THIS RESTAURANT HAS CHANGED LOCATIONS Double Zero Napoletana Awards

THIS RESTAURANT HAS CHANGED LOCATIONS Double Zero Napoletana Restaurant Review:

The eponymous soft, light Italian flour that is preferred for making pizze in southern Italy gives rise to the restaurant's name. The mother yeast for the dough was also imported from Italy, along with the two huge wood-burning pizza ovens. Besides pizze, you'll find cured meats and cheeses, salads, small plates, fresh handmade pastas, entrées and desserts. Here's a real meal deal: braised pork or lamb shoulder with many side items comes in whole or half portions; the halves will serve two to four people. We like the simply dressed arugula salad as an opener for light and late dining; with a few pine nuts and Parmesan, it wakes up the palate. We also suggest the al dente pastas, especially the cavatelli with scallops and Swiss chard, a too-neglected vegetable. Corporate pastry chef Richard Murillo does a fine job with desserts, such as the zucchini cake with its cream cheese icing; pair it with the good coffee. You'll find a comprehensive list of Italian wines, with many offered by the glass. The Vermentino (from Sardinia) complemented the scallops. In addition, there are a couple of Italian beers.