Ovest Pizzoteca

Luzzo’s offshoot, minus coal oven. Doughboys no longer forced to choose between pizz(eria) and (panin)oteca. Hybrid wood and gas burner turns out skinny Neapolitan pies, inventively slathered, from pink sauce to mayonnaise. Panini prefer prosciutto, but the “Andrew” is a charming Italian fantasy of Americana: hot dog, pancetta, rum, Tabasco, ketchup. ‘A frusta — long baked loaves stuffed with meat and cheese goodies, fancy Hot Pocket-style. Handsome copper counter for antagonizing your pizzaiolo.

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