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Mother Pizzeria occupies a corner of Long Wharf Mall in Newport with a dual focus on Roman-style square pizzas and a raw bar stocked with local Narragansett Bay seafood. The 12-inch pies are made from a sourdough starter (which gives the restaurant its name) and come in both build-your-own and specialty configurations—think Buffalo Chicken with house-made ranch, or the vegetable-forward It's All Greek to Me. Beyond pizza, the raw bar lets you compose your own ice tray of oysters, shrimp, crudo, and poached mussels, alongside supporting players like garlic knots and zucchini fritters. The menu rounds out with gelato in rotating flavors and toppings. The kitchen also runs a separate takeout pizza operation using the same sourdough base, designed to travel and reheat.