The now repurposed pizzeria has a domed brick oven from which these crisp speciality pizzas emerge, lovingly made with non-GMO and locally-sourced ingredients. The menu also features Adriani’s famous fried montanara pie, as well as arancini and fried calamari. Bratislav Glisic is consulting on the drinks menu - his former role at Employees Only - and creating the likes of new-fangled margaritas and barrel-aged cocktails from the big bar to be paired with specific pizzas.
There are long communal tables and the original garage doors open out onto a large tree-lined terrace, that will really come into its own come spring.
Pizza ingenuity.
Adriani's signature pizza, the Montanara, an authentic Neapolitan pie where the dough is flash-fried, toppings are added, and the pizza is finished off in a 1,000F-degree wood-burning oven.
The menu will help you pick a cocktail to pair with your pizza.
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