.”

And they want you to experience that same nostalgic feeling whenever you visit Grainsley’s.

Justin Weiner – Kitchen Manager, Grainsley’s: “I think when you walk in you’ll just feel part of the family and a part of the environment. I think you’ll come in and you’ll be immersed with the nice warm vibe and then followed with the friendly atmosphere the people and then the food. It’s going to bring you back to going out to eat back when you were younger when a lot of people took a lot of pride and really loved what they did, and I think it comes through in our food and it comes through in your visit when you come to see us.”