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Northshore October 2025
It's the hand-stretched mozzarella, the San Marzano tomatoes, the Kaputo flour, the temperature of the fire,” says chef Kevin DiLibero, who waxes poetic about the ingredients and cooking methods of his Neapolitan pizza. DiLibero is the culinary arts director for the Newport Restaurant Group, which recently opened Papa Razzi Metro, a rebranding of the 25-year-old classic Italian restaurant. With a nod toward a more casual Italian family-style dining experience and an emphasis on local, house-made cuisine, the restaurant got a complete make-over by famed interior designer Peter Niemitz. Cushy fire engine red banquettes; an open kitchen
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