The chefs at Oro Pomodoro have earned the right to call themselves "pizzaioli," or pizza makers, by upholding the traditions set forth by the Neapolitan authorities on pie creation. Their wood-burning brick ovens are set precisely to Vesuvius-like temperatures, their dough is blended just so, and their ingredients all meet strict standards for authenticity and freshness. Like actors wearing white shirts in detergent commercials, they liberally sprinkle San Marzano tomato sauces, mozzarella di bufala, prosciutto, kalamata olives, and fistfuls of sun-dried tomatoes. That same palette of time-tested Italian ingredients lends itself to appetizers and pastas for lunch and dinner.
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