At Hell's Kitchen, Chef Aurelia Berleri crafts her pizza in the classic New York thin-crust style, using sustainably farmed proteins across the board. Popular options include the Penny Lane—with zucchini, spinach, artichokes, red peppers, and feta—and the Daisy Duke, an arrangement of smoked free-range chicken, smoked bacon, corn, sweet peppers, and barbecue sauce. Diners can also customize their own pies, and request gluten-free crust for any 11-inch pizza. When she's not busy tossing dough, Berleri dishes out variations on bar classics, including sea salt-crusted pretzels with aged white cheddar Irish ale sauce and grain-fed beef burgers from Pemberton Meadows.
To complement the chef's dishes, bartenders pour two-ounce shots into cocktails and offer a variety of whiskeys, imported and domestic wines, and bottled and draft beers. Feasts unfold on a sunny outdoor patio or within a spacious dining room, where exposed brick surrounds diners sunk into leather booths, gathered around high-top tables, or cradled in the arms of their servers.
Pizza Guys’ chefs bring the authentic flavours of Italian pizzas to Vancouver, preparing fresh dough inside a custom Italian oven. They top each disc with traditional tomato, basil-pesto, or creamy white garlic sauce, then hide it beneath a thick blanket of cheese and fresh meats and veggies. Their gourmet specialty pizzas allow guests to sample styles derived from New York, Greece, and Mexico, or create their own masterpiece with toppings such as jalapenos, feta cheese, and ground beef. After depositing pizzas in their imported oven—where dough bakes to a golden hue while practicing its Italian accent—chefs cook up a barrage of Italian and American favourites, including honey-garlic wings, lasagna, and meaty sub sandwiches.
The ovens at Riya's Pizza churn out a steady stream of crispy thin- and regular-crust pies that brim with quality toppings. After stretching the dough into a geometrically perfect circle, cooks slather each disc with one of four sauces—including tomato, pesto, and butter chicken—and coat it with handfuls of mozzarella, cheddar, parmesan, or feta cheese. Although the menu boasts a dozen specialty pizzas with preconceived topping combinations, the cooks can also customize pies with 8 vegetables and fruits, 10 different meats, and embroidered monograms.
Since its humble beginnings in Edmonton, Alberta in 1964, Boston Pizza has grown into Canada-wide franchise that serves up more than 20 gourmet pizzas. The menu boasts more than 100 items ranging from crispy chicken wings dressed in spicy to sweet sauces and rubs to succulent burgers and sandwiches. Big screen TVs broadcast hockey or prime ministers' wrestling matches as guests dig into hearty pastas or dive into desserts such as sticky toffee pudding.
At Trilussa Pizza & Pane, it's all about the dough. Roman-born baker Alessandro Fonseca has been working on the recipe professionally since he was 18, and every day at Trilussa, he hand-stretches it and anoints it with 100% cold-pressed, extra-virgin olive oil. Once it rises, it's ready to be shaped into baguettes, buns, flatbread, and, of course, pizza crust.
True to the traditional food and square-wheeled cars of the streets of Rome, the pizzas arrive in oblong slabs?measured by length, not diameter. Served cold for an antipasto-like experience, specialty pizzas come topped with ingredient combos such as the caprese, with tomato, bocconcini, and organic salad, or the Vancouver, topped with salmon and organic salad. Hot options include pesto, potatoes, and a variety of Italian meats. In either case, waitstaff will gladly hand out forks and knives to tackle the unusually substantial piles of ingredients.
Trilussa is more than just a spot for dinner and lunch (when panini on the house-made bread make for a quick bite). "You'd do well to start the day here, too, with a coffee and the Buongiorno panino," Vancouver Magazine recommends; there are pastries and espresso drinks as well.
Some people start restaurants because they need an outlet to express all the family recipes bottling up inside. This family, however, established Parmz Pizza Factory because they like when people have a great time over food. To them, pizza is synonymous with fun and at Parmz more than 35 different specialty pies earn this reputation through creative toppings that include ginger and tandoori chicken cooked in a clay oven. In addition to specialty and custom pizzas, the kitchen's staff attends to plates of pasta, ribs, wings, and salad.