At Main Street Pizza & Cafe, eager eaters ingest hand-tossed pizzas, hot sandwiches served on french rolls, and breakfast fare. The savory surface of an artichoke-feta pizza supports fresh garlic, tomatoes, and mozzarella, which cower on its edges after glimpsing the approach of world-consuming teeth (starting at $8.99).
Proprietor and chef David Myers has never been a man to cut corners in the kitchen. He honed his attention to detail while working for Chicago's legendary Charlie Trotter and French gourmand Daniel Boulud, and then went on to earn praise of his own, including a Michelin star for his Sona Restaurant in West Hollywood.
At Chef Myers' Italian-spun invention, Pizzeria Ortica, patrons can peer at the open kitchen and watch as his team carefully assembles locally sourced and artisanal ingredients such as crushed tomatoes, fresh mozzarella, cured pork cheek, and fennel pollen. An 800-degree wood-burning oven adds crispy finishing touches to Neapolitan-style pizzas built atop handmade dough, served alongside traditional antipastos and steaming portions of pasta.
A rustically modern interior of exposed white brick and large, glowing overhead lights offers a perfect complement to the restaurant's simple yet gourmet cuisine, as does a selection of Prohibition-era-inspired cocktails. Behind the bar, mixologists muddle fruit and herbs culled fresh from the farmers' market, and then mix them with gins, scotches, and whiskeys.
To Master Chef Massimo Navarretta—who grew up farming and wine-making in Campania, Italy—it makes little sense to separate wine from food. At his eatery Onotria, which received Wine Spectator's Best of Award of Excellence in 2011 and 2012, he groups dishes on the menu by wine pairing, rather than by main ingredient or ability to be balanced on the tip of a tiny dessert spoon. Seafood-based plates, such as prosciutto-wrapped tiger shrimp or poached octopus with artichokes, complement a glass of dry, sparkling white wine. Lightly breaded pork medallions accompany a light, dry red, while hearty lamb chops or filet go with a bolder varietal such as zinfandel or merlot. These dishes can serve as tasting plates for groups, entrees for individuals, or finger food for visiting giants.
To create the seasonal menu, the kitchen uses hormone- and antibiotic-free meats, as well as organic and biodynamic ingredients. Meals are served under a high-peaked ceiling with wooden rafters, in a dining room with exposed-brick columns and mottled walls that echo the look of an old-country trattoria.
Authentic Italian Thin Crust Pizza. We offer first generation quality and tradition with over 15 specialty pizzas and a full Italian bakery. Come check out our full menu of Pizzas , Pastas , Subs and much more mouth watering daily prepared dishes and sweets.